Deze keer hebben we Nicky Boot aan tafel: oprichter en creatief directeur van The Blend Within. Een sociale onderneming waar identiteit, cultuur, creativiteit en technologie lekker door elkaar gemixt worden. We hebben het over de nalatenschap van Grandmaster Verdi Phefferkorn von Offenbach — beter bekend als Paatje Phefferkorn. Als Indo-beoefenaar en een van de bekendste…
What happens to Indonesian food when it moves? That question sat at the center of the symposium Indonesian Food Outside Indonesia in Leiden last week, but for me, it’s not just an academic question. It’s personal. Because when food moves, it doesn’t just change on the plate. It changes in meaning. Across Europe, North America,…
Helena Smit is a Dutch-Indonesian culinary heritage professional, entrepreneur, and storyteller who sees food as culture, memory, and connection. She is the founder and director of Stichting Eating Habits, exploring the shared food cultures of the Netherlands and Indonesia. She leads Indofoodtours in The Hague, bringing Indo and Indonesian history to life through taste and…
Food has a way of bringing people together, even when they’re miles apart. Whether you’re cooking on your own to explore new flavors or joining family across the country for a shared experience, the Rijsttafel-in-a-Box online cooking class offers a delicious way to celebrate connection, culture, and heritage. Recently, I had the joy of hosting…
Cap Cai (old spelling Tjap Tjay) is a beloved Chinese-Indonesian stir-fry dish that translates to “mixed vegetables” from Hokkien. Brought to Indonesia by early Hokkien immigrants from China’s Fujian province, Cap Cai has its roots in Chinese imperial kitchen traditions, where the use of seasonal vegetables was common. As Chinese settlers made their way to…
We hebben geweldig nieuws voor jullie! De tweede herdruk van het geliefde kookboek “Oma Keasberry’s Indische Keukengeheimen” is nog steeds beschikbaar. Dit is je kans om alsnog een exemplaar te bestellen van deze editie in beperkte oplage. Het boekje kost Euro 22,50 (excl. verzendkosten). Op 2 december 2023, zijn we begonnen met de voorverkoop van…
Perspectief op cultuur door vier Indo vrienden uit de VS. Maak je klaar voor een gloednieuwe aflevering van “Indische Nederlanders in Amerika – Indo Bros in the USA”! In deze bruisende aflevering duiken de Spice Boys diep in hun Nederlands-Indische roots en geven ze hun unieke kijk op het leven in Amerika en daarbuiten. Verwacht…
It’s with both sadness and fondness that we remember and honor the life of my dear cousin Sandra Zuidema-Keasberry, who passed away peacefully on May 17, 2024. Scroll naar beneden voor de Nederlandse text. Sandra was more than just a cherished family member; she embodied love, kindness, and strength to everyone she encountered. From her…
The word babi means pork in Indonesian. The oldest recipe of Babi Kecap was found in the cookbook Kokkie Bitja of the year 1854. A dish created by the influence of the ethnic Chinese-Indonesians in Indonesia, also known as “Tionghoa Peranakan” or “Chinese Peranakan.” Peranakan Chinese are descendants of Chinese immigrants who settled in the…
Bebotok was one of our restaurant’s signature dishes. For many years, my mother Jessy’s recipe for these spicy stewed meatballs was a closely-guarded secret; many a fan would return time and again. It was one of Oma’s favorites, enjoyed with a side of sajur lodeh, white rice and krupuk. There were even some patrons who…
On February 8th the exhibition Ons Land (Our Country) opened at the Sophia Museum in The Hague. This exhibition is about Dutch colonial history in the East and how it continues to have an impact to this day. Eyewitnesses of that history and their descendants tell their stories. The Keasberry’s are one of the eight…
Keasberry is in the new glossy Indo magazine PINDAH (Indonesian for ‘move’), published and available now at newsstands in the Netherlands. I got to make a small contribution to talk about how Indo food feeds my “Indodentity” in America. Keasberry also made it to the list ’TOP 10 Dutch Indies/Indonesian cookbooks’ of three food writers…