Bami met Kip (Indonesian Noodles with Chicken)

“Bami met Kip” is an Indonesian dish that has become very common in Suriname. Spicy stir-fried noodles in a sweet-salty sauce and served with spicy chicken, tomatoes, cucumbers and fried plantains.

Serving: 4 Difficulty: Easy

Ingredients

  • 2 lb 3 oz chicken leg (4), separate chicken thigh and drumstick
  • 2 tbsp soy sauce
  • 3 tbsp ABC sweet soy sauce
  • 1 tbsp rice wine
  • ½ tsp dark soy sauce
  • 2 tbsp minced garlic
  • 1 tbsp cornstarch
  • ½ tbsp tomato paste
  • ½ habanero pepper, sliced (without seed)🔥🔥
  • 1 onion, sliced
  • 2 cups water
  • 1 tsp corn starch, for slurry
  • 2 tbsp water, for slurry
  • freshly ground black pepper, to taste
  • 1 stalk fresh parsley, finely chopped (optional)
  • 12 oz spaghetti
  • 2 tbsp minced garlic
  • 1 tbsp tomato paste
  • ½ habanero pepper, sliced (without seed)🔥🔥
  • 2 tbsp ABC sweet soy sauce
  • 1 tbsp soy sauce
  • freshly ground black pepper, to taste
  • salt, to taste
  • 2 stalk fresh parsley, finely chopped
  • 1 tomato, sliced
  • sweet and sour cucumbers (or 1 cucumber, sliced)
  • fried plantains

Directions

For the Chicken

  • In a small bowl, add soy sauce, sweet soy sauce, rice wine, dark soy sauce, garlic and cornstarch. Whisk to combine.
  • For better result, poke holes in the meat before marinade. Combine chicken thigh and drumstick with the marinade sauce in a mixing bowl and mix well.
  • Cover and marinate in the fridge overnight.
  • Heat your pan to medium high heat and add oil. When it's shimmering hot, using tongs, place chicken thighs and drumstick skin-side down and sear for about 3 minutes, or until the skin is golden brown. Add a little more oil if needed. Flip and sear the other side until browned, about 3 minutes.
  • Add tomato paste, habanero pepper and onion and sauté for 30 seconds.
  • Add leftover marinate sauce and 2 cups water and bring to boil. Cover and cook over medium heat for 20 minutes or until just cooked through.
  • To thicken the sauce, whisk 1 tablespoon corn starch in 2 tablespoon room temperature water to dissolve. Mixing before you add to the sauce will keep the sauce from getting lumpy. Stir well until everything is coated with the sauce. Slowly pour the slurry to the sauce and whisk until they're completely combined.
  • Add freshly ground black pepper to taste and add chopped fresh parsley for garnish. Set aside.

For the Bami

  • Cook the spaghetti in a large pot of boiling water for 8 minutes. Undercook spaghetti a little bit because you will stir fry in the next step. Drain and set aside.
  • Preheat the pan over medium-low heat and add 2 tablespoon oil.
  • Add garlic, habanero pepper, tomato paste and cook until fragrant for 30 seconds, stirring constantly.
  • Stir in spaghetti with a tong, and cook for 1 minute, stirring frequently. Season with sweet soy sauce and soy sauce. Stir for another 2 minutes. When it's ready, mix in the chopped parsley and toss well for 30 seconds, stirring frequently. Add freshly ground black pepper and salt to taste.

To Serve

  • Fill serving plates with bami, then top with chicken, tomato, cucumber and fried plantains. Add a little bit chicken sauce on top and mix it with bami. Serve immediately!

*Note

  • For parsley, you can use celery leaves too.

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