Bami Schotel
A quintessential Dutch-Indonesian fusion casserole combining wok-tossed yellow egg noodles, finely shredded white cabbage, leeks, and pork in rich ketjap manis, topped with grated Gouda cheese and baked until bubbly.
Ingredients
- • 350g yellow egg noodles or bami mie
- • 250g pork tenderloin or chicken thigh, diced
- • 1 large leek, washed and thinly sliced into rings
- • 150g white cabbage, finely shredded
- • 3 tbsp ketjap manis (sweet Indonesian soy sauce)
- • 1 tbsp sambal oelek
- • 3 cloves garlic, minced
- • 150g mature Dutch Gouda cheese, coarsely grated
- • 2 tbsp fried crispy shallots (gebakken uitjes)
- • 2 tbsp sunflower oil for frying
- • Sea salt and freshly cracked black pepper
Preparation Steps
Cook the egg noodles in a large pan of salted boiling water for 3 to 4 minutes until just tender. Drain thoroughly, rinse lightly with cool water to halt cooking, and toss with a teaspoon of oil to prevent sticking. In a small bowl, whisk together the ketjap manis, sambal oelek, and minced garlic.
Heat the sunflower oil in a large wok over high heat. Add the diced meat and stir-fry for 4 minutes until golden and browned at the edges. Tumble in the sliced leeks and shredded white cabbage, tossing vigorously for 3 minutes until tender-crisp. Pour in the ketjap sauce mixture and toss everything until glossy and fragrant.
Fold the drained noodles into the wok, lifting and tossing thoroughly over medium heat so every strand absorbs the savoury spiced sauce. Season with a touch of salt and black pepper. Transfer the entire noodle mixture into a greased earthenware baking dish, levelling the top gently with a spatula.
Scatter the grated Gouda evenly across the noodle casserole. Bake in a preheated oven at 200°C (180°C fan) for 15 to 18 minutes until the cheese is completely melted, bubbling, and specked with golden patches. Remove from the oven, scatter generously with crispy fried shallots, and serve hot.