Bami Goreng

250 g Mie noodles
100 g Lean meat
60 g Shrimp
5 Shallots
2 Cloves garlic
3 Kemiri nuts
2 Tomatoes
3 ts Ketjap Manis
2 Carrots
100 g Soy beans
2 Cabbage leaves
4 Spring onions
Salt
Pepper
Parsley
Crisply fried onion strips

Boil the mie for 5 minutes in lightly salted water (or according to the instructions on the package). Put the mie in a strainer and rinse it for a few seconds under cold running water. Then let it leak out. Cut the meat into small cubes and the shallots into rings. Grind the Kemiri nuts and the garlic together until you get a smooth paste. Clean the soy beans (cut off the roots), scrape the carrots and cut them into thin slices. Cut the cabbage into thin strips. Chop the spring onions finely. Peel the tomatoes, remove the seeds and cut the tomatoes into small cubes.

Heat 2 tablespoons of oil or lard in a wok. Add the shallots and stir-fry for 1 minute. Add the Kemiri/garlic paste, the meat and the shrimps. Stir-fry for another 2 minutes. Add the carrots and the cabbage and stir-fry for yet another 4 minutes. Add the mie and the soy beans and stir-fry for 3 minutes. Finally, add the soy sauce, the tomatoes and the spring onions. Season to taste with salt and pepper while stirring constantly to heat the food thoroughly. Serve immediately. Garnish with parsley and crisply fried onion strips.

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