Javanese Bami
A Javanese-Surinamese fried noodle dish. Filed in the book's Indian section, but the dish is from Suriname.
Ingredients
| 1 pack | spaghetti |
| 1/2 | onion, chopped |
| 1 | garlic clove, crushed |
| 1 teaspoon | ve-tsin (MSG) |
| — | black pepper |
| 2 tablespoons | seasoned soy sauce |
| 2 tablespoons | sweet soy sauce |
| 2 teaspoons | sugar |
| 2 | Maggi cubes |
| 3 | celery stalks, finely chopped |
| — | salt |
| a few tablespoons | oil |
Instructions
- Boil the spaghetti according to the instructions.
- Drain the cooking water.
- Rinse the spaghetti thoroughly with cold water and drain well.
- Heat a few tablespoons of oil and sauté 1/2 onion and 1 garlic clove.
- Then stir in the spaghetti over low heat.
- Add the mixture of ve-tsin, black pepper, soy sauce and sugar and stir very well.
- Crumble a Maggi cube over the noodles. Let it heat for a while and allow the stock to dissolve. Taste to see whether it is salty and spicy enough. If not, you can add another cube.
- Mix the chopped celery through the noodles.
- Be careful with the salt! Don't add it until you have tasted the dish!
- Stir well and let everything heat for 5 to 10 minutes. Stir regularly to prevent it from sticking to the bottom of the pan. It takes a little patience, but it's worth it.
Serve with chicken, cha sieuw, roasted bacon and vegetables of your choice. In the photos you can see several different serving suggestions. In the end, you can also fry meat, fish and vegetables in it.