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Rijsttafel is a Dutch interpretation of the Indonesian feast nasi padang, featuring rice and a variety of side dishes representing Indonesia’s diverse cuisine. It can include up to 100 dishes, including favorites such as nasi kuning, spicy curries, and finger foods like satay kebabs. Toppings like sweet soy sauce and sambals are also essential.
Rijsttafel is a Dutch word for an Indonesian-style banquet. The word “rijsttafel” means “table of rice” and, therefore, the main ingredient is rice. The rice for a rijsttafel can be prepared in a number of ways, including steamed plain, handsomely spiced, or fried with a variety of meats, vegetables, and herbs. To accompany the rice, a rijsttafel also features a savory array of side dishes of meats, vegetables, and condiments that represent Indonesia’s richly varied cuisine.
Rijsttafel is based on the Indonesian feast known as nasi padang. The Dutch interpretation of this traditional holiday dates back to colonial times, when spice traders from the Netherlands colonized the Indonesian archipelago. The Dutch introduced their native cuisine into Indonesian culture and assimilated many Indonesian dishes into their own. Since that time, rijsttafel has become a Dutch tradition and is available in restaurants throughout the Netherlands.
The rice and side dishes in a nasi padang reflect Indonesia’s colorful culinary mosaic. Indonesia is made up of over 13,000 islands, each with its own indigenous population and unique regional cuisine. With the dietary restrictions of Islam, Buddhism and Hinduism, religion also plays an important role in Indonesian cuisine. As a result, nasi padang can feature meat dishes, vegetarian dishes, or a combination of both according to the dietary preferences of the guests present. Like nasi padang, a Dutch rijsttafel can also include one type of cuisine or a combination of both.
A typical nasi padang or rijsttafel may contain 40 to 100 dishes. Among the hundreds of possibilities for a rijsttafel, favorites include the festive rice dish known as nasi kuning, as well as an array of spicy curries and a variety of finger foods such as loempia rolls and satay kebabs. Coconut milk is a common component in many Indonesian dishes, especially in soups and stews. Rijsttafel desserts might include fried plantains, fried coconut, and sweetened tropical fruits.
Toppings also play an essential role in rijsttafel. Sweet soy sauce known as kekap manis is a staple on the Indonesian banquet table. Indonesian condiments called sambals are also served as a fiery complement to the meal. These dishes are usually composed of chili paste mixed with other flavoring agents such as ginger, garlic and tamarind. Condiments can also include many specialty sauces and sauces, as well as a variety of pickled dishes.
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