Recipe

Learn to make rondo’s, a typical Dutch pastry. It’s a tall butter cookie filled with a rich homemade almond paste. These cookies go great with coffee, tea, or hot chocolate!

Learn to make Sambal Badjak, the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate’s Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.

Learn to make Ketjap Manis, the Indonesian sweet soy sauce. Its flavor is more complex than just soy sauce with sugar, as it has flavorful aromatics added.

Learn to make Sambal Oelek, which means “ground chili sauce.” This is considered base sambal, used as the starting point for many different varieties. It’s quite spicy, and I use it all the time when cooking Indonesian foods.

Relive the ages-old tradition of “Jachtschotel,” a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to “Hunter’s casserole,” and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for a few hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)