200°C · 25 minAllergens
Gluten
Schaaldieren
Sulfiet
SojaSurinamese Bami with Chicken
Jor-El loves to boast about his mother's Surinamese bami. We've listened closely to how she prepares this elaborate dish, and today we are delighted to make it for you. Featuring roasted chicken thigh (boneless), long beans, and crispy fried onions. To top it off, we include our own Surinamese 'zuurgoed' made with Madame Jeanette peppers, spices, cucumber, red onion, and carrot.
Surinamese Bami with Chicken
Whole wheat spaghetti, chicken, long beans, pointed cabbage, onion, flour, shrimp paste, sunflower oil, soy sauce, ginger syrup, egg, curry, garlic, ketjap, red chilli, tomato purée, organic vegetable stock, 5 spices, salt, pepper, cucumber, Madame Jeanette peppers, cloves, allspice, cucumber, red onion, and carrot.
Allergens: gluten, schaaldieren, soja, sulfiet.
Microwave
Heat the bami loosely covered for 2-3 minutes (1 person) to 3-5 minutes (2 or more persons). Serve with the cucumber and crispy fried onions. Or as it should be: Stir-fry the bami with the sauce in a little sunflower oil in a wok over high heat. Another delicious option for this dish: Stir-fry the bami with the chicken and sauce in sunflower oil over high heat in a wok.
Oven — 200°C, 25 minMarleen's choice
Pour the sauce over the bami and heat it covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Serve with the cucumber and crispy fried onions. Another delicious option for this dish: Stir-fry the bami with the chicken and sauce in sunflower oil over high heat in a wok. I apologise for the plastic containers with the chicken and the zuurgoed; I am short on bowls.
Average weight: 540 g
