Vervangingen
Substitutions
Some Dutch ingredients are hard to source abroad. Here is what works instead — rated honestly, with a nudge to the real thing when it matters.
Rookworst (smoked sausage)
Buy smoked sausage ↗- GoodPolish kielbasa — Smokier and coarser; slice thicker to match the bite.
- GoodSmoked bratwurst — Milder — add a pinch of mace and clove to the pot.
- Last resortAndouille — Far spicier; use sparingly and lose the extra seasoning.
Appelstroop
Buy appelstroop ↗- GoodPomegranate molasses — Same dark tartness; a touch fruitier.
- GoodDark treacle + apple butter — Half and half gets close to the tang and body.
- Last resortMolasses — Loses the apple; use only for colour and depth.
Ketjap manis
Buy ketjap manis ↗- ExcellentSoy sauce + palm/brown sugar — Simmer 3:1 soy to sugar until syrupy — the real recipe.
- GoodDark soy + molasses — Right colour; add a little more sugar for balance.
Speculaaskruiden
Buy speculaaskruiden ↗- GoodPumpkin-pie spice + white pepper — Add extra clove and a whisper of pepper for the Dutch edge.
- Last resortCinnamon alone — Flat by comparison — misses clove, mace, cardamom.
Gouda (aged)
Buy aged Gouda ↗- GoodAged Comté — Similar nuttiness; slightly less caramel.
- Last resortMature Cheddar — Sharper and less sweet; fine melted, not for a board.
Trassi (shrimp paste)
Buy shrimp paste ↗- ExcellentThai/Malay belacan — The same thing under another name — toast before using.
- Last resortAnchovy paste — Adds savour but not the fermented funk; use half.