200°C · 15-30 minAllergens
Gluten
Ei
Sulfiet
Mosterd
Soja
VisHearty Bami
While bami is perhaps known for its convenience and simplicity, I have transformed the recipe into a rich and flavourful dish packed with roasted chicken thigh fillet (better living 2 stars) and vegetables. Special attention is also given to the pickled vegetables in a sweet and sour marinade: the atjar. This is a surprising, crunchy, and fresh salad. The meal is completely rounded off with a fried egg and a light satay sauce, which you will receive separately.
Hearty Bami
Chicken thigh fillet (better living 2 stars), white cabbage, carrot, green beans, cauliflower, red bell pepper, spring onion, cucumber, white onion, garlic, red chilli, lime juice, fresh leaf celery, lemongrass (sereh), turmeric, ginger, lovage, lime leaf, chilli powder, ginger, cinnamon, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seed, coriander seed, turmeric, star anise, peanut butter, fresh free-range egg, wheat noodles, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, fish sauce, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, mosterd, pinda, soja, sulfiet, vis.
Microwave
Remove the fried egg from the shell. Heat the bami loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the fried egg in the last 30 seconds. The satay sauce can be served cold or warm (if warming, heat for 30 seconds without a lid). Serve with the atjar (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the fried egg from the shell. Heat the bami covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the fried egg in the last minute. The satay sauce can be served cold or warm (if warming, do so briefly in an oven-safe dish or pan). Serve with the atjar (cold). Disposable containers cannot go in the oven, transfer to an oven dish.