Nasi Goreng #2
Pindasaus (Peanut Sauce)
Rode Kool
Sateh Marinade
Stampot (Spinazie)
Walter's cucumber salad
INGREDIENTS:
1kg stewed beef
2 cups vinegar
1 large onion
5-6 apples (peeled, cored & cubed)
2-3 bay leaves
salt & pepper to taste
INSTRUCTIONS:
In a large pot, fry a little oil (2 tbps) and add the onions. Fry a few minutes,
and then add all other ingredients. Cook over medium heat till beef is cooked.
Then heat on low and cook 6-7 hours till the beef has broken down. Serve with mashed potatoes
or noodles.
Smaakelijk eten!
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INGREDIENTS:
5 potatoes (medium sized, peeled and cubed)
2 cups spinach (chopped into tiny pieces)
1 tbsp butter
salt & pepper to taste
INSTRUCTIONS:
Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach.
When both are cooked, drain water and put the vegetables back in the pot.
Add butter and salt & pepper. Beat on low (with an electric hand beater)
till the mixture is well blended. Serve with big Sausages.
Smaakelijk eten!
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INGREDIENTS:
2 cups split green peas
3 quarts cold water
1 pig's foot (or ham bones)
4 slices thick-cut bacon, cut into squares
4 frankfurters (use your favorite sausage)
1 pound potatoes
1 celeriac, diced
1 cup celery, chopped
2 leeks, well washed and chopped
2 onions
INSTRUCTIONS:
Wash the peas, soak them for 12 hours (unless you use quick cooking peas),
and boil gently in the water they were soaked in for at least 2 hours.
Cook in this liquid the pig's foot, and bacon for at least 1 hour.
Add the sliced potatoes, salt, celeriac, leeks and celery; cook until everything tests done and the soup is smooth and thick. Add the sausage during the last 10 minutes. The longer the soup simmers,
the better the flavor. Three hours is usual. The soup thickens
-so much it can almost be cut - as it cools.
Smaakelijk eten!!!!!
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INGREDIENTS:
1 head of red cabbage
2-3 tbps brown sugar
1/4 margarine
1/2 medium onion (chopped)
2 apples (cubed & peeled)
1/2 tsp salt
1/8 tsp pepper
1/4 cup raisins
INSTRUCTIONS:
Cook the cabbage with the margarine for about 5 minutes. Add the apples, sugar&
onion. Cook for another 3 minutes. Add the rest of the ingredients, cover the pot and lower heat.
Cook for about 20-25 minutes, and remember to stir occasionally. It's that easy!!
Smaakelijk eten!
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PINDASAUS (peanut sauce)
INGREDIENTS:
2 tbsp oil
2-3 tsp cumin
1 onion
2 garlic cloves (minced)
300g penut butter
300g ketchup
milk or water
1 tsp ginger powder
Sambal Oelek to taste
INSTRUCTIONS:
Heat the oil and add the cumin. Cook for about 2 minutes. Add onion, garlic and a teaspoon of Sambal
(add more if you like it spicy!)Cook for 5 minutes. Add peanut butter. Cook for another few minutes.
Then add the ketchup (you can add a little more if you wish). Add milk (or water) to desired consistency.
Finish off with blending in the ginger powder!
PS: Pindasaus is excellent on fries!
Smakelijk eten!
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INGREDIENTS:
1 english cucumber (skin peeled off)
1/2 tbsp sunflower or vegetable oil
1/2 cup white vinegar
1-2 tbsp of sugar (more if you don't like it too sour)
salt & pepper to taste
INSTRUCTIONS:
Slice the cucumber very thin (I use a hand grater/slicer>
Take the cucumber slices in your hands, and squeeze all the juice out
(as much as possible) Discard the cucumber juice. Place into a bowl.
Make sure all the cucumber juice is out.Add all ingredients and mix.
Taste it to see if you need to add more sugar.
Cover, and refrigerate for a few hours before serving.
Smaakelijk eten!!
