Nov 4, 2014

Surinamese Bami

Surinamese Bami

I should really call this Javanese bami because that’s what it is. Thing is, in the Netherlands we call this brown, spicy and totally addicting noodle dish Surinaamse Bami, so I’ll stick to that. Never change a winning team, right?

Now this is a very basic noodle dish that is mainly eaten as a side dish. Kinda like rice. Sure, you can liven it up by adding pieces of chicken breast, shrimp or vegetables, and it blends amazing with anything made with masala but I’m giving you the bare naked version here. I serve this with chicken satay, spicy roasted masala drumsticks or Surinamese Fish Masala, some sort of mixed vegetable dish and lots of sambal. It is to die for, but in all honesty… I’ve yet to find a Surinamese dish that isn’t fantastic.

Did I mention that you don’t make this with your typical Asian noodle? Nope, instead the recipe calls for plain spaghetti. Yup, that’s right… spaghetti.

Now let’s cook Surinamese!

 

Ingredients:

1 pound spaghetti noodles
1 small or half a large onion
2 garlic cloves
1/4 to 1/2 Mw Jeanette (or adjoema/Habanero)
1/8 tsp trassi bakar powder
1 1/2 tsp tomato paste
4 tbsp soy sauce
3 tbsp sweet soy sauce (kecap)
1/2 tsp sugar
good pinch black pepper
3 small Maggi bouillon cubes or 1,5 large
3 tbsp sunflower (or peanut oil)
3 sprigs celery leaves, finely chopped

 

Directions:

 
There they are, the chosen ones.
Surinamese Bami

 
I use my immersion blender for this. You can use a tjobek or your food processor as well.
 

Give the onion, garlic and the Mw. Jeanette a rough chop. Feel free to use more or less pepper, 1/2 a pepper gives the exact right amount of kick for me, but well… I can handle the heat! Can you?
Surinamese Bami

Add the tomato paste, a good pinch of black pepper, trassi powder and 1 tbsp of the oil.
Surinamese Bami

Blitz until you have a fine bumbu.
Surinamese Bami

Cook the spaghetti just a little over al dente according to the instructions on the package but, get this, do not salt the water! Drain the spaghetti, rinse it with cold water and set aside for a bit.
Surinamese Bami

Heat the remaining oil (I use a non-stick pan) and sauté the bumbu for 4 minutes over low to medium heat.
Surinamese Bami

Stir now and then, we don’t want the onion to burn.
Surinamese Bami

Crumble in the bouillon cubes. What can I say, Surinamese food relies heavily on bouillon cubes.
Surinamese Bami

Pour in the soy sauce and sweet soy sauce. This, along with the bouillon cubes, will provide plenty salt for the pasta.
Surinamese Bami

Sprinkle in the sugar and stir well.
Surinamese Bami

It almost looks like tar doesn’t it? Let the mix simmer for 4 to 5 minutes over low heat.
Surinamese Bami

Next step: dump the spaghetti on top of the sauce.
Surinamese Bami

And stir it in. Do it thorough and take your time mixing it.
Surinamese Bami

And finally it will look like this. Delicious!
Surinamese Bami

Because I didn’t use minced but rather mushed onion and Mw Jeanette, they now coat the noodles making the flavour far more intense.
Surinamese Bami

Last but definitely not least… stir in the chopped celery leaves.
Surinamese Bami

I traditionally serve this with a ton of other dishes, but really, I shouldn’t.
Surinamese Bami

Surinamese Bami
Ingredients
    1 pound spaghetti noodles
    1 small or half a large onion
    2 garlic cloves
    1/4 to 1/2 Mw Jeanette (or adjoema/Habanero)
    1/8 tsp trassi bakar powder
    1 1/2 tsp tomato paste
    4 tbsp soy sauce
    3 tbsp sweet soy sauce (kecap)
    1/2 tsp sugar
    good pinch black pepper
    3 small Maggi bouillon cubes or 1,5 large
    3 tbsp sunflower (or peanut oil)
    3 sprigs celery leaves, finely chopped

Directions
    Use your immersion blender, food processor or tjobek for this.

    Give the onion, garlic and the Mw. Jeanette a rough chop. Feel free to use more or less pepper, 1/2 a pepper gives the exact right amount of kick for me. Add the tomato paste, a good pinch of black pepper, trassi powder and 1 tbsp of the oil. Blitz until you have a fine paste. Cook the spaghetti just a little over al dente according to the instructions on the package but, get this, do not salt the water! Drain the spaghetti, rinse it with cold water and set aside for a bit. Heat the remaining oil (I use a non-stick pan) and sauté the paste (bumbu) for 4 minutes over low to medium heat while stirring now and then.

    Crumble in the bouillon cubes, pour in the soy sauce and sweet soy sauce. This, along with the bouillon cubes, will provide plenty salt for the pasta. Add the sugar and let it simmer for about 4 to 5 minutes on low heat. Add the spaghetti and stir it in. Take your time doing this. Finish by stirring in the chopped celery leaves.

Meal type: Side dish, Surinamese, Pasta
Servings: 4 to 6
Copyright: © kayotickitchen.com

    © kayotic.com
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    23 Comments »

    1. 1

      Guess what I will be making this weekend, this looks really good!,

      carolyn andrews on Nov 4, 2014 @ 9:17 pm Reply
    2. 2

      OMG… just when I want to go to bed, I see this!!
      Now I’m hungry… and sleepy ;)

      Joyce on Nov 4, 2014 @ 11:15 pm Reply
    3. 3

      I want to rush out and get the ingredients I don’t already have on hand. This looks and sounds wonderful.

