Bami Goreng

Perhaps I am still spinning from our Asian fusion dinner from the Masters last week, or perhaps I am just really craving homemade authentic Asian cuisine.  Either way, I got very lucky stumbling (okay I actually was down one of my infamous rabbit holes that I have no idea how it got started) on this dish from Valerie Bertinelli.

Valerie says this is one of Mrs. Van Halen's favorite dishes of her son Eddie.  I must admit, it is now one of my favorites too!  LOVE this dish!!  It has so many levels of flavor that just keep on giving and giving.  Best part...it's even better the next day as leftovers.  I hope you enjoy it too.

P.S.  I recommend doubling the (Ketjap Sambal) sauce!  Yummy!!

Bami Goreng

Courtesy of Valerie Bertinelli

Ketjap Sambal

1 Tbl canola oil

2 tsp minced garlic (1 to 2 cloves)

2 tsp grated fresh ginger (a 1-inch knob)

2 tsp minced seeded jalapeno

1/4 cup packed light brown sugar

1/4 cup tamari

1/2 tsp five-spice powder

1/4 cup water

Bami Goreng

1 Tbl canola oil

1 cup thinly sliced red onion (1/2 onion)

2 tsp minced garlic (1 to 2 cloves)

2 ts grated fresh giner (a 1-inch knob)

1 cup thinly sliced red bell pepper ( 1 bell pepper)

8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise (or use chicken thighs)

Kosher salt

2 cups thinly sliced Napa cabbage

1 Tbl sambal oelek (fresh ground chili paste) or can substitute with Sriracha

8 ounces thin spaghetti, cooked

Lime wedges for juicing and serving

Roughly chopped cilantro leaves, for garnish (optional)

Fresh bean sprouts, add right before serving on top (optional)

For the Ketjap Sambal:

Heat the canola oil in a small saucepot over medium heat.  Stir in the garlic, ginger, and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes.  Add the brown sugar, tamari, five-spice powder and 1/4 cup water.  Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes.  Remove from the heat and set aside.

For the Bami Goreng:

Heat the canola oil in a 12-inch sauté pan over high heat.  Add the red onion garlic and ginger and cook until softened.  Add the red pepper.  Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total.  Add the cabbage, stir in the sambal oelek, and then deglaze with pan with 1/4 cup water.  Cook for 2 to 3 minutes, until the water is evaporated.  Finally, add in the cooked spaghetti and half of the ketjap sambal.

Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap.  Add a squeeze of lime and garnish with cilantro and/or bean sprouts.  Serve with extra lime wedges on the side.

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