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

500 grams of wok noodles (= 2 packs 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 chopped)
1 small red onion (chopped)
piece of ginger (very small cut)
1 thin leek (cut into half rings)
1 bunch of leaf celery (only the leaves)
½ adjuma pepper / madam Jeanette (small cut)
1 tablespoon tomato paste
1 tablespoon greensweet erythritol sugar (that's 0 points .... :-))
4 tablespoons sweet soy sauce (sweet)
3 tablespoons of soy
1 teaspoon of trassipasta
1 teaspoon of laos powder
1 teaspoon djinten (cumin powder)
4 small maggiblokjes (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 maggiblokje and rinse well with cold water. Drain and mix the noodles with half of the sweet soy sauce and half of the soy sauce and sprinkle one crumbled maggi cube and some black pepper. Mix together and put separately in a colander so that the worst of the moisture runs out ..
Put water on, put in the chicken fillet with 1 maggiblokje and black fresh pepper and bring to the boil. When it boils, let the lid cook on the pan over low heat for 8 minutes. Drain and let cool and fluff the chicken apart. Set aside.
Put everything washed, cut, pasted and weighed ready.
Heat a pan without oil and put in the fa chong. Fry well on high heat while stirring. Add the onion, the leeks, the garlic, the adjuma, the ginger, the trassi, the erythrritol sugar, the djinten, the laos and one crumbled maggiblok and stir fry equally well. Add the tomato paste, 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 celeriac.
Enjoy your meal!
Tasty with the Surinamese chicken fillet, the stir-fried bok choy and the sweet and sour red onion cucumber.
If you eat all that together, it's 13 points!

Source / photo: Sandra Kemna