When I announced that I was going to do a Rijsttafel for our family New Year's Eve dinner, the response was mixed. Initially, there was the excitement about the Indonesian flavors and dishes that they love; then, there was the reluctance to celebrate "the colonizers."
Today this post serves a dual purpose. It is both my March #EattheWorld post as well as my offering for the #SundayFunday Indonesian Food event hosted by Amy of Amy's Cooking Adventures. Read more about the Eat the World project, being spearheaded by Evelyne of CulturEatz; here's her challenge.
The #EattheWorld Posts
Gado Gado by A Day in the Life on the Farm
Nasi Goreng (Indonesian Fried Rice) by Kitchen Frau
Nasi Goreng with Chicken by Amy’s Cooking Adventures
Nasi Goreng- Vegetarian by Sneha’s Recipe
Rijsttafel, An Indonesian Feast with a Colonial Twist by Culinary Cam (you're here)
Slow Cooked Beef Rendang, Indonesian Beef Stew by Sugar Loves Spices
Sop Buntut - Indonesian Beef Soup by Pandemonium Noshery
The Sunday Funday Posts
Beef Rendang by A Day in the Life on the Farm
Iga Bakar (Indonesian BBQ Beef Short Ribs) by Palatable Pastime
Nasi Goreng with Chicken by Amy’s Cooking Adventures
Nasi Goreng- Vegetarian by Sneha’s Recipe
Rijsttafel, An Indonesian Feast with a Colonial Twist by Culinary Cam (you're here)
Soto Ayam (Indonesian Chicken Soup) by Karen’s Kitchen Stories
Our Rijsttafel Menu
I initially saw rijsttafel mentioned by a family friend who is Dutch-Indonesian. I was instantly intrigued.
If you follow me, or know me in real life, you might know that I spent several years of my childhood living in the Netherlands. I thought I was Dutch! Besides we love Indonesian foods.
And I had just recently gotten the book Dutch Feast by Emily Wight which had an entire chapter on Rijsttafel. Serendipity!
Rijsttafel is to Indonesia as Chicken Tikka Masala is to Britain, which is to say that it is a Dutch interpretation of Indonesian food. Rijsttafel translates as 'rice table'. It showcases a variety of Indonesian dishes to which the Dutch were exposed and beam enamored with.
This is an elaborate feast with lots of dishes accompanied by rice. Among the Indonesians, this might be based on communal feasts called slametans where people sat in the floor and dined together with multiple dishes served all at once. Among the colonizers, it was a display of exoticism and wealth, served at tables with cloths and in a parade of multiple courses.
Given that the name of this meal translates to 'rice table', it is fitting that I am sharing my version of Nasi Kuning, Indonesian turmeric rice, here. All of the side dishes are linked below...
Nasi Kuning
Ingredients
2 cups rice
1 Tablespoon turmeric powder
1 Tablespoon lemongrass paste
2 bay leaves
2 Makrut lime leaves
½ teaspoon salt
½ cup coconut milk
2½ cups water
Procedure
Bring water and coconut milk to a boil in a medium saucepan. Stir in the rice and the remaining ingredients. Reduce heat to a simmer and cover. Let the rice steam for twenty minutes. The liquid should be completely absorbed and the rice soft and fluffy. Fluff with a fork and serve with all the delicious dishes you have made to go on your rice table!
The Savories
Ayam Goreng Kuning (Chicken Wings)
Telur Balado (Eggs in Sambal)
Krupuk (Shrimp Chips)
The Condiments
Click for the recipes.
Serundeng
Sambal Kacang
Sambal Oelek
The Sweets
Klepon (Sweet Pandan Rice Balls with Coconut)
Es Teler (Indonesian Drunk Ice)
Butter Mochi (not Indonesian or traditional, but one of our favorites)
That's a wrap for my double offering. The #EattheWorld crew will be back next month, cooking from another county. I can't wait to see what Evelyne picks for us. And the #SundayFunday group returns next week with asparagus recipes. Stay tuned!