Best 2 Bami Goreng Recipes

When it comes to Indonesian cuisine, few dishes are as iconic and beloved as bami goreng. This stir-fried noodle dish is a staple in Indonesian homes and restaurants, and its popularity has spread far beyond the borders of Indonesia. Bami goreng is made with simple ingredients like noodles, vegetables, meat, and a flavorful sauce, but it is the combination of these elements that creates a dish that is both comforting and exciting. Whether you are a seasoned home cook or a novice in the kitchen, this article will guide you through the process of making the perfect bami goreng. With step-by-step instructions and helpful tips, you will be able to create a delicious and authentic bami goreng that will impress your family and friends.

Let's cook with our 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:

Use high-quality ingredients: Fresh vegetables, flavorful sauces, and tender noodles will make all the difference in your bami goreng.
Don't be afraid to experiment: There are many different ways to make bami goreng, so feel free to customize it to your own taste. Try adding different vegetables, proteins, or spices.
Make sure your wok is hot: A hot wok will help to create the characteristic smoky flavor of bami goreng.
Stir-fry in batches: If you're cooking a large batch of bami goreng, cook the noodles and vegetables in batches to prevent them from becoming overcrowded and mushy.
Serve immediately: Bami goreng is best served hot and fresh out of the wok.

Conclusion:

Bami goreng is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover noodles and vegetables, and it can be easily customized to suit your own taste. Whether you're a seasoned cook or a beginner, give bami goreng a try - you won't be disappointed!

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