Bami Goreng Surinamese
“Suriname's Indonesian-Javanese stir-fried noodles — egg noodles tossed with chicken, shrimp, vegetables (cabbage, bok choy, scallions, carrots), eggs, and the universal Indonesian sweet soy sauce (ketjap manis). The Javanese-Surinamese street food, the weeknight family meal, the lunchbox staple.”
Where it comes from
Bami goreng (literally 'fried noodles' in Javanese) is the Indonesian-Javanese contribution to Surinamese cuisine — brought by Javanese contract workers (1890-1939). The dish became part of the universal Surinamese kitchen — every household has a bami goreng recipe. The Surinamese version uses sweet-soy (ketjap manis) heavily, with vegetables and meat/seafood; it's similar to Indonesian bami goreng but with Surinamese touches (more sweetness, more diverse vegetables). The dish is the universal weeknight Surinamese-American or Surinamese-Dutch family dinner. Indonesian-Javanese spices like terasi (shrimp paste) and laos (galangal) add depth. Modern Amsterdam Surinamese restaurants serve bami goreng year-round.
On the plate
Pick up a tangle of bami goreng with chopsticks — the noodles are golden-tinted from ketjap manis, glistening with stir-fried oil, studded with chicken pieces, shrimp, ribbons of cabbage, scrambled egg, sliced carrots, fresh scallions. Each bite gives a different mix: a chunk of chicken with noodles, then a shrimp with cabbage, then egg with scallions. The ketjap manis provides the signature sweet-savory backbone; sambal adds layered chili heat that builds; lime juice brightens. With Parbo beer and sambal on the side for extra heat, this is the Surinamese stir-fry that feels at once Indonesian, Caribbean, and uniquely Surinamese.
How it works
Wok-frying at high heat creates the signature wok hei (smokey aroma) — the noodles slightly char without burning. Adding the sauces near the end (rather than at the start) prevents burning and lets the flavors coat the noodles. Stir-frying vegetables briefly maintains their crunch and color. Ketjap manis (sweet soy) is the defining ingredient — without it, this is just stir-fried noodles, not Surinamese bami goreng.
Variations
Bami goreng with beef (instead of chicken). Vegetarian bami goreng (tofu instead of meat). With pork (non-Hindu version). Mini bami goreng for cocktail. Modern fusion with sausage. Spicy version with extra sambal.
On the Palate
Ingredients
Serves 4
How it's made
11 steps · Show ↓30 min active · 10 min waiting
How it's made
11 steps · Show ↓- 16 min
Boil 400 g fresh egg noodles (or 250 g dried) in salted water 3-4 min. Drain; toss with 1 tbsp oil. Set aside.
- 23 min
Heat 2 tbsp oil in a wok or large pan over high heat. Add 2 beaten eggs; scramble lightly 1 min. Remove; set aside.
- 34 min
In the same pan, add 2 more tbsp oil. Add 4 minced garlic cloves + 1 chopped onion + 2 chopped scallions (white parts) + 1 minced ginger; stir-fry 2 min.
- 46 min
Add 300 g cubed chicken thigh; stir-fry 5 min.
- 54 min
Add 150 g shrimp; stir-fry 3 min.
- 65 min
Add 1 chopped carrot + 200 g shredded green cabbage + 100 g bok choy (chopped); stir-fry 4 min until crisp-tender.
- 72 min
Add 2 tbsp ketjap manis + 1 tbsp regular soy sauce + 1 tsp sambal oelek (chili paste) + 1 tsp sugar + 1 tsp ground white pepper + 1 tsp ground laos (galangal, optional) + 1/2 tsp terasi (shrimp paste, optional).
- 84 min
Add the noodles and scrambled eggs. Toss everything together; stir-fry 3-4 min to combine and coat the noodles in the sauce.
- 92 min
Stir in 1/2 cup chopped scallions (green parts) + 1 tbsp lime juice + 2 tbsp chopped cilantro.
- 101 min
Taste; adjust soy/salt/sweetness.
- 113 min
Serve in deep bowls or plates. Top with: fried shallots (bawang goreng) + 2 tbsp chopped scallions + lime wedges + sambal on the side. Eat with chopsticks or fork. Drink with sweetened tea or Parbo beer.
