1960s–80s · Gastarbeiders & Nieuwkomers

The Newcomers

Surinamese roti, Turkish and Moroccan grills, and the Chinees-Indisch restaurant reshape the everyday menu.

The Indies at Home

Bamischijf (Crumbed Fried Noodle Disc)

Bamischijf

Seasoned bami goreng set into a disc, breaded and deep-fried until golden. The Dutch snack-bar favourite, rebuilt at home from Indo-Dutch fried noodles.

80 minIntermediate

Foe Yong Hai (Dutch-Chinese Omelette in Sweet-Sour Sauce)

Bread

The Indies at Home

Foe Yong Hai (Dutch-Chinese Omelette in Sweet-Sour Sauce)

Foe yong hai

A thick, puffed omelette with prawns and spring onion under a glossy red tomato sauce with peas, made the way a Dutch Chinese takeaway serves it.

35 minBeginner

Kip Kerrie (Dutch-Chinese Chicken Curry)

Stews

The Indies at Home

Kip Kerrie (Dutch-Chinese Chicken Curry)

Kip kerrie

Tender chicken and soft onion in the thick, mild yellow curry sauce of the Dutch Chinese takeaway, finished with green peas and served over white rice.

40 minBeginner

Stews

The Indies at Home

Koe Loe Yuk (Sweet-Sour Battered Pork)

Koe loe yuk

Cubes of pork in a crisp batter, fried twice and served with a bright sweet and sour sauce of pineapple and peppers: the Cantonese classic of Dutch takeaway.

60 minIntermediate

Bread

The Indies at Home

Mihoen Goreng (Fried Rice Vermicelli)

Mihoen goreng

Thin rice vermicelli wok-fried with chicken, prawns, cabbage and a splash of ketjap: the lighter sibling of bami goreng on every Chinees-Indisch menu.

40 minBeginner

Nasi Rames (Rice with a Plate of Side Dishes)

Bread

The Indies at Home

Nasi Rames (Rice with a Plate of Side Dishes)

Nasi rames

White rice ringed with small sides: rendang, sambal goreng boontjes, atjar, serundeng and an egg in chilli sauce. The rijsttafel on one plate, takeaway style.

70 minIntermediate

Tjap Tjoy (Stir-Fried Vegetables in Glossy Sauce)

Stews

The Indies at Home

Tjap Tjoy (Stir-Fried Vegetables in Glossy Sauce)

Tjap tjoy

Crisp mixed vegetables and thin strips of pork, cooked fast in a hot wok and bound in a light, shining sauce, the way a Dutch Chinese takeaway makes it.

40 minBeginner

Stews

The Indies at Home

Babi Pangang (Chinese-Indo Roast Pork)

Babi pangang

Crisp roast pork with a sweet-sour red sauce and pickled vegetables: the Chinees-Indisch restaurant classic that became a Dutch takeaway staple.

120 minIntermediate

Broodje Shoarma (Dutch Shawarma Sandwich)

Bread

Holland

Broodje Shoarma (Dutch Shawarma Sandwich)

Broodje Shoarma

The Dutch high-street shawarma sandwich: spiced meat in a soft Turkish flatbread with crisp salad, cool garlic sauce and as much sambal as you can take.

35 minBeginner

Kapsalon (Rotterdam Fries, Shawarma & Cheese)

Bread

Holland

Kapsalon (Rotterdam Fries, Shawarma & Cheese)

Kapsalon

Rotterdam's loaded tray: fries topped with shawarma and melted Gouda, grilled, then piled with fresh salad and garlic and hot sauce. A 2000s street-food legend.

35 minBeginner

Stews

The Indies at Home

Kip Ketjap (Chicken in Sweet Soy)

Kip ketjap

Chicken braised in sweet soy with garlic, ginger and onion until dark and sticky. This is the easy Indo-Dutch weeknight dish that made ketjap manis a Dutch pantry staple.

55 minBeginner

Borrel

The Indies at Home

Loempia (Indo-Dutch Spring Rolls)

Loempia

Crisp fried spring rolls packed with cabbage, beansprouts and pork: the Chinese-Indonesian snack that became a Dutch market and snackbar fixture.

60 minIntermediate

Borrel

Holland

Vlammetjes (Spicy Mini Spring Rolls)

Vlammetjes

Little "flames": crisp mini spring rolls with a fiery sambal-spiced filling, a Chinees-Indisch snackbar favourite served with sweet chilli for the borrel.

55 minIntermediate