Bami Goreng

A little nostalgia trip this weekend.

This dish is one of my favourite Indonesian meals.   I learned it from my first mother in law.  Her great skill as a cook was her redeeming feature.  I could never match anything she did – she had the knack – de handigheid.  Cooking for her was onder de knie  (under the knee – mastered) but I did learn a lot from her.  Hartelijk dank Anneke.

Like Gumbo, and dozens of other ethnic dishes, the recipes for Bami vary from cook to cook and what is served up depends somewhat on whatever is available in the pantry.

With this kind of recipe it is easy to vary the amount to satisfy any number of mouths, just adjust the proportions to suit.

Ingrediënten

  • 2 balls of egg noodles
  • 2 eggs whisked with a tablespoon of water and a few grinds of black pepper
  • 2 tablespoons peanut oil
  • a slice of trasi (shrimp paste)
  • a splash of sesame oil
  • 200 g chicken thigh fillet, sliced.
  • a couple of slices of ham, chopped or
  • a couple of frikandellen (lean dutch spiced chicken sausages) sliced
  • a cup of shrimp or chopped prawns
  • minced garlic
  • 2 tsp  ground coriander
  • 1 tsp cumin
  • 1 teaspoon galangal (Laos – Indonesian Ginger)
  • 1 tablespoon sambal oelek
  • a few good splashes of sweet soy (ketjap manis) or mushroom soy, or ordinary soy and 1/4 tsp brown sugar
  • 1/2 cup vegetable or chicken stock (or stock cube/powder in water)
  • 1 onion, sliced
  • 1 carrot, sliced into matchsticks
  • 1/2 cup red pepper, sliced
  • 1/2 cup green pepper sliced
  • one leek thinly sliced
  • other vegetables can be added or substituted, as preferred; sliced celery,  whole baby beans, baby corn, peas.

Maken het aldus:

  1. Cook the noodles however the label says.  Rinse, drain and put aside.
  2. In a wok or frying pan put dash of sesame oil and a splash of peanut oil.  Make an omelette with the beaten egg.  Roll the omelette up and cut it into thin strips.  Put aside.
  3. A dash more sesame oil and some peanut oil into the wok and fry the trasi
  4. Add the chicken with garlic, coriander, cumin and galangal and sauté until the chicken begins to brown.
  5. Add  onion, carrot & red pepper and sauté a few minutes.
  6. Add the stock, sweet soy, any other vegetables and the meat, shrimp/prawns, and sambal.
  7. Continue cooking and stirring until the seafood is cooked through
  8. Add the noodles and egg,  mix everything together and serve.

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About Alan

Alone in a sea of spinifex.
This entry was posted in chicken, Indonesian fusion, prawns, sauce, seafood, Uncategorized, vegetables and tagged , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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