Dutch Rijsttafel
Rijsttafel is an elaborate Dutch meal that was developed during the colonial era.
The Dutch were most likely inspired by an Indonesian dish called nasi padang, as it consists of rice and a variety of foods such as fish, chicken, curried meats, vegetables, pickles, sauces, relishes, condiments, fruits, eggs, nuts, and so on.
The diners are served a plate of rice, and then they choose from a variety of side dishes, which can range up to 40!
It’s no wonder that sometimes the meal takes a few hours to consume.
The name rijsttafel means rice table, referring to this flamboyant feast of small plates filled with spicy, sweet, sour, and salty flavors, all of them paired with rice.
RECIPE INGREDIENTS
3 lb roasting chickens, skinned and cubed (reserve livers and hearts)
3 tablespoons oil
2 tablespoons Madras curry powder
4 onions, sliced
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
2 green peppers, chopped
1 red pepper, chopped
1⁄2 teaspoon turmeric
1 pint chicken stock
1 cucumber, sliced 1-inch thick
1 tablespoon lemon juice
1 tablespoon flour
1⁄4 cup milk
2 tablespoons currants
salt & pepper, for seasoning
DIRECTIONS ON DUTCH RIJSTTAFEL
Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
Add the onions, garlic, peppers, ginger and turmeric. Cook for about 2 minutes.
Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
Add the cucumber and lemon juice, cook till the cucumber is tender.
In a small bowl, mix the flour and milk together, to make a paste.
Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.Add mixture to the chicken.
Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
Season with the salt and pepper to taste.Serve with fried rice.
HERE ARE SOME RECIPES TO TRY ON:
TRADITIONAL DUTCH HUTSPOT RECIPE
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
3 lb roasting chickens, skinned and cubed
3 tablespoons oil
2 tablespoons Madras curry powder
4 onions, sliced
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
2 green peppers, chopped
1 red pepper, chopped
1⁄2 teaspoon turmeric
1 pint chicken stock
1 cucumber, sliced 1-inch thick
1 tablespoon lemon juice
1 tablespoon flour
1⁄4 cup milk
2 tablespoons currants
salt & pepper, for seasoning
Instructions
- Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
- Add the onions, garlic, peppers, ginger and turmeric. Cook for about 2 minutes.
- Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
- Add the cucumber and lemon juice, cook till the cucumber is tender.
- In a small bowl, mix the flour and milk together, to make a paste.
- Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.Add mixture to the chicken.
- Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
- Season with the salt and pepper to taste.Serve with fried rice.
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Ingredients
3 lb roasting chickens, skinned and cubed
3 tablespoons oil
2 tablespoons Madras curry powder
4 onions, sliced
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
2 green peppers, chopped
1 red pepper, chopped
1⁄2 teaspoon turmeric
1 pint chicken stock
1 cucumber, sliced 1-inch thick
1 tablespoon lemon juice
1 tablespoon flour
1⁄4 cup milk
2 tablespoons currants
salt & pepper, for seasoning
Instructions
- Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
- Add the onions, garlic, peppers, ginger and turmeric. Cook for about 2 minutes.
- Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
- Add the cucumber and lemon juice, cook till the cucumber is tender.
- In a small bowl, mix the flour and milk together, to make a paste.
- Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.Add mixture to the chicken.
- Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
- Season with the salt and pepper to taste.Serve with fried rice.