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 :)
Materials
- 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.