Bami Goreng Indonesian Stir Fried Noodles Food

BAMI GORENG (INDONESIAN VERSION OF LO MEIN)

Steps:

• Stir fry chicken in wok in oil on medium-high heat.
• Add leeks beansprouts and cabbage. Stir fry until cabbage wilts. Add next 7 ingredients.
• Simmer until it comes together and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti.
• Throw noodles into chicken mixture. Mix and add more ketjap and/or sambal to taste. Top with fried onion (optional).
• NOTE: A tablespoon of pepper seems like a lot, but it gives the dish a nice zing!

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.

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!

INDONESIAN MIE GORENG (FRIED NOODLES)

Steps:

• Boil the noodles as per instructions but do not over cook them,
• Rinse noodles in cold water, drain well.
• Heat oil in a large wok or frypan. add onion and fry until almost golden.
• Add chili & garlic, fry 2 minutes more.
• Add pork, stir and cook until the pork is cooked through.
• Add prawns cook for 2 minutes or until they are tranlucent and pink.
• Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
• Season with salt & pepper.
• Add soy sauce.
• Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
• Turn into a heated serving dish Garnish & serve hot.

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.

NASI GORENG (INDONESIAN STIR-FRIED RICE)

Steps:

• Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
• Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
• Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
• Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
• Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

MIE GORENG - INDONESIAN FRIED NOODLES

Steps:

• Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
• Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

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.

BAMI GORENG

Steps:

• Prepare noodles as per instruction on the packet, then drain and set aside.
• Heat wok and add the oil.
• Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
• Add vegetables and toss quickly until cooked but still crunchy.
• Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
• Stir through until well flavored and heated through.
• Add chicken stock to moisten further if necessary.
• Serve garnished with peanuts and cilantro, and offer wedges of lime.