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
Prep time
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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 🙂
Author: Arrisje
Recipe type: Appetizer/Snack
Cuisine: Dutch
Ingredients
- 500 grams Left over Bami or Nasi
- 2½ tbsp butter or margarine
- 3 tbsp and ¼ 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)
- ½ 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 ½ hour) Mix ¼ 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 ½ hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.
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Can’t wait to make this from left overs. I haven’t had this in over 27 years. Thank you for the recipe!
Hope it turned out just the way you remembered the bami schijf 🙂
Can I ask what the 1 cup chicken stock/water is for? It is listed in the ingredients but not referenced in cooking directions. Thanks!
Sorry I will change it. Where it says Add the 3 tbsp flour and then add the bouillon. Should say add the chicken stock/water.
What is meant by 2/4 cup bread crumbs? Do you mean 1/2 cup?
Sorry for the late reply. yes 2/4 cup is the same as 1/2 cup.