From Newsgroup: rec.food.cooking

BEP'S BARMI GORENG
A tasty Indonesian dish

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This is a recipe that the contributorrCOs mother, Bep, perfected over the years. He did not know where the recipe originally came from, but described it as a great dish. The leftovers are also said to be excellent the next day, hot or cold.

Yield

Serves 4.

Ingredients

* 4 oz boemboe nasi goreng, 50 g
Dehydrated vegetables and spices.
* 1/4 tsp sambal oedang kering, 1 ml
Pepper condiment.
* 2 tsp ketjap benteng manis, 10 ml
Sweet soy sauce.
* 1/4 tsp sambal oelek, 1 ml
Hot pepper condiment.
* 1 lb peeled tomatoes, 425 g
* 1/2 lb Chinese noodles, 250 g
* 1 lb mince beef, 500 g
* 1/4 lb middle bacon, 100 g
* 1 Tbsp tomato paste, 30 g
* 1 medium onion

Method

1. Soak the boemboe nasi goreng in hot water.

2. Dice the onion.

3. Brown the onion while boiling the Chinese noodles in a separate pot.

4. Add the mince beef and diced bacon to the cooked onion.

5. Brown the meat mixture.

6. To the soaked boemboe nasi goreng, add the tomatoes, sambal oedang kering, sambal oelek, and ketjap benteng manis.

7. Mix well.

8. Add more spices to taste if desired.

9. Drain the noodles.

10. Add the tomato paste and drained Chinese noodles to the cooked meat mixture.

11. Mix everything together.

12. Bring the entire mixture to an even heat.

13. Serve hot.

Notes

The editor noted that many of the Indonesian ingredients were difficult to find in ordinary North American grocery stores at the time, although they could be found in specialty food shops.

For North American terminology, the source suggests reading rCLground beefrCY for rCLmince beefrCY and rCLbaconrCY for rCLmiddle bacon.rCY

The editor also suggests that Mexican seasonings could be substituted for the Indonesian seasonings if necessary. The resulting dish would not be authentic, but the source says some of the spirit of the dish would be preserved.

The contributor notes that leftovers are good either hot or cold the following day.

Verified Recipe Note: The original ingredient markup uses rCL\(14rCY for 1/4 and rCL\(12rCY for 1/2. These have been converted here for readability.

Verified Recipe Note: The source spells the sweet soy sauce rCLketjap benteng manisrCY in the ingredient list. The method contains rCLketjak benteng manis.rCY The ingredient-list spelling has been retained as the primary form while preserving the fact that the source varies.

Verified Recipe Note: The boemboe nasi goreng is soaked separately, then combined with the tomatoes and condiments before the entire dish is brought together with the cooked meat and noodles.

Rating

* Difficulty: Easy
* Time: 30 minutes
* Precision: Approximate measurement OK

Contributor

Michael Oudshoorn
Department of Computer Science
The University of Adelaide
South Australia
ACSnet: mjo@uacomsci.ua.oz

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Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the projectrCOs structured recipe markup, where BARMI-GORENG was the recipe key and M marked it as a main dish.

The preserved entry lists the recipe as last modified on 29 Oct 1987 and posted to alt.gourmand on 6 Mar 1988. It was contributed by Michael Oudshoorn of the University of Adelaide in South Australia.

The dish combines Chinese noodles with browned ground beef, bacon, onion, tomatoes, tomato paste, Indonesian seasoning mix, sambal, and sweet soy sauce.

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Original Header

Path: decwrl!recipes
From: mjo@smokey.ua.oz.au (Michael Oudshoorn)
Newsgroups: alt.gourmand
Subject: RECIPE: Barmi Goreng
Message-ID: <12371@decwrl.DEC.COM>
Date: 6 Mar 88 09:48:17 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: University of Adelaide, South Australia
Lines: 72
Approved: reid@decwrl.dec.com


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