Surinamese Javanese Bami
Surinamese-Javanese fried noodles (bami). Filed in the book's Indian section, but the dish is from Suriname.
Ingredients
| — | spaghetti |
| — | sunflower oil |
| 1 | tomato, diced |
| 2 onions or 3 shallots | large onions or shallots, finely chopped |
| 2 | garlic cloves, crushed |
| 3 tablespoons | salty soy sauce |
| 3 tablespoons | sweet soy sauce |
| 2 | salam (bay) leaves |
| 1 teaspoon | brown sugar |
| 1 | vegetable bouillon cube |
| a pinch | trassi / shrimp paste |
| a handful | celery, finely chopped |
| 3 pieces the size of a knuckle | fresh laos (galangal) |
Instructions
Boil the spaghetti with a pinch of salt and a tablespoon of oil, then drain. Rinse it with cold water so it doesn't stick together. Heat a wok with sunflower oil, add the onion and garlic and sauté until translucent. Then add the tomato and, on top, the shrimp paste. Immediately lower the heat to minimum, otherwise the paste will burn. Then add the spaghetti and all the remaining ingredients and stir-fry the noodles well. After about 10 minutes turn off the heat. Garnish the noodles with finely chopped celery.