Bamischijven: The Ultimate Dutch-Indonesian Snack Adventure

Cuisine Dutch, Indonesian
Course Dinner, Lunch, Main Course, Snack
Servings 10 Bamischijven
Prep Time 10 minutes
Cook Time 20 minutes
Resting 2 hours 15 minutes
Total Time 2 hours 45 minutes
Jump to Recipe Print Recipe Jump to Video

When I moved to the States, I was surprised to find out that there really aren’t any snack bars here. In the bustling streets of the Netherlands, the snackbar stands as an iconic institution, embodying the essence of Dutch culinary culture and social life. These snackbars are not mere eateries; they are vibrant hubs where locals and visitors alike converge to savor quick, delicious bites (often fried) that encapsulate the rich tapestry of Dutch comfort food. From crispy fries, locally known as ‘friet’, served with an array of tantalizing sauces like mayonnaise, peanut sauce, and curry ketchup, to traditional snacks such as bitterballen (deep-fried meat-based balls) and frikandel (a skinless, spiced sausage), the offerings are diverse and irresistibly mouthwatering.

Beyond the delectable food, Dutch snackbars also play a pivotal role as communal spaces where people come together to unwind, chat, and enjoy the simple pleasures of life. Whether it’s grabbing a quick ‘broodje kroket’ (a sandwich filled with a croquette) during lunchtime or indulging in a late-night snack after a night out, the snackbar remains a constant and cherished part of daily Dutch life. With their laid-back ambiance, friendly service, and an ever-evolving menu that caters to both traditional tastes and modern palates, Dutch snackbars continue to hold a special place in the hearts of the Dutch people, serving as beloved landmarks that reflect the nation’s rich culinary heritage and vibrant social fabric.

In the Dutch snackbar culture, everyone has their cherished go-to orders that never fail to satisfy their cravings. For me, the ultimate comfort comes in the form of a ‘frietje oorlog’, a delightful combination of crispy fries generously drizzled with creamy mayonnaise and rich peanut sauce, accompanied by a ‘frikandel speciaal‘, a spiced sausage adorned with tangy curry ketchup, velvety mayo, and freshly diced onions. On the other hand, my dad has a penchant for the flavorful ‘bamischijf’, a Dutch-Indonesian snack featuring a savory bami noodle filling encased in a crispy breadcrumb shell, which he loves to pair with his fries.

Bamischijven stand as a testament to the vibrant culinary crossroads where Dutch tradition meets Indonesian zest. These delectable discs are a celebration of texture and taste, featuring a center of aromatic bami noodles, infused with a medley of Indonesian spices like ketjap manis, sambal oelek, and garam masala. Encased in a crispy breadcrumb shell, each Bamischijf offers a harmonious blend of savory, spicy, and subtly sweet flavors, making it an irresistible treat that has captivated snack enthusiasts across the Netherlands and beyond.

Embark on a culinary journey that intertwines the rich heritage of Dutch and Indonesian cuisines with the delectable Bamischijven. Originating in the Netherlands in the 1960s, Bamischijven represents the harmonious marriage of two distinct culinary traditions. Born out of a desire to capture the essence of Indonesian flavors amidst the backdrop of Dutch snack culture, these savory delights offer a tantalizing blend of spices, textures, and aromas.
Imagine crispy golden discs, generously filled with leftover bami—a beloved Indonesian noodle dish infused with fragrant spices and herbs. Each bite unveils layers of complexity, from the subtle heat of sambal oelek to the sweet depth of ketjap manis, all bound together by a velvety roux enriched with butter and chicken stock. Whether enjoyed as a quick snack on bustling Amsterdam streets or savored at home with loved ones, Bamischijven encapsulate the essence of culinary innovation and cultural fusion, inviting you to savor a taste of both worlds in every bite.

