Traditional recipes

Bami Goreng

Bami Goreng

Cook eggs like an omelette, remove to a plate and after cooling cut into slices.

In a wok, heat the oil and add the chicken, garlic, ginger, coriander and soup. Cook over high heat, stirring frequently, until the chicken is no longer pink and is cooked.

Add the carrot, onion, leek and ketjap manis. Saute for 5 minutes.

Add sambal oelek, mix and leave on the fire for 2 minutes. Add the noodles and omelette and mix.

Serve with fried onion flakes.


Bami goreng & # 8211 Noodles all & # 8217indonesiana

A rich and tasty ethnic dish spaghettini of durum wheat with shrimp and vegetables, served on a bed of raw vegetables, flavored by soy sauce, typical of oriental cuisine. it Bami Goreng or Indonesian Noodles It is easy to prepare and ready in just half an hour, ideal for a dinner with friends. Alternatively, you can also use Thai or basmati rice, cook it for 5-6 minutes, drain it and season it with a drizzle of oil and add it to the ingredients in the wok. You can also add strips of chicken and onion fried in boiling oil.

Prepare the ingredients. Finely chop a clove ofgarlic skinned with 2 hot peppers small spicy reds deprived of the petiole, seeds and filaments. Clean 5 spring onions: Divide the white part from the green part. Chop the white part and cut into strips 2-3 cm of the green part. Size 1/3 of Chinese cabbage white with thin strips, wash and dry. Bring plenty of boiling water, salt, add 375 g of noodles of dried wheat, let them soften, mix gently with a fork, to divide them well, and cook for 2 minutes or for the time indicated on the package. Drain, cool immediately under cold running water, drain and season with 2 tablespoons oil.

Cut the pancake. Remove the shell of the shrimp tails and the dark thread on the back. Tap lightly 3 eggs in a bowl with 1 pinch of salt, heat 2 tablespoons oil in a non-stick pan, pour the eggs and cook the omelette over low heat for about 2 minutes per side. Slide it into a plate and, when it is cold, cut it in half, roll it up and cut it into strips about 1/2 cm thick. It partially peels the cucumber, cut it in half, remove the seeds and cut it into slices wash and dry 2 tomatoes and cut them into wedges.

Complete and serve. Bathe 5-6 tablespoons oil in a wok, add the minced meat onions, garlic and chili pepper and fry over high heat for 1 minute, stirring. Add the shrimp and, after 1 minute, the cabbage and the green part of the onions. Saute the vegetables for 1 minute, combine 3 tablespoons soy sauce, and noodles e the omelette and season for 1 minute, stirring.

Divide into bowls and decorate with tomato wedges, slices of cucumber and, at will, leaves of coriander.


Chinese pasta - homemade Bami Goreng

In a saucepan, pour a little olive oil to cook the meat. Salt and pepper to taste as the mince is often seasoned.

Step 2

. Don't let it boil too hard.

Step 3

After rinsing the vegetables, add them to the minced meat as well as the spices.

Step 4

Place the lid and cook on the stove. Watch from time to time to check for cooking.

Step 5

Don't forget to cook the pasta.

Step 6

When the pasta and meat-vegetable mixture are cooked, you combine the two together.

Step 7

Serve with soy sauce or sambal, for a more pronounced salty taste or a little more spicy !.

Step 8

It's over! What did you think?

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Ingredients

  • 450 gram egg noodles or spaghetti noodles (1 lb)
  • 3 - 4 pieces chicken thighs
  • 1 leek
  • 1 carrot
  • 1 Chinese cabbage or bok choy
  • Ketjap Manis
  • 1 chicken broth cube
  • 120 ml water (1/2 cup)
  • Small piece of fresh ginger root
  • 4 large cloves of garlic
  • Sambal oelek to taste
  • Large handful bean sprouts
  • Fried onions for topping
  • Olive oil


& uarr click on the photo to enlarge

Kitchen equipment

View the original recipe via:
https://ohmydish.com/recipe/indonesian-bami-goreng

Preparation - 10 minutes

CLEAN the leek leaves and slice into rings. CLEAN the Chinese cabbage and roughly cut into big chunks. PEEL the carrot and chop into pieces. SLICE the chicken thighs into bite-sized pieces.

