RCI-ND.005.0011.001
Bami Goreng I
Bami Goreng originated in the Dutch East Indies, specifically in Indonesia. The Dutch, ever happy to incorporate foods from other regions into their own menus, took the Bami Goreng as known in Indonesia and adapted it to their own palates.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- mie300 g
- 8 small
- 1 unit
- white cabbage or Chinese cabbage200 g
- 250 g
- 200 g
- 200 g
- 150 g
- 300 g
- 4 cloves
- 100 g
- 1 unit
- 1 unit
Method
1
Boil the 300 g mie in salted water until al dente, approximately 4-5 minutes, then drain and set aside to cool slightly.
2
Mince the 4 cloves garlic and slice the 8 small onions thinly. Cut the pork into small cubes or thin strips, and peel and devein the 100 g prawns.
3
Prepare all vegetables: slice the white or Chinese cabbage into thin strips, cut the 250 g leeks into 1-inch pieces, chop the 200 g cauliflower into small florets, trim and slice the 200 g string beans, and chop the 150 g celery into 1-inch pieces.
4
Heat cooking oil in a large wok or deep skillet over high heat until shimmering.
2 minutes
5
Add the minced garlic and sliced onions to the hot oil, stirring constantly for about 1-2 minutes until fragrant and the onions begin to soften.
6
Add the pork pieces to the wok and stir-fry for 3-4 minutes until cooked through and lightly browned.
7
Add the prawns and stir-fry for 2-3 minutes until they turn pink and opaque.
8
Add all prepared vegetables (cabbage, leeks, cauliflower, string beans, and celery) to the wok and stir-fry over high heat for 5-6 minutes, stirring frequently to ensure even cooking.
9
Add the cooked mie noodles to the wok, breaking up any clumps gently with a wooden spoon or spatula.
10
Pour in the soy sauce and lemon juice, tossing everything together thoroughly to coat all ingredients evenly.
2 minutes
11
Stir-fry the mixture for 2-3 minutes more, allowing the flavors to meld and any excess moisture to evaporate.
3 minutes
12
Taste and adjust seasoning with additional soy sauce or lemon juice as desired, then transfer to a serving platter.