Tag: Dutch

Snert (Dutch)

Snert (Dutch)

Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No …

Bitterballen (Dutch)

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 (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

  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 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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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer/Snack
Cuisine Dutch
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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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Bokkepootje (Goat leg cookie,Dutch)

Bokkepootje (Goat leg cookie,Dutch)

This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Kibbeling

Kibbeling

In the Netherlands, in addition to the snackbars, one can also find street stalls selling different fried, smoked and raw fish products called a “viskraam”. Besides the popular raw herring served with chopped onions, these stalls also sell fish products such as smoked mackerel, smoked eel and “kibbeling” (deep fried cod nuggets).