CRUSH the cloves of garlic and finely chop. FILL the large pan with water and bring to a boil. BOIL the egg noodles or spaghetti according to the package.

Indonesian bami goreng

Finishing up the Indonesian bami goreng - 15 minutes

ADD olive oil to the wok and stir fry the chicken thighs over medium-high heat until tender. ADD slices leek, carrot, bean sprouts and Chinese cabbage. STIR fry until the Chinese cabbage has wilted.

ADD ketjap manis, 1 bouillon cube, water, grated fresh ginger, chopped garlic and sambal oelek to taste. STIR and turn down the heat, let simmer for a few minutes.

THROW in the cooked noodles (or spaghetti) into the chicken mixture, mix well. TASTE and add more ketjap and / or sambal oelek to taste. SERVE the Indonesian bami goreng with fried onions on top. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


Bami Goreng - Recipes

If we were to make a short price hierarchy of places where you can eat in Thailand, the night market is at the cheap end of the food chain. I don't remember ever eating less than 4 dishes, I don't know if I left more than 4 Euros. Next, in order, the itinerant chefs and the beetles that semi-chaotically populate the main streets, then the small restaurants for the natives. Here you approach 7 euros / person with a hearty lunch. The menu in English or, worse, in Russian already marks the transition to expensive, under the unofficial name of farang food (sometimes I wonder if for stupid not everything is used farang). Places with such specificity increase the prices and desecrate with ketchup and the lack of spices the local dishes and I advise you from the bottom of my heart to avoid them: honor the shame and eat directly at Burger King, and there also a Thai cooks. You don't get poor in such places either, but you will eat the nonsense that most Chinese restaurants in Romania greet you with: two onions and a cup of fried oil in every way. The restaurants follow in the hierarchy a la carte (where the Thai also makes his wedding) and then the fusion ones. Depending on the specifics and the number of diplomas, you can expect 15-20 euros per hat, extraordinarily well invested money otherwise. At the top of the pyramid, Royal Thai Cusine it will greet you with super-premium locations and dishes hard to describe in words. But the prices are just right and, although it is no longer reserved exclusively for royalty, it would not hurt to be mayor if you want to eat more than one salad here.

What do you mean?

How does it happen?

on the way to the night market: Motoprăjitor by Mr.Pong.
. the dream of any Romanian skewer in meat, bones and screws. Optional: stool, wife and pig.


In Thailand, when it comes to food, the mountain comes to Muhammad. You don't really run after it, it moves after you, 80% of the tons in the night market are mobile. At a sign, around sunset, the football field you thought was suddenly filled with such a motorbike, full of a more varied and unexpected range of products even than the respective means of locomotion.

But, talk Sandei Peasant, about all this plus pork, in the next episode. God forbid


What is bami?

Bami comes from the Chinese language and literally means meat (ba) and mie (noodles). It means it's a dish that is suitable for meat dishes. Bami goreng means fried bami and is the most eaten bami product in our country.

The taste is different from the Chinese noodles. These noodles got a bit of a bite and are much more pronounced in taste. And how do we know bami goreng? It is a dish where the noodles are baked after cooking and to which all kinds of herbs, meat and vegetables are added. And of course some seasonings are added.


Ingredients

Ketjap Sambal
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

Bami Goreng
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


Nasi goreng is an Indonesian recipe, known as country-specific food and made in several varieties.

The rice is boiled in water with a pinch of salt, then poured into a strainer, drained and allowed to cool. (It is best to leave it in the fridge for 1 day).

In a hot saucepan, heat the chicken breast cubes a little and then add the dried green onions, garlic, grated ginger, turmeric and mushrooms. Everything is cooked over a high heat.

Leave it on the fire until the juice from the mushrooms decreases, then add the hot peppers or chilli, dark soy sauce, sugar and rice. Mix well and check the taste.

Put 1 cube of butter and 1 lb in a pan. with oil and cook the shrimp quickly on each side, season with a pinch of salt and sprinkle with a little chilli sauce.

