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350g spaghetti
30 ml sunflower oil
1 large onion, chopped finely
2 cloves garlic, pressed
a piece of ginger, grated
3 tablespoons dark soy sauce
1 vegetable stock cube
1 mini pakchoi, thinly sliced
a few finely chopped celery leaves
Today we are making bami the Surinamese way, funnily, no noodles are used in this dish but spaghetti is. It is very tasty and spicy. The cute little Madame Jeanette pepper is really hot, so do not let it fool you. Mind the kids if they are joining you!
How to make Surinamese Bami
First do the preparation
Addt the spaghetti to the pan and boil it all dente.
Pour the spaghetti into a sieve. and let it drain a moment.
Then rins it well under a cold tap then it will not stick.
For now set the pasta aside
Cut the paksoi finely.
Wash it well.
Let it drain and set aside as well.
How to make the Bami
Chop, grate and press the onion, ginger and garlic finely.
Heat the pan with the oil and fry the onion, garlic and ginger.
Stir fry the spaghetti in it for one minute.
Stir in the soy sauce.
Crumble the stock cubes over it.
Finely stir in the pak choi.
Stirfry the bami for a few minutes more.
Until the dish is very hot and has coloured nicely brown
Fold in the celery leaves.
Serve the bami (optional) with chicken skewers and peanut sauce.
The recipe for the chicken skewers will be online tomorrow