 | |
| Course | Snack |
|---|---|
| Place of origin | Netherlands |
| Region or state | Northwestern Europe |
| Created by | Chinese Indonesian cuisine |
| Main ingredients | noodles |
| Variations | Croquette,Nasischijf |
Abamischijf (Dutch pronunciation:[ˈbaːmisxɛif]ⓘ) is aDutch snack consisting of a slice (Dutch:schijf) ofbami, breaded and deep-fried.[1] It is a Dutch modification of theChinese-Indonesian noodle dishbakmi goreng.[2] Anasischijf (Dutch pronunciation:[ˈnɑsisxɛif]ⓘ) is a similar dish made withnasi goreng.
The filling is prepared using a base of cooked bami. The ingredients are similar to those for bami goreng: vegetables and meat, with Indonesian spices and sauces. The noodles are packed as thick as possible so that the product's filling becomes dough-like in consistency. This mass is formed into a sausage roll, from which slices are cut. These slices are breaded and fried.
Much of this snack's production takes place in factories, where the product is prepared and then frozen, before being shipped to snackbars.
Other varieties ofbamischijf are usually named after their shape:bamiblok (bami block),bamibal (bami ball) andbamihap (bami bite). Another variation is thenasischijf (nasi slice), which consists of nasi rather than bami.
The nasischijf (or nasibal when in ball form, or nasidisk in a disk shape) is a deep-fried snack consisting ofnasi goreng encased in a breadcrumb coating. It is primarily popular in theNetherlands andBelgium. A similar snack, the bamischijf, replaces nasi goreng withbami goreng as the main ingredient.
The nasischijf originated from theIndonesian influence onDutch cuisine, likely emerging in the 1950s as a way fortoko (Indonesian-style stores) orsnack bars to repurpose leftoverrice.[3] This influence reflects the broader incorporation of Indonesian flavors and ingredients into Dutch snacks following Indonesia's colonial history with the Netherlands.
The production process begins with cooking rice, which is then seasoned with spices to create the flavorful nasi goreng mixture. This rice mixture is formed into 'sausages' about 7 cm long, which are then sliced into rounds or balls and coated inbreadcrumbs.[4][5][6] The nasischijven are initially brieflydeep-fried before being frozen. Once ready to serve, they are deep-fried again at cafeterias or snack bars.
