200°C · 20-35 minAllergens
Gluten
Schaaldieren
Sulfiet
Mosterd
SojaMoksi meti
Moksi meti literally means 'mixed meat', and today I'm making this Surinamese dish with traditional Surinamese pork and chicken (better living 2 stars). The al dente wholemeal noodles are flavoured with a mildly spicy sauce made from fresh ginger, trassi (shrimp paste), red chillies, and Chinese 5 spice. I mix in the meat and plenty of fresh vegetables such as yardlong beans, pointed cabbage, carrot, and spring onion. Finished with fresh lovage and celery leaves, capturing the unique flavours of Surinamese cuisine. And with my own 'zuurgoed' made from Madame Jeanette peppers, spices, cucumber, red onion, and carrot.
Pork belly, chicken thigh fillet (better living 2 stars), yardlong beans, white cabbage, carrot, cucumber, red onion, white onion, spring onion, garlic, fresh celery leaves, ginger, lovage and parsley, chilli powder, Chinese 5 spices (star anise, fennel seeds, Sichuan pepper, cinnamon, clove), lemongrass, curry massala (contains coriander seeds, turmeric, and mustard seeds), clove, allspice, trassi (shrimp paste), wholemeal spaghetti, ginger syrup, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, schaaldieren, soja, sulfiet.
Microwave
Heat the moksi meti loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the zuurgoed (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the moksi meti covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Serve with the zuurgoed (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.