Bahmi Goreng (Fried Noodles) Recipe

Ingredients

11 oz chinese noodles (mie)
11 oz pork, minced
7 oz sausages
2 oz shrimp, peeled cooked
2 oz ham
1 onion
2 garlic clove
4 oz bean sprouts
4 oz snow peas
4 oz endive
1 celery, bunch
1 chives, fresh
1 oil
1 tsp ginger, ground
1 salt
3/4 tsp pepper, white
1 tbsp ketjap manis
1 lemon, (opt)


Directions

Cook the noodles according to the directions on the pack. Cut the
onions and garlic into fine pieces. Make little balls of the minced
pork and fry this together with the sausages in a wok or wide frying
pan. Then add the cooked noodles and stir-fry. Now add all the
vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper
to taste ans stir-fry till it is thoroughly hot. Serve on a plate.
Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis
(dark hot condiment) is used more with these two than the soy based
pork ones.
--- Jen Kuiper


Servings: 4 servings

 

 

Bahmi Goreng (Fried Noodles) Recipe brought to you by Recipe Ideas


Categories: Beans; Chinese; Fish; Fruit; Meat


The History of Recipes

It is quite feasible to trace the history of written cooking instructions back into distant history, certainly as far as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient records were just very simple hieroglyphic recipes for preparing meals.

Later on, in The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he describes how the Romans were skilled in the use of a good variety of herbs and spices, including a few you will know like bay, rue and dill.

During the following few hundred years, the powerful and wealthy houses competed with each other to lay on the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes to help cooks of their time.

By the time we get to the 1900s, cook books are in high demand, as a result of better eduction, more spare time and a general increase in wealth.

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We hope you enjoy this Bahmi Goreng (Fried Noodles) recipe.

 


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