Bami goreng (indonesian fried egg noodles)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chinese egg noodles; boiled and drained |
| ¼ | pounds | Pork filet; diced |
| ½ | cup | Small shrimp |
| 1 | medium | Onion; diced |
| 2 | Cloves garlic; crushed | |
| 1 | Carrot; finely sliced | |
| 1 | small | Leek; finely sliced |
| 2 | teaspoons | Sambal oelek |
| 1 | teaspoon | Trassi |
| 3 | tablespoons | Ketjap manis |
| 3 | tablespoons | Oil |
| To taste salt and pepper | ||
Directions
Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.
Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries <devriesb@...> on Aug 29, 1997