Best 2 Bami Goreng Recipes

**Bami Goreng: A Flavorful Indonesian Noodle Dish**

Bami goreng, a beloved Indonesian noodle dish, tantalizes taste buds with its irresistible blend of flavors and textures. This stir-fried noodle dish showcases the culinary traditions of Indonesia, combining the essence of Chinese and Javanese cuisines. Bami goreng is a symphony of flavors, featuring tender noodles tossed in a savory sauce, complemented by an array of vegetables, succulent proteins, and aromatic spices. Whether you prefer chicken, shrimp, or tofu, each variation of bami goreng promises a unique and satisfying experience. This article presents a collection of diverse bami goreng recipes, catering to various dietary preferences and culinary skills. From classic bami goreng to innovative takes on this iconic dish, these recipes offer a culinary journey that will transport you to the bustling streets of Jakarta or the vibrant markets of Bali.

Here are our top 2 tried and tested recipes!

BAMI GORENG

Bami Goreng image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon canola oil
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
2 teaspoons minced seeded jalapeno
1/4 cup packed light brown sugar
1/4 cup tamari
1/2 teaspoon five-spice powder
1 tablespoon canola oil
1 cup thinly sliced red onion (1/2 onion)
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
1 cup thinly sliced red bell pepper (1 bell pepper)
8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
Kosher salt
2 cups thinly sliced Napa cabbage
1 tablespoon sambal oelek
8 ounces thin spaghetti, cooked
Lime wedges, for juicing and serving
Roughly chopped cilantro leaves, for garnish

Steps:

For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.

BAMI GORENG (INDONESIAN VERSION OF LO MEIN)

Bami Goreng (Indonesian Version of Lo Mein) image

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. This is the basic version. You can add any vegetable you like. I add tiny frozen peas and carrots for color, or red or yellow bell pepper thinly sliced using a mandolin.

Provided by BatiksWindmillsAndT

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spaghetti noodles or 1 lb egg noodles
2 chicken breasts, boneless, skinless, sliced thin
2 cups chopped leeks (clean the leaves well)
1 cup bean sprouts
1 cup sliced bok choy or 1 cup cabbage, washed
1/4 cup ketjap manis (or more, to taste)
1 tablespoon pepper
1 beef or 1 chicken bouillon cube
1/2 cup water
1/2 inch piece gingerroot (or 1 tsp powder)
4 garlic cloves, minced
1 teaspoon sambal oelek (chili paste) (optional)
fried onions (optional topping)

Steps:

Stir fry chicken in wok in oil on medium-high heat.
Add leeks beansprouts and cabbage. Stir fry until cabbage wilts. Add next 7 ingredients.
Simmer until it comes together and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti.
Throw noodles into chicken mixture. Mix and add more ketjap and/or sambal to taste. Top with fried onion (optional).
NOTE: A tablespoon of pepper seems like a lot, but it gives the dish a nice zing!

Tips:

Mise en place: Gather and prepare all your ingredients before you start cooking. This will help you stay organized and ensure that you have everything you need on hand.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your bami goreng will taste. Look for fresh vegetables, noodles, and protein.
Use a wok or large skillet: A wide cooking surface will help you get evenly cooked noodles and vegetables.
Don't overcrowd the wok or skillet: Cook the noodles and vegetables in batches if necessary to avoid overcrowding.
Stir-fry the noodles and vegetables over high heat: This will help them cook quickly and evenly.
Add the sauce last: This will help prevent the noodles and vegetables from becoming soggy.
Season to taste: Add more soy sauce, kecap manis, or chili sauce to taste.
Garnish with fresh herbs and vegetables: This will add a pop of color and flavor to your dish.

Conclusion:

Bami goreng is a delicious and versatile dish that can be easily customized to your liking. With a little practice, you'll be able to make this Indonesian classic at home in no time. Whether you're a beginner cook or a seasoned pro, these tips will help you make the best bami goreng possible. So what are you waiting for? Get cooking!

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