Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “noodles”

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

Asian Style Sweet Roast Pork and Dumpling Soup

This isn’t so much a recipe as a list of ingredients to buy and put together!  It’s such a time saver and looks and tastes wonderful.. This is the one I make but you can really put anything you fancy in it!

I always have a pack of frozen dumplings in the freezer.  They are so handy as a snack with dipping sauce or for putting into soups.  The ones I used were prawn and chive.

We bought a box of sliced sweet roast pork from our local Chinese shop – they have the meat hanging up in the window and chop it fresh with a huge cleaver. We often buy some to add to a stir fry if pressed for time.

This time we also bought the noodles!  Simon asked for a serve of noodles with the pork and was given a bowl of lovely thin rice noodles.  I have also used thin egg noodles from the supermarket.  You just have to soak them in boiling water for a few minutes first.  The recipe below will feed two very hungry people or you can split it into four smaller bowls.  It just depends on how greedy you are feeling… 🙂

Sweet Roast Pork & Dumpling Soup

Ingredients:

6 cups chicken stock (we use Campbell’s Chicken Stock)

Cooked noodles

Sweet roast pork

Prawn & chive dumplings

Bag of baby spinach

Sesame oil

Garlic (grated)

Fresh coriander

Asian crispy fried onions

Method:

Steam the dumplings until cooked – around 10-15 minutes

Saute the baby spinach and grated garlic in a small glug of sesame oil in a deep pot

When spinach is soft add the chicken stock and bring to the boil

Heat the sweet roast pork and noodles for about 30 seconds in the microwave

Assembly:

In two big deep soup plates put a handful of noodles on the bottom of each plate

Add the steamed dumplings

Place the sweet roast pork on top

Ladle the hot soup over the top

Top with crispy fried onions and chopped coriander

Bon Appetit!

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