Ready in 20 minutes
We start from Jakarta to arrive in Naples, here are the Indonesian frittatine: a perfect mix between the traditional fried food from Campania and the spicy flavours of South-East Asia.
Ingredients for 8 omelettes
- 1 pack of Arnaboldi Indonesian Bami Goreng
- 50 g of butter
- 50 g of flour
- 1/2 liter of milk
- 1 egg
- Parmesan cheese to taste
- breadcrumbs to taste
- salt and pepper to taste
- frying oil
Preparation
First, prepare the Arnaboldi Indonesian Bami Goreng following the instructions on the packet. It will only take 6 minutes.
In a shallow, wide saucepan (about 24-26 cm in diameter), bring 600 ml of unsalted water to a boil. Once the water boils, add the contents of the packet, stirring occasionally. Cook uncovered until the water is completely absorbed, making sure to cook over high heat for the last few minutes so the pasta absorbs the sauce completely.
In another saucepan, prepare the béchamel sauce: melt the butter over low heat, add the flour, mix quickly, then add the milk, salt, and pepper. Let it thicken.
Add the béchamel and grated cheese to the Bami Goreng, let it cool, and then shape the meatballs into balls, coated in flour, eggs, and breadcrumbs. Heat the oil and fry everything.
Chef's advice
Indonesian omelettes should be served piping hot. To make them even more appetizing, you can accompany them with a sauce. We chose to dip them in soy sauce!
Recipe by
Give Me Food
