*  Exported from  MasterCook II  *

                               Bami Goreng

Recipe By     : Ginny Burke-Kasper
Serving Size  : 4    Preparation Time :3:00
Categories    : Ethnic - Malaysian               Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      Grams         Chicken Breast Filet -- (1 pound)
   1      Cup           Shrimp
 450      Grams         Beef Filet -- (1 pound)
   2      Cloves        Garlic
   1      Large         Onion,Chopped
     1/2  Cup           Green Onions,Chopped
   1      Teaspoon      Ground Corriander
   1 1/2  Tablespoons   Curry Powder
     1/2  Teaspoon      Red Chili Pepper,Ground
  15                    Blanched Almonds,Toasted
     1/2  Cup           Peanut Oil
   2                    Eggs
   2      Teaspoons     Flour
     1/2  Teaspoon      Sugar
   1      Tablespoon    Soy Sauce
                        Salt and Pepper to taste
   2      Cups          Chinese Cabbage,Shredded
   1      Cup           Carrots,Chopped
   3                    Green Onions,Chopped
     1/8  Cup           Oil
 450      Grams         Egg Noodles,Dry -- (1 pound)

1)  Cook the noodles al dente.  Drain well and rinse in cold water to remove starch.  Set aside in the strainer to drain for at least 1 hour.

2)  Blanch and toast the almonds:  Dump them in boiling water for 1 minute, drain, skin and roast in the oven for 5 minutes at 350 degrees Fahrenheit.

3)  Slice the beef thin and put into a bowl with 1/4 cup of the peanut oil, 1 clove of the garlic, all of the onion, 1/2 teaspoon corriander, 1/2 teaspoon curry powder, 1/4 teaspoon cayenne, salt and pepper to taste.  Set aside to marinate for 1 hour.

4)  Slice the chicken into thin strips and put into a bowl with 1/4 cup of the peanut oil, the remaining garlic, remaining corriander and remaining cayenne, 1/2 teaspoon of the curry powder and salt and pepper to taste.

5)  In separate skillets, cook the beef and the chicken until done.

6)  Make the egg pancakes:  Mix the eggs with the flour, sugar, soy sauce and salt and pepper to taste.  Mix them like scrambled eggs and then strain them through a sieve to remove any lumps.  Cook them in a non-stick skillet using about 1/8 to 1/4 cup of batter for each pancake.  Stack them on top of one another and cut into 1/4 inch strips.

7)  Stir fry the cabbage, green onions and carrots in a little oil.  Add shrimp at the end, to warm them.

8)  Mix 1/8 cup peanut oil with the remaining curry powder in a large serving bowl.  Mix in the noodles, then the vegetables, then the meat, then the pancakes and garnish with the roasted almonds.

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