Nasischijf
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Fried nasi disc
€ 2.560,- (unica)
Introduction to the Nasischijf
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Fried nasi disc
The nasischijf is a popular Dutch fried snack with Indonesian influences. In the 1960s and 1970s, the idea arose to wrap nasi goreng in a crispy coating. By shaping spiced rice with vegetables and meat, breading it, and deep-frying it, the nasischijf quickly became a snackbar favorite. Often served with sambal, satay sauce, or chili sauce, this snack is a delicious combination of crunch and bold flavors!
Recipe for the Nasischijf (for 8 discs)
Ingredients
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For The Stuffing:
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300 ml chicken broth
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100 g chicken thigh fillet
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250 g short-grain rice (sushi or risotto rice)
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Splash of sunflower oil
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1 small onion, chopped
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1 clove of garlic, minced
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1 tsp trassi (shrimp paste)
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1 tbsp curry powder
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1 tsp ginger powder
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1 tbsp coriander powder
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½ carrot, peeled and in small cubes
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100 g white cabbage, very finely sliced
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120 g leek, in thin rings
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½ bell pepper, in small cubes
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100 g frozen peas
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3 tbsp ketjap manis (sweet soy sauce)
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1 tbsp soy sauce
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2 tsp sambal oelek (chili paste)
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50 g butter
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60 g flour
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2 sheets of gelatin, soaked in cold water
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Salt and pepper
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For The Breading
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300 g flour
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3 eggs, beaten
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300 g breadcrumbs
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Strain the broth and set aside the meat; cut it into small pieces.
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Cook the rice according to the instructions on the package.
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In a splash of sunflower oil, sauté the onion, garlic, and trassi for about 1 minute1. Add the chicken, curry, ginger, and coriander and cook for another minute.
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Then add the carrot, white cabbage, leek, bell pepper, and peas and cook together.
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Stir in the rice with the ketjap, soy sauce, and sambal; mix well.
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In another pan, heat the butter until melted1. Add the flour and let the roux cook, stirring constantly, for about 3 minutes1. Add the broth and cook, stirring constantly, until a thick, bound sauce forms.
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Mix the bound sauce into the nasi1. Squeeze out the gelatin and mix it into the warm nasi until dissolved1. Season with salt and pepper.
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Spread the nasi in a deep square dish; press it flat until the nasi is about 2 centimeters thick and let it stiffen in the refrigerator for at least 2 hours, but preferably overnight.
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Divide the nasi into pieces of approximately 100 grams and roll them into a ball/
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Turn the nasi balls through the flour, then through the beaten egg, and finally through the breadcrumbs1. The nasi ball must be completely covered; bread again if necessary.
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Fry the nasi ball for about 3 minutes at 180 °C and let it drain on kitchen paper.
