The ultimate bami goreng

Anyone who has ever eaten at Restaurant Blauw in Amsterdam or Utrecht knows that the flavors there leap off the rijsttafel. Each Indonesian dish is even more delicious than the next, and you can now easily make those recipes at home with their beautiful cookbook. This bami goreng is a fantastic dish to have in your standard repertoire.

How to make the ultimate bami goreng

• Cook the noodles until al dente according to the instructions on the package. Rinse them with cold water, drain well in a colander and place them in a bowl. Stir in a small splash of oil to prevent them from sticking together.
• Finely chop the onion, garlic and lombok. Cut the carrot into thin strips and the spring onion into rings.
• Heat a splash of oil in a wok and first briefly sauté the garlic, until it turns light brown. Then add the onion, lombok and carrot and stir-fry until the vegetables are al dente. Add the djahe and ketumbar, stir-fry briefly, then add the noodles. Stir-fry the noodles briefly, continuing to stir well, and add another small splash of oil if the noodles start to stick. Add the oyster sauce, kecap, bean sprouts and spring onion and stir-fry for another minute. Finely chop the celery leaves and add them at the very end, with a little salt if desired.
• This bami is delicious on its own, as a side dish or lunch, but you can also add shrimp, chicken or tofu to turn it into a main course.

Title: Blauw
Author: Meta van den Boomen
Publisher: Terra
Price: €25,99

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• These 7 Indonesian dishes everyone should know
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