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FEBO at home: Bamiblokje

Restaurant-quality crispy bamiblokje you can make at home. Stuffed with noodles, tofu, ginger, coriander, and Thai Yum Phrik crispy chilli oil. Golden outside, soft inside. Freezer-friendly and dangerously addictive. Healthy recipe version of a classic Dutch snackbar favourite. 

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Homemade crispy bamiblokje with Yum Phrik Thai crispy chilli oil mayo dip

There's a reason crispy fried noodle cakes are addictive.

That golden crunch when you bite through, the soft noodles inside, the warmth spreading through you. But most versions are kind of bland - crispy shell, bland filling. This one isn't. This homemade bamiblokje gets its character from Yum Phrik, the Thai chilli oil that transforms a simple comfort food into something with real depth. Fresh ginger, coriander, tofu, nothing fancy, but so delicious.

Golden fried bamiblokjes cut open to show noodles, tofu and Yum Phrik Thai crispy chilli oil

Better yet, you can make these in batches and freeze them. Pull one out on a Tuesday night when you're tired, fry it golden, and have better than snackbar comfort food on the table in minutes.

Buying from the snackbar is probably easier, but this is healthier, customisable and we think, far more delicious! Plus kids love to help with the breading.

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The recipe

FEBO at home: Bamiblokje

Restaurant-quality crispy bamiblokje you can make at home. Stuffed with noodles, tofu, ginger, coriander, and Thai Yum Phrik crispy chilli oil. Golden outside, soft inside. Freezer-friendly and dangerously addictive. ...

Ingredients

Tick things off as you go.

For the bami

To make it solid

For the coating

Method

Tap a step when it's done.

  1. Heat the oil in a large pan. Fry the diced onion until softened (5 minutes). Add the cubed tofu and bami vegetables and fry for 3 minutes until softened. Season with soy sauce and vegetarian mushroom sauce.
  2. Stir in the fresh ginger and coriander. Add the cooked noodles and Yum Phrik and mix everything together well. Season with salt and pepper. Remove from the heat and let cool slightly.
  3. Make the roux: melt the vegan butter in a pan, stir in Yum Phrik and flour, and cook for 1 minute. Gradually add the vegetable stock, stirring constantly until you have a smooth sauce. Mix in the noodle mixture and stir until fully combined.
  4. Transfer the mixture into a lined loaf pan or small cake pan. Press down firmly. Let cool, then freeze for 2 hours (or overnight for best results).
  5. Remove from the pan and cut into 8-12 pieces.
  6. Bread the blocks: flour, aquafaba, panko. Repeat the aquafaba and panko if you prefer a thick coating.
  7. Heat oil in a deep pan to 170°C. Fry the bamiblokjes in batches for 3-4 minutes per side until golden and crispy. Drain on kitchen paper.
  8. Serve hot, ideally with extra Yum Phrik mixed into mayonnaise for dipping.
Tips

When breading, use one hand for the aquafaba and the other for the flour and panko. This keeps a 'wet hand, dry hand' so you don't end up with three soggy bowls of mush halfway through and perfectly breaded fingers.

Make these in batches and freeze uncooked. They'll keep for up to 3 months.

Fry straight from frozen, adding an extra 1-2 minutes cooking time.

They're best eaten fresh but you can airfry them to reheat.

Trouble & Spice crispy chilli oils troubleandspice.nl/blogs/recipes/febo-at-home-bamiblokje

Cook it with

Thai - Yum Phrik crispy chilli oil 180g

Yum Phrik

€9,95
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