Indo cuisine
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish and British—and vice versa. Nowaday, not only Indo people who consume Indo cuisine, but also Indonesians and Dutch people.
Overview
Indo culinary culture has made an enduring impact on Dutch society. There is no other place outside Indonesia with such an abundance of Indonesian food available. Indos played a pivotal role in introducing both Indonesian cuisine and Indo fusion cuisine to the Netherlands, making it so popular that some consider it an integral part of Dutch cuisine. The Countess C. van Limburg Stirum writes in her book "The Art of Dutch Cooking" : here exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes". She provides recipes for dishes that have become commonplace in the Netherlands: nasi goreng, pisang goreng, lumpia goreng, bami, satay, satay sauce, and sambal ulek. Most towns in the Netherlands will have an Indies or Indonesian restaurant and toko. Even most Chinese restaurants have added Indonesian dishes to their menu such as babi panggang, and many now call themselves Chinese Indies Restaurants.Dishes
- Acar, pickled vegetables or fruits, usually made from different vegetables such as cucumber, carrots, cabbage, shallots, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes added with kaffir lime to add citrus aroma, and also dried chillies.
- Ayam kodok, stuffed and roasted chicken, commonly served as a holiday staple during Christmas and other special occasions.
- Babi kecap, pork belly braised in sweet soy sauce.
- Babi panggang, grilled or roasted pork dish served with a tomato-based sauce.
- Bakpau, Indonesian adaptation of Chinese baozi, filled with meat, chocolate, cheese, sweet mung bean paste or red bean paste
- Bami, wheat based noodles, generally prepared and topped with minced chicken or pork seasoned in soy sauce, green vegetables and a bowl of broth.
- Bamischijf, snack food consisting of a slice of bami, breaded and deep-fried.
- Bistik jawa, Javanese beef steak, a European-influenced dish from Solo. This dish almost similar to selat solo.
- Bitterballen, meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried.
- Brenebon, red kidney bean soup, sometimes mixed with pig's trotters, beef or chicken.
- Erwtensoep, thick stew of green split peas, different cuts of pork, rookworst, celeriac or stalk celery, onions, leeks, carrots, and often potato.
- Friet sate, French fries served with satay. This term also refers to French fries topped with peanut sauce.
- Gado-gado, kind of boiled or blanched vegetables salad in peanut sauce.
- Hutspot, boiled and mashed potatoes, carrots, and onions.
- Kaassoufflé, snack of melted cheese inside a thin dough-based wrap which has been breaded and then deep-fried.
- Kaasstengels, cookie in the form of sticks, commonly found in Indonesia and the Netherlands, made of fine mixture of butter or margarine with egg yolks, with addition of grated cheese, then mixed together with flour, cornstarch and baking powder.
- Klappertaart, coconut cake made from flour, sugar, milk, butter, as well as coconut flesh and juice.
- Kochi, dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
- Kroket, small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish or as snack.
- Lumpia, fried or steamed fresh spring rolls, made of thin paper-like or crepe-like pastry and fillings.
- *Lumpia goreng, fried spring roll snack.
- Macaroni schotel, macaroni casserole dish made up of pasta, cheese, milk, butter, meat, sausage, tuna, eggs, onion, mushrooms and sometimes potato.
- Nasi goreng, fried rice with krupuk or sambal.
- Nasi rames, Indo take on Javanese dish of mixed rice.
- Nasischijf, deep-fried steamed rice, consisting of nasi goreng inside a crust of breadcrumbs.
- Ontbijtkoek, spiced cake with rye as important ingredient.
- Pastel tutup, Shepherd's pie made with chicken and several vegetables such as carrot, green peas and boiled eggs, all topped with mashed potatoes.
- Perkedel, fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish.
- Pisang goreng, snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil.
- Poffertjes, small and fluffy pancakes, made of yeast and buckwheat flour.
- Roti bakar, sandwich toast with various fillings.
- Roti gambang, rectangular shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar.
- Satay, skewered grilled meat. The popular types of satay in Indo cuisine, includes chicken, pork, goat and croquette satay.
- Satay sauce, peanut sauce.
- Selat solo, salad consisting of stewed beef, lettuce, carrot, green bean, and potato chips or French fries in sweet spiced dressing
- Semprong, wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove.
- Semur, meat stew, that is braised in thick brown gravy. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added.
- Shepherd's pie, traditional dish with meat and mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic.
- Spekkoek, layered cake contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.