Bep's barmi goreng
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Bep's barmi goreng
  Entrees    Indonesian  
Last updated 6/12/2012 1:00:32 AM. Recipe ID 23708. Report a problem with this recipe.
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      Title: Bep's barmi goreng
 Categories: Entrees, Indonesian, Usenet
      Yield: 4 Servings
      1 lb Tomatoes, peeled
    1/2 lb Chinese noodles
      1 lb Mince beef
    1/4 lb Middle bacon
      1 T  Tomato paste
      1 md Onion
      2 t  Ketjap benteng manis
           -(sweet soy sauce)
    1/4 t  Sambal oelek
           -(hot pepper condiment)
      4 oz Boemboe nasi
           -goreng (dehydrated
           -vegetables and spices)
    1/4 t  Sambal oedang kering
           -(pepper condiment)
  Soak the boemboe nasi goreng in hot water.
  Dice and brown the onion, whilst boiling the noodles in another
  container. Add mince and diced bacon to cooked onions and brown.
  To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering,
  sambal oelek and ketjak benteng manis; mix well. More spices can be
  added to taste.
  Drain the noodles.  Add tomato paste and Chinese noodles to cooked
  mince. Mix together. Bring to even heat and serve.
  *  A tasty Indonesian dish -- This is a recipe that my mother, Bep,
  has perfected.  I have no idea where the recipe originated from but
  it is a great dish that she has perfected over the years. The
  leftovers are great next day, hot or cold. Yield: serves 4.
  *  Editor's note:  this recipe is unique in the history of
  alt.gourmand in that virtually none of the ingredients is available
  in an ordinary North American grocery store.  However, with a certain
  amount of difficulty I was able to find all of the ingredients in
  specialty food stores nearby (though admittedly I live in a
  wonderland of ethnic grocery stores and specialty markets.) The
  recipe is so delicious that it's worth including even though most
  readers will not be able to find the ingredients to make it.
  North Americans can read ground beef for mince beef and bacon for
  middle bacon.  You can make an interesting substitute for this dish
  by using Mexican seasonings instead of Indonesian; the flavor will
  not be at all authentic but some of the spirit is preserved.
  : Difficulty:  easy.
  : Time:  30 minutes.
  : Precision:  approximate measurement OK
  : Michael Oudshoorn
  : Department of Computer Science,
  : The University of Adelaide,
  : South Australia.
  : ACSnet:

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Recipe ID 23708 (Apr 03, 2005)

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