Traditionally, the Turkey may be the center of the Thanksgiving table. But if you want to serve an alternative holiday meal with an Indo twist, I can recommend nasi kuning or tumpeng. This fragrant rice dish is made with coconut milk and ground turmeric, which gives it its yellow tint. The rice is often served cone-shaped…
DetailsToday we celebrated the launch of the new cookbook INDO DUTCH KITCHEN SECRETS – the first Indo Dutch Heritage cookbook in English. We kicked off the book tour at the Blitzstein Museum of Arts in West Hollywood. We had a great turnout and eager people, excited to get their hands on the book. The response…
DetailsBy Jeff Keasberry. While I was in the middle of my presentation of the ‘Foods that Binds Us,’ last Saturday, suddenly there was a hard bang, and a sharp hissing sound. A Samsung Note 7 spontaneously exploded like firework, sparks flew, acid smoke was forming, there was panic in the audience. One lady’s phone shot across the floor…
DetailsWhen we talk about vegetable salad with peanut sauce in our family, we often think of Gado Gado. But there are more Indonesian vegetable salads like: lotek, pecel, karedok and ketoprak. They may look similar but each is slightly different, depending on region or ethnic community. These salads can have cooked and uncooked ingredients, such as string beans, …
DetailsTijdens de release party van mijn eerste kookboek: Indische Keukengeheimen, op 24 maart 2012, hadden we een fijn weerzien met trouwe gasten en vrienden van ons familierestaurant. Een feestelijke reünie, gehouden in het etablissement dat ooit ons restaurant Djokja was. Dik Bikker, een vriend van oma en de familie en fan van Oma’s eten was er…
DetailsMijn favoriete Toko Ramee in Amsterdam bestaat inmiddels meer dan vijftig jaar. Ter gelegenheid van het vijftigjarig bestaan in 2011 werd een boekje uitgebracht waarin het verhaal vanaf het begin van de populaire Toko Ramee staat. De relatie met Toko Ramee en onze familie gaat terug naar de tijd van het voormalig Nederlands Indië. Mijn…
Details“It is only real Indo Dutch* food when it contains coriander and cumin!” This often heard remark suggests that Indo food needs coriander and cumin for it to be considered authentic. I also often hear: “Oh, that needs more salt!” “That’s not how you should make that!” “It doesn’t taste the same…!” “Why is there…
DetailsVoordat mijn moeder naar Amerika emigreerde werkte ze al bij restaurant Djokja in Amsterdam. Onlangs vertelde ze mij het volgende verhaal waar ze nu nog hartelijk om kan lachen. “Je maakt wat mee!” zei ze. Het was het jaar 1957. Op een dag besloot zij om met haar nicht Erie lekker te gaan eten bij…
DetailsTAHOE TELOR PETIS by Oma (grandma) Jessy. My mother appeared on the Dutch cooking channel 24kitchen in May of 2016. The show is called ‘as only grandma can’ and features Indies grandmas who cook with TV-chef and host Danny Jansen. The whole production team came to her house to tape some segments for the show. There…
DetailsInspired by the much talked about ‘steamy’ cover of the Dutch L’Homo Magazine (special edition by the makers of Linda Magazine), this is my ‘tongue in cheek’ response; L’Indo (French for The Indo*). Since the posting of my cover, I have received requests from fans as to where they might pick up this new magazine.…
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