A grand feast of steamed rice surrounded by a dozen or more small dishes of Indonesian-Dutch origin — satay, rendang, sambal, vegetables, and more.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: central rice bowl with many small serving bowls
Garnishes: fried shallots, fresh herbs
Accompaniments: prawn crackers, sambal varieties
Instructions
-
1
Cook jasmine rice and keep warm.
-
2
Prepare satay: marinate chicken in ketjap and spices, grill on skewers, serve with peanut sauce.
-
3
Prepare rendang: slow-cook beef in coconut milk and spices until dry and richly flavored.
-
4
Prepare gado-gado: blanch vegetables, serve with peanut dressing.
-
5
Prepare sambal goreng, serundeng, atjar, and arrange all condiments.
-
6
Serve rice in the center with all dishes arranged around it in small bowls. Guests help themselves to everything.
Did You Know?
A full rijsttafel can include up to 40 different small dishes, making it one of the most elaborate dinner experiences in the world.
Chef's Notes
Equipment Tips
- multiple small serving bowls
- rice cooker
- wok
- grill
Garnishing
fried shallots, fresh herbs
Accompaniments
prawn crackers, sambal varieties
The Story Behind Rijsttafel
The rijsttafel was created by Dutch colonials in Indonesia who wanted to showcase the diversity of Indonesian cuisine in a single grand meal. After Indonesian independence, repatriated Dutch-Indonesians brought the tradition home, and it became a celebrated dining format in the Netherlands.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!