Bamihap
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Fried bami slice

€ 2.400,- (unica)

Introduction to the Bamischijf

Fried bami schijf

The bamihap, also known as bamischijf or bamibal, is a Dutch fried snack with Indonesian influences. In the 1960s and 1970s, the popular dish bami goreng was transformed into a deep-fried snack. The seasoned noodles were shaped, breaded, and fried, creating a crispy exterior with a savory inside. Often served with satay sauce, chili sauce, or curry, the bamihap quickly became a true snack bar classic!

Recipe for the Bamischijf (12 slices)

Ingredients

For The Stuffing:
- 300 ml chicken broth
- 100 g chicken thigh fillet
- 250 g mienestjes (thin egg noodles)
- splash of sunflower oil
- 1 small onion, chopped
- 1 clove of garlic, minced
- 100 g white cabbage
- ½ winter carrot, peeled and grated
- 120 g leek, in small pieces
- ½ bell pepper, in small cubes
- 100 g frozen peas
- 1 tbsp curry powder
- 1 tbsp coriander powder
- 3 tbsp ketjap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 2 tsp sambal oelek (chili paste)
- 50 g butter
- 60 g flour
- 2 sheets of gelatin, soaked in cold water
- salt and pepper
For The Breading:
- 300 g flour
- 3 eggs, beaten
- 300 g breadcrumbs

Instructions

Strain the broth and keep the meat separate; cut that into small pieces.
Cook the noodles as indicated on the package. Rinse cold and drain in a sieve.
Heat a splash of sunflower oil in a frying pan and sauté the onion and garlic for about 1 minute; then add the chicken and cook for about 1 minute.
Add the white cabbage, carrot, leek and pepper and cook for about 1 minute. Then add the cooked noodles, peas, curry and coriander. Heat briefly and add ketjap manis, soy sauce and sambal.
In another pan, heat the butter until melted. Add the flour and let the roux cook for about 3 minutes, stirring constantly. Add the broth and cook, stirring constantly, until a bound, thick sauce is formed.
Mix the bound sauce into the bami. Squeeze out the gelatin and stir it into the hot bami until it has dissolved. Season with salt and pepper.
Spread the bami over a deep square dish; press flat until the bami is about 2 centimeters thick and let it stiffen in the refrigerator for at least 2 hours, but preferably overnight.
Divide the bami into blocks of 4 × 8 centimeters.
Turn them through the flour, then through the beaten egg and then through the breadcrumbs. The bamihap must be completely covered; bread again if necessary.
Fry the bamihap for about 3 minutes at 180 °C and drain on kitchen paper.