Favourites

Childhood Favourites

From Bakmi to Bakso.
My mother indulged me with delicious foods and snacks.  They were very very precious memories which live with me through my cooking.

Some of the recipes are in the previous posts, but I will share recipes throughout this year, starting from this month.

Today recipes are the bakmi, a very simple stir fry noodles without meat.  This dish, the bakmi goreng is effortless to do but so tasty and delicious, it is suitable for anyone who likes to eat less meat.

Bakmi - Bakso

bakmi goreng

bakso daging

Recipe for the bakmi goreng.
This is the bakmi goreng that I used to have, you may find it different from other bakmi goreng.

Use fine Hokkien noodles or dry egg noodles.
If you have the dry egg noodles, soak the noodles in warmed water until soft, and drain.

Bakmi Goreng
500 gr egg noodles
2 cups chopped cabbage
1 cup sliced carrots into strips
6 spring onions, chopped
1 cup of water.

2 garlic and 1/4 teaspoon white pepper
6 dried prawns (Ebi), soaked in warmed water until soft
1 teaspoon salt
(Crush the white pepper with salt, then the ebi and garlic, to make smooth spice paste)

1 tablespoon salt soy
2 tablespoons sweet soy

Vegetable oil

Method
Using a wok or fry pan, fry the spice paste in little oil until fragrant
Add in the vegetables, toss them around then add the water
Put the noodles on top, place the cover and cook over hot heat for 2 minutes
The steam will go through the vegetables and noodles
Open the lid, reduce the heat, add in both the soy sauces, toss them around to mix
Cook for a couple of minutes, until it is cooked and all spices go through the noodles.
Transfer onto a serving plate

To serve
Serve the noodles hot or at room temperature,  garnished with fresh green/red chillies.

Note:  The bakmi can be served as a part of banquet dishes.

Pangsit Kuah

I will update this post for other recipes, next post will be the Pangsit in Broth (Pangsit Kuah).  Stay Tuned


Thanks For Visiting
Susy