Bami Goreng

An all-time Indonesian favourite and one that lends itself to any number of variations, and also spelled Bhami Goreng. I have stipulated cold roast pork below, but you can use any cold cooked meat, or none at all if you are vegetarian. Nasi Goreng is the same thing but made with cooked rice instead of noodles.


¼ cup olive oil.

4 cloves garlic, chopped.

1 green chilli, seeded and chopped.

25mm knob ginger, chopped.

1 tsp cumin, crushed.

1 tsp Nigella seed crushed.

1 tsp coriander seed, crushed.

25mm piece cinnamon quill, crushed.

½ teaspoon turmeric.

A little water.

1 cup diced cooked pork.

¼ cup cooked shrimps.

2 cups diced fresh vegetables.

Cooked noodles.

Omelette, sliced into strips.


Heat the oil in a pan over a hot flame. Stir fry the spices for 2 minutes then add the meat. Continue to cook, stirring for a minute or so to allow the meat to heat through and become evenly covered with the spices. Add a little water if the spices start to stick.

Add the vegetables and noodles. Chow for several minutes until fully mixed and very hot. Serve garnished with strips of omelette.

Serves: 2.

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