|Frozen deveined shrimp||7 Ounce (1 Package)|
|Cut green beans/Shredded cabbage||2 1⁄2 Cup (40 tbs)|
|Sliced leeks/Sweet white onion||2 1⁄2 Cup (40 tbs)|
|Celery tops||2 Bunch (200 gm)|
|Lean pork chops/1 1/4 pound lean pork||4|
|Dutch egg noodles/8 oz narrow egg noodles||9 Ounce (Mie, Dutch Egg Noodles)|
|Green onions||10 , sliced|
|Garlic clove/2 small garlic cloves||1 Large, crushed (Use Large Or Small Garlic)|
|Eggs||3 , slightly beaten|
|Soy sauce/Ketjap benting||1 Fluid Ounce|
Cook shrimp according to directions.
Drain and refrigerate.
Trim beans and cut diagonally into 1/2-inch pieces.
Cut 3 or 4 inches off the top of two washed bunches of celery.
Use these tops only, slicing leaves and small top stems into 1/2 inch widths.
Trim fat from the pork and simmer pork meat in a small covered saucepan with 1 cup water and 1/2 teaspoon salt until tender, then drain and save the liquid.
Cook mie in boiling salted water for about 10 minutes.
Drain and rinse under cold water.
Cook beans, leeks and celery tops in 1 cup salted boiling water, using a covered pan, until barely tender and still crisp.
Fry sliced green onions and garlic in hot butter and oil until golden, then add trassi, pork cut in strips, the pork liquid, mie, shrimp and drained vegetables.
Stir and heat thoroughly.
Do not over cook.
Pour eggs into a hot medium-size greased frying pan and fry until firm, then cut in strips.
Scrape Bahmi into a bowl and place egg strips on top.