Authentic Bami Goreng

Our Favorite Recipe for Bami Goreng

Indonesian

Main course
8 persons
45
Mild

Dive into the world of authentic bami goreng, a classic dish that always impresses. This version, packed with chicken, crispy vegetables, and a homemade boemboe, is a real flavor explosion.

Ingredients

- 600 g chicken breast

- 2 leeks

- 1 pointed cabbage

- 6 shallots

- 12 cloves of garlic

- 250 g bacon cubes

Preparation method for Authentic Bami Goreng

Start with the chicken. Cut it into strips and marinate with a mix of 2 tsp ginger, 2 tbsp soy sauce, 1 tsp black pepper, and 1 tsp baking soda. Massage well and let marinate for at least an hour. The baking soda ensures the meat becomes buttery tender and juicy, so we always add it.
Time for the boemboe. In a food processor, blend 1.5 tbsp sambal, 6 shallots, 12 cloves of garlic, and 3 teaspoons of galangal into a spicy, fragrant paste.
Cut the pointed cabbage into 3 x 3 cm cubes and the leek into rings. Wash the vegetables well and set aside.
Heat some oil in the wok (the oil can lightly smoke) and stir-fry the vegetables, possibly in batches, over high heat. We like the vegetables to stay crunchy but also get some dark brown spots (this gives your dish a real ‘’wok’’ flavor).
Once all the vegetables are stir-fried, put more oil in the pan. Let it get so hot that light smoke comes off. Put the chicken strips in the pan, spread them out, and leave them be for a bit. Once the chicken has a crust, stir-fry the chicken strips until cooked. Set the cooked chicken aside too.
Fry the bacon cubes in the same wok until crispy, then add the boemboe and sauté it. Meanwhile, soak the noodles for 3 minutes in boiling water.
Add the noodles to the boemboe, pour over 15 tablespoons of soy sauce, and mix in the vegetables and chicken. Stir-fry everything together for a bit, because 'goreng' literally means 'fried'. Your authentic bami goreng is now ready to be devoured!