The loyal companion of nasi goreng on every Chinese-Indonesian menu: thin egg noodles, fried hard in a wok with kecap manis, garlic and shallot until everything just caramelises. Dark, sticky-sweet, with the heat served separately on the table.
Bami goreng
Bami goreng
Method
01
Prepare the noodles
Cook the bami al dente according to the packet, drain, rinse cold and leave to drain well.
02
Aromatics
Heat the oil over a high heat in a wok. Fry the shallot, garlic and trassi (if using) briefly until fragrant, without burning.
03
Meat and egg
Add the bacon or chicken and fry until crisp. Push to one side, beat the eggs in the wok and scramble to loose pieces.
04
Vegetables
Add the cabbage, leek or carrot and beansprouts. Fry for 2 minutes over a high heat until the cabbage just starts to wilt.
05
Stir-fry
Add the bami with the kecap manis, kecap asin, curry powder, salt and pepper. Toss well until everything is evenly browned and hot.
06
Serve
Serve immediately with sambal, fried onions and prawn crackers on the side.
Tips & notes
Bami and nasi goreng are related: the same flavour base, a different carrier. Want both on the table? Double the aromatics and filling and divide between a pan of bami and a pan of cold, day-old rice. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Nasi goreng: replace the bami with 500 g of cold, day-old cooked rice.
- Bami spesial: add prawns and top each portion with a fried egg.
- Vegetarian: replace the bacon/chicken with tofu and extra vegetables.
Contains:
Gluten
Eggs
Peanuts
Soya
Serve with
- Prawn crackers
- Atjar tjampoer (mixed pickles)
| Calories | 215 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 15 g |
| Fat | 11 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
