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

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.

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.

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.

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.