| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Indo |
Ethnic, Pasta, Pork & ham, Top ten, Indonesian |
2 |
Servings |
INGREDIENTS
| 1 |
pk |
Chinese egg noodles; boiled and drained |
| 1/4 |
lb |
Pork filet; diced |
| 1/2 |
c |
Small shrimp |
| 1 |
md |
Onion; diced |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Carrot; finely sliced |
| 1 |
sm |
Leek; finely sliced |
| 2 |
ts |
Sambal oelek |
| 1 |
ts |
Trassi |
| 3 |
tb |
Ketjap manis |
| 3 |
tb |
Oil |
|
|
To taste salt and pepper |
INSTRUCTIONS
Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for
one minute. Add meat and shrimp, trassi (if not available, omit), and
sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4
more minutes. Add noodles and ketjap manis. Use salt and pepper as needed
(none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with
hot peanut sauce.
NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive
taste. Sambal oelek is Indonesian red chili paste.
Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill
& Leilani Devries <devriesb@cyberbeach.net> on Aug 29, 1997
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