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INGREDIENTS
half lb (225g) minced beef
1 oz (30g) butter
1 and half oz (45g) plain white flour
3 quarter pint (425ml) beef stock
1 small onion finely chopped
1 egg
Salt
Pepper
1 teaspoon of freshly chopped parsley
toasted breadcrumbs
INSTRUCTIONS
1) Melt butter in a saucepan, slowly add in the flour, mix into a smooth paste
2) Add in the stock and stir, cook for 10 minutes
3) Fry onions and meat in a frying pan until brown, add to saucepan
4) Add in salt, pepper and parsley, and cook for 1 minute
5) Pour into a dish and allow to cool
6) Divide up into 4 equal amounts, and roll into oblong shape
7) Roll in bread crumbs
8) Beat egg, and coat the croquttes, roll in bread crumbs once more
9) Heat a deep fat frying pan, add croquttes and fry until golden brown
Serving Suggestions: With pickles, mustard and salad
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INGREDIENTS:
1 onion, (cut in large pieces)
1 tbsp ginger powder
2 garlic cloves (minced)
2 tbsp lemon juice
2 tbsp ketjap manis (sweet)
2 tbsp water
Mix ingredients with pieces of meat and marinate it as long as possible.
I use fillet of pork.
Place the meat pieces on shish kabob sticks, sprinkle with a little oil,
and grill till the meat is thoroughly cooked.
Serve with peanut sauce. HEERLIJK!
*Many thanks to W. Kruller for this recipe*
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INGREDIENTS:
5 large onions
3 garlic cloves
1 head of cabbage
1 package bean sprouts (about 1 pound)
2/3 bunch leek
parsely
Meat (pieces of pork or ham)
ketjap or maggi
Egg noodles
Cook egg noodles
Cook the onions till they are "yellowish", add meat (cook for about 20 min.on low heat).
Add cabbage, cover and heat on low for another 15 minutes.
Add leek & bean sprouts, cook for another 10/15 minutes on low heat.
Add noodles, then soyasauce (maggie)/parsely/salt/pepper and if you wish add more
spices to taste.
Serve with **"Sambal Oelek" on the side.
**If you don't have Sambal, you can use red pepper or chili sauce instead**
*Many thanks to W. Kruller for this recipe*
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INSTRUCTIONS:
Use the same ingredients as for the Bahmi Goreng, but instead of noodles,
use white rice.
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INGREDIENTS: (for 8 croquettes)
200 grams of boiled or fried lean veal- or (tender) beef,
2 1/2 deliciters (one deciliter = one tenth of a liter) bouillon (made from bouillon or beef-tea
cubes or use some of the vealstock),
1 bay leaf
Some nutmeg,
A dash of thyme
4 peppercorns,
1 small onion and carrot,
A couple of twigs of parsely,
35 grams flour
35 grams butter
5 grams gelatin (NOT to be confused with gelignite..!),
a small squeeze of lemon juice
pepper to taste
dry breadcrumbs,
1 egg,
fat or oil for deepfrying.
INSTRUCTIONS:
Add the rasped/chopped vegetables and spices to the warm(ed) stock and
leave for approx half an hour.
Prepare a thick sauce of the butter, flour, the (strained) stock
and boil for a few minutes on low heat.
Dissolve the gelatin (which has previously been left to soak for about
10 minutes in ample water and squeezed out) in the thick sauce.
Mix the finely chopped meat with the sauce.
Add the lemonjuice and pepper to taste.
This mix (also called ragout or hash) is now spread out onto a flat dinner plate
and must be left to cooled off until cold right through.
Divide into 8 equal rolls and roll them through the dry bread crumbs.
Beat the egg with one table spoon of water until dissolved but not foamy
and roll the croquettes through this mixture.
Roll the croquettes through the breadcrumbs a second time and make sure
there are no cracks in the cover of crumbs/eggmix.
In the meantime heat the deep fry fat or oil until vapour starts to rise
and place the croquettes, preferably with the aid of a utensil,
into the oil and let them brown quickly to a golden brown
(...why am I getting hungry..).
Remove excess oil by placing croquettes on oil absorbing paper
for a short while and serve on plate, decorated with (fried) parsely twigs
if you wish.
