Indo Dutch Kitchen Secrets: Stories and Favorite Family Recipes from Stroopwafel
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Families of mixed Indonesian and Dutch ethnic heritage became common during the long Dutch presence in Southeast Asia. Their home cooking, which evolved to be distinct from either of its progenitors, is celebrated here by Keasberry, whose Java-born grandmother opened a restaurant in Amsterdam in 1954.
Those who have visited Amsterdam may recognize some classic imports such as the well-known stroopwafel or all the elements of a rijsttafel. But here too is ajam kodok, a stuffed chicken eaten on holidays, mangut ikan, mackerel cooked in a coconut tamarind sauce, and repejek katjang, deep fried peanut crackers that originated in Java. Keasberry offers detailed guidance on ingredient selection as well. A fascinating tour.
Color photographs throughout. Hardcover.
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