Resep BAKMIE GORENG Ala Chinese Resto: Bumbunya PALING Penting!

Learn how to make authentic Chinese restaurant-style fried noodles with Devina Hermawan, focusing on key seasonings and cooking techniques.

Key Takeaways

Cooking toppings separately prevents loss of aroma and ensures proper texture.
Using high heat without water interference is crucial for authentic fried noodle flavor.
Noodle firmness should be perfect—not too soft—to maintain texture.
Jicama adds a desirable crunchy texture but can be omitted if unavailable.
A balanced combination of sauces and seasonings is key to replicating Chinese restaurant flavors.

What the video covers

Devina Hermawan demonstrates how to make Chinese restaurant-style fried noodles, distinct from Javanese fried noodles.
The recipe features a variety of seasonings including garlic, shallots, sweet soy sauce, oyster sauce, soy sauce, fish sauce, and optional Worcestershire sauce.
Vegetables used are bean sprouts, jicama, and chives, with substitutions like green onions available.
Fresh noodles are preferred, with toppings including beef meatballs, chicken, and shrimp, and optional cooking wine and sesame oil.
Key cooking steps include boiling and rinsing noodles to prevent overcooking, sautéing raw ingredients first to avoid excess liquid, and cooking toppings separately.
High heat is essential to develop the signature aroma and texture of the dish.
The recipe emphasizes the importance of noodle firmness and the crunchy texture added by jicama.
Additional flavor enhancers like mushroom stock powder and various fragrant oils can be used.
Devina shares tips on making the dish fragrant and similar to Chinese restaurant noodles.
The video is part of a noodle series, with a Javanese fried noodle recipe to follow.

Chapters

Can Worcestershire sauce be omitted in this recipe?

Yes, Worcestershire sauce is optional and can be skipped without affecting the overall flavor significantly.

What can be used as a substitute for fish sauce?

Ground dried shrimp can be used as a substitute for fish sauce to maintain the umami flavor.

Why is it important to rinse noodles with cold water after boiling?

Rinsing noodles with cold water stops the cooking process to prevent overcooking and keeps the noodles from becoming sticky.

Full Transcript — Download SRT & Markdown

Speaker A

It smells exactly like the noodles in Chinese restaurants. Hello! Welcome back to my channel, Devina Hermawan.

Speaker A

Today, we'll make Fried Noodles a la Chinese restaurants. It's different from Javanese Fried Noodles I'll be making next.

Speaker A

We'll make a Noodle Series since we've made a Fried Rice Series before. Let's dive into the ingredients!

Speaker A

For the seasoning, we need garlic, shallots or onions, sweet soy sauce, oyster sauce, soy sauce, fish sauce, Worcestershire sauce.

Speaker A

The Worcestershire sauce is optional. You can skip it. You can substitute the fish sauce with ground dried shrimp.

Speaker A

For the veggies, we have bean sprouts, jicama, and chives. You can also substitute the chives with green onions.

Speaker A

We'll also need eggs. For the noodles, I'm using fresh noodles. For the topping, I use beef meatballs, chicken, and shrimp. Optionally, we can use cooking wine and sesame oil.

Speaker A

I'll provide the exact measurements in the description box, so check it out to get a balanced flavor.

Speaker A

Let's start by boiling the noodles. Once it's cooked, rinse with cold water until it cools down.

Speaker A

It's so the noodle doesn't get overcooked or sticky. If you're keeping it for later, add a bit of oil.

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I'll grate the garlic. I'll also slice the shallots and the other ingredients. Other than these, you can also use Chinese sausage as a topping to add texture and sweetness.

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Since some of these are raw and will release liquid when cooked, I'll sauté them first.

Speaker A

It's so we can cook with high heat later and so there won't be any liquid that will reduce the dish's aroma.

Speaker A

Add some oil. If your stove has a really high heat or high pressure, you can just cook all of these together at once.

Speaker A

Once the pan is hot, add the chicken in first. Once the chicken is half-cooked, add the shrimp in.

Speaker A

Add the cooking wine in (optional). Set these aside. In the same pan, add some oil.

Speaker A

Turn the heat to high and add the eggs in. Add the garlic in. And shallots.

Speaker A

Sauté until fragrant. If the oil is hot, the eggs will be foamy and super fragrant, which is key to the aroma in Fried Noodles or Fried Rice.

Speaker A

Add the other ingredients in but the vegetables. Add the meatballs, shrimp, chicken, and jicama in.

Speaker A

Add the other seasoning in: sweet soy sauce, oyster sauce, soy sauce, fish sauce, and a bit of Worcestershire sauce.

Speaker A

Add the noodles in. Pepper. Sugar. And mushroom stock powder or flavor enhancer. Add the bean sprouts and chives in.

Speaker A

Lastly, add a bit of sesame oil. You can use other oils to make the dish fragrant, like scallion oil, prawn oil, pork lard, chicken fat, or chili oil.

Speaker A

I've shared how to make chili oil before. It's not just savory but also fragrant. It's exactly like noodles in Chinese food restaurants.

Speaker A

There were some crucial steps: cook all the topping first as it might bring down the aroma.

Speaker A

We need a hot pan without any water interference to fry everything and create that aroma.

Speaker A

Also, the noodles must have the perfect firmness. It shouldn't be too soft. Also, the jicama adds some crunchy texture. Although, you can skip it if you don't have any.

Speaker A

Okay, then. Thank you for watching. I'll share the Javanese Fried Noodle recipe next. Don't miss it! Subscribe, share, like, comment, etc.

Speaker A

If you've recooked this dish, tag @devinahermawan and @devispantry. Stay tuned and see you in the next video!

Topics:fried noodlesChinese restaurant noodlesDevina HermawanAsian cookingnoodle recipeChinese cuisineseasoning tipscooking techniquesfresh noodlesfried noodle recipe

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