"sentiment promoted the rejection of Dutch colonial culture and customs, including the flamboyant rice table. Today, the rice table has practically disappeared from Indonesia's restaurants and is served only by a handful of fine-dining restaurants in Indonesia. More of a banquet than a regular meal, the ""rijsttafel"" has survived Indonesia's independence, composed as it is of indigenous Indonesian dishes, and is served in some mainstream restaurants in Indonesia. A typical ""rijsttafel"" will have several dining tables covered with different dishes; while in some fancy settings in Indonesia, each dish may be served by a separate waitress. Since about 1990, Indonesian"
"Rijsttafel 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"
"Dutch colonial feast, the ""rijsttafel"", was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite ""sateh"", ""tempeh"" and ""seroendeng"", to vegetarian cuisine ""gado-gado"" and ""lodeh"" with ""sambal lalab"" from Batavia and Preanger. From spicy ""rendang"" and ""gulai"" curry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishes ""nasi goreng"", ""soto ayam"", and ""kroepoek"""
"fusion dishes also exist, of which the most well-known is the rijsttafel (""rice table""), which is an elaborate meal consisting of many (up to several dozens) small dishes (hence filling ""an entire table""). While popular in the Netherlands, Rijsttafel is now rare in Indonesia itself. Today, there are many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam. Indonesians might consumes snacks or varieties of small dishes throughout the day. However, if separate scheduled larger meal is observed, they usually consists of ""sarapan"" or ""makan pagi"" (breakfast), ""makan siang"" (lunch) is often the"
"as the result they developed a taste for native tropical spices and dishes. A notable Dutch East Indies colonial dish is rijsttafel, the rice table that consists of 7 to 40 popular dishes from across the colony. More an extravagant banquet than a dish, the Dutch colonials 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. Through colonialism the Dutch introduced European dishes such as bread, cheese, barbecued steak and pancake. As the producer of cash crops; coffee"
"at the 'Tong Tong Fair' / ‘Pasar Malam Besar’. The multi faceted Indo cuisine (, ) is considered one of the first fusion kitchens in the world and is heavily based on the kitchens of many different Indonesian areas. The classic ‘Rijsttafel’ (a Dutch word meaning `Rice-table’) is a prime example of a Eurasian culinary concept that wasn’t prevalent in pre-colonial Indonesia. The food courts present a wide range of traditional Indonesian and Asian dishes. The culinary theatre allows visitors to share and discuss recipes and make and taste dishes. The market stalls sell fresh Asian fruit such as durian"
"Chinese-Indonesian restaurant and many 'Pasar Malam' (Night market in Malay/Indonesian) fairs are organised throughout the year. Many Indonesian dishes and foodstuffs have become commonplace in the Netherlands. Rijsttafel, a colonial culinary concept, and dishes such as Nasi goreng and satay are very popular in the Netherlands. Netherlands The Netherlands ( ) is a country located mainly in Northwestern Europe. Together with three island territories in the Caribbean (Bonaire, Sint Eustatius and Saba), it forms a constituent country of the Kingdom of the Netherlands. The European portion of the Netherlands consists of twelve provinces and borders Germany to the east, Belgium"
"in 1949. C. Countess van Limburg Stirum writes in her book ""The Art of Dutch Cooking"" (1962): ""There 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 then provides recipes for ""nasi goreng"" (fried rice), ""pisang goreng"" (fried bananas), ""lumpia goreng"" (fried spring rolls), ""bami"" (fried noodles), ""satay"" (grilled skewered meat), ""satay"" sauce (peanut sauce), and ""sambal oelek"" (chilli paste). Of the Dutch-Indonesian fusion dishes the best known is the ""rijsttafel"" (""Rice table""), which is an elaborate meal consisting of"
"many (up to several dozens) small dishes (hence filling ""an entire table""). While popular in the Netherlands, Rijsttafel is now rare in Indonesia itself, while almost every town in the Netherlands has an Indonesian-Chinese restaurant. A popular fusion dish is """" or ""patatje pinda"", French fries with satay sauce as condiment, served at snack bars. Surinamese cuisine is also popular in the Netherlands, especially in the bigger cities. Surinamese establishments commonly offer roti, a staple of the Hindustani community in Suriname, various Surinamese interpretations of Chinese Indonesian cuisine, as well as Surinamese sandwiches (""Surinaamse broodjes""). Italian and American style pizzerias"
"beef lung, fried chicken, and of course, sambal. A dozen of dishes is a normal number, it could reach 14 dishes or more. ""Nasi Padang"" is an at-your-table, by-the-plate buffet. Customers take — and pay for — only what they have consumed from this array. Another Indonesian feast, the Rijsttafel (from Dutch, meaning 'rice table'), demonstrates both colonial opulence and the diversity of Indonesian cuisine at the same time. The classic style rijsttafel involved serving of up to 40 different dishes by 40 male waiters, bare foot but dressed in formal white uniforms with ""blangkon"" (traditional Javanese caps) on their"
