Risotto with an Indo Dutch twist

When two cultures meet, beautiful things happen. Like the Indo Dutch cooking style, for example, derived from a blend of Western and Oriental cooking techniques and ingredients. A kitchen that is the heart of the hybrid culture that originated in the former Dutch East Indies (modern Indonesia). This cooking style came along with the Indo…

Spicy Peanut Popcorn

Popcorn comes with all kinds of toppings. An Indo version is of course inevitable. This is my recipe inspired by the belado potato chips. This seductive, spicy sweet popcorn with extra crunch, leaves your hand grasping for more without leaving any for your guests. Just don’t invite anyone or make an extra batch! Ingredients butter for greasing 1…

Padangsalade de nieuwe Indische keuken

Padang salad for a Summer day

This dish is inspired by a salad from the Island of Sumatra with a mediterranean heritage. A proper meal named after the city of Padang with shrimp crackers of the city of Palembang. It’s fresh and varied and delicious voor a sunny day. Easy to prepare. The Krupuk Palembang is available at better Asian grocery…

Pandan Cake Pops

The Indo Dutch cuisine knows a lot of sweet delights: from cakes, puddings, steamed-, baked- and deep-fried pastries. One of the most well known cakes is the Pandan Cake  (recipe in my 1st Dutch book) – which is also called a Chiffon cake, a light and fluffy cake with subtle, gentle, fragrant flavours of Pandan, from…

Book Launch in the Netherlands

The official launch of my 2nd cookbook ‘De nieuwe Indische keuken van Jeff Keasberry’ was held at the ‘Torch Gallery’ in Amsterdam on June 2nd of this year.  An intimate group of people gathered and were served some snacks from my new book accompanied by some fine wines by ‘Outspoken Wines’. Publishing a book almost compares…

Moleculair Indisch koken.

[:en]Tijdens de eerste Indische kookwedstrijd  ‘de Gouden Rijstkom,’ georganiseerd door Indisch3 in november 2013, werd een wel zeer bijzondere en smaakvolle presentatie gehouden door de jury-voorzitter Pascal Jalhay. Onder het motto: ‘koken met de smaak van toen, de ingrediënten van nu en de bereiding van morgen,’ werden de deelnemers uitgedaagd om met nieuwe ideeën te komen voor…