Quick Surinamese Bami Recipe
Surinamese bami is tasty, quick to prepare and full of flavor. It is a delicious dish that you can easily put on the table during the week. With juicy chicken, warm spices, and a little sweetness from Kecap manis, this is a meal that you almost always want to have a second plate of.
Ingredients
- 3 Maggi stock cubes
- 1 pound spaghetti
- 2 tablespoons sunflower oil
- 5 tablespoons Japanese soy sauce
- 2 tablespoons Kecap Manis
- 1 onion chopped
- 3 cloves garlic pressed
- ½ teaspoon ground black pepper
- ½ teaspoon Chinese five-spice powder
- 1 inch fresh ginger grated
- 1 teaspoon trassie shrimp paste
- 1 pound chicken breast cubed 1 x 1 inch (2 x 2 cm)
- 2 tablespoons tomato paste
- ¼ cup water
- 4 sprigs celery fresh, only the leaves, finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Fill a large pan with water and add 2 Maggi stock cubes. Bring to the boil.3 Maggi stock cubes
- Cook the spaghetti according to the instructions on the package in the boiling water until al dente.1 pound spaghetti
- Drain the spaghetti and mix with 1 tablespoon sunflower oil, 1 tablespoon soy sauce, and 1 tablespoon Kecap manis. Set aside.2 tablespoons sunflower oil, 5 tablespoons Japanese soy sauce, 2 tablespoons Kecap Manis
- Heat 1 tablespoon sunflower oil in a wok.
- Fry the chopped onion for 1 minute and then add the squeezed garlic. Stir-fry for half a minute.1 onion, 3 cloves garlic
- Crumble the remaining Maggi cube over the wok and add the black pepper, five-spice powder, trassie, and grated ginger. Stir-fry for 2 minutes.½ teaspoon ground black pepper, ½ teaspoon Chinese five-spice powder, 1 inch fresh ginger, 1 teaspoon trassie
- Add the chicken cubes and fry until the chicken is cooked and golden brown.1 pound chicken breast
- Stir the tomato paste through the chicken and fry for another 2 minutes.2 tablespoons tomato paste
- Reduce the heat and add the remaining soy sauce, Kecap manis, and 50 ml of water. Let this simmer for a while so that the flavors are well absorbed.¼ cup water
- Add the cooked spaghetti to the sauce in the wok. Mix everything well, so that all the spaghetti is covered with the sauce.
- Taste and, if necessary, season with more soy sauce or Kecap.
- Stir the finely chopped celery leaves through the spaghetti just before serving.4 sprigs celery
- Spoon everything onto a large plate or dish and serve immediately.
NOTES
1. Delicious with: A fried egg on top, sambal or sriracha for some spice and a fresh cucumber salad.
2. Extra vegetables: Add pepper strips, bean sprouts or carrot cubes for an extra bite.
3. Storage
- Refrigerator: Store the bami in a sealed container for a maximum of 2 days.
- Freezer: You can freeze the bami for up to 2 months. Let it defrost in the refrigerator.
- Reheat: Heat in the microwave or wok with a little oil.
Nutrition
Calories: 691kcal | Carbohydrates: 100g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1690mg | Fiber: 5g | Sugar: 12g | Vitamin A: 166IU | Vitamin C: 6mg | Iron: 3mg
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