Bami Goreng

bami-gorengThis is a simple recipe that can be adjusted to use up any scraps of meat and vegetables you have cluttering your fridge.

I like to cook my noodles at least 30 minutes before I fry them to give them plenty of time to dry off.

Sambal oelek is a spicy chilli paste so adjust it to your own taste. Kecap Manis is a type of soy sauce, thicker and sweeter than the Chinese variety but an ordinary dark soy sauce can be used in its place.You can buy both these ingredients and the shrimp paste at most supermarkets nowadays.

If you want to make the dish look a little more special you can garnish it with an omelette cut into strips and a few chopped spring onions

 

BAMI GORENG
Serves 4 

INGREDIENTS:

350 g medium egg noodles
100 g diced pork fillet
50 g small prawns
1 medium onion, diced
2 cloves of garlic, crushed
1 carrot, thinly sliced
1 small leek , thinly sliced
2 teaspoons Sambal oelek
1 teaspoons Trassi (shrimp paste)
3 tablespoons Kecap Manis or dark soy sauce
3 tablespoons oil
salt and pepper to taste
garnish:
Omelette, cut into strips
1 spring onion, finely sliced

METHOD:

Cook the noodles according to the instructions on the packet. Rinse,drain well and set aside.

Heat your wok over a medium flame and add the oil. Stir-fry the diced onion and garlic for 2 minutes.

Add the meat, prawns, trassi and sambal oelek and fry for a further 3 minutes then stir in the finely sliced carrots and leek and fry for a further four minutes more.

Add the Noodles and Kecap Manis, season to taste with the salt and pepper and toss everything together until well mixed. Stir-fry over a gentle heat for a further four minutes until the noodles are piping hot.

Garnish with the omelette and spring onion slices and serve immediately.

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