500 grams organic chicken tenderloins
for the marinade
50 ml soy sauce
1 tablespoon sesame oil
1 onion, chopped
2 cloves garlic, crushed
2-3cm piece of fresh ginger, grated
1 madame Jeanette pepper
1 tablespoon tomato puree
1 teaspoon 5-spice
pepper & sea salt, to taste
for the marinade
50 ml soy sauce
1 tablespoon sesame oil
1 onion, chopped
2 cloves garlic, crushed
2-3cm piece of fresh ginger, grated
1 madame Jeanette pepper
1 tablespoon tomato puree
1 teaspoon 5-spice
pepper & sea salt, to taste
For Ketikoti we are making Surinamese chicken skewers, which tastes great with brown noodles. Both recipes will be online today. It is a very good combination, because both dishes are savoury, well seasoned with a bit of heat from the Madame Jeanette pepper. Our vegetarian monsters are happily eating along, because we simply leave out the chicken skewers for them. ;))
How to make Surinamese Bami
First make the marinade
Place the Soy sauce in a large bowl.
Wash, grate, cut and press the veggies.
Add them to the soy sauce.
Add the sunflower oil as well and stir it together.
Add the chicken and the Five Spice to the mixture.
Do not forget to add the tomato puree to the bowl as well.
Stir it together until all is well combined and coated with marinade.
Wrap the bowl with chicken well.
Let the chicken marinate in the fridge, for 1-2 hours.
Now we are going to lace the marinated chicken pieces onto skewers
Lace the chicken on the skewers.
Heat the grill without oil.
Grill the chicken brown with dark stripes.
Here you find the recipe for Surinamese Peanut Sauce
Serve the chicken skewers together with Surinamese Brown Noodles.
Very tasty!