Bamie Schijf
Recipe type: Appetizer/Snack
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
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 :)
  • 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
  1. 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.
Recipe by KinFolk Recipes at