Bami recipe

Surinamese bami is the fried noodle dish of Suriname's Javanese community, darkened with ketjap manis and sharpened with trassi, served with chicken, Madame Jeanette sambal and pickles.

30 minuteseasy12 ingredients

Ingredients

• 400 g egg noodles (mie)
• 5 tbsp ketjap manis
• 0.5 tsp trassi (shrimp paste)
• 400 g chicken fillet
• 1 bunch leaf celery
• 1 pak choi
• 1 onion
• 3 clove garlic
• 1 tbsp ketjap asin
• 1 tsp Madame Jeanette sambal
• 1 chicken stock cube
• 3 tbsp sunflower oil

How to make Bami

1. Cook 400 g egg noodles in salted boiling water for about 4 minutes, rinse under cold water and drain well. Many Surinamese families use spaghetti instead.
2. Cut 400 g chicken fillet into strips and brown them in 3 tbsp oil, add 5 tbsp ketjap manis and a splash of water and simmer until the chicken is cooked and glazed. Set aside.
3. Heat 3 tbsp oil in a wok, crumble in 1/2 tsp trassi and fry it for 30 seconds until it smells strong, then add 1 chopped onion, 3 sliced garlic cloves and half of a finely chopped bunch of leaf celery; stir-fry 2 minutes.
4. Crumble in 1 chicken stock cube, add three quarters of the chicken and 1 coarsely cut pak choi, and stir-fry 2 minutes with a splash of water.
5. Add the noodles, 1 tbsp ketjap manis and 1 tbsp ketjap asin and toss over high heat for 3 to 4 minutes, until the noodles are evenly dark and glossy.
6. Serve topped with the rest of the chicken and celery leaves, with Madame Jeanette sambal on the side and, if you like, Surinamese pickles (zuur), fried banana and egg strips.

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