I heard from my wife she was telling her colleagues that we are eating this dish at home. When they responded ‘why is the recipe not on the website’, it made my day. So colleagues of my wife, this recipe is for you!
This dish is great for a bigger group and easy to make. It needs to be eaten with a very spicy chili paste and some sweet & sour cucumber salad.
Bami from Suriname – 4 personsCourse: MainCuisine: SurinameDifficulty: Easy
500 gram spaghetti
350 gram chicken thighs
2 pieces of vegetable bouillon
1 white onion
3 big gloves of garlic
1 fresh cube of ginger
6 tablespoons of ketjap manis
3 tablespoons of ketjap asin
1 can (70gram) of tomato paste
fresh celery leaves
trassi (shrimp paste)
- Cook the spaghetti around 8 minutes with 1 block of bouillon until it is al dente. Wash the chicken thighs in vinegar and cut in in small blocks
- Wash all the veggies and cut them in half. Take your blender cup and add 6 tablespoons of ketjap manis and 3 tablespoons ketjap asin. Add the tomato paste, the onion, the gloves of garlic, the ginger cube, 1 bouillon block, a teaspoon trassi, a pinch of salt and black pepper and 2 table spoons of sunflower oil. Now blend it until you have a nice and smooth paste.
- Take a wok and put the chicken in with the paste. Now stir the chicken in the paste and let it chill for a few minutes. In the mean time chop the celery leaves. Now put the pan on med-high and cook the chicken. When the chicken is done put the fire on low-med.
- Put the al dente spaghetti in a strainer add some cold water and then some oil, shake it up a bit. Now add the spaghetti in the wok with the chopped celery and keep it on the fire while mixing it for 5 minutes.
- Compliment with a fresh pina colada (made with the white rum from Plantation, pinapple juice and biological coconutmilk)
- Serve with a spicy chili paste https://chezdave.nl/chili-paste-sambal/