This time I make some experiment recipe with Bakmi. Bakmi or Noodles is one of Indonesian dishes. Perhaps bring in from our Chinese ancestor decade ago, but right now become one of Indonesian famous dishes. Bakmi Goreng that I made I call it Bakmi Goreng Vegetarian, because do not use any kind of meat. But I use eggs, thus for some vegetarian who doesn't eat eggs. Ingrédients (for 2 persons) : - Eggs Noodles for 2 persons - 1 garlic - half up to 1 zucchini - half up to 1 carrot - half up to 1 onion - 1 egg - 2tbsp salt soja sauce - 1tbsp sweet soja sauce - Salt & Pepper - Dry Parsley Preparation : - Peel garlic and cut it on minced. Put it separate. - Peel zucchini and rape it/cut it on long sliced. Put it separate. - Peel carrot and rape it/cut it on long sliced. Put it separate. - Peel onion and cut it on sliced. Put it separate. - Break eggs and whisk them well. Put it separate. - Using sauce pan, cook eggs noodles on the hot salty water around 10 minutes. Take out some of water and drained the noodles. Put it separate. How to Cook : - Using frying pan, heat olive oil on medium heat. Add garlic inside and cook again for around half minute. - Add onion, zucchini and carrot and cook it again until both zucchini and carrot well cook. - Add salt & Pepper. - Add cooked of noodle, salt soja sauce and sweet soja sauce and mixed them well. - If noodles looks dry, add hot water from cooked noodles. - Add eggs and scrambled and mixed them well with noodles. - Cook again until all well mixed. Add salt and Pepper if necessary. - Served it on the bowl and garnish it with dry parsley. Bon Appétit ! Yess.., those Bakmi Goreng I served on my handmade ceramic bowl that I made at Jakarta.The design is just like the previous ceramic plate I made before : Brown-white-blue with butterfly (or bird?) design. I made it at Keramik Puspa Workshop at Jl. Puspa 5, Kebayoran Baru, Jakarta, Indonesia.
Whenever you have sparetime at Jakarta, you can come and learn how to make ceramic from my friend, Haryo. He will be happy to help and assist you on his workshop from Monday to Friday (except Wednesday) from 9am to 12pm. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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