Unlocking the Flavors of Surinamese Bami: A Step-by-Step Guide

While many are familiar with Bami Goreng, Surinamese Bami offers a distinctly unique and unforgettable taste experience. This vibrant dish is a testament to Suriname’s rich multicultural heritage, blending influences from Indonesian, Chinese, and Indian cuisines, along with subtle hints from African and Dutch traditions. The result is a harmonious “melting pot” of flavors that dances on your palate – savory, sweet, and wonderfully aromatic.

Traditionally, Surinamese bami is prepared with thin egg noodles, but spaghetti makes an excellent and widely available alternative, often favored for its texture and ease of use. The true magic of this dish lies in its unique spice blend, featuring key ingredients like trassie (fermented shrimp paste), Chinese five-spice powder, and fresh ginger. A touch of sweetness from Kecap Manis, a thick, sweet soy sauce, perfectly balances these robust flavors, making it a crowd-plepleaser. Whether you’re a seasoned cook or a beginner, this recipe is your ticket to a quick, flavorful, and authentic Surinamese meal.

Why Surinamese Bami is a Must-Try Noodle Dish

Beyond its delicious taste, Surinamese Bami offers a captivating culinary journey. Unlike its Indonesian cousin, Bami Goreng, which often features a drier texture and a focus on kecap manis and chili, Surinamese Bami tends to be saucier, more intensely spiced, and frequently includes specific ingredients like Maggi bouillon cubes and fresh celery leaves that are central to Surinamese cooking. This fusion of flavors creates a dish that is both familiar and excitingly new, providing a warm, savory, and subtly sweet profile that makes it exceptionally comforting.

It’s an incredibly versatile meal that can be customized to your preference, from adding extra vegetables to swapping out proteins. The ease of preparation makes it an ideal choice for busy weekdays, allowing you to enjoy a gourmet-like experience without the extensive prep time. Get ready to transform simple ingredients into a dish that’s rich in history and flavor, bringing the soulful taste of Surinamese comfort food to your family table.

Essential Ingredients for Your Surinamese Bami

Gathering the right ingredients is key to achieving the authentic taste of Surinamese Bami. Here’s what you’ll need, along with some important tips and explanations:

Spaghetti or Egg Noodles for Surinamese Bami: Which is Best?

Both options are excellent! While traditional Surinamese bami often uses thin egg noodles, spaghetti has become a popular and widely accepted alternative due to its similar texture and accessibility. Feel free to use whichever you prefer or have on hand. If using egg noodles, ensure they are the thin variety for the best result. The important thing is to cook them al dente so they don’t become mushy when stir-fried with the sauce.

What is Trassie (Shrimp Paste) and Why is it Crucial?

Trassie, also known as shrimp paste or terasi in Indonesian cuisine, is a small but mighty ingredient. It’s a paste made from fermented shrimp, known for its incredibly strong, pungent aroma and its ability to add a deep, savory umami flavor to dishes. A little goes a very long way, so use it sparingly – too much will overpower your bami. If you can’t find trassie, fish sauce can be used as a substitute, though it will impart a slightly different, less intense flavor profile. Trassie is often found in Asian or international supermarkets.

Maggi Bouillon Cubes: The Surinamese Secret

For authentic Surinamese Bami, the specific Maggi bouillon cubes in the iconic red and yellow packaging are preferred. These cubes are a staple in many Surinamese kitchens, adding a distinct savory depth and a touch of saltiness that is characteristic of the cuisine. They contribute significantly to the overall flavor of the sauce and the noodles themselves. Don’t underestimate their impact!

Clarifying “Celery” in Surinamese Cuisine

In this recipe, “celery” refers specifically to *leaf celery* (Apium graveolens var. secalinum), a garden herb with delicate leaves that resemble parsley but boast a much stronger, more aromatic flavor. It’s often called “Chinese celery” or “cutting celery” in other regions. This is distinct from the common stalk celery (celeriac) you might use for snacking or in salads. The leaves are finely chopped and stirred in at the end, providing a fresh, herbaceous counterpoint to the rich, savory flavors of the bami. Look for it in Asian or international markets, or sometimes at farmers’ markets. If unavailable, you can use a small amount of regular celery leaves, but the flavor will be milder.

Other Key Flavors and Enhancements

Beyond these unique ingredients, you’ll need standard pantry items like **sunflower oil** for stir-frying, fresh **onion** and **garlic** for the aromatic base, and **ground black pepper** for a gentle kick. **Chinese five-spice powder** adds a complex, warm, and slightly sweet note, while fresh **ginger** brings a pungent, zesty brightness. Finally, **tomato paste** helps to build a rich, umami foundation for the sauce, and **water** helps to achieve the perfect consistency. Don’t forget the star protein: **chicken breast**, cubed for quick cooking and optimal flavor absorption. For an extra layer of richness, consider using chicken thighs.

