Bami Goreng Recipe
Ingredients
1/2 lb. thin egg noodles
1/4 cup butter, or 3 tablespoons cooking oil
1 medium sized onion, diced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 lb. pork loin, diced
Celery (heart portion only), diced
1/2 or 1 medium-sized cabbage, diced
8 leeks, trimmed and diced
1 can (16 oz.) bean sprouts, drained
Cooked shrimp (about 1 lb.)
1 omelet (2 eggs)
Directions
Cook noodles following package directions.
Rinse with cold water; drain.
Heat butter in a large saucepot or skillet.
Mix in onion and garlic and saute until browned; transfer to a small bowl.
Stir the ginger into fat in skillet, and mix in the pork.
Brown on all sides.
Mix in the vegetables, bean sprouts, onion, and garlic; cook 15 minutes, stirring occasionally.
Stir while adding the drained noodles and shrimp; heat thoroughly.
Meanwhile, prepare the omelet.
Roll up omelet and slice into thin strips for topping.
Turn the bahmie onto a large platter.
Top with omelet strips.
Serve with "sambals" such as salted peanuts, flaked coconut, mustards, and ketchup.
Rinse with cold water; drain.
Heat butter in a large saucepot or skillet.
Mix in onion and garlic and saute until browned; transfer to a small bowl.
Stir the ginger into fat in skillet, and mix in the pork.
Brown on all sides.
Mix in the vegetables, bean sprouts, onion, and garlic; cook 15 minutes, stirring occasionally.
Stir while adding the drained noodles and shrimp; heat thoroughly.
Meanwhile, prepare the omelet.
Roll up omelet and slice into thin strips for topping.
Turn the bahmie onto a large platter.
Top with omelet strips.
Serve with "sambals" such as salted peanuts, flaked coconut, mustards, and ketchup.
Questions, Comments and Reviews
By Same Chef
Chef
