Entree: Netherlands – Friesland – Friese Rijsttafel (Frisian-style Dutch Indonesian rice table composed of steamed rice served with several small Indonesian dishes and local smoked eel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 40 min

Additional 20 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) jasmine rice
- 3 1/2 cups (830 ml) water
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 12 bamboo skewers soaked in water
- 4 tbsp (60 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 2 cloves (0.21 oz (6 g)) garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup (125 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) sambal oelek or other chili paste, optional
- 1/4 cup (60 ml) warm water to thin sauce as needed
- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch (1.2 cm) cubes
- 2 tbsp (30 ml) vegetable oil for frying
- 1 small onion, finely chopped (about 3 oz (85 g))
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 small red chili, sliced (about 0.35 oz (10 g))
- 1 tsp (5 g) granulated sugar
- 4 large eggs, approx. 8 oz (225 g), hard-boiled and halved
- 2 cups (300 g) shredded cabbage and carrots mix
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) sugar
- 1 tsp (5 g) salt
- 8 oz (225 g) smoked eel, sliced
- 1 large cucumber, thinly sliced (about 10 oz (285 g))
- 2 tbsp (30 ml) rice vinegar for cucumber
- 1 tsp (5 g) sugar for cucumber
- 1/4 cup (60 g) fried shallots for garnish
- 1/4 cup (15 g) fresh cilantro leaves for garnish

Show original ingredient measurements

- 3 cups (600 g) jasmine rice
- 3 1/2 cups (830 ml) water
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 12 bamboo skewers soaked in water
- 4 tbsp (60 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 2 cloves (6 g) garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup (125 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) sambal oelek or other chili paste, optional
- 1/4 cup (60 ml) warm water to thin sauce as needed
- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch (1.2 cm) cubes
- 2 tbsp (30 ml) vegetable oil for frying
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves (6 g) garlic, minced
- 1 small red chili, sliced (about 10 g)
- 1 tsp (5 g) granulated sugar
- 4 large eggs, approx. 8 oz (225 g), hard-boiled and halved
- 2 cups (300 g) shredded cabbage and carrots mix
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) sugar
- 1 tsp (5 g) salt
- 8 oz (225 g) smoked eel, sliced
- 1 large cucumber, thinly sliced (about 10 oz / 285 g)
- 2 tbsp (30 ml) rice vinegar for cucumber
- 1 tsp (5 g) sugar for cucumber
- 1/4 cup (60 g) fried shallots for garnish
- 1/4 cup (15 g) fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice until water runs clear, combine with 3 1/2 cups (830 ml) water in a pot, bring to a boil, then reduce heat, cover and simmer 15 minutes until tender; remove from heat and let rest covered 10 minutes.
2. Marinate the chicken: in a bowl combine chicken pieces, 2 tbsp (30 ml) kecap manis, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) vegetable oil, ground coriander, turmeric, minced garlic, salt and pepper; refrigerate 20–30 minutes.
3. Thread marinated chicken onto soaked skewers. Grill or broil skewers 3–4 minutes per side until cooked through and lightly charred; brush with remaining 2 tbsp (30 ml) kecap manis during cooking.
4. Make the peanut sauce: whisk together 1/2 cup (125 g) peanut butter, 1/2 cup (120 ml) coconut milk, 1 tbsp (15 ml) lime juice, 1 tsp (5 ml) sambal, and 1/4 cup (60 ml) warm water until smooth; adjust salt and sweetness to taste and keep warm.
5. For the sambal goreng kentang, heat 2 tbsp (30 ml) vegetable oil in a skillet, sauté chopped onion and 2 cloves (0.21 oz (6 g)) minced garlic until soft, add diced potatoes and fry over medium-high heat until golden and tender, stir in sliced chili, 1 tsp (5 g) sugar and salt to taste; cook 6–8 minutes more until potatoes are well-coated.
6. Prepare atjar: combine shredded cabbage/carrot mix with 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) water, 2 tbsp (30 g) sugar and 1 tsp (5 g) salt in a jar; let sit at least 20 minutes (or refrigerate several hours) to pickle.
7. Toss cucumber slices with 2 tbsp (30 ml) rice vinegar, 1 tsp (5 g) sugar and a pinch of salt; refrigerate briefly.
8. Arrange the rice in the center of a large platter. Surround with chicken satay skewers, peanut sauce in a small bowl, fried potatoes, pickled atjar, halved hard-boiled eggs, smoked eel slices, and cucumber salad. Sprinkle fried shallots and cilantro over the platter and serve family-style so diners can sample each component with rice.
9. Reheat sauces and components gently as needed; serve hot with extra kecap manis or sambal at the table.

1. Rinse the rice until water runs clear, combine with 3 1/2 cups (830 ml) water in a pot, bring to a boil, then reduce heat, cover and simmer 15 minutes until tender; remove from heat and let rest covered 10 minutes.
2. Marinate the chicken: in a bowl combine chicken pieces, 2 tbsp (30 ml) kecap manis, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) vegetable oil, ground coriander, turmeric, minced garlic, salt and pepper; refrigerate 20–30 minutes.
3. Thread marinated chicken onto soaked skewers. Grill or broil skewers 3–4 minutes per side until cooked through and lightly charred; brush with remaining 2 tbsp (30 ml) kecap manis during cooking.
4. Make the peanut sauce: whisk together 1/2 cup (125 g) peanut butter, 1/2 cup (120 ml) coconut milk, 1 tbsp (15 ml) lime juice, 1 tsp (5 ml) sambal, and 1/4 cup (60 ml) warm water until smooth; adjust salt and sweetness to taste and keep warm.
5. For the sambal goreng kentang, heat 2 tbsp (30 ml) vegetable oil in a skillet, sauté chopped onion and 2 cloves (6 g) minced garlic until soft, add diced potatoes and fry over medium-high heat until golden and tender, stir in sliced chili, 1 tsp (5 g) sugar and salt to taste; cook 6–8 minutes more until potatoes are well-coated.
6. Prepare atjar: combine shredded cabbage/carrot mix with 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) water, 2 tbsp (30 g) sugar and 1 tsp (5 g) salt in a jar; let sit at least 20 minutes (or refrigerate several hours) to pickle.
7. Toss cucumber slices with 2 tbsp (30 ml) rice vinegar, 1 tsp (5 g) sugar and a pinch of salt; refrigerate briefly.
8. Arrange the rice in the center of a large platter. Surround with chicken satay skewers, peanut sauce in a small bowl, fried potatoes, pickled atjar, halved hard-boiled eggs, smoked eel slices, and cucumber salad. Sprinkle fried shallots and cilantro over the platter and serve family-style so diners can sample each component with rice.
9. Reheat sauces and components gently as needed; serve hot with extra kecap manis or sambal at the table.