Homemade Dutch Bamischijf

Ingredients

• 200g (7 oz) bami noodles 200g (7 oz) bami noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 100g (3.5 oz) cooked chicken, shredded 100g (3.5 oz) cooked chicken, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sambal oelek (Indonesian chili paste) 1 teaspoon sambal oelek (Indonesian chili paste)
• Salt and pepper to taste Salt and pepper to taste
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bami noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, and sauté until fragrant.
3. 3.
   Add the grated carrot and chopped bell pepper to the pan. Cook for a few minutes until the vegetables are tender.
4. 4.
   Stir in the shredded chicken, soy sauce, oyster sauce, and sambal oelek. Season with salt and pepper to taste.
5. 5.
   Add the cooked bami noodles to the pan and mix well until all the ingredients are evenly combined. Allow the mixture to cool.
6. 6.
   Shape the cooled noodle mixture into small oval-shaped patties.
7. 7.
   Dip each patty into the beaten eggs, then coat with breadcrumbs, ensuring they are fully covered.
8. 8.
   Heat vegetable oil in a deep fryer or large pan to 180°C (350°F). Fry the Bamischijf in batches until golden brown and crispy, approximately 3-4 minutes per side.
9. 9.
   Remove the Bamischijf from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Bamischijf hot and crispy with your favorite dipping sauce.

Treat your ingredients with care...

• Bami noodles — Cook the noodles until they are al dente to ensure they hold their shape in the final dish.
• Sambal oelek — Adjust the amount of chili paste according to your spice preference. Add more for a spicier Bamischijf or reduce it for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or tempeh.
• Experiment with different dipping sauces such as sweet chili sauce, peanut sauce, or mayonnaise mixed with sambal oelek.
• Make sure the Bamischijf patties are well-coated with breadcrumbs to achieve a crispy texture.
• Serve the Bamischijf with a side of pickles or a fresh salad for a refreshing contrast.
• Leftover Bamischijf can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the hot and crispy Bamischijf as a snack or appetizer. They are perfect for parties, game nights, or as a tasty addition to a Dutch-themed meal.

Presentation advice

Arrange the Bamischijf on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them alongside small bowls of dipping sauce for an inviting presentation.