corn goreng

Sweetcorn Bami Goreng

Serves 4-6


Peel the sweetcorn cobs of the outer husks and silk. Heat a pot of water and steam or boil cobs until tender. Drain and slice the kernels away from the cob using a sharp knife and set aside.

Cook egg noodles in boiling water according to packet instructions. Drain and refresh in cold water and drizzle with one tablespoon of the peanut oil and set aside.

Heat a wok or large frying pan with two tablespoons of peanut oil, over a medium high heat. Fry the sliced chicken, turning until cooked through and golden. Remove and set aside. In the same wok add the sliced leek, sweetcorn kernels and bok choy/cabbage. Stir fry until the bok choy/cabbage wilts.

 Return the chicken to the wok and toss together with the curry powder, kecap manis, crumbled chicken stock cube, ginger, garlic, and sambal oelek. Add the noodles and toss together.

 Add beansprouts and toss well to combine. Season to taste with extra kecap manis or sambal oelek. Divide between bowls and garnish with fried onions and chilli slices (optional). Serve hot.

 ** Tip: For an authentic Bami Goreng flavour, substitute the chicken stock cube for 1 teaspoon belachan which is a concentrated shrimp paste.