Step-by-Step Preparation for Perfect Surinamese Bami

Follow these instructions carefully to create a delicious and authentic Surinamese Bami that will impress your taste buds.

1. Prepare the Noodles: In a large pot, bring plenty of water to a rolling boil. Add 2 Maggi stock cubes to the boiling water – this will infuse the spaghetti with a foundational savory flavor. Cook your chosen noodles (spaghetti or egg noodles) until they are perfectly al dente, following the package instructions. Once cooked, drain them thoroughly. To prevent sticking and to start building flavor, toss the drained noodles immediately with one tablespoon of sunflower oil, one tablespoon of Japanese soy sauce, and one tablespoon of Kecap Manis. Set these flavorful noodles aside.
2. Build the Aromatic Spice Base: Heat one tablespoon of sunflower oil in a large wok or a deep, heavy-bottomed pan over medium-high heat. Add the chopped onion and stir-fry for about 1 minute until it starts to soften and become fragrant. Next, add the pressed garlic and stir-fry for another half minute, being careful not to burn it. Crumble the remaining Maggi stock cube directly into the wok. Incorporate the ground black pepper, Chinese five-spice powder, a small amount of trassie (shrimp paste), and the grated fresh ginger. Stir-fry these herbs and spices for approximately 2 minutes, allowing their aromatic essences to bloom and fill your kitchen with a delightful fragrance. This step is crucial for developing the deep, complex flavors of the bami.
3. Cook the Chicken and Simmer the Sauce: Add the cubed chicken breast to the wok with the fragrant spice mixture. Fry the chicken, stirring occasionally, until it is fully cooked through and has a lovely golden-brown sear on all sides. Stir in the tomato paste and continue to fry for another 2 minutes. This helps to deepen the tomato’s flavor and remove any raw taste. Now, reduce the heat to low. Pour in the rest of the Japanese soy sauce, Kecap Manis, and the ¼ cup of water. Stir everything together, ensuring the chicken and spices are well coated in this luscious sauce. Allow the mixture to gently simmer for about 5 minutes, giving the flavors time to meld and concentrate beautifully.
4. Combine and Finish the Dish: Add the pre-cooked and seasoned spaghetti directly into the wok with the chicken and sauce. Using tongs or two spatulas, toss everything together thoroughly. Ensure that every strand of spaghetti is generously coated in the rich, savory, and slightly sweet sauce, allowing it to absorb all the wonderful flavors. Just before serving, stir in the finely chopped celery leaves. The fresh celery adds a final touch of vibrant color and a herbaceous, aromatic lift that perfectly complements the robust flavors of the bami.

Serving Suggestions and Variations for Your Surinamese Bami

Surinamese Bami is fantastic on its own, but it truly shines when paired with a few traditional accompaniments or enhanced with simple additions. For an authentic experience, consider serving it with a perfectly fried egg on top, a dollop of your favorite sambal or sriracha for those who love an extra kick, and a refreshing cucumber salad to balance the richness. Other popular additions include pickled cucumbers (Atjar Tjampoer) or a side of crispy fried plantains (Bakabana).

Want to customize your bami? This recipe is incredibly adaptable! Feel free to incorporate extra vegetables such as bell pepper strips, bean sprouts, shredded cabbage, or carrot cubes during the stir-frying stage for added texture and nutrients. For a vegetarian or vegan version, swap the chicken for tofu or tempeh, ensuring they are well-seasoned. You can also experiment with other proteins like pork, beef, or shrimp. The possibilities are endless for making this dish your own.

Storage and Reheating Tips for Leftover Bami

Surinamese Bami often tastes even better the next day as the flavors have more time to meld. Here’s how to store and reheat it:

• Refrigerator: Store any leftover bami in an airtight container in the refrigerator for up to 2-3 days.
• Freezer: For longer storage, you can freeze the bami for up to 2 months. Make sure it’s cooled completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the refrigerator.
• Reheating: For best results, reheat bami in a wok or a large pan over medium heat with a little extra oil, stirring frequently until heated through. You can also microwave it, but stirring halfway through will help ensure even heating and prevent drying out. Add a splash of water or soy sauce if it seems too dry.

Share Your Culinary Creations!

Did you make this delicious Surinamese Bami recipe? We’d love to see your creation! Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos from our community! Did you enjoy this recipe? Then please leave a rating on the recipe card below! Your valuable feedback helps other home cooks and me enormously in creating and sharing more wonderful recipes.

Need more culinary inspiration?

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Andréa

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