The Indonesian rijsttafel, a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch following the hidang presentation of Nasi Padang from the Padang region of West Sumatra.
It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts.
In most areas where it is served, such as the Netherlands, and other areas of heavy Dutch influence (such as parts of the West Indies), it is known under its Dutch name.
Although the dishes served are undoubtedly Indonesian, the rijsttafel’s origins were colonial.
During their presence in Indonesia, the Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.
Rijsttafels strive to feature an array of not only flavours and colours and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food.
Such textures may include crispy, chewy, slippery, soft, hard, velvety, gelatinous, and runny.
Being Dutch, and born in The Hague. The Hague is known for it many Indonesian restaurants and it large Indonesian community in which I had many friends.
I had the pleasure of tasting many rijsttafels, not only in restaurants but within the Indonesian community. This have given me the opportunity of learning the recipes from them.
It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts.
In most areas where it is served, such as the Netherlands, and other areas of heavy Dutch influence (such as parts of the West Indies), it is known under its Dutch name.
Although the dishes served are undoubtedly Indonesian, the rijsttafel’s origins were colonial.
During their presence in Indonesia, the Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.
Rijsttafels strive to feature an array of not only flavours and colours and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food.
Such textures may include crispy, chewy, slippery, soft, hard, velvety, gelatinous, and runny.
Being Dutch, and born in The Hague. The Hague is known for it many Indonesian restaurants and it large Indonesian community in which I had many friends.
I had the pleasure of tasting many rijsttafels, not only in restaurants but within the Indonesian community. This have given me the opportunity of learning the recipes from them.
