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Indonesia Rijsttafel (Rice Table)

Rijsttafel translates from Dutch to mean “rice table”, a meal that is in essence a mini banquet built around steamed white rice and made up of the delicately flavored Indonesian regional dishes most favored by the Dutch colonials who ruled that country for over 300 years.

When Dutch rule ended after World War II, so did the existence of “rijsttafel” in Indonesia. Instead, it went on to thrive in the Netherlands where it has achieved the status of one of the country’s most popular meals. Although a true rijsttafel can consist of up to 40 dishes, most comprise far fewer due to the preparation time involved in creating such a feast.

The following recipes are among some of the more popular rijsttafel dishes. They also are relatively easy to make, despite their complex flavours. Just click on the links below to download the pdf file.

Atjar Ketimoen Djawa
(Javan Sweet and Sour Cucumber Pickle)

Atjar

Babi Ketjap
(Pork stew)

Babi Ketjap

Gado Gado
(Beansprout, Cucumber + Cabbage Salad with Peanut Butter Sauce)

Gado Gado

Oedang Kari
(Shrimp Curry)

Oedang Kari

Petjel Telor
(Spicy eggs)

Petjel Telor

Pisang Goreng
(Fried Bananas)

Pisang Goreng

Satay Sauce
(Peanut Butter Sauce)

Satay

Seroendeng
(Coconut + peanut garnish)

Seroendeng