200°C · 15-30 minAllergens
Gluten
Schaaldieren
Sulfiet
SojaSurinamese Bami with Long Beans and Chicken
This is a favourite in the kitchen! Made according to a traditional recipe but with our own twist, featuring whole grain noodles and plenty of vegetables like long beans, spring onions, and pointed cabbage. The roasted boneless chicken thigh fillet (better living 2 stars) is marinated with fresh ginger, Chinese 5 spice, and trassi. To top it off, you’ll receive our own Surinamese 'zuurgoed' made with Madame Jeanette peppers, spices, cucumber, red onion, and carrot.
Surinamese Bami with Long Beans and Chicken
Chicken thigh fillet (better living 2 stars), long beans, white cabbage, cucumber, carrot, red and white onion, spring onion, garlic, fresh leaf celery, lovage and parsley, Chinese 5 spices (star anise, fennel seeds, Sichuan pepper, cinnamon, clove), allspice, trassi (shrimp paste), whole grain noodles, ginger syrup, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, organic vegetable stock, white wine vinegar, sunflower oil.
Allergens: gluten, schaaldieren, soja, sulfiet.
Microwave
Heat the bami with vegetables and chicken loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more people). Serve with the zuurgoed (cold). Or, as it should be: stir-fry the bami with a little oil in a wok over high heat.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the bami with vegetables and chicken covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Serve with the zuurgoed (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.