Culinary Travel - Surinaamse Bami Recipe

I should really call this Javanese bami because that’s what it is. Thing is, in the Netherlands they call this brown, spicy and totally addicting noodle dish Surinaamse Bami, so I’ll stick to that. Never change a winning team, right?

This is a very basic noodle dish that is mainly eaten as a side dish, a lot like rice. Sure, you can liven it up by adding pieces of chicken breast, shrimp or vegetables, and it blends amazing with anything made with masala but we are giving you the bare naked version here. 

Now let’s cook Surinamese!

Ingredients:
1 pound spaghetti noodles
1 small or half a large onion
2 garlic cloves
1/4 to 1/2 Mw Jeanette (or adjoema/Habanero)
1/8 teaspoon trassi bakar powder
1 1/2 teaspoon tomato paste
4 tablespoon soy sauce
3 tablespoon sweet soy sauce (kecap)
1/2 teaspoon sugar
good pinch black pepper
3 small Maggi bouillon cubes or 1,5 large
3 teaspoon sunflower (or peanut oil)
3 sprigs celery leaves, finely chopped

Directions:
Use a tjobek or your food processor for this.

Give the onion, garlic and the Mw. Jeanette a rough chop. Feel free to use more or less pepper, it all depends on how much heat you can take.

Add the tomato paste, a good pinch of black pepper, trassi powder and 1 tbsp of the oil.

Blitz until you have a fine bumbu.

Cook the spaghetti just a little over al dente according to the instructions on the package but, do not salt the water! Drain the spaghetti, rinse it with cold water and set aside for a bit.

Heat the remaining oil and sauté the bumbu for 4 minutes over low to medium heat.

Stir now and then, you don’t want the onion to burn.

Crumble in the bouillon cubes. What can I say, Surinamese food relies heavily on bouillon cubes.

Pour in the soy sauce and sweet soy sauce. This, along with the bouillon cubes, will provide plenty of salt for the pasta.

Sprinkle in the sugar and stir well.

It will almost looks like tar. Let the mix simmer for 4 to 5 minutes over low heat.

Dump the spaghetti on top of the sauce and stir it in. Do it thoroughly and take your time mixing it.

Last but definitely not least… stir in the chopped celery leaves.

You can serve this with a ton of other dishes. Delicious! 

Talk to us about traveling to this exotic, adventure filled destination. Let Rawhide Travel and Tours help you with all your business and leisure travel needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com

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