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Okay, I am Dutch on my mother’s side and as far as I know that there is a large Indonesian population in the Netherlands, since Indonesia used to be a colony. I am not completely in all the story, but I know that some of the kitchen were adopted by the Dutch, and since I was little, there have been a few dishes that my grandma and mother would make, especially Bami Goreng.
Traditionally it is with pork (or chicken) make, but I really don’t eat a lot of meat, and my mother suggested doing it with tofu. So I went to the Dutch shop in New West and got the pasta. I used the Dutch spice package (One day I will try to make it new from scratch) and work on my experiment.
It. Was. Great.
I got some looks from my relatives when they saw the word “tofu”, but hey, if it means that I can still enjoy it and get protein, I’m there.
Make your meal healthier: tip:
I am sure that you can get away with noodles that do not come from the Dutch shop and definitely make the spice mix at home.
The recipe also demands a fried egg for every portion that I have skipped, but you could do it if you were in the mood.
Next time I could add a few greens to this or red pepper just to have a few more vegetables in the mix.
Click through to get a recipe! …
Make approx. 6 portions
INGREDIENTS:
– 1 pack of mie -pasta (replace egg noodles if necessary)
– Bami vegetables spice pack (or make your own – Spices)))
– 2 large onions, chopped
– 1 cup of leek (which part) chopped
– 1 cup of celery, chopped
– Handful Brussels sprouts, chopped
– 1 package of extra solid tofu
– Sambal Oelek and Ketjap taste (sharp, so be careful!)
– 1 tablespoon of vegan butter
Instructions:
In a large pan or wok, melt the vegan butter over medium heat and then add the onions. Cook until they are soft and translucent.
Add the leek and celery and the Brussels sprouts and continue cooking until you become soft.
Add the tofu and throw gently.
In a small bowl, rehydrate the vegetable and spice mix into a little water (until it is no longer dry but not too liquid, between 2 and 3 tablespoons of warm water).
Add to the mixture in the pan and throw them for coating.
*You can make this low in the Slow Cooker so that the spices come together! I left it there for a few hours. Or let it boil for a while in the pan.
Cook in a large saucepan a little salted water and cook the mie noodles until you are finished (so that you don’t get wet in the Slow Cooker) and then add the vegetable mixture in the pot or in slow stove. I like to rinse the pasta with cold water to prevent them from cooking.
You can add some sambal Oelek and/or ketjap to the mixture and a little salt – everything can be taste. The sambal is super sharp. So start with a small amount and try it out.
Plate the noodles and you can serve it with a cut brathonei on it when you prefer it, or hold it without vegan.
ENJOY!
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Photos and recipe from: Christine McAvoy
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