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
Recipes as an idea can be traced back into the far past, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Closer to modern times, we find two interesting books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich people of those days. During the next few hundred years, the powerful and rich competed with each other to serve the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes of the day. By the time we get to the twentieth century, cookbooks are in high demand, due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Bahmi Goreng (Fried Noodles) recipe.
