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What do you need: (dish is for 6 people and 8 points per person)


500 grams wok noodles (= 2 packages of 248 grams, Conimex, cooked according to packaging)
300 grams of chicken fillet
120 grams of chicken fa chong (Surinamese sausages, skinned and cut into pieces)
3 cloves of garlic (crushed and minced)
1 small red onion (chopped)
piece of ginger (cut very small)
1 thin leek (cut into half rings)
1 bunch of celery leaves (only the leaves)
½ adjuma pepper / madam Jeanette (sliced small)
1 tablespoon tomato puree
1 tablespoon greensweet erythritol sugar (that's 0 points .... :-))
4 tablespoons sweet soy sauce (sweet)
3 tablespoons soy
1 teaspoon trassi paste
1 teaspoon of laos powder
1 teaspoon djinten (cumin powder)
4 small maggi blocks (the old-fashioned in the red / yellow packaging)
black pepper from the mill


This is how you make it:


Cook the wok noodles according to the package in one maggi block and rinse well with cold water. Drain and then mix the noodles with half of the soy sauce and half of the soy sauce and sprinkle with one crumbled maggi cube and some black pepper. Mix together and place separately in a colander so that the worst moisture runs out.
Put water on, put the chicken fillet in with 1 maggi block and black fresh pepper and bring to the boil. When it is boiling, cover with the lid on the pan over low heat and cook for 8 minutes. Drain and let cool and fluff up the chicken. Set aside.
Prepare everything washed, cut, measured and weighed.
Heat a pan without oil and add the fa chong. Bake well on high heat while stirring. Add the onion, the leek, the garlic, the adjuma, the ginger, the trassi, the erythrritol sugar, the djinten, the laos and one crumbled maggi cube and stir-fry this just as well. Add the tomato puree, the remaining sweet soy sauce and soy sauce and the chicken.
Add the wok noodles and mix well. Turn off the heat and add the celery root.
Enjoy your meal!
Serve with the Surinamese chicken fillet, stir-fried bok choy and sweet and sour red onion-cucumber.
If you eat it all together, it's 13 points!

Source / photo: Sandra Kemna