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
Nov 4, 2013

Curry Masala Mayonnaise

Really simple but incredibly versatile recipe that everyone should keep in their fridge for easy access. This is a basic, fragrant Surinamese masala mayonnaise with a flavour intensity that will be love at first bite if you’re a curry masala addict, like me. It tastes fantastic when served with French fries or roasted root vegetables, but it also transforms a few simple cooked chicken breasts (add pineapple!) or hard-boiled eggs…