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.

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 — the easy Indo-Dutch weeknight dish that made ketjap manis a Dutch pantry staple.

55 minBeginner

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

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 — the mild, soothing dish that 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 — the Indonesian sweet-soy stew that shows the two-way trade of the Dutch-Indo kitchen.

145 minIntermediate

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

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

Borrel

The Indies at Home

Serundeng (Toasted Spiced Coconut)

Serundeng

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

45 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

Sweets

The Indies at Home

Pisang Goreng (Fried Banana)

Pisang goreng

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

30 minBeginner

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

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

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 — the little side dish that turns up on nearly every Dutch-Indo rijsttafel.

45 minBeginner

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 — a fresh, generous plate that found a lasting place on the Dutch-Indo table.

50 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, dry and intense — a West Sumatran masterpiece that anchors the Dutch-Indo rijsttafel.

240 minAdvanced

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

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 — the Indonesian satay that became the star of the Dutch rijsttafel and snackbar alike.

55 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