Bami Goreng with Egg and Ham (Dutch)
Bami Goreng with egg and ham is a top favorite when we get a takeaway at the Dutch Chinese restaurant. It's traditionally served with slices of ham and omelet. It's got great flavor and looks beautiful with the vegetables, omelet, and ham. It's a very simple recipe and can be served in 30 minutes. It's one of my favorite Indonesian - Dutch food recipes and I'm sure you will love it. This recipe for Bami Goreng is the best we have ever eaten!
Ingredients
Scrambled egg
- 1 tablespoon sunflower oil
- 3 eggs size L
- salt and pepper to taste
Bami goreng
- 4 oz. bacon strips
- 1 shallot finely chopped
- 3 cloves garlic squeezed
- 5 tablespoons kecap manis sweet soy sauce
- 1 tablespoon kecap asin dark soy sauce or Japanese soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 cube vegetable stock
- 4 slices ham
- 4 oz. peas frozen
- ½ pound noodles cooked and rinsed; see tips above
Ingredients you need per step are listed below the step in Italic
Instructions
Scrambled eggs
- Beat the eggs with salt and pepper.3 eggs , salt and pepper
- Heat 1 tablespoon of oil in the pan and stir-fry the eggs for 2 minutes until cooked and warm.1 tablespoon sunflower oil
- Put on a plate and set aside.
Bami goreng
- Clean your wok and warm it on medium heat.
- Add the bacon and stir fry for 1 minute. Some fat will be released.4 oz. bacon
- Add the shallot and cook for 3 minutes until the onion is translucent.1 shallot
- Add the garlic and stir fry for 30 seconds.3 cloves garlic
- Pour both Kecap (soy sauces), oyster sauce, and sesame oil into the pan and crumble the stock cube into the sauce.5 tablespoons kecap manis, 1 tablespoon kecap asin, 1 tablespoon oyster sauce, 2 teaspoons sesame oil, 1 cube vegetable stock
- Spoon the peas and the ham into the sauce.4 oz. peas, 4 slices ham
- Stir-fry everything for 30 seconds, then add the noodles and the egg.½ pound noodles
- Mix everything and continue stir-frying until the noodles are warm.
- Serve immediately.
NOTES
1. - Bami
I used bami noodles for this recipe. They're thick, and the noodles are a bit chewy. They're cooked, cooled down, and then fried in a wok. This way, they get a lot of flavors.
When preparing bami Goreng with egg and ham, you use cooked bami, which you fry. The cooked Mie can be made up to a day in advance. First, bring a pan with plenty of water to a boil. Then add the amount of noodles required (see tips above) and bring the water to a boil again. Take a look at the manufacturer's instructions to see exactly how long the cooking time is.
Drain the noodles, rinse with cold water, drain again and return to the pan. Pour 2 tablespoons of sunflower oil with the noodles and stir well. Let the noodle cool, but stir it 2 more times (so it will not stick). If it sticks, add some cold water and rinse again.
When the noodles are at room temperature, put them in a bowl and cover them with plastic wrap. Place the bowl in the refrigerator until used.
2. - Kecap Manis and Kecap Asin
This recipe uses Kecap Manis (an Indonesian Sweet Soy Sauce). If you don't have Kecap Manis at home, but you do have light soy sauce, low sodium soy sauce, or dark soy sauce? Then add 2 tablespoons of honey and 1 tablespoon of extra brown sugar to the added soy sauce.
Kecap Asin is an Indonesian Salty Soy Sauce that can be substituted with dark soy sauce or Japanese soy sauce.
3. - Oyster sauce
This Cantonese sauce is dark brown in color and syrupy. And it is the Umami of this Thai dish. It is made from fermented soy sauce and is flavored with oyster juice, caramel, and salt. You could substitute it with half the amount of fish sauce.
4. - Peas
Although you could use fresh peas, frozen ones are even better because they add some liquid to the wok.
5. - Tip
Prepare and slice everything in advance. This is a recipe where you want to add your ingredients quickly; otherwise, your dish will burn. I put the ingredients next to me in the order of use. Although you could use fresh peas, frozen ones are even better because they add some liquid to the wok.
6. - Storage
You can preprepare this recipe; that way, you don't need much time to finish. And you can store this dish in a variety of ways. Look for yourself:
- Pre preparation and storing: you can cook the noodles a day before you want to eat them so that you can make this recipe on the day self in a wink.
- Store leftovers in the refrigerator: Cool the bami goreng to room temperature and cover it with plastic foil; store up to 2 days in the fridge.
- Store leftovers in the freezer: Cool the bami goreng to room temperature and store in an air-tight freezer container and sack. The bami goreng can be stored for up to 2 months in the freezer. Take the dish the evening before preparation from the freezer and bake it in a frying pan until it's warm.
Nutrition
Calories: 618kcal | Carbohydrates: 70g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1353mg | Fiber: 4g | Sugar: 20g | Vitamin A: 407IU | Vitamin C: 13mg | Iron: 2mg
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