From the kitchen of Jaime Barkwell
Cook 1 lb linguini according to directions.
Allow pasta to cool.
Cut about 2 chicken breasts into small pieces.
Place in a bowl:
chicken pieces
salt & pepper
2-3 cloves crushed garlic
Coat with ketjap manis.
Place bowl in fridge.
Pour 1 package of Bami Goreng spices into another bowl.
Add enough boiling water to completely cover spices & let sit at least 10 minutes.
Most of the water will be absorbed.
Chop:
1/2 green or red pepper, or mix of both
1 small onion
celery leaves (I usually use all the leaves off 1 small bunch)
Add:
shredded cabbage
2-3 cloves crushed garlic
Salt & pepper
In a large frying pan:
olive oil
the veggies
Sauté until veggies soften.
Put into a bowl.
In same frying pan:
chicken pieces
more oil if needed
Thoroughly cook chicken.
Add Bahmi spices from bowl.
Add sautéed veggies.
Add cooled linguini.
Stir all together.
Cook for a few minutes.
Season with ketjap manis.
Serve with:
- Ketjap manis drizzled on top
- Egg on top or mixed through (scrambled or fried)
- Tomato cucumber salad (mayo, apple cider vinegar, salt, pepper & sugar)
- Peanut sauce (if desired)
NOTES
- Some of these ingredients can be hard to find. They are available on amazon.
- In addition to chicken, ham and shrimp can be added, but this is how I make it.