Directions

1. Boil your mie for a few minutes and directly rinse under cold water

2. Roughly chop the onion, ginger, garlic and (galangal). Add them to a food processor with chicken powder and trassi blend until a paste is formed.
3. Finely mince the shallot and white part of the spring onion. (save the green part in thin slices
4. Make half moons of the carrot and thinly slice the pointed cabbage.
5. Heat a wok on high with some neutral oil, go in with the bumbu (paste) and fry for some minutes before adding the shallot and spring onion.
6. Slice your chicken thighs into thin strips and add to the wok. Fry for a few minutes until the chicken so the chicken has some color and is cooked about 50% of the way through. Make some space in the pan and add some extra oil to crack in the eggs and let them just set before mixing with the rest.
7. Now add the carrot to the pan and wok another minute before going in with the cabbage.
8. After another minute or so add the noodles, beansprouts, green part of the onion, salt, pepper, soy sauce and kecap. Turn of the heat and move quick to the following step (you don't want everything to be soggy)
9. Make a roux by melting some butter in a pan and frying off the flour for a few minutes. Slowly incorporate the chicken stock and season with soy sauce, kecap, salt and pepper.
10. Mix the roux through the noodles and make sure it is divided equally.
11. Transfer to 2 baking dishes layered with plastic foil and covered with plastic foil. press the mixture really hard so there is no air and everything will stick together. Let cooldown in the freezer until set.
12. Ones set about 1-2 hours, slice into the form of your liking and toss through some flour, whisked eggs and breadcrumbs.
13. For the best result let them set another 30-60 minutes in the freezer or just skip this step.
14. Toast the peanuts in a dry skillet until they start releasing their oil. After that add the grated coconut and fry until golden brown.
15. Add the peanuts and coconut to a blender and blend until smooth before adding half the coconut to form a looser paste.
16. Mince the shallot and red chili pepper and mince or grate the garlic and ginger.
17. Add oil to a pan and fry down the shallot, red chili pepper and ginger. After a few minutes add the garlic.
18. Go in with the peanut paste and fry for another few minutes.
19. Now season with sambal, brown sugar, salt, pepper, laos and kecap.
20. Stir in the rest of the coconut milk and some lemon juice to finish. Let thicken to your liking.
21. It's time to heat up your oil in a big pan or frying pan to 180 degrees Celcius or 350 degrees Fahrenheit. Fry the "bamischijven" for about 5-8 minutes or until golden brown and let the drain on some paper towels.
22. Serve with the peanut sauce and some sweet chili sauce. Enjoy!