Surinamese-Style Bami with Chicken Thigh Strips
with quick-pickled cucumber & crispy onions- Soja
- Tarwe
- Gluten
- Selderij
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
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?
Ingredients
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
¼
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: Gluten, Tarwe 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
Utensils
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.
