Bami Schijf

• Prep time: 30 mins

• Cook time: 10 mins

• Total time: 40 mins (plus chilling)

• Servings: 6 discs

• Country of origin: Netherlands (Indo-Dutch)

• Description: Seasoned Indonesian stir-fried noodles shaped into round discs, breaded, and deep-fried until crispy.

• Presentation: Served hot from snack bars as a deep-fried treat accompanied by chili sauce.

• Ingredients:

  • 8 oz dried bami or egg noodles, cooked

  • 1 tbsp vegetable oil

  • 1/2 cup diced vegetables (carrots, leeks, cabbage)

  • 2 tbsp sweet soy sauce (Kecap Manis)

  • 1 tsp curry powder or sambal oelek

  • 2 tbsp flour

  • 2 eggs, beaten

  • 1 cup breadcrumbs

  • Oil for deep frying

• Step-by-step directions:

  • Stir-fry vegetables in oil, toss with cooked noodles, sweet soy sauce, and curry powder.

  • Chop noodle mixture finely, press into round cookie cutter molds, and chill in refrigerator for 2 hours until firm.

  • Remove discs from molds.

  • Dust each disc in flour, dip into beaten egg, and coat thoroughly with breadcrumbs.

  • Deep fry in oil at 350°F (175°C) for 4-5 minutes until crispy and golden brown.

  • Drain on paper towels before serving.

• Optional variations: Use nasi (seasoned rice) instead of bami to make a Nasi Schijf.

• Cooking tips: Chill molded noodle discs thoroughly so they hold shape during breading and frying.

• Nutrition facts:

  • Calories: 270 kcal

  • Fat: 12g

  • Carbohydrates: 33g

  • Protein: 7g