Surinamese-Style Bami with Chicken Thigh Strips

Name: Surinamese-Style Bami with Chicken Thigh Strips with quick-pickled cucumber & crispy onions
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 piece Onion; 1 piece Garlic; 2 teaspoon Fresh ginger; 1 piece Persian cucumber; ⅔ sachet(s) Surinamese-style spices; 200 g Chicken thigh strips with kebab spices; ½ Tomato paste; 20 milliliters Reduced salt soy sauce; 10 g Fresh celery leaves; 30 g Crispy fried onions; 1 piece Bell Pepper; 180 g Linguine; 1 tablespoon Sunflower oil; ¼ piece Low sodium beef stock cube; 1 tablespoon [Reduced salt] ketjap manis; 2 tablespoon White wine vinegar; 1 tablespoon Sugar; to taste Sambal

with quick-pickled cucumber & crispy onions

View our plans

Today, you're going to give this homemade bami dish a Surinamese twist. Did you know that in Suriname, they often use spaghetti instead of noodles?

Tags:

Family

Allergens:

Soja

•Tarwe

•Gluten

•Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

1 teaspoon

Fresh ginger

½ piece

Persian cucumber

⅓ sachet(s)

Surinamese-style spices

100 g

Chicken thigh strips with kebab spices

Tomato paste

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

5 g

Fresh celery leaves

(Contains: Selderij)

15 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

½ piece

Bell Pepper

90 g

Linguine

(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja)

Not included in your delivery

½ tablespoon

Sunflower oil

0.12 piece

Low sodium beef stock cube

½ tablespoon

[Reduced salt] ketjap manis

1 tablespoon

White wine vinegar

½ tablespoon

Sugar

to taste

Sambal

Nutrition Values

Energy (kJ)3020 kJ

Calories722 kcal

Fat20.6 g

Saturated Fat6.7 g

Carbohydrate93.7 g

Sugar22.7 g

Dietary Fiber9.9 g

Protein35.5 g

Salt3 g

Potassium121.2 mg

Calcium17.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Grater

•Wok

•Salad Bowl

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the linguine.
Chop the onion and crush or mince the garlic.
Grate the ginger. Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
Cut the bell pepper into strips.

In a salad bowl, combine the white wine vinegar with the sugar, then add the cucumber and toss well to combine.
Boil the linguine for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.
Meanwhile, heat a drizzle of sunflower oil in a wok over medium-high heat. Fry the onion with the garlic, ginger and Surinamese-style spices for 2 - 3 minutes.

Stir in the chicken and the bell pepper, then fry for 7 minutes.
Stir in the tomato paste, soy sauce and ketjap, then crumble in the stock cube (see pantry for amount). Stir-fry for 1 minute.
Transfer the linguine to the wok and toss well to combine, adding a splash of pasta water as necessary if it seems too thick.

Finely chop the celery leaves.
Serve the bami on plates with some sambal as preferred. Garnish with the celery leaves and the crispy onions.
Serve the quick-pickled cucumber alongside.