"Malam' (Night market in Malay/Indonesian) fairs are organised throughout the year. Many Indonesian dishes and foodstuffs have become commonplace in the Dutch Cuisine. Rijsttafel, a colonial culinary concept, and dishes such as Nasi goreng and sateh are still very popular in the Netherlands. Dutch East Indies The Dutch East Indies (or Netherlands East-Indies; ; ) was a Dutch colony consisting of what is now Indonesia. It was formed from the nationalised colonies of the Dutch East India Company, which came under the administration of the Dutch government in 1800. During the 19th century, the Dutch possessions and hegemony were expanded,"
"with a more tempura-like batter), ""gerookte paling"" (smoked European eel), and ""rollmops"". Dutch cuisine Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains"
"Riz gras Riz gras is a meat- and rice-based dish in Burkinabé cuisine, the cuisine of Burkina Faso, Africa. It is also prepared in other African countries, such as Senegal and Guinea. It originated from the dish ""tiebou djen"", a rice dish in Senegalese cuisine that is prepared with significant amounts of fish and meat. Riz gras is often served at parties in urban areas of Burkina Faso. Riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable"
"Waterzooi Waterzooi is a stew dish from Belgium and originating in Flanders . The second part of the name derives from the Middle Dutch terms ""sode"", ""zo(o)de"" and ""soot"", words referring to the act of boiling or the ingredients being boiled. It is sometimes called ""Gentse Waterzooi"" which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as ""Viszooitje""), though today chicken waterzooi (""Kippenwaterzooi"") is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. Charles V,"
"Dutch cuisine Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting"
"stock, oil and salt. Riz gras Riz gras is a meat- and rice-based dish in Burkinabé cuisine, the cuisine of Burkina Faso, Africa. It is also prepared in other African countries, such as Senegal and Guinea. It originated from the dish ""tiebou djen"", a rice dish in Senegalese cuisine that is prepared with significant amounts of fish and meat. Riz gras is often served at parties in urban areas of Burkina Faso. Riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion,"
"Potjiekos In South Africa, a potjiekos , literally translated ""small-pot food"", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the ""potjie"", descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung. The dish is also popular in Israel, known as poike in Hebrew. Traditionally, the recipe includes meat, vegetables like carrots,"
"Oliebol An oliebol (, plural oliebollen) (also olykoek) is a traditional Dutch and Belgian food. They are called oliebollen (literally: ""oil balls"") in the Netherlands, while in Belgium they are also called smoutebollen (literally: ""lard balls"" although the real ""smout"" is of rapeseed oil) and croustillons (loosely: ""crispies"") in French. In English they are more commonly known as ""Dutch doughnuts"" or ""dutchies"". In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called krofne. Also, in Ghana, West Africa,"
"Risalamande Risalamande (also spelled as ""ris à l'amande"" and other variants, though ""risalamande"" is the only spelling authorized by Dansk Sprognævn; from pseudo-French ""riz à l'amande"" meaning ""rice with almonds""), is a traditional Danish dessert typically served at Christmas. Risalamande was created in the late 19th century. It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (""kirsebærsovs""). It gained popularity when rice pudding became more common. Until then rice pudding had been a very exclusive dish, as making it required two expensive, imported ingredients: rice"
"and waterblommetjies (Cape water lily, ""Aponogeton distachyos"", flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. Tomato bredie Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. ""Bredie"" is the Afrikaans word for ""stew"", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who"
"origin. A Spanish dish, paella, traditionally a communal meal made from rice and fish, shellfish, rabbit or chicken, cooked in a large pan, has similarities in recipe and methodology, but derives from a Valencian word, out of the Old French word ""paelle"" for ""pan"" (Latin: ""patella""). The ancient Hindu text ""Mahabharata"" from the Indian subcontinent mentions rice and meat cooked together, and the word ""pulao"" or ""pallao"" is used to refer to the dish in ancient Sanskrit works such as the ""Yājñavalkya Smṛti"". Pilaf was known to have been served to Alexander the Great at a royal banquet following his"
"Idiyappam Idiyappam () (, ,നൂൽപുട്ട്. ) is a traditional cuisine, originating from the Indian subcontinent, consisting of rice flour pressed into noodle form and then steamed. The food, popular in Sri Lanka and India, also spread to Southeast Asia, where it is called ' in Malaysian and ' in Indonesian. Sometimes, it is called string hoppers in English. ""The Story of our Food"", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that Idiyappam and Appam were already known in ancient Tamil country around 1st century AD, as per references in the Sangam"
