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GARNAAL 09-21-2013 02:10 PM

I know there's some Dutch folks here...
look what I found..
the Indonesian cookbook from the Royal Dutch Navy..:mrgreen::mrgreen::mrgreen:
they had/have some of the best Indo cooks in the world.. 40875209399160/Indonesisch%20kookboek%20Selamat%20 Makan%2C%20Koninklijk%20Marine.pdf

sorry folks it's in Dutch -

but you can always copy some recipes and try to translate with

YetiDave 09-21-2013 02:28 PM

Nice! I'll make a note of this one for future reference, my doubts are that they have some of the best cooks in the world as far as that particular cuisine goes (sure they had the spice trade, but the spices don't make the food ;) ) I'm always up for trying something new though!

sliding_billy 09-21-2013 02:57 PM

When you said Dutch, I thought we were going to get some PA Dutch Amish cooking. :wink:

GARNAAL 09-21-2013 03:29 PM


Originally Posted by sliding_billy (Post 2632846)
When you said Dutch, I thought we were going to get some PA Dutch Amish cooking. :wink:

don't let those PA Dutch fool you - they're of German Descent.. :icon_blush:

sliding_billy 09-21-2013 03:38 PM

Well aware. They were a lot of my neighbors for years (in NW PA Amish country - not Lancaster). I'm just so use to calling them "Dutch" that I honestly thought I was going to see German food.

mbshop 09-21-2013 03:40 PM

i think the germans are refered to as black dutch.
maybe phubar would like that book.

Kjonge 09-21-2013 10:35 PM

Awesome! Thanks/bedankt �� I am aching for some babi pinging!

fonsg 09-23-2013 09:39 AM

Dank U / Thnx i like some Indonesian food!

SmokinJohn 09-23-2013 01:21 PM


Originally Posted by mbshop (Post 2632896)
i think the germans are refered to as black dutch.
maybe phubar would like that book.

Is that where Dutch Chocolate comes from?

What? Penalty Box?

SmokinJohn 09-23-2013 01:31 PM

So I ran one recipe through bing, and here is what I got:

BABI MERAH (spicy pork with santen)
500 grams of pork
6 red lomboks cut
4 cloves garlic finely chopped
2 onions chopped
½ block santen
2 dl water
2 tablespoons oil
1 teaspoon of laos
1 Sajid lemon grass
1 teaspoon shrimp paste
2 teaspoons asem

Cut the meat into dice. Fry the sliced onion, garlic, shrimp paste, Lemongrass and lomboks with the laos in some oil. Add the meat and the asem. When the meat turns brown, add the diluted hydrogen chloride santen. If the gravy is thick enough
and the meat is tender, the dish is ready.

santen = ? asem = ? lomboks = ? laos=? sajid = ?

I'm guessing lomboks are potatoes and sajid means "stalk"

It looks like the cook kept switching from Imperial to Metric, too.

Hydrogen chloride scares me, because that's an acid, unless something was lost in the translation.

Can one of our Dutch Brethren translate this dish?

Update: asem candis Notes: This is a souring agent used in Indonesia. It's very hard to find. Substitutes: kokum
santen = concentrated coconut creme
lombok = chili.....yikes
laos = galangal

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