Nasi goreng is served with egg eyes on top and garnished with shrimp and chieves.


Contents

Bakmi consists of two Hokkien Chinese words, which literally translates to English as "meat noodles" (肉 麵, Pe̍h-ōe-jī: bah-mī ).

Chinese influences is evident in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, and kwetiau goreng. [2] The words thousand and bami, used in Dutch, come from bakmi and were introduced into the Dutch language during the Dutch colonial period in Indonesia. Indonesian food is very popular in the Netherlands, and bami goreng (fried bakmi) is a popular dish.

In Thailand, wheat-based egg noodles are known as bami, which may be ordered as bami nam or bami haeng (egg noodles with soup and without soup respectively), and the noodles may be used in Chinese style stir-fried dishes. [3]

Bakmi or bami is a type of wheat noodle with a slightly pale yellow color. The most common type of bakmi in Indonesia is I'm kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as I tell you (egg noodle) made into dough, ground and run through holes to create noodle strings. The traditional way to create bakmi is by pulling the dough several times coated with flour to create the noodle strings, similar to the method to make lamian.

The most common recipe of bakmi dish in Indonesia uses chicken meat as the majority of Indonesians are Muslims. Chicken noodle (Indonesian: bakmie ayam or mie ayam), mie ayam is wheat noodle topped with diced chicken meat seasoned in soy sauce. Mie ayam often accompanied with wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatball). Bakmi ayam is a popular Chinese Indonesian dish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble traveling cart. The other popular Indonesian bakmi recipe is fried bakmi (Indonesian: bakmie goreng or Indonesian: mie goreng).

Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with animal fats, either from pork, chicken or beef. The noodles are then served with various toppings: an example would include a few slices of char siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth.

In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to more expensive type using fried or boiled wonton and bakso (meatballs). The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste. Several notable Indonesian dishes developed from the original Chinese wheat noodle tradition includes mie ayam (chicken noodle) and mie goreng (stir fried noodle in sweet soy sauce). It was mine is bakmi that is first deep fried and then topped with a thickened gravy of vegetables and meat.


Bami Goreng - Recipes

If we were to make a short price hierarchy of places where you can eat in Thailand, the night market is at the cheap end of the food chain. I don't remember ever eating less than 4 dishes, I don't know if I left more than 4 Euros. Next, in order, the itinerant chefs and the beetles that semi-chaotically populate the main streets, then the small restaurants for the natives. Here you approach 7 euros / person with a hearty lunch. The menu in English or, worse, in Russian already marks the transition to expensive, under the unofficial name of farang food (sometimes I wonder if for stupid not everything is used farang). Places with such specificity increase the prices and desecrate with ketchup and the lack of spices the local dishes and I advise you from the bottom of my heart to avoid them: honor the shame and eat directly at Burger King, and there also a Thai cooks. You don't get poor in such places either, but you will eat the nonsense that most Chinese restaurants in Romania greet you with: two onions and a cup of fried oil in every way. The restaurants follow in the hierarchy a la carte (where the Thai also makes his wedding) and then the fusion ones. Depending on the specifics and the number of diplomas, you can expect 15-20 euros for a hat, extraordinarily well invested money otherwise. At the top of the pyramid, Royal Thai Cusine it will greet you with super-premium locations and dishes difficult to describe in words. But the prices are just right and, although it is no longer reserved exclusively for royalty, it would not hurt to be mayor if you want to eat more than one salad here.

What do you mean?

How does it happen?

on the way to the night market: Motoprăjitor by Mr.Pong.
. the dream of any Romanian scratch in flesh, bones and screws. Optional: stool, wife and pig.


In Thailand, when it comes to food, the mountain comes to Muhammad. You don't really run after it, it moves after you, 80% of the tons in the night market are mobile. At a sign, around sunset, the field you thought of football is suddenly filled with such a motorbike beetle, full of a more varied and unexpected range of products even than the respective means of locomotion.

But, talk Sandei Peasant, about all this plus pork, in the next episode. God forbid


Video: Noodles con le verdure. Ricette etniche (January 2022).