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Bakmi: photo of the dish
Illustrative photo: Gunawan Kartapranata — CC BY-SA 4.0, Wikimedia Commons
Pasta & rice

Bakmi

Indonesian-style stir-fried yellow noodles coated in sweet soy sauce (kecap manis) and sesame oil, with chicken and green vegetables. A classic of the warungs, eaten at any time of day.

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Ingredients

Ingredients

Sauce

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Cook the noodles in a large pot of boiling water for the time indicated, then rinse them under cold water and drain.
  2. Cut the chicken into thin strips and brown it in the neutral oil with the crushed garlic and onion for 5 minutes.
  3. Add the bok choy cut into pieces and wilt it for 2 minutes over high heat.
  4. In a bowl, mix the kecap manis, soy sauce, sesame oil, sugar and salt.
  5. Add the noodles to the pan, pour over the sauce and stir vigorously for 2 minutes to coat them well.
  6. Meanwhile, fry the eggs sunny-side up in a very hot skillet.
  7. Divide the noodles among the plates, place an egg on each and sprinkle with white pepper.

Variations and tips

Bakmi goreng with pork. In regions where pork is eaten, replace the chicken with sliced pork and add meatballs.

With what you can find here. Replace the bok choy with spinach or Chinese cabbage; replace the kecap manis with 2 tablespoons of soy sauce plus 1 teaspoon of sugar.

More ideas

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Original Ecomely recipe.