Bahmi Goreng Fried Noodles Food

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

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!

BAMI GORENG

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.

BAHMI GORENG (FRIED NOODLES)

Steps:

• Cook the noodles according to the directions on the pack.
• Cut the onions and garlic into fine pieces.
• Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan.
• Then add the cooked noodles and stir-fry.
• Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot.
• Serve on a plate.
• Add soy sauce, Sambal Oelek, or Sambal Manis to taste.
• Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.

INDONESIAN BAHMI GORENG

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.

VEGETARIAN MI GORENG (INDONESIAN FRIED NOODLES)

Steps:

• Prepare the noodles according to the package directions; drain and set aside.
• In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
• Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
• Then stir in the noodles, kecap manis, and sambal or cayenne.
• Add the eggs or tofu.
• Mix throughly until heated through (about 5 minutes).
• Serve hot.

CRISPY FRIED NOODLES

Steps:

• Cook noodles as on package.
• Drain well.
• Add oil or bacon dripings to Skillet.
• Fry until very crisp.

INDONESIAN FRIED NOODLES

Steps:

• Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer.
• Heat oil in wok over moderate heat until hot but not smoking. Add shallots and reduce heat to moderately low, then fry, stirring frequently, until golden brown, 8 to 12 minutes. Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain, reserving shallot oil. (Shallots will crisp as they cool.) Wipe wok clean with paper towels.
• Cook noodles in a 6- to 8-quart pot of boiling unsalted water , stirring to separate, until just tender, 15 seconds to 1 minute. Drain in a colander and rinse under cold water to stop cooking. Shake colander briskly to drain excess water, then drizzle noodles with 2 teaspoons reserved shallot oil and toss to coat.
• Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce.
• Cut tofu into 1-inch cubes and pat dry.
• Beat together eggs and a pinch of salt. Heat 1 tablespoon reserved shallot oil in wok over moderately high heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes. Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll). Keep warm, loosely covered with foil.
• Heat 3 tablespoons reserved shallot oil in wok over high heat until hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt until deep golden, 8 to 10 minutes. Add garlic and chile and stir-fry 1 minute, then add tofu and stir-fry 3 minutes. Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes. Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot. Transfer to a large platter and arrange egg over noodles. Sprinkle with scallions and half of shallots. Serve remaining shallots on the side.