How to Prepare Yummy Indonesian – Bami Goreng

Indonesian – Bami Goreng. Bami goreng, also known as mie goreng or bakmi goreng is a traditional Southeastern Asian dish. Basically, bami goreng is a spicy fied noodle meal. You can easily find it on the menu if you travel to Indonesia, Malaysia, Brunei, Singapore and other Southeastern Asian countries.

Indonesian - Bami Goreng STIR fry until the Chinese cabbage has wilted. Bami Goreng (Indonesian Version of Lo Mein) Recipe by BatiksWindmillsAndT. My grandmother was born in Indonesia and growing up we awaited the next time she would make Bami Goreng- "Fried Noodles." She made it with pork, but since I no longer eat pork I substitute chicken here. You can have Indonesian – Bami Goreng using 26 ingredients and 7 steps. Here is how you cook that.

Ingredients of Indonesian – Bami Goreng

  1. Prepare of Ketjap Sambal:.
  2. Prepare 1 Tbs. of oil.
  3. It’s 2 Tbs. of finely chopped jalapeno (1 large).
  4. You need 2 Tsp. of minced garlic.
  5. It’s 2 Tsp. of grated fresh ginger.
  6. It’s 1/4 cup of packed light brown sugar.
  7. It’s 1/4 cup of soy sauce.
  8. You need 2 Tsp. of oyster sauce (optional).
  9. You need 1/2 Tsp. of five-spice powder.
  10. It’s 1/4 cup of water.
  11. Prepare of Bami Goreng:.
  12. Prepare 3-4 Tbs. of sesame oil, divided.
  13. Prepare 2 cup of red bell pepper (2 med.), cut into strips.
  14. You need 1 cup of sweet onion, cut into strips.
  15. You need 2 Tsp. of minced garlic.
  16. It’s 2 Tsp. of grated fresh ginger.
  17. You need 12 oz of chicken breast, sliced thin and into strips.
  18. Prepare Dash of flour.
  19. You need Dash of salt and pepper.
  20. Prepare 2 cups of Napa cabbage, sliced crosswise, thin.
  21. Prepare 2 Tbs. of oyster sauce (optional).
  22. It’s 1 Tbs. of Sriracha sauce.
  23. You need 1/4 cup of water.
  24. It’s 12 oz of Asian pasta noodle (or Italian Bucatini), “cooked”.
  25. It’s 1 Tbs. of lime juice.
  26. You need of Chopped cilantro, for garnish.

Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't – if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! Nasi goreng is essentially Indonesia's take on fried rice.

Indonesian – Bami Goreng instructions

  1. For the "ketjap sambal": Heat the oil in a small pot over medium heat. Stir in the jalapeno and sauté until slightly softened (but not browned), 2 minutes. Add in the garlic and ginger and stir. Add the brown sugar, soy sauce, five-spice powder and 1/4 cup water..
  2. Bring mixture to a slight bubble, reduce heat slightly, and cook until the sauce reduces. It will eventually coat the back of a spoon in about 10 minutes. Remove from the heat and set aside..
  3. For the "bami goreng": Heat some oil in a wok (or large sauté pan) over high heat. Add the red bell pepper. Sauté for 2-3 minutes. Reduce heat slightly and add the onion and cook until translucent. Remove from pan to a bowl..
  4. Add the lightly floured / seasoned chicken strips to the pan with added oil; cook until browned on “both” sides, 3-4 minutes total. Add in the sauté pepper and onion, the garlic and ginger, and stir..
  5. Add the cabbage, stir in the Sriracha sauce, and then deglaze the pan with 1/4 cup water. Cook for 2-3 minutes, until the cabbage is wilted and very small, and water is evaporated..
  6. Add in the "cooked" pasta with a tablespoon of the starchy pasta water, along with half of the "ketjap sambal" and mix a few times..
  7. Transfer to a large bowl and drizzle with the remaining ketjap. Add lime juice, garnish with cilantro, and enjoy..

In addition to kecap manis, the country's ubiquitous sweet soy sauce, terasi (Indonesian shrimp paste) is what sets nasi goreng apart from other fried-rice variations you'll see in other countries. Terasi is an umami bomb that pervades both your kitchen and your senses. This easy Indonesian Stir-Fried Noodles (Bakmi Goreng) is a street-food noodle classic. For this noodle bowl's success, it depends on two things: serving it piping hot, right out of a very hot wok, and finding some kecap manis, a molasses-thick sweet soy sauce. Add the red onion, garlic and ginger and cook until softened.

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