Ingredients:

250 gr egg noodles

50 gr butter

70 gr flour

100 gr chicken filets (leave out for vegetarian)

1 small onion

1 clove garlic

1/4 leek

100 white cabbage

1/4 winter carrot

1/4 bell pepper

100 gr pea's

1/4 tbsp sambal oelek

1 tbsp dried coriander

1/2 red pepper

1 tbsp curry powder

1 tbsp soy sauce

3 tbsp ketjap manis

3 dl water

oil

breadcrumbs

3 eggs

Salt and pepper to taste

Instructions:

Cook the egg noodles as per instructions.

Chop the onions and cook on a low fire.

Cut the chicken and add to the onion (skip for vegetarian).

Add the garlic, white cabbage, carrot, leek, bell pepper and red pepper.

Add the egg noodles.

Add the pea's, curry powder and coriander.

Add the ketjap manis, soy sauce and sambal oelek.

Put a new pan on the fire and add the butter.

When it lightbrown in color add the flour and bake for 3 minutes.

Add the water and keep stiring on low heat.

Add the roux to the bami and mix.

Taste and add salt, pepper, sambal, ketjap manis or soy sauce if needed.

Put the bami in a container (about 2cm deep) and flatten.

Leave the bami to solidify for at least 2 hours (preferably over night).

Whisk the 3 eggs. Have 3 plates with flour, eggs and breadcrumbs.

Cut the bami into the shape you want (disc, block).

Put the bami into the flour, then the egg and then the breadcrumbs.

Now you can deepfry or freeze the bami disc.

Defrosted: 4 minutes on 180 degrees.

Frozen: 7 minutes on 175 degrees.

Time

Total : 30 minutes

Prep : 10 minutes

Cook : 20 minutes

Resting time : 8 hours

Servings : 4 servings