{"id":2487,"date":"2011-08-03T06:58:54","date_gmt":"2011-08-03T06:58:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2487"},"modified":"2011-08-03T06:58:54","modified_gmt":"2011-08-03T06:58:54","slug":"bami-goreng","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bami-goreng\/","title":{"rendered":"Bami Goreng"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Mi-Nudeln
\n200 g H\u00fchnerbrust
\n1 rote Paprika
\n1 M\u00f6hre (mittelgross)
\n1 Fr\u00fchlingszwiebeln
\nW\u00fcrzsauce<\/em>
\n3 EL Soja-Sauce
\n150 ml Boullion (etwas staerker-alsnormal !)
\n1 Garam-Masala (geh\u00e4ufter TL)
\n1 Kreuzk\u00fcmmel
\nBeilagen<\/em>
\n1 Banane
\n2 Eier (mindestens)
\netwas Chili-Pulver<\/p>\n

Zubereitung<\/strong>
\nH\u00fchnerbrust in mundgerechte St\u00fccke schneiden, mit Pfeffer und Salz w\u00fcrzen, in Speisest\u00e4rke w\u00e4lzen, anbraten und herausnehmen. Paprika und M\u00f6hre w\u00fcrfeln, die Fr\u00fchlingszwiebeln in Ringe schneiden. M\u00f6hren anbraten, nach kurzer Zeit die Paprika hinzuf\u00fcgen. Etwa 5 Minuten weiterbraten. Nudeln und Fleisch zugeben. Boullion, Soja-Sauce, Garam-Masala, Chili-Pulver, Kreuzk\u00fcmmel verr\u00fchren und unter das Gemisch mengen. Die Nudeln m\u00fcssen dunkel geworden sein. Unbedingt abschmecken. Die Bananen (je reifer sie sind, desto besser !) auf das Gemisch legen und mitd\u00fcnsten. Deckel auf den Wok oder die Pfanne. Die Eier als Spiegeleier zu dem Bami Goreng essen. Variante: Anstatt die Banane mitzud\u00fcnsten kann man sie auch in Scheiben schneiden und kurz auf einer Seite anbraten. Daf\u00fcr d\u00fcrfen allerdings nur feste Bananen benutzt werden. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Mi-Nudeln 200 g H\u00fchnerbrust 1 rote Paprika 1 M\u00f6hre (mittelgross) 1 Fr\u00fchlingszwiebeln W\u00fcrzsauce 3 EL Soja-Sauce 150 ml Boullion (etwas staerker-alsnormal !) 1 Garam-Masala (geh\u00e4ufter TL) 1 Kreuzk\u00fcmmel Beilagen 1 Banane 2 Eier (mindestens) etwas Chili-Pulver Zubereitung H\u00fchnerbrust in mundgerechte St\u00fccke schneiden, mit Pfeffer und Salz w\u00fcrzen, in Speisest\u00e4rke w\u00e4lzen, anbraten und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,6,7],"tags":[],"class_list":["post-2487","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","category-nudeln-und-co","item-wrap"],"yoast_head":"\nBami Goreng<\/title>\n<meta name=\"description\" content=\"- Bami Goreng\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bami-goreng\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bami Goreng\" \/>\n<meta property=\"og:description\" content=\"- Bami Goreng\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bami-goreng\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-03T06:58:54+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bami Goreng\",\"datePublished\":\"2011-08-03T06:58:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/\"},\"wordCount\":168,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Asiatisch\",\"Hauptgerichte\",\"Nudeln und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/\",\"name\":\"Bami Goreng\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-03T06:58:54+00:00\",\"description\":\"- Bami Goreng\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bami-goreng\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bami Goreng\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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