Rijsttafel Roulette

May 15, 2016

A traditional Rijsttafel made in the kitchen of your own home.

Tonight we felt like Indonesian food, so first thing that came up in our minds was a rijsttafel. We decided to try out something completely different as we were feeling creative. Since we were only having dinner with the four of us and we didn’t have the whole day to cook we decided to made a mini rijsttafel containing three dishes: babi kecap, saté ayam and nasi goreng. Warning: there’s lots of garlic in this rijsttafel!

For the babi kecap you need:
•250g pork fillets
•5 tbsp sweet soy sauce (ketjap manis)
•1 small leek
•3 cloves of garlic
•1 tbsp ground ginger (djahe)
•1tsp ground coriander seeds (ketoembar)
•1tsp ground cumin (djinten)
•2 tbsp vinegar
•6 tbsp oil
•2 tsp sambal oelek
•1-2 tbsp sugar
•2 dl water

For the marinade add in a big bowl the sweet soy sauce, leek, garlic, ginger, coriander, cumin, vinegar and two tbsp of oil and mix together. Dice the meat and add it to the marinade. Leave the marinade for at least half an hour, the longer the better!
Take the meat out of the marinade and cook this with 4 tbs of oil. Add the marinade, sambal and sugar to the pan and let this simmer for about 20 min. You can always add some more sambal, sugar and salt if you like.


Ingredients for the saté ayam:
•400g chicken breasts
•125ml sweet soy sauce (ketjap manis)
•½ red chilli
•1 lime
•1 union
•2 cloves of garlic
•1 cm of fresh ginger, grated
•Sprinkle of sugar
•1 tsp salt

Soak a few skewers in water so they won’t burn later with cooking, it’s a good idea to do this just before you start preparing the dish. That way you’re certain they’ll be properly saturated before cooking. Cut the chicken in pieces, chop the red chilli, onions and garlic. Add all the ingredients to one bowl and mix properly. Leave the meat to marinade as long as you can. Slide the meat on the skewers and grill it with the rest of the marinade in a pan or on the barbeque.


Last but not least the rice! Cook any rice you like. Let the rice cool down before you cook it. Warm up a pan, add some oil, garlic, onion, sambal and sweet soy sauce (ketjap) and add the rice. Mix properly and leave the rice in the pan until there’s no moisture left. Before serving we added finely sliced omelet to the rice.