Bamischijf

Ingredients

Bami filling

• 250 gthin egg noodles
• 200 gpork shoulder, finely diced
• 1onion, finely chopped
• 2 clovesgarlic, minced
• 1 tbspgrated ginger
• 150 gwhite cabbage, finely shredded
• 1carrot, julienned
• 2 tbspketjap manis
• 1 tbsplight soy sauce
• 2 tspsambal oelek
• 1 tspground coriander
• ½ tspground cumin
• 2 tbspoil

Binder

• 40 gbutter
• 40 gplain flour
• 250 mlchicken stock

Coating

• 100 gplain flour
• 2eggs, beaten
• 200 gfine dried breadcrumbs

To fry

• 1.5 litressunflower oil

Directions

1. Cook the noodles until just done, drain, rinse cold and chop them roughly so no strand is longer than about 3 cm. Long noodles make a disc that falls apart when bitten.
2. Fry the pork in the oil until coloured, add the onion, garlic and ginger and cook 4 minutes, then the cabbage and carrot and cook until wilted. Stir in the ketjap manis, soy, sambal and ground spices.
3. Make a thick roux with the butter and flour, whisk in the stock and cook 3 minutes until very thick — thicker than a sauce, closer to a paste. This binder is what holds the disc together.
4. Fold the noodles and the vegetable-pork mixture into the binder until everything is coated. Season and taste; it should be assertively flavoured because frying mutes it.
5. Spread into a tray about 3 cm deep, cover and refrigerate at least 3 hours, or overnight, until completely firm and cold.
6. Cut into 8 squares, shape each into a round disc about 2 cm thick with wet hands, and firm them up in the freezer for 15 minutes.
7. Coat each disc in flour, then egg, then breadcrumbs, and repeat the egg and breadcrumb step a second time. A double coating is what stops it bursting in the fryer.
8. Heat the oil to 180°C (350°F) and fry two or three at a time for 4–5 minutes until deep golden. Drain on a rack and eat hot, with mayonnaise or on a soft white roll.

Technique

• The filling must be cold and firm before shaping. This is the whole reason for the roux and the long chill.
• Double-crumb them. A single coating splits and the filling escapes.
• Chop the noodles short. It feels wrong and it is correct.

Substitutions

• Chicken or prawns instead of pork.
• A nasischijf is the same thing made with fried rice instead of noodles.

Variations

• Baked at 200°C (400°F) for 20 minutes, brushed with oil — drier, but workable.
• A vegetarian version with tofu and extra cabbage.

History

A Dutch snackbar item reflecting Indonesian influence on Netherlands fast food after decolonisation.

Frequently asked questions

What is Bamischijf?

Bamischijf is a street food from Netherlands: breaded disc of Indonesian-style fried noodles, deep fried to order. A Dutch snackbar item reflecting Indonesian influence on Netherlands fast food after decolonisation.

How long does Bamischijf take to make?

Bamischijf takes 40 min plus 3 hr chilling of preparation and 20 min of cooking. The recipe makes 8 discs. It is rated medium to make.

What can I substitute in Bamischijf?

Yes, within limits. Chicken or prawns instead of pork. A nasischijf is the same thing made with fried rice instead of noodles.

What is the most important thing to get right in Bamischijf?

The filling must be cold and firm before shaping. This is the whole reason for the roux and the long chill.