How to make bami goreng: the tastiest recipe and which vegetables to use

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Bami goreng has been one of the most popular Asian dishes in the Netherlands for years. The combination of fried noodles, crunchy vegetables, fragrant spices and a savory sauce makes for a meal that is quick to put on the table and that almost everyone enjoys. Although many people choose a ready-made meal or a takeaway version, bami goreng is surprisingly simple to make yourself. With the right vegetables and a good spice blend you can make a dish in half an hour that is at least as tasty as that from your favorite takeaway restaurant.

In this blog you will discover which vegetables are traditionally used in bami goreng, which spices give the characteristic flavor and how to easily make a delicious pan of bami yourself. Prefer nasi? Then also read our blog Nasi Goreng Recipe: How to Make It and Which Vegetables to Use, in which we explain how to prepare the perfect fried rice.

What is bami goreng actually?

The name bami goreng comes from Indonesian. "Bami" refers to noodles and "goreng" means fried. The dish originated under the influence of Chinese cuisine and grew into one of the best-known dishes in Indonesia. Bami goreng has by now also become an indispensable dish in the Netherlands.

Although there are countless variations, the base almost always remains the same: noodles are fried on high heat with vegetables, an egg, meat, chicken, shrimp or a vegetarian substitute. Soy sweet sauce (ketjap) and a balanced spice mix then provide the recognizable, slightly sweet and aromatic taste.

Which vegetables do you use for bami goreng?

There is no official recipe that prescribes which vegetables you must use. That is precisely one of the reasons why bami is so loved: you can easily put your own spin on it. Still, you see the same ingredients in most recipes. Onion, leek, bell pepper and carrot often form the base. Many people also add bean sprouts, pointed cabbage or spring onion for extra bite and freshness.

Those who make bami regularly know that cleaning and cutting all the vegetables takes quite some time. That is why more and more home cooks and professional kitchens choose dried bami vegetables. Our mix contains precisely the classic combination of onion, leek, bell pepper and carrot. The vegetables are carefully dried so that taste, color and quality are optimally preserved. You always have a supply at home, avoid food waste and can start cooking within minutes.

Also check out our Dried Bami Vegetables, specially composed for bami goreng and other Asian noodle dishes.

The right spices make the difference

Where the vegetables provide color and texture, the spices ultimately determine the flavor of your bami. Garlic, coriander, cumin and turmeric together with a touch of pepper form the base of many traditional recipes. Combined with ketjap, that creates the characteristic taste that everyone instantly recognizes.

Of course you can combine different spices yourself, but with our Bami & Nasi Spice Blend you can be sure the proportions are exactly right. The spice mix pairs perfectly with both bami goreng and nasi goreng and also saves time in the kitchen.

Recipe: make bami goreng yourself

Ingredients (4 people)

300 grams egg noodles
300 grams chicken breast, pork, beef or tofu
75 grams dried bami vegetables
2 eggs
2 tablespoons Bami & Nasi Spice Blend
2 tablespoons ketjap manis
1 tablespoon soy sauce
2 cloves garlic
2 tablespoons sunflower oil
Spring onion and fried shallots for garnish

Preparation

Cook the noodles according to the instructions on the package and let them drain well. Meanwhile heat the oil in a large wok and brown the meat or tofu until golden. Add the garlic, followed by the dried bami vegetables. If you have soaked these briefly beforehand they will be ready even faster, but they also absorb enough moisture during frying.

Push the ingredients to one side of the pan and briefly fry the eggs before stirring them through the mixture. Then add the noodles, together with the Bami & Nasi Spice Blend, the ketjap and the soy sauce. Fry everything for a few more minutes on high heat while tossing continuously.

Serve the bami goreng with finely sliced spring onion and crispy fried shallots. Complete the dish with a spoonful of atjar tjampoer (sweet-and-sour vegetables) for a fresh counterpoint and serve sambal on the side so everyone can adjust the spiciness to their own taste. That provides the classic Indonesian-Dutch combination many people know and appreciate.

Why choose dried bami vegetables?

Dried vegetables have been popular in professional kitchens for years, but are also increasingly used at home. That is not surprising. They have a long shelf life, take up little storage space and ensure you always have the right vegetables at home. In addition, you no longer have to clean or cut anything, allowing you to cook faster and waste less food.

Especially for dishes like bami goreng, where the vegetables are fried in a sauce, dried vegetables are an excellent choice.

Bami or nasi: what is the difference?

Although bami goreng and nasi goreng are often mentioned together, the difference is actually very simple. Bami is made with noodles, while nasi is based on rice. The vegetables and spices used are very similar, which is why you can use the same Bami & Nasi Spice Blend for both dishes.

Are you more of a rice dish lover? Then also read our blog Nasi goreng maken: het lekkerste recept en welke groenten je gebruikt. There you will discover which vegetables suit nasi best and how to easily prepare an authentic nasi goreng yourself.

Everything for a flavorful bami

With quality ingredients you can make a delicious pan of bami goreng without much effort. Our dried bami vegetables form the perfect base and combined with the Bami & Nasi Spice Blend you can put a flavorful Asian dish on the table in no time. Whether you cook for the family, a large group or a professional kitchen, with the right ingredients you will taste the difference.