-
1
Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
-
2
Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
-
3
In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
-
4
When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
-
5
Stir-fry until vegetables are half-cooked.
-
6
Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
-
7
In a large pot of boiling water on high heat, immerse the egg noodles.
-
8
Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
-
9
NO LONGER as they will cook further when mixed with the vegetables.
-
10
When the noodles are cooked, pour them into a colander and rinse with cold water.
-
11
To prevent the noodles from becoming a solid mass, separate them again as you rinse.
-
12
On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
-
13
Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
-
14
Make an omelet using the 2 whisked eggs and cut into strips.
