Best 2 Dutch Indonesian Recipes
Prepare to tantalize your taste buds with an extraordinary culinary journey that blends the rich culinary traditions of the Netherlands and Indonesia. Our carefully curated collection of Dutch Indonesian recipes offers a unique fusion of flavors, textures, and aromas that will delight your senses. From the succulent Rendang Sapi, a mouthwatering beef stew infused with an aromatic blend of spices, to the hearty Stamppot Kapsalon, a comforting dish of mashed potatoes, vegetables, and grilled meat, each recipe represents the harmonious marriage of these two distinct cuisines.
Indulge in the classic Nasi Goreng, a flavorful Indonesian fried rice dish enhanced with shrimp, chicken, and vegetables. Experience the unique flavors of Sambal Goreng Telur, a spicy stir-fried dish of potatoes, green beans, and eggs. For a taste of Dutch-Indonesian fusion, try our Resep Ayam Kecap Manis, where tender chicken is braised in a sweet and savory soy sauce, or the savory Perkedel Kentang, a delightful potato cake with a crispy exterior and soft, fluffy interior.
Whether you're a seasoned cook or just starting your culinary adventure, our collection of Dutch Indonesian recipes provides a diverse range of dishes that cater to various skill levels and preferences. Embark on this culinary expedition and discover the captivating flavors that emerge from the fusion of Dutch and Indonesian cooking traditions. Let your taste buds travel the world, one bite at a time.
RIJSTTAFEL
This recipe is a simplified version of the famous RIJSTTAFEL given to me by a friend from Holland where it is a very popular dish. Quite a lot of meat here so serve with fried rice, good party dish.
Provided by Brian Holley
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
- Add the onions, garlic, peppers, ginger and turmeric.Fry for 2 minutes.
- Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
- Add the cucumber and lemon juice, cook till the cucumber is tender.
- In a small pan mix the flour and milk together, to make a paste. Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.
- Add this to the chicken.
- Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
- Season with the salt and pepper to taste.
- Serve with fried rice.
Nutrition Facts : Calories 802.8, Fat 55.2, SaturatedFat 14.8, Cholesterol 217.7, Sodium 326.3, Carbohydrate 20.2, Fiber 3.6, Sugar 9.2, Protein 54.9
INDONESIAN LOEMPIA'S
This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.
Provided by - Carla -
Categories Chicken
Time 40m
Yield 8-10 Large Indonesian Loempia's
Number Of Ingredients 14
Steps:
- Heat your wok and add the oil.
- Add onion, ginger, minced garlic and soften in wok.
- Add the Sambal and trassi and cook for a further 2 minutes.
- Add the vegetables, chicken and ketjap manis.
- Toss until vegetables are soft and "just" cooked.
- To make the Loempia's:.
- Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
- Spoon in a generous amount of filling to the top center spring roll sheet.
- Fold in the top and bottom corners over the filling.
- Fold in the left and right corners making sure the filling is packed tight.
- Next fold in the second spring roll over the first in the opposite direction.
- Spread some beaten egg over the final folds to help them stick.
- Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
- Serve with peanutsauce or just Ketjap manis and sambal.
Nutrition Facts : Calories 174, Fat 6.6, SaturatedFat 1.5, Cholesterol 48.5, Sodium 136.3, Carbohydrate 16.4, Fiber 2.6, Sugar 4, Protein 12.9
Tips:
- Mise en place: Always prepare and measure all your ingredients before you start cooking. This will help you stay organized and avoid any mishaps.
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Whenever possible, use fresh, seasonal produce and high-quality meats and seafood.
- Don't be afraid to experiment: Dutch-Indonesian cuisine is a fusion of flavors, so don't be afraid to experiment with different ingredients and spices. You might be surprised at what you create!
- Use a heavy-bottomed pot or pan: This will help to prevent the food from sticking and burning.
- Don't overcrowd the pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a timer: This will help you keep track of cooking times and prevent the food from overcooking.
Conclusion:
Dutch-Indonesian cuisine is a delicious and unique blend of flavors that is sure to please everyone. With its combination of sweet, sour, spicy, and savory flavors, there is something for everyone to enjoy. So next time you're looking for something new to try, give Dutch-Indonesian cuisine a try. You won't be disappointed!
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