Recipes - Indonesian

Bakmie Goreng with Chicken
Indonesian Bakmie Goreang with Chicken Recipe


Bakmi Goreng recipe is an easy Indonesian Stir-Fried Noodles that is a street-food classic! Serve it piping hot with some chicken and kecap manis, to perfect your Straits dish!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

2 chicken breasts (diced)
2 eggs
2 tbsp water
1 pinch turmeric powder
5 tsp oil
350g fresh egg noodles (soaked)
2 cups mixed vegetables
3 spring onions (sliced)
2 garlic cloves (crushed)
2 tbsp spicy curry paste
3 tbsp chicken stock
3 tbsp ABC Sweet Soy Sauce (Kecap Manis)
¼ cup fried shallots (as garnish)
chilli (sliced, as garnish)
lime (wedged, as garnish)




Steps:
  1. Whisk egg, water and turmeric powder.
  2. Heat 1 tsp oil on medium heat and add above, make a thin omelette, roll, set aside.
  3. Heat 2 tsp oil and brown chicken in batches, set aside.
  4. Saute spring onions, garlic and curry paste in 2 tsp oil until fragrant. Add vegetables and stir fry for 2-3 mins, add chicken, toss.
  5. Make a well in the middle of mixture and stir in stock and ABC Sweet Soy Sauce.
  6. Add noodles and toss for 3 mins. Add sliced omelette and garnishes before serving.

Snippets about Mee Goreng:

  1. Mee goreng in Malay means “fried noodles”. The spicy mix of egg noodles is fried with chicken, along with onions, potatoes and other vegetables.
  2. The Singaporean version of the Mee goreng has cucumber slices in it.
  3. Mee Goreng is associated with the Indian Muslim community although it is mostly known to be a Malay dish. it is usually sold in the Mamak stalls in Malaysia and known as Mamak Mee Goreng.
  4. Indonesia also has a dish known as bak mie goreng, this dish is derived from the southern Indian cuisine which uses curry powder to add flavour to it.
  5. It is also believed that the dish is derived from Chinese chow mein and was introduced by the Chinese immigrants in Malaysia, Singapore and Indonesia.
  6. There are various kinds of Mee Goreng based on the geographical locations. Each of it has it’s own unique flavour and variations depending on the regional produce and meat.
  7. This dish is perfect for a quick dinner or a brunch.

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Bakmie Goreng with Chicken

Bakmie Goreng with Chicken

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Bakmi Goreng recipe is an easy Indonesian Stir-Fried Noodles that is a street-food classic! Serve it piping hot with some chicken and kecap manis, to perfect your Straits dish!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

2 chicken breasts (diced)
2 eggs
2 tbsp water
1 pinch turmeric powder
5 tsp oil
350g fresh egg noodles (soaked)
2 cups mixed vegetables
3 spring onions (sliced)
2 garlic cloves (crushed)
2 tbsp spicy curry paste
3 tbsp chicken stock
3 tbsp ABC Sweet Soy Sauce (Kecap Manis)
¼ cup fried shallots (as garnish)
chilli (sliced, as garnish)
lime (wedged, as garnish)

Instructions
  1. Whisk egg, water and turmeric powder.
  2. Heat 1 tsp oil on medium heat and add above, make a thin omelette, roll, set aside.
  3. Heat 2 tsp oil and brown chicken in batches, set aside.
  4. Saute spring onions, garlic and curry paste in 2 tsp oil until fragrant. Add vegetables and stir fry for 2-3 mins, add chicken, toss.
  5. Make a well in the middle of mixture and stir in stock and ABC Sweet Soy Sauce.
  6. Add noodles and toss for 3 mins. Add sliced omelette and garnishes before serving.

Snippets about Mee Goreng:

  1. Mee goreng in Malay means “fried noodles”. The spicy mix of egg noodles is fried with chicken, along with onions, potatoes and other vegetables.
  2. The Singaporean version of the Mee goreng has cucumber slices in it.
  3. Mee Goreng is associated with the Indian Muslim community although it is mostly known to be a Malay dish. it is usually sold in the Mamak stalls in Malaysia and known as Mamak Mee Goreng.
  4. Indonesia also has a dish known as bak mie goreng, this dish is derived from the southern Indian cuisine which uses curry powder to add flavour to it.
  5. It is also believed that the dish is derived from Chinese chow mein and was introduced by the Chinese immigrants in Malaysia, Singapore and Indonesia.
  6. There are various kinds of Mee Goreng based on the geographical locations. Each of it has it’s own unique flavour and variations depending on the regional produce and meat.
  7. This dish is perfect for a quick dinner or a brunch.

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