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In 2012, the Tong Tong Fair presented a stunning retrospective of the Dutch-Indonesian cuisine, one of the oldest fusion cuisines of the world. Even Grandma ‘Oma’ Keasberry and the family were featured at the exhibition, as an authority in the field of classical Dutch-Indonesian cuisine.
OMA KEASBERRY IN THE TOP 5 OF THE MOST CONSULTED SOURCES – results Tong Tong poll at the exhibition of the history of the Dutch-Indonesian cuisine.
Thousands of people visited the exhibition on Dutch Indonesian cuisine. At the dinner table in the exhibit, visitors were asked eleven questions to answer about this fusion cuisine. In total more than five hundred people responded. As a result we now have a better picture about the customs around it. More than half of the respondents eat Dutch-Indonesian every week.
Family is most important cookbook
In answer to the question: “Which source has been mostly used to learn how to cook Dutch Indonesian cooking?” Most respondents did not mention any cookbook, but aid they turn to family for their culinary inspiration.
The Top 5 most common cooking sources:
1) Family
2) “Beb Vuyk ‘(Great Indonesian Cookbook, 1973)
3) ‘Keijner “(A.I. Keijner, 1927)
4) “Catenius van der Meijden, (JMJ Catenius van der Meijden, 1903)
5) “Keasberry Oma” (Grandma Keasberry’s Indies Kitchen Secrets, 1977)
Source: the magazine for friends of Tong Tong Foundation “the Sobat ‘of November 2011
Another fun fact is that Grandma Keasberry is still cited by many as a source of inspiration in the kitchen. She also was a great example for me and 8 years ago I decided to follow in her footsteps by beginning to make a sequel to her book. On March 24, I launched my cookbook Dutch-Indonesian Kitchen Secrets. A personal selection of my favorite Dutch-Indonesian family recipes. Recipes that were passed down by my mother Jessy, my father Billy and by my grandmother ‘oma’ Keasberry. It also contains helpful cooking tips, serving suggestions and historical facts, and is infused with photographs and personal memories of the Keasberry family.
Eurasian Fusion Cuisine
The Dutch-Indonesian cuisine is a Eurasian fusion cuisine, which formed centuries ago in the former Dutch East Indies (Indonesia). The Portuguese were the first Europeans to leave their culinary mark. Furthermore we see traces of Chinese, Indian, Middle Eastern and Spanish, British and last but not least, Dutch influences. With the arrival of the Dutch housewife and her cookbooks, many ingredients from European recipes were replaced by a local version. In ‘the East’ grew no kale. Dutch-Indonesian cooking is therefore a matter of tasting, modifying and improving. After the repatriation of the Dutch-Indonesian people to the Netherlands, many recipes had to be modified again and ‘kangkoeng’ was replaced by endive. Influenced by the arrival of the Dutch-Indonesian (Indo) people the Dutch culinary culture and tastes changed forever.
Jessy Chevallier – Keasberry, my mother and master chef at the Keasberry wall.
The Keasberry family was also part of the exhibit on the history of Dutch-Indonesian cuisine. Pictures, props and information could be seen at the exhibit hall of the Culture Pavilion. And just a stone’s throw away, visitors to the exhibition could go to the food court to taste the freshly made dishes of what would have otherwise remained a left-over photo or recipe.
Jeff Keasberry, featured chef at the Tong Tong Fair 2012
In the Bengkel studio visitors could also follow cooking workshops. This year I was the featured chef at the Fair and I conducted two cooking workshops. The theme was ‘easy and tasty Dutch-Indonesian cooking.’
I also was asked to present the Silver Spoon Award, and had the privilege to give the award to the best restaurant of the fair.
54th Tong Tong Fair, held May 17 t / m 28 May 2012, from 12.00 to 22.00. Malieveld, The Hague.
Check the website of Tong Tong – the largest Eurasian fair in the world.
[:nl]In 2012, Tong Tong Foundation presented a stunning retrospective of the Dutch-Indonesian cuisine, considered one of the oldest fusion cuisines in the world.
Even Grandma ‘oma’ Keasberry and the family were featured in the exhibition, an authority in the field of classic Dutch-Indonesian cuisine.
OMA KEASBERRY IN THE TOP 5 OF THE MOST CONSULTED SOURCES – results Tong Tong poll at the exhibition of the history of the Dutch-Indonesian cuisine.
Thousands of people visited the exhibition on Dutch-Indonesian cuisine. At the dinner table in the exhibit, visitors were asked eleven questions to answer about this fusion cuisine. In total more than five hundred people responded. As a result we now have a better picture about the customs around it. More than half of the respondents eat Dutch-Indonesian every week.
Family is most important cookbook
In answer to the question: “Which source has been mostly used to learn how to cook Dutch Indonesian cooking?” Most respondents did not mention any cookbook, but aid they turn to family for their culinary inspiration.
The Top 5 most common cooking sources:
1) Family
2) “Beb Vuyk ‘(Great Indonesian Cookbook, 1973)
3) ‘Keijner “(A.I. Keijner, 1927)
4) “Catenius van der Meijden, (JMJ Catenius van der Meijden, 1903)
5) “Keasberry Oma” (Grandma Keasberry’s Indies Kitchen Secrets, 1977)
Source: the magazine for friends of Tong Tong Foundation “the Sobat ‘of November 2011
Another fun fact is that Grandma Keasberry is still cited by many as a source of inspiration in the kitchen. She also was a great example for me and 8 years ago I decided to follow in her footsteps by beginning to make a sequel to her book. On March 24, I launched my 1st cookbook Dutch-Indonesian Kitchen Secrets. A personal selection of my favorite Dutch-Indonesian family recipes. Recipes that were passed down by my mother Jessy, my father Billy and by my grandmother ‘oma’ Keasberry. It also contains helpful cooking tips, serving suggestions and historical facts, and is infused with photographs and personal memories of the Keasberry family.
Eurasian Fusion Cuisine
The Dutch-Indonesian cuisine is a Eurasian fusion cuisine, which formed centuries ago in the former Dutch East Indies (Indonesia). The Portuguese were the first Europeans to leave their culinary mark. Furthermore we see traces of Chinese, Indian, Middle Eastern and Spanish, British and last but not least, Dutch influences. With the arrival of the Dutch housewife and her cookbooks, many ingredients from European recipes were replaced by a local version. In ‘the East’ grew no kale. Dutch-Indonesian cooking is therefore a matter of tasting, modifying and improving. After the repatriation of the Dutch-Indonesian people to the Netherlands, many recipes had to be modified again and ‘kangkoeng’ was replaced by endive. Influenced by the arrival of the Dutch-Indonesian (Indo) people the Dutch culinary culture and tastes changed forever.
Jessy Chevallier – Keasberry, my mother and master chef at the Keasberry wall.
The Keasberry family was also part of the exhibit on the history of Dutch-Indonesian cuisine. Pictures, props and information could be seen at the exhibit hall of the Culture Pavilion. And just a stone’s throw away, visitors to the exhibition could go to the food court to taste the freshly made dishes of what would have otherwise remained a left-over photo or recipe.
Jeff Keasberry, featured chef at the Tong Tong Fair 2012
In the Bengkel studio visitors could also follow cooking workshops. This year I was the featured chef at the Fair and I conducted two cooking workshops. The theme was ‘easy and tasty Dutch-Indonesian cooking.’
I also was asked to present the Silver Spoon Award, and had the privilege to give the award to the best restaurant of the fair.
54th Tong Tong Fair, held May 17 t / m 28 May 2012, from 12.00 to 22.00. Malieveld, The Hague.
Check the website of Tong Tong – the largest Eurasian fair in the world.
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