Ham Spread
What to do with all that ham that you got as leftover from your Thanks giving or Easter dinner? Make ham spread of course. It’s not that hard to make if you happen to have a meat grinder 😉
Author: Arrisje
Bitterballen (Dutch)
The croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes.
Bami Schijf (Dutch)
Bami schijf or bahmi schijf Is a tweaked form of an Indonesian noodle dish (bahmi goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂
Ingredients
- 500 grams Left over Bami or Nasi
- 2 1/2 tbsp butter or margarine
- 3 tbsp and 1/4 cup of flour
- 1 cup of chicken stock or water
- 1 tbsp chicken base or 1 bouillon cube (crushed)
- 2/4 cup of bread crumbs
- 1 egg
- 1 tbsp Ketjap Manis (sweet soya sauce)
- 1/2 tbsp sambal
Instructions
- Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add add the chicken stock/water. Keep stirring so you won’t have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.
Bamie Schijf
Bami schijf Is a tweaked form of an Indonesian noodle dish (bami goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂
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Ingredients
- 500 grams Left over Bami or Nasi
- 2 1/2 tbsp butter or margarine
- 3 tbsp and 1/4 cup of flour
- 1 cup of chicken stock or water
- 1 tbsp chicken base or 1 bouillon cube crushed
- 2/4 cup of bread crumbs
- 1 egg
- 1 tbsp Ketjap Manis sweet soya sauce
- 1/2 tbsp sambal
Instructions
- Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the chicken stock/water.. Keep stirring so you won't have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.
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