This recipe can also be used to make 'Bitterballen'.
Instead of making long shaped rolls, make balls ( about 4 cm/1½ in) diameter)
out of the mix and serve hot at parties or other festive occasions.
*Thanks to Paul van Voorthuijsen we have this "lekker" recipe!*
INGREDIENTS:
1 kg (winter)carrots
1 kg potatoes
500 grams onion
salt
pepper
butter
INSTRUCTIONS:
Peel the potatoes, onion & carrots and cut them in pieces. Cook in boiling
water for about 1/2 hour (till the potatoes are soft). Strain the vegetables
and mash till it looks like a puree . For taste, add salt, pepper and a little
butter.
For variation: You can flavor the hutspot with ketjap manis or Sambal.
You can also add your favorite sausage.
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INGREDIENTS
2 large onions, sliced thinly
1/4 cup flour
1/4 cup margarine
2 cups stock
3 bay leaves
5 cloves
1 tablesp. vinegar
1/2 lb sliced beef
2 tablesp. cornstarch
pepper
Worcestershire/soya sauce
INSTRUCTIONS:
Brown the onions. Add the stock gradually. Mix bit of stock with the
flour to make smooth. Mix with stock, stirring all the time.
Add bay leaves and cloves. Simmer for 5 min with lid on the pan.
Add vinegar and the meat. Simmer for approx 1 hour.
Mix cornstarch with little bit of water, add to stew to thicken
sauce.Simmer another 5 more min, keep on stirring.
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INGREDIENTS
1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mix of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot or other)
INSTRUCTIONS
Heat the fat in (what else) a Dutch oven or crock pot until brown.
Sear the meat on both sides til brown. Add water to just cover the meat
and simmer (covered) for approximately one (1) hour.
Add carrots, onions and potatoes. Season with salt and pepper.
Cover and simmer for about an hour more. Add the Dutch sausage on top
during the last 15 minutes of cooking. Remove the meat and veggies;
if there is enough liquid left, make gravy. Mash the vegetables
together and put on plates. Put meat and sausage slices on top and
serve with gravy. (Serves four to six)
Many Thanks to Brenda Sharpe for this recipe
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INGREDIENTS
12 large potatoes
1 can of kale
2 tpsp of maggi
Garlic/Polish Sausage
INSTRUCTIONS
Boil potatoes. Remember to salt the potatoes for flavour while they are boiling. Once cooked, drain potatoes. Cook the kale over medium heat. Add maggi to the kale while cooking. To add more flavour, heat the sausage ontop of the kale while it is cooking. When the sausage is warm, remove from kale. Without draining the kale, add the kale to the potatoes. Mash the potatoes and kale mixture. If the mixture is too dry, add milk.
Makes 6-8 servings, or if my brother-in-laws are over, feeds two.
Lekker op eten!
Many Thanks to Nancy Davidson for this recipe
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INGREDIENTS & INSTRUCTIONS
Cut one pork roast into small pieces
Chop 2 onions
Fry the above separately, drain the pork, put together and add the following spices:
(Mix together in a separate bowl)
6 TBSP Soy Sauce
2 TBSP Brown Sugar
4 TSP Curry
1 TSP Cumin
1 TSP Sambal
Pepper and Salt
Small amount of water
Simmer on low heat for one hour
Make 4 cups of Minute Rice and let cool slightly
When pork is done add the rice to it and mix lightly until all rice is coated.
Top with fried egg and sambal (if desired)
Many Thanks to Mary Boer for this recipe
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INGREDIENTS
Yield: 8 servings
3/4 c Whole wheat flour
2 Cubes bouillon
2 qt Water
1 c Milk
1/8 ts Ground mace
5 Leeks, cleaned, chopped
1/4 c Whipping cream
2 c Shredded Edam or Gouda
Cheese
INSTRUCTIONS
Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
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June 8,1998
Feel free to e-mail us some of your own authentic Dutch recipes!! Even if they are different versions
of the ones we already have! I'd love to hear from you!
Dutch Leek Soup
