A healthy comfort food filled with vegetables, pasta and Indonesian flavor!
I grew up in a heavily Dutch-influenced household given my family is from The Netherlands and South Africa. Growing up, my Oma (Grandma in Dutch) always made Bahmi Goreng, a Dutch-Indonesian pasta dish with various vegetables mixed in. As I became older, I learned how to make it. Now, it is part of my list of “go-to” recipes, but don’t take the word “recipe” too seriously because the directions you will find below are what I’ve put together myself from memory (my Oma does not believe in recipes). No need to worry though, I ran through this recipe myself and it came out great!
Fun Fact: Indonesian spices and ingredients influence Dutch cuisine, and vice versa, given The Dutch East Indies were a Dutch providence for many decades.
*One of the ingredients listed, Conimex Bahmi Goreng Mix, cannot be found in a traditional grocery store, so I purchase it off of Vander Veen’s website. It is also available on Amazon in bulk.
- Preparation Time: 00:20
- Cook Time: 00:20
- Cuisine: Indonesian
- Servings: 4
- Fettuccini noodles (3/4 box)
- 1 packet of Conimex Bahmi Goreng Mix 1.5 oz.
- For extra flavor, I recommend using 2 Conimex mix packets
- 3/4 yellow onion (chopped, fairly fine)
- 3/4 leek (chopped, thin rings)
- 3 celery stalks (chopped, fairly fine)
- 1 1/2 cups carrot strips (chopped, lightly)
- 4 eggs
- 1/2 cup parsley (chopped, fine)
- Extra virgin olive oil
- Salt and pepper
- Fully cooked chicken (optional)
- 1Boil 1 cup of water (I recommend doing so in a tea kettle).
- 2Put Conimex Bahmi Goreng mix in a small bowl and pour boiling water over mix until it is moistened (don’t make it too wet), then let stand.
- 3Boil water for noodles and cook noodles according to directions.
- 4Heat some olive oil in a large frying pan, then add onion and leek. Sauté on medium heat until glassy. Add celery and carrot, sauté on medium heat for about 3 minutes. Stir mixture as it cooks.
- 5Add Conimex Bahmi Goreng mix to frying pan mixture, mix ingredients.
- 6Take off heat.
- 7Break eggs in bowl, add a dash of water, then mix vigorously with a fork. Add salt and pepper for taste.
- 8In a smaller frying pan, heat some butter. Pour in egg mixture and cook on fairly low heat and scramble.
- 9Mix scrambled egg into vegetable and herb mixture. Add noodles and parsley.
- 10Mix and serve. Enjoy!