"Hochepot The hochepot () is a sort of stew much appreciated in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot which is a dish made from mashed potato and whose recipe is said to have been concocted during the siege of Leiden in 1574. It"
"Rice noodle roll A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin crépe roll made from a wide strip of ""shahe fen"" (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce -- sometimes with siu mei drippings -- is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fan. The rice noodle sheets are"
"Pilaf Pilaf or pilau is a dish, originating from the Indian subcontinent, in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth. Cooked onion, garlic cloves, sliced carrot, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may additionally contain meat, fish, vegetables, pasta (orzo), or dried fruit. It is also sometimes called rice pilaf. Believed to have originated in ancient India and spread from there to ancient"
"Iran, pilaf and similar dishes are common to Balkan, Middle Eastern, Eastern Europe, South Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, Israel, Crete, India, Iran, Kazakhstan, Romania, Russia, Kurdistan, Kyrgyzstan, Nepal, Pakistan, Kenya, Tanzania, Zanzibar, Uganda, Tajikistan, Turkey, Turkmenistan, Xinjiang, and Uzbekistan. The English spelling is influenced by the Modern Greek ""piláfi"", which comes from the Turkish ""pilav"", which in turn comes from Persian ""polow"", , from Sanskrit ""pulāka"" (meaning ""a ball of rice""), which in turn, is probably of Dravidian"
"Sweden, while what is referred to as ""risgrynspudding"" is made with eggs instead of cream. In Scandinavia, rice pudding has long been a part of Christmas tradition, in some countries referred to as ""julegröt/julegrøt/julegrød/joulupuuro"" (Yule porridge) or ""tomtegröt/nissegrød"". The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called ""tomte"" or nisse (see also blót). In Finland it is common to eat the Christmas rice porridge with a sauce made of dried prunes. A particular Christmas tradition that is often associated with eating rice pudding or porridge is hiding a whole"
"originally came from China, from where it was brought over to Europe by the Tatars. The Tatars improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. Another claim is that the dish was brought over by the Mongol Emperor Genghis Khan. It then took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as ""zuurkool"", and France, where the name became ""choucroute"". The English name is borrowed from German where it means literally ""sour herb"" or ""sour cabbage"". The names in Slavic and"
"turbot. Chicken is a popular alternative to fish in the recipe, though the rest of the ingredients remain the same. Waterzooi Waterzooi is a stew dish from Belgium and originating in Flanders . The second part of the name derives from the Middle Dutch terms ""sode"", ""zo(o)de"" and ""soot"", words referring to the act of boiling or the ingredients being boiled. It is sometimes called ""Gentse Waterzooi"" which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as ""Viszooitje""), though today chicken waterzooi (""Kippenwaterzooi"") is more"
"the crop failures that led to the Great Irish Famine. Rice probably originated in Korea or Australia and was widely grown in Asia 3000 years ago. Muslims brought rice to Sicily with cultivation starting in the 9th century. After the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration. As a cereal grain, today it is the most widely consumed staple food for Asia and elsewhere. It is the #3 agricultural commodity (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (""corn"" in the"
"Rissole A rissole (from Latin ""russeolus"", meaning ""reddish"", via French in which """"rissoler"""" means ""to [make] redden"") is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course, or side dish. Rissoles originated in Wales. In Portugal, rissoles are known as rissóis (singular ""rissol"") and are a very popular snack that can be found in many cafes, barbecues and house parties. Rissóis are a breaded pastry shaped as half-moon, usually filled with fish or"
"brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas. Arroz con pollo Arroz con pollo (Spanish for ""rice with chicken"") is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz"
"their fish in rice fields which later would lead to the Rice-Fish System. In other countries, it is possible that the practice has developed independently from China. Research has estimated that it spread from India to other neighbouring Asian countries over 1500 years ago. The practice slowly gained popularity among the farmers and by the mid-1900s, over 28 countries spread on 6 continents, used Rice-Fish systems. The continents include Africa, Asia, Australia, Europe, North America and South America. Historically, the common carp and the Mozambique tilapia (""Oreochromis mossambicus"") were the most commonly grown fish. However, as the practice spread throughout"