SURINAME
Noodles With Chicken
25 mins
4 persons
Easy
It is not unknown to us all that the Surinamese kitchen has recipes that take a little more time. Dafne's grandmother loves to work in the kitchen all day long to prepare the tastiest Surinamese dishes. This recipe is a big exception. Not in the amount of love, because this is certainly also put into this dish. But the preparation time is considerably shorter. You can put a delicious meal on the table within 25 minutes.
Many different population groups live in Suriname due to colonial history. This is clearly reflected in the varied Surinamese cuisine. This Bami has its origins in Java, Indonesia. It is important that you look for dried Javanese noodles when purchasing this dish. So no flat noodles or thin noodles, but a spaghetti-shaped type of noodles.
Preparation
Step 1. Prepare the noodles
Boil the noodles in plenty of water with some salt until al dente. Drain, rinse with cold water and set aside.
Tip: Wash the chicken with vinegar. This has a disinfectant effect and ensures that the sauce and herbs penetrate the chicken better.
Cut the chicken into cubes and chop the onion. Chop the garlic finely. Peel the galangal, cut into thin slices and bruise it.
Heat a lot of oil in a wok and briefly fry the galangal slices in it. Then add the chicken cubes and fry until golden brown.
Add the onion, garlic, the whole Madame Jeanette, the stock cubes, the kenchur powder and the 5-spice powder to the chicken. Stir well and then add the ketjap.
Add some black pepper to taste and stir in the noodles in parts.
After each layer, add some soy sauce to taste and continue to stir the mixture. Turn off the heat when the mixture is thoroughly mixed.
Chop the fresh celery finely and add to the noodles.
Step 2. Prepare the garnish and serve
Sour: Cut the cucumber into half slices and the red onion into half rings. Mix this with white vinegar, a little water, some sugar and a pinch of salt
Cut the tomatoes into half slices.
Bake an omelet and cut into strips.
Garnish the noodles with the tomato, the omelette and the sour cucumber.
Ingredients
For the noodles
350 grams of chicken thigh fillet
1 large onion
3 cloves of garlic
1 cm fresh galangal
Madame Jeanette Pepper
2 sprigs of fresh celery,
300 grams of noodles
2 tsp kentjoer powder
1 tsp 5-spice powder
2 stock cubes
9 tbsp salty soy sauce
sunflower oil
White vinegar
Black pepper
Salty
For Surinamese pickles
1 cucumber
1 red onion
Dash of vinegar
Garnish
2 tomatoes
4 eggs
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