Indonesian Bahmi Goreng Recipes

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BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't - if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! This is my version and I hope you enjoy it. You can spice it up if you like by adding more or less sambal.

Provided by - Carla -

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17



Bami Goreng ( Indonesian Stir Fried Noodles ) image

Steps:

  • Cook noodles according to package directions; drain and set aside.
  • Heat a large wok or frying pan and spray with non-stick cooking spray.
  • Swirl in the beaten egg to make a thin omelet.
  • Remove from pan allow to cool; cut into thin strips and set aside.
  • In a large wok style pan heat oil.
  • Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
  • Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
  • Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
  • Add sliced omelet and noodles; mix well and heat throughly before serving.
  • Serve with lychees and kroepoek, enjoy!

Nutrition Facts : Calories 822.3, Fat 31.3, SaturatedFat 7.7, Cholesterol 355.1, Sodium 896.2, Carbohydrate 72.6, Fiber 4.8, Sugar 5.9, Protein 60.4

350 g bami noodles (or other style Asian Noodle)
2 eggs, beaten
3 tablespoons oil
500 g chicken breasts, sliced into 1/2 inch pieces
2 garlic cloves, minced
2 teaspoons freshly ground coriander
1 teaspoon ground ginger
1/2 cup vegetable broth
1 onion, sliced into thin wedges
1 carrot, sliced thin
1 red pepper, sliced thin
1 leek, thinly sliced
175 g ham, cubed
150 g shrimp, uncooked
1 tablespoon sambal oelek (Indonesian Red Chili Paste)
4 -6 tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
salt & freshly ground black pepper, to taste

BAMI GORENG

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19



Bami Goreng image

Steps:

  • For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
  • For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
  • Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.

1 tablespoon canola oil
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
2 teaspoons minced seeded jalapeno
1/4 cup packed light brown sugar
1/4 cup tamari
1/2 teaspoon five-spice powder
1 tablespoon canola oil
1 cup thinly sliced red onion (1/2 onion)
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
1 cup thinly sliced red bell pepper (1 bell pepper)
8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
Kosher salt
2 cups thinly sliced Napa cabbage
1 tablespoon sambal oelek
8 ounces thin spaghetti, cooked
Lime wedges, for juicing and serving
Roughly chopped cilantro leaves, for garnish

INDONESIAN BAHMI GORENG

As a young teenager in the 50's, my mother used to send me & my younger brother to the Indonesian Quarters in Amsterdam to buy 2 buckets of steaming hot Bahmi Goreng. (A Saturday event). Through many experiments & using numerous suggestions from others, I have been making this one now for about 30 years. It takes a bit of preparing but it is worth the effort. Preparation and cooking times are approximates only.

Provided by Frank Bylard

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20



Indonesian Bahmi Goreng image

Steps:

  • Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
  • Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
  • In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
  • When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
  • Stir-fry until vegetables are half-cooked.
  • Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
  • In a large pot of boiling water on high heat, immerse the egg noodles.
  • Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
  • NO LONGER as they will cook further when mixed with the vegetables.
  • When the noodles are cooked, pour them into a colander and rinse with cold water.
  • To prevent the noodles from becoming a solid mass, separate them again as you rinse.
  • On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
  • Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
  • Make an omelet using the 2 whisked eggs and cut into strips.

Nutrition Facts : Calories 610.9, Fat 10.4, SaturatedFat 3.1, Cholesterol 176.3, Sodium 311, Carbohydrate 101.5, Fiber 12.8, Sugar 17.8, Protein 34.2

250 g pork, diced & fried
500 g egg noodles (specifically Chinese egg noodles)
250 g bean sprouts
1 small bok choy, sliced (Chinese cabbage)
1 head celery, sliced
1 small cauliflower, small chunks
4 leeks, sliced
1 1/4 cm ginger, finely chopped
4 garlic cloves, finely chopped
6 onions, chopped (use 4 for garnish)
1/4 teaspoon shrimp paste (Terasi)
1/2 teaspoon spiced chili paste (Sambal Oelek)
1 teaspoon soy sauce (Ketjap Manis)
salt
1 teaspoon black pepper
peanut oil, as required
2 large eggs, omelet cut into strips
4 chopped onions, fried in hot oil
2 lemons or 2 spiced gherkins, sliced
shrimp crackers, prepare as per directions on packet (optional)

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