The writer is a chef and founder, Under One Roof Hotel Consultants P Ltd.Ingredients for sambalGinger, sliced 2Garlic cloves 2Lemongrass root, finely chopped 1Fresh chillies 6-8Lime juice 1 lemonWhite vinegar 50 mlCoarse salt as per tasteWhite sugar cupMethod for sambalMix chopped ginger, garlic and lemongrass and mix.Cook over medium heat for 10 minutes or until the mixture is pulpy. Add smoked sausage. The dutch-indonesian cultural confluence has given birth to colonial dishes. and the same set of spices unite netherlands and indonesia even todayCuisine is possibly the only long-term beneficiary of the process of colonisation and while England and India gained the Anglo-Indian cuisine, other regions too had a similar culinary amalgamation. . The satay with a twist has also become an intrinsic part of Dutch cuisine. Add additional amounts of the ingredients as required to balance the taste to your liking. On my last touchdown to Amsterdam, I came across a cookbook from the last 1960s, which carried an interesting blend of the Dutch-Indonesian culinary cultures. Mix well before serving.
The roast goose, for instance, was cooked with turmeric root and local quince paste. Like most Northern European countries, Dutch food was very basic and humble comprising of potatoes, meat and thick gravy drowning the two. Heat oil in a pan. The cultural interconnectedness promoted adaptations from both sets of people. The Dutch East Indies, for instance, extending frozen frozen green beans Manufacturers all the way to Indonesia, made Netherlands benefit immensely with spice and cash crop trade at that time.Season to taste. During the first phase, the two noticeable adaptations were — the addition of local spices to the Dutch cuisine, and the application of European techniques such as stews and bakes to local dishes. Chicken, pork or beef satay are served with a thick peanut sauce
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