A FOOD TRADITION

Indo-Dutch Cuisine

Indo-Dutch cuisine emerged from Indonesian and Dutch colonial encounters and was further shaped by Indo-European and Indonesian migration to the Netherlands, especially after Indonesian independence. It combines Indonesian spice pastes, sambals, coconut, soy, rice and noodles with Dutch ingredients, meal patterns and snack forms. Stir-frying, braising, grilling, deep-frying and assembling elaborate rice-based spreads are characteristic techniques. Examples include rijsttafel, a presentation of many small rice accompaniments; nasi goreng and bami goreng in Dutch-Indonesian styles; and satay served with peanut sauce. The tradition shares deep roots with Indonesian regional cuisines and should not be presented as an exclusive Dutch invention.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.