Recipe: Petjel with bami and peanut sauce by star chef Soenil Bahadoer**
Star chef Soenil Bahadoer of De Lindehof restaurant** is known for his incredible dishes featuring Surinamese and Indian ingredients that come together in an ultimate flavor combination. In his new book Spicy Chef, you’ll find more than 50 challenging yet not overly complicated recipes, such as this petjel with bami and peanut sauce, which show just how fantastically delicious Soenil’s Surinamese-Indian star cuisine is.
“Petjel is a vegetarian one-pot dish with all kinds of vegetables that you cook in lightly salted water. The vegetables can remain wonderfully crisp. Serve with Javanese peanut sauce, because that’s the most delicious. At De Lindehof, we have occasionally served this dish as an amuse-bouche. A bite packed with flavor.”
How to make petjel with bami and peanut sauce
- For the petjel, cut the yardlong beans into pieces. Blanch the yardlong beans in salted water for 2 minutes, until tender but still crisp.
- Braise the pointed cabbage with some curry and cumin in a knob of butter for about 5 minutes, until cooked. Season with a little salt. Mix the vegetables together and fold in the bean sprouts.
- Blend all the ingredients for the peanut sauce, except the tamarind purée and oil, until smooth in a blender, then fry in a little oil. Add 150 milliliters of water and the tamarind purée and bring the peanut sauce to a boil. The peanut sauce is ready as soon as it boils.
- Cook the bami for 11 minutes in a pan of plenty of water with some salt. Dress the bami with a splash of Surinamese soy sauce and season further with lime juice and some salt and pepper. Serve with the petjel and peanut sauce.
Title: Spicy Chef
Author: Soenil Bahadoer
Price: €49,99
Publisher: Nijgh & van Ditmar
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