      Jamie | Jamie's Recipes on Nov 5, 2014 @ 12:10 am Reply
    4. 4

      Hai, ik zie dat je tomatenpasta uit een tube gebruikt ipv blikjes. Is dat lang houdbaar? Ook gewoon bij de ah te koop? Hellmanns heb ik inmiddels gevonden;-)

      Femke on Nov 5, 2014 @ 7:33 am Reply
      1. Klopt, ik bewaar hem in de koelkast. Is heel handig en ja, die koop je bij de ah!

        De Hellmann’s is inmiddels zo veranderd door Unilever dat hij er niet eens meer op lijkt :(

        Kay on Nov 5, 2014 @ 9:16 am Reply
    5. 5

      Hi Kay,
      My only question, did you use chicken or beef bouillon cubes? They seem to look like beef ones….

      Jean on Nov 5, 2014 @ 1:58 pm Reply
      1. The ones I used are the ‘official’ Maggi bouillon cubes used in Surinamese cooking and they are vegetarian. It doesn’t really matter if you use chicken or beef cubes, whatever you prefer.

        Kay on Nov 5, 2014 @ 2:03 pm Reply
    6. 6

      Oh my this is just awesome. Love love meals like this!

      Meeta on Nov 5, 2014 @ 9:19 pm Reply
      1. You should try pairing it with Surinamese fish masala. It’s so good. http://www.kayotic.nl/blog/surinamese-fish-masala

        Kay on Nov 6, 2014 @ 9:24 am Reply
    7. 7

      Hi Kay! Thank you for your quick response! I so want to make this tomorrow, however, I cannot find the powder in any store. How much of the trassi paste do you think I should use as a substitution to the powder. The flavor of the paste is quite stronger. Could you kindly give a suggestion? Thank you!

      Jean on Nov 5, 2014 @ 11:53 pm Reply
      1. I often use trassi paste but ran out of it when I was shooting this recipe, I always use the same amount of paste as I do powder.

        Kay on Nov 6, 2014 @ 9:13 am Reply
    8. 8

      Thank you Kay! I can begin cooking now..

      Jean on Nov 6, 2014 @ 4:37 pm Reply
    9. 9

      Hi Kay,

      I have a question about the trassi. Can i replace it with something? I am a vegetarian :)
      Thanks!!

      Diana on Nov 7, 2014 @ 1:43 pm Reply
      1. Trassi gives a more authentic and rich flavour, but you can leave it out as well. You can’t really substitute it.

        Kay on Nov 7, 2014 @ 8:37 pm Reply
    10. 10

      Oh my god, this looks so damn good! I love bami, but the sauce that you made with the bouillon cubes and sweet soy sauce.. so delicious!

      Cynthiiaa on Nov 8, 2014 @ 3:29 pm Reply
    11. 11

      OMG! This recipe is to die for!! I made yesterday and everybody loved it. Easy and damn delicious. Thanx so much for sharing. Do you also have a Surinam fried recipe?? If you do, share please :)))

      Diana on Nov 9, 2014 @ 1:47 pm Reply
    12. 12

      Dit ziet er heerlijk uit! Mag ik vragen welke ketjap (merk) jij in je bami gebruikt? Groetjes Bella

      Bella on Apr 30, 2015 @ 6:07 pm Reply
    13. 13

      Ik gebruik altijd ABC ketjap, Bella!

      Kay on Apr 30, 2015 @ 6:09 pm Reply
    14. 14

      I love this dish

      Mel on Feb 25, 2016 @ 12:59 am Reply
    15. 15

      Looove this recipe. So simple yet SO much flavour! Have made this dish many times since i stumbled across this recipe a couple years ago. Usually make it with chicken, but also tried with minced meat, and it works great. I brown it a bit in a seperate pan,then add it to the sauce right before the spaghetti goes in.

      Snaaj on Jul 16, 2016 @ 11:42 pm Reply
    16. 16

      Oh, heerlijk ik denk al dagen aan deze bami dus wil deze zeker gaan maken. Vroeg mij alleen een paar dingen af.

      De Sweet Soy sauce van ABC kan ik denk ik niet 123 vinden. Zou de ketjap Manis van Conimex het zelfde smaken? En de andere Soy safe, is dat dezelfde als de gewone Kikkoman Soy sauce? Heb gemerkt dat het zelfs per merk nog enorm in smaak kan verschillen En zou het zonde vonden als het minder lekker smaakt door het gebruik van “verkeerde” ingredienten. En als laatste de maten die je gebruikt zijn de Amerikaanse TBSP en TS ook goed? Want die maatlepels heb ik liggen. Enorm bedankt.

      Michelle on Apr 30, 2017 @ 1:36 am Reply
    17. 17

      Conimex raad ik absoluut niet aan, Michelle. Dat is heel dun en waterig. De ABC (Ik koop hem bij de toko) is heel dik en zoet. Je kunt eventueel ook wel Van­ka Ka­wat Ket­jap ma­nis kopen (bij de AH) die is beter dan Conimex.

      Soy safe ken ik niet.

      Ik gebruik alleen maar Amerikaanse maatlepels :)

      Kay on May 1, 2017 @ 11:53 am Reply
    18. 18

      Bedankt, Kay! I lived in Rotterdam as a child and have always longed to enjoy Bami Goreng again. This brings back so many wonderful memories!! I can’t wait to make this. I don’t have access to trassi and think I will use some anchovy paste instead (also potent!). Thank you so much!
      Anette

      Anette on Jun 29, 2017 @ 12:07 am Reply

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