Tante Erna's bahmi goreng

Fried Bahmi

Tante Erna

Ingredients

1 pack of noodles

3 ounces pork or chicken, cut into small pieces

1 ounce of shrimp, fresh or dried

1 onion, finely chopped

2 cloves of garlic, finely chopped

11/2 ounces bean sprouts

celery

leek (preferably thin)

white cabbage, chopped

savoy cabbage, chopped

snow peas

carrot

2 of 3 teaspoons soy sauce

pepper

1 tablespoon butter or of margarine

1. Cook the noodles according to the recipe. Before draining, add 2 tablespoons of salad oil and stir through. Pour cold water over the noodles to cool them and keep them from cooking more.

2. Fry the pork or chicken in some butter or margarine.

3. Add shrimp (soak dried shrimp in some water for a while).

4. Sauté onion and garlic in butter, margarine, or 1 tablespoon of oil.

5. Add leeks and carrots and cook for 3 minutes without the lid.

6. Add cabbage and snow peas, roast without the lid. Mix everything well together.

7. Add bean sprouts

8. Add noodles to semi-cooked vegetables.

9. Add soy sauce; salt and pepper to taste.

Serve the bahmi with some fried onions, and add a fried fried egg, sambal and pickles.

I like to make this with egg noodles or other flat large noodles although I did make it with cold spaghetti and everyone enjoyed that too. I use 3 kinds of soy sauce, light, dark and ketjap manis and plenty of sambal oelek. I try to make sure I have onion, celery, leek and some other greens, and the rest of the vegetables often depend on what I have lying around, sometimes some red pepper, boy choy or spinach. And I fry in safflower oil instead of butter.