Fall Events and Javanese Homestyle Noodles recipe

We will be at the Petit Le Mans Atlanta Road racing event November 10-13. Don't be shy, come meet us!

 

 

Komodo Sauces at Chateau Elan

Komodo Sauces at Chateau Elan's Vineyard Fest

 

We're breezing through the Fall, with the Holidays coming up faster than you think! 

Here's what we've been up to since September...

  • First trial production of sauce at a manufacturer/co-packer site in South Georgia. Now we can continue to deliver the quality and taste without any delays.
  • Marietta Street FestBeer, Bourbon & Barbeque event in Atlanta (GA), and the Pensacola Seafood Festival in Florida, combined with a well-earned family beach trip in September
  • Represented Komodo Sauces during local events at the Slingin' Wings Festival, the Atlanta Chili Cook Off, and weekend Farmers Markets in October.
  • First big event on Sunday November 7th at Chateau Elan's Vineyard Fest, where we proudly represented and even gave a Chef's Demo, preparing homestyle Javanese fried noodles (aka Bami) with chicken (recipe below).

 

Upon request of attendees at the Chateau Elan Vineyard Fest Cooking Demo, here's the recipe for Javanese homestyle noodles, best served with Komodo Red aka Bami Sambal.

Javanese Homestyle Noodles (Bami)

 1 lb thin spaghetti (cooked, but firm)
1/4 onion, sliced thin
4 cloves garlic, chopped
1/4 tsp black pepper
2 tbsp celery, chopped
1/2 tsp salt, add more to taste
1/4 tsp brown sugar
3 tbsp oil (not olive oil)
2 tbsp soy sauce, sweet Bali or Indonesian
1-2 tbsp parsley, chopped
Javanese bami
  • Boil water with salt to cook the noodles (firm or “al dente“).
  • Drain and rinse the noodles with cold water or toss with some oil to prevent it from sticking.
  • Heat the oil, fry the onion for a few minutes, add the garlic and stir fry until edges are light brown.
  • Add black pepper, celery, salt, sugar, stir then add soy sauce, cooking into a sauce on medium heat, before adding the noodles. Using large forks, turn the Bami over, add more soy for an even light brown color, turn over again.
  • Taste the Bami to make sure it has enough salt and add more salt or soy sauce if necessary. Add more black pepper for a extra “kick” if desired.
  • Sprinkle the rest of the celery and parsley over the Bami, turn over one more time before turning off the heat.


Serve the Bami with grilled chicken, pickled cucumbers and Komodo Red or Black to spice it up! Enjoy!

 

(Original recipe can be found here)


Older Post