Ingredients

Filling

  • 30 g all-purpose flour
  • 30 g butter
  • 1 tsp sambal oelek
  • 1 tbsp ketjap manis
  • 2 tsp garam masala
  • 200 ml chicken stock
  • 1 tsp of gelatin powder
  • 500 g bami goreng

Breading

  • 70 g all-purpose flour
  • 2 eggs
  • 200 g breadcrumbs I use panko
  • 2 tsp garam masala
  • 1 tsp paprika

NUTRITION

Nutrition Facts
Bamischijven
Serving Size
 
1 Bamischijf
Amount per Serving
Calories
196
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
43
mg
14
%
Sodium
 
266
mg
12
%
Potassium
 
119
mg
3
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
353
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer

Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Instructions

Preparing the Bami

  • Our Bami Goreng Recipe makes more than we need for bamischijven, so measure out the right amount (500g for 10 bamischijven)

Crafting the Roux

  • In a ramekin, mix 4 tbsp of cold chicken broth with gelatin. Stir until the gelatin blooms, absorbing all the liquid.
  • Melt butter in a heavy-bottomed pan. Add flour, cooking for a few minutes while continuously whisking. Ensure no color is attained; we aim to eliminate the raw flour taste.
  • Introduce the remaining chicken stock, ketjap, sambal, and garam masala. Stir over medium heat until lump-free. Once smooth, remove from heat and let it cool slightly.
  • Warm the gelatin-stock mixture in a saucepan over low heat until completely melted. Combine with the roux, stirring thoroughly.
  • Incorporate the bami into the roux mixture. Spread the mixture onto a parchment-lined cookie sheet to a thickness of about 2cm. Cover and refrigerate for at least 2 hours, preferably overnight.

Setting Up the Breading Station

  • While our filling chills, assemble your breading station:
  • Plate of flour
  • Plate of beaten eggs
  • Plate of breadcrumbs mixed with garam masala and paprika for that extra flavor and color.

Breading the Bamischijf

  • Retrieve the chilled bami mixture from the fridge. Using a cookie cutter (approximately 9cm), cut out circular portions.
  • Dredge each bami disc in flour, followed by the egg, and finally coat generously with breadcrumbs.
  • Place the breaded discs on a new cookie sheet.
  • Continue until all the mixture is used. Place the breaded discs in the freezer while preparing to fry.

Frying the Bamischijf

  • Heat oil in a pan to 180ºC (350F), ensuring a minimum depth of 10cm.
  • Retrieve the breaded Bamischijf from the freezer. Fry in batches of one or two for approximately 5 minutes or until golden brown, flipping halfway for even coloring.
  • If not frying immediately, freeze and extend frying time slightly when ready to cook.

Recipe How-To Video

Recipe Notes

Adapting the Recipe for Vegetarians
Converting this recipe to suit vegetarian preferences is a breeze! For the bami filling, swap out the ground beef with an equal amount of finely chopped vegetables and mushrooms to maintain the hearty texture and flavor.
When preparing the Bamischijf, substitute chicken stock with vegetable broth for a vegetarian-friendly alternative. Additionally, replace gelatin with agar agar to achieve the desired consistency in the roux without compromising on taste or texture.

Private Notes

If you made this recipePost a photo, and use tag #toineskitchen!

6 thoughts on “Bamischijven: The Ultimate Dutch-Indonesian Snack Adventure”

  1. Keerrina Ridgeway

    Toine, what kind of noodles do you use for bami? I have not found the right kind yet. Thank you.

    1. I often make my own, with a combination of all-purpose flour and semolina flour, and a high egg content. Sometimes I just buy linguini at the grocery store.

  2. Heb nog niets van het recept gelezen maar ben ontzettend benieuwd! En ik hoop dat je misschien ook een recept voor nasiballen snel gaat delen met ons???

  3. 5 stars
    U bent mijn favoriet voor Nederlandse en Indische recepten! En ik woon al meer dan 30 jaar in NY.

5 from 2 votes (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top