Recipe by Frank Bylard
As a young teenager in the 50's, my mother used to send me & my younger brother to the Indonesian Quarters in Amsterdam to buy 2 buckets of steaming hot Bahmi Goreng. (A Saturday event). Through many experiments & using numerous suggestions from others, I have been making this one now for about 30 years. It takes a bit of preparing but it is worth the effort. Preparation and cooking times are approximates only.
Top Review by Leggy Peggy
Recently we spent a month in Indonesia -- enjoying the fascinating sights, welcoming people and delicious food. This recipe brought back wonderful memories. It is an authentic-tasting dish and the whole family loved it. We like strong flavours, so added quite a bit of additional sambal oelek and ketjap manis at the table, but otherwise followed the recipe. Thanks so much for sharing your successful experiments here.
- 250 g pork, diced & fried
- 500 g egg noodles (specifically Chinese egg noodles)
- 250 g bean sprouts
- 1 small bok choy, sliced (Chinese cabbage)
- 1 head celery, sliced
- 1 small cauliflower, small chunks
- 4 leeks, sliced
- 1 1⁄4 cm ginger, finely chopped
- 4 garlic cloves, finely chopped
- 6 onions, chopped (use 4 for garnish)
- 1⁄4 teaspoon shrimp paste (Terasi)
- 1⁄2 teaspoon spiced chili paste (Sambal Oelek)
- 1 teaspoon soy sauce (Ketjap Manis)
- 1 teaspoon black pepper
- peanut oil, as required
- 2 large eggs, omelet cut into strips
- 4 chopped onions, fried in hot oil
- 2 lemons or 2 spiced gherkins, sliced
- shrimp crackers, prepare as per directions on packet (optional)
Directions See How It's Made
- Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
- Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
- In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
- When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
- Stir-fry until vegetables are half-cooked.
- Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
- In a large pot of boiling water on high heat, immerse the egg noodles.
- Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
- NO LONGER as they will cook further when mixed with the vegetables.
- When the noodles are cooked, pour them into a colander and rinse with cold water.
- To prevent the noodles from becoming a solid mass, separate them again as you rinse.
- On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
- Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
- Make an omelet using the 2 whisked eggs and cut into strips.