Indonesians eat Nasi Padang for breakfast

Typical Dutch: Indonesian food

Vla, stroopwafels, kaas, friet, frikandel speciaal… Without a doubt, all typically Dutch things - and delicious too.

However, one asks one DutchWhat he considers typical Dutch food, he probably says something else:

Indonesian. Or Chinese.

Indonesian food is part of Dutch cuisine as Italian is part of German. Maybe even more than the typical one rijsttafel may even be a Dutch invention. The custom of bringing as many Indonesian dishes as possible to the table at the same time on festive occasions was brought to life by the Europeans in Indonesia during the colonial era.

Confusing: Indian = Indonesian

In the 1960s, Indonesian and Chinese cuisine mingled in the Netherlands: that Chinees-Indian restaurant offers both Chinese and Indonesian dishes. Stands misleading to the uninitiated Indian therefor Indonesian. This is because the Dutch started their colonies in the Malay Archipelago earlier Nederlands-Indië called.

In terms of taste, the dishes are at Chineeshow such restaurants are often abbreviated, adapted to European preferences. So if you want to eat “really” Indonesian, you should go to a real Indonesian restaurant. De Chinees Incidentally, it also serves a kind of hybrid rice table that combines Chinese and Indonesian dishes.

Indonesian spices

My grandmother, who was born in “Indië” during colonial times, cooked excellent Indonesian food. We were sitting at the source, so to speak. My pronounced preference for spices such as djintan (Cumin), djahé (Ginger root) and ketoembar (Coriander seeds).

Really good Indonesian food is one of the things that I miss most in Germany. For me, a visit to the Netherlands includes - if it somehow suits - a visit to the Indonesian.

Rice table

Rice table (Dutch: Rijsttafel) I only eat in the Netherlands when I'm in a group. The offer is often so extensive that four people can easily be satisfied with a two-person menu. In good Indonesian restaurants you can order different small bowls with your own favorite dishes according to the mix-and-match principle and combine them to your heart's content. Also super practical for vegetarians, because there are many vegetable dishes.

The pick-up Chinese

What might be surprising: In the Chinese-Indonesian combination restaurants, only a few tables are always occupied. Most Dutch use them as a afhaalchinees. They go there, place their order, wait briefly and take the dishes wrapped in styrofoam home with them to consume there. Similar to the snack bar. The system works fine, because the next Chinese or the next Frituur is never far away.

Chinees of patat?

is a common question in Dutch households when nobody is keen to cook.

Nasi and Bami

What usually goes through as an independent dish in Germany is a side dish in the Netherlands: Nasi Goreng (fried rice) and Bami Goreng (fried noodles). Tourist tip: the a in nasi one speaks briefly and the s voiceless, so more like “nassi”.


Another side dish is also typically Indonesian: kroepoek (Krupuk). In Germany, this cracker-like food is often called crab chips. At best, this applies to the best-known variant kroepoek oedang because it's made from tapioca flour and crabs. I'm more of a fan of myself emping, a vegetarian, slightly bitter tasting kroepoek-Serve that out Gnetum Gnemon Cores will be produced.

peanut sauce

Anyone in the Netherlands Indonesian says, says automatically too saté. These are small skewers of roasted meat that are served with a sauce. The meat is mostly pork (saté babi) or chicken (saté ajam). But goats are also possible (saté kambing) or prawns (saté udang).

The most famous satay sauce is pindasaus (Peanut sauce). The Dutch also like to eat them on their fries. Satésaus but can also on Ketjap or Sambal-Base be.

Spicy or hot?

Indonesian cuisine likes to use lomboks, Chilli peppers, often called Sambal. They make the food more or less spicy. Sharp means in Dutch scherp. Some also say heet (hot) or pittig (strong, piquant).

Translation aid "sharp" is not always "sharp"

I find it exciting that my time in Germany has weaned me from eating really spicy food. In my second home, most Asian dishes taste much milder. My taste buds perceive what is on the menu as “slightly spicy” as mild. For me, “very hot” is moderately hot and usually just right.

There is always a glass in my German refrigerator Sambal Badjak (bakken sambal = fried sambal) from the Dutch brand Conimex. I mix it in vegetable and wok dishes and also in pindakaas (Peanut butter).

Category: Food & Drink, Culture, Tradition & History Keyword: History, lekker, typical