The first time I remember eating this chicken bami and falling in love with it, was the day after my great-grandmother died in Surinam. Family members from all over the world came to Paramaribo when they heard that my great grandmother was on her deathbed. So everybody gathered in her house the day after and started making food for all of the visitors expected. Everyone had their own specialty that was added to this huge buffet, even the chickens were slaughtered and plucked in the garden. This dish was so good that i almost forgot that I was mourning. If I got to choose a last meal in my life, the odds are high I would choose this chicken bami.
500 grams of spaghetti
1 chicken breast chopped in cubes
1 minced onion
3 gloves of minced garlic
1 tablespoon galangal
1 teaspoon belacan (shrimp paste)
Quarter cup sunflower oil
7 tablespoons ketjap manis
5 tablespoons soy sauce
1 broth block
1 bunch chopped celery
1 sliced cum cumber
1 sliced tomato
Cook the spaghetti in salty water until al dente and rinse it in cold water. Heat the oil in a wok on medium heat and sauté the onion, garlic, galangal and belacan. Season with salt and black pepper.
After a minute or two add the chicken breast. When the chicken is done from the inside add the soy sauce, ketjap manis and broth block. Increase the heat and add the spaghetti. Keep stir frying until the soy is evenly divided.
Add the celery and stir fry for another minute. You can serve this dish with cucumber, tomato, Krupuk and Javanese satay sauce.