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Bamischijf
Fried noodle disc
Bamischijf: Dutch breaded deep-fried disc of spiced bami noodles with pork
DutchThe bamischijf is pure Dutch snack-bar culture: Indonesian-style bami goreng, fried noodles with pork, leek and celery, set firm with a little ragout, cut into discs, breaded and deep-fried. It came out of the Indo-Dutch kitchen into the cafetarias of Rotterdam and The Hague, and it is eaten at borrels with sweet chilli or peanut sauce. Here the pork mince is cooked to 71 °C before it goes in. For a vegetarian version, leave out the pork and add more cabbage, carrot and mushrooms. A common mistake is skipping the chilling, which makes the discs fall apart in the oil. Chef's tip: press the noodle mix hard into the tin with a second tin on top before chilling.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the bami
- 7 oz thin egg noodles
- 2 tbsp sunflower oil
- 7 oz pork mince
- 1 onionfinely chopped
- 2 cloves garliccrushed
- 1 leekfinely sliced
- 2 celery sticksfinely sliced
- 2 tsp mild curry powder
- 1 tsp sambal oelek
To bind
- 1 ⅜ oz butter
- 1 ¾ oz plain flour
- 1 cup hot chicken stock
For the coating
- 1 ¾ oz plain flour
- 2 eggsbeaten
- 5 ½ oz fine dried breadcrumbs
- 1 litre sunflower oil for deep-frying
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Method
0/7 doneStep 1: Cook 7 oz thin egg noodles as the pack says, drain, rinse with cold water and chop roughly with scissors.
5 minStep 2: Heat 2 tbsp sunflower oil in a wok over a high heat and fry 7 oz pork mince, breaking it up, for 6–8 minutes until browned all over with no pink left (160°F).
8 minStep 3: Add 1 onion, 2 cloves garlic, 1 leek and 2 celery sticks and stir-fry for 4–5 minutes until soft. Stir in 2 tsp mild curry powder, 1 tsp sambal oelek and 3 tbsp sweet soy sauce (ketjap manis), then the noodles, and take off the heat.
5 minStep 4: In a pan, melt 1 ⅜ oz butter, stir in 1 ¾ oz plain flour for 1 minute, then whisk in 1 cup hot chicken stock and simmer until very thick. Stir this ragout into the noodles.
5 minStep 5: Press the mixture firmly into a lined 20 x 30 cm tin about 2 cm thick, cover with a sheet of paper and a weight, and chill for at least 3 hours until set firm.
5 minStep 6: Cut out 8 discs about 9 cm across. Coat each in 1 ¾ oz plain flour, then 2 eggs, then 5 ½ oz fine dried breadcrumbs.
10 minStep 7: Heat 1 litre sunflower oil for deep-frying to 350°F and fry the discs two at a time for 4–5 minutes until deep golden and piping hot in the middle. Drain and serve with chilli or peanut sauce.
15 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bamischijf take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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