St. Clair College culinary students, under the direction of Chef Michael Zimmerfield, won the title of Best Pasta Dish at UHC’s first Pastability Luncheon fundraiser. The event showcased a variety of pasta dishes, and a St. Clair College Culinary Arts student won with his Asian-inspired pasta creation.
Enjoy this winning Bahami Goreng recipe. Serves up to 8 people.
material
1.5 lbs ground pork, lean
1 large Spanish onion, shredded
3 minced garlic
Savoy cabbage chiffonade 1/2hd
1 tablespoon fish sauce
1 tablespoon sambal oelek
4 eggs
1 pound wide linguini or narrow fettuccini
vegetable oil as needed
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 billion green onions, bias cut, green and white separated
1 billion green onions thin bias cut, white only
1Lg carrot (sliced)
Method:
- Add a pinch of salt to the eggs and whisk. Heat a wok over medium-low heat, brush with oil, add eggs little by little, swirl to form a very thin omelet, and gently peel it from the wok in a roll. Slice and set aside.
- Boil the pasta in cold water until cooked through, drain in a colander and lightly oil.
- Brown the pork and add fish sauce and chili sauce before it is fully cooked. Strain and reserve all liquid.
- Use pork fat on top of the preservation solution. Fry the onions for 1-2 minutes. Add the garlic and cabbage, season with salt and pepper, stir-fry for another 1-2 minutes, then add the pork, you can discard some of the fat if you used fatty pork. Remove from wok.
- Work in batches depending on the size of your wok. Fry the green onions and white parts of the green onions for 30 seconds, add the pork mixture and reheat, add the carrots and noodles, add the oyster soy sauce and sesame seeds.
- Stir until cooked through, then add the eggs and remaining green onions, mix, and enjoy.