workshops - cook
Global Cuisine: Dutch Indonesian
Eduard Roesdi & Renske Walsarie Wolff | 39,50 euro | 120 min | Dutch spokenVoorstelling: Friday 9 May 17:30 | Mister Kitchen
When Indonesia was a Dutch colony, a change was made in the traditional Indonesian cuisine. 'Indisch' of Dutch Indonesian food became a combination of cuisines, with further influences from Dutch and Indonesian dishes. Regardless, one thing we know for sure is that we Dutch are very fond of the Indonesian kitchen.
The base is simple but quickly becomes a celebration with soy sauce, onion and garlic, red pepper, ginger, shrimp paste and lemon grass. Each dish is full of spices that you'll never get tired of. Indische recipes often remain for generations within the family. In the Netherlands, we are especially fond of rice dishes (commonly known as rijsttafels), just as we are with spekkoek, babi ketjap and ajam smoor. Fusion foods all so often form the basis. For example, a tutup pasty; a sort of hotpot but with fish sauce, extra noodles and Chinese mushrooms.
Is your mouth watering already? For this workshop, we have invited Eduard Roesdi from Toko Iboe Tjilik in Leiden, and Renshe Walsarie Wolff from Indokok. They both grew up amidst this fragrant and varied cuisine, and will share their tips and tricks so you can cook authentic Indische dishes at home.
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