07 827 3354

VICKIS BAHMI GORENG

Ingredients:

4 x Garlic cloves, finely chopped
1 Tbsp Carwari Toasted Sesame Oil
1 heaped tsp Conimex Sambal Brandal
2 Tbsp Inprobs Ketjap Manis
500g Diced Pork
1 Tbsp The Village Press EV Olive Oil
1 Onion, chopped
200g Vandy's Streaky Bacon
1 Leek, diced
1 Carrot, diced
1 Red Capsicum, diced
6 Mushrooms, sliced
1 Packet of Inproba Bahmi Goreng Spice Mix, steeped in 100ml of boiling water
8 nests of Markant mie Nestjes (Bahmi noodles

Method

Mix the garlic, sesame oil, sambal and ketjap manis in a bowl, add the diced pork and mix well.
Heat the olive oil in a large fry pan or wok over a medium heat. Add the onion, fry for 5-10 minutes or until onions become translucent.
Add the bacon and fry for another 10 minutes.

Add the pork and fry until the pork is completely cooked. Add all the vegetables and cook for 5 minutes. Add the bahmi goreng spice mix.

Meanwhile bring water to the boil, add 8 nests of the bahmi noodles. Cook for 9 minutes. Drain and toss with a little olive oil. Add noddles to the meat and vegetable mixture, mix well and heat through.

Traditionally this Indonesian noddle dish is served with, fried eggs, fried onions, kroepoek and atjar tjampoer.

Serves 4