A modern rijsttafel spread of small Indonesian dishes served at a Dutch Chinese-Indonesian restaurant

Indisch · de Oost·The ninth region · off the map

The Indies at Home

What the ships brought back — the rijsttafel, nasi and bami, saté and sambal, spekkoek and the whole Indo kitchen woven into Dutch life.

The Chinees-Indisch Menu →

Stews

The Indies at Home

Babi Ketjap (Pork Braised in Sweet Soy)

Babi ketjap

Cubes of pork braised slowly in ketjap manis with shallot, garlic and ginger until dark and tender. An Indo-Dutch home dish with Chinese-Indonesian roots.

120 minBeginner

Borrel

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

Atjar Tjampoer (Pickled Vegetable Relish)

Borrel

The Indies at Home

Atjar Tjampoer (Pickled Vegetable Relish)

Atjar tjampoer

A bright turmeric pickle of crisp vegetables in a sweet-sour brine: the Indonesian acar that cuts the richness of the Dutch-Indo rijsttafel.

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

Bread

The Indies at Home

Bami Goreng (Indo-Dutch Fried Noodles)

Bami goreng

The fried egg noodles that came home from the Indies, wok-tossed with a spiced bumbu, ketjap manis, chicken and cabbage, and served across the Dutch table beside nasi.

50 minIntermediate

Bread

The Indies at Home

Gado-Gado (Vegetables in Peanut Sauce)

Gado-gado

The Indonesian composed salad of blanched vegetables, egg and tofu under a warm peanut sauce. It is a fresh, generous plate that found a lasting place on the Dutch-Indo table.

50 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

Bread

The Indies at Home

Nasi Goreng (Indo-Dutch Fried Rice)

Nasi goreng

The fried rice that came home from the Indies and became Dutch: day-old rice wok-tossed with a spiced bumbu, ketjap manis, chicken and prawns, crowned with a fried egg.

50 minIntermediate

Sweets

The Indies at Home

Pisang Goreng (Fried Banana)

Pisang goreng

Ripe banana in a crisp batter, fried golden and eaten hot. This Indonesian sweet snack became a beloved close to the Dutch-Indo meal.

30 minBeginner

Stews

The Indies at Home

Rendang (Slow-Cooked Spiced Beef)

Rendang

The Minangkabau beef simmered for hours in coconut milk and spice until dark and dry. This West Sumatran masterpiece anchors the Dutch-Indo rijsttafel.

240 minAdvanced

Sambal Goreng Boontjes (Spiced Green Beans)

Stews

The Indies at Home

Sambal Goreng Boontjes (Spiced Green Beans)

Sambal goreng boontjes

Green beans stewed in a chilli-and-coconut sambal until glossy and fragrant. It is the little side dish that turns up on nearly every Dutch-Indo rijsttafel.

45 minBeginner

Saté Ajam (Chicken Satay with Peanut Sauce)

Borrel

The Indies at Home

Saté Ajam (Chicken Satay with Peanut Sauce)

Saté ajam

Skewered marinated chicken grilled over fire and drenched in a warm peanut sauce. This Indonesian satay became the star of the Dutch rijsttafel and snackbar alike.

55 minIntermediate

Sayur Lodeh (Vegetables in Coconut Broth)

Stews

The Indies at Home

Sayur Lodeh (Vegetables in Coconut Broth)

Sayur lodeh

A gentle Javanese vegetable stew in a spiced coconut broth. This mild, soothing dish balances the fire of the Dutch-Indo rijsttafel.

55 minBeginner

Stews

The Indies at Home

Semur (Sweet Soy Braised Beef)

Semur

Beef braised slow in ketjap manis with nutmeg, clove and onion until dark and tender. This Indonesian sweet-soy stew shows the two-way trade of the Dutch-Indo kitchen.

145 minIntermediate

Borrel

The Indies at Home

Serundeng (Toasted Spiced Coconut)

Serundeng

Grated coconut toasted slowly with a spice paste until golden and crunchy. This fragrant Indonesian condiment is scattered over rice and saté on the Dutch-Indo table.

45 minBeginner

Soups

The Indies at Home

Soto Ajam (Indonesian Chicken Soup)

Soto ajam

A fragrant golden chicken soup with turmeric, lemongrass and ginger, piled with noodles, egg and beansprouts: the Indonesian comfort bowl beloved on the Dutch-Indo table.

90 minIntermediate

Spekkoek / Lapis Legit (Layered Spice Cake)

Sweets

The Indies at Home

Spekkoek / Lapis Legit (Layered Spice Cake)

Spekkoek

The many-layered spice cake grilled one thin layer at a time: an Indo-Dutch showpiece rich with butter, egg yolk, cinnamon and clove, striped like bacon.

130 minAdvanced

Stews

The Indies at Home

Telur Balado (Eggs in Chile Sauce)

Telur balado

Hard-boiled eggs fried crisp and coated in a fiery Minangkabau red-chilli sambal: a vivid, spicy side that lights up the Dutch-Indo rijsttafel.

45 minBeginner