Indonesian Rice Table

Dive into the Rijsttafel, the Dutch colonial Indonesian feast. At our “rice table”, you’ll master over a dozen dishes with a dazzling array of flavors, colors and spices, like gado gado, vegetables in peanut sauce, and rendang daging, spiced coconut milk beef stew. Created by our Executive Chef Bernard Janssen and his friend, Arend Bakker "amateur cook who specializes in Indonesian Cuisine". Two Dutch men who live in Westchester, savor this special chance to learn Rijsttafel from local experts.

Gado gado (main course, vegetables)

Sambal goreng telor (main course, egg)

Saté ayam (main course, chicken)

Kacang sauce (peanut sauce, side dish)

Sambal kecap (sauce, side dish)

Rendang daging (main course, stewed beef)

Sajur lodeh (main course, vegetables)

Acar kuning (salad, side dish)

Serundeng (fried coconut flakes, side dish)

Rempeyek kacang (deep fried crackers, side dish)

Krupuk udang (Prawn cracker, side dish)

Emping melidjo (Indonesian chips, side dish)

Various sambals, e.g.sambal bajak, sambal trassi (side dish)

* in this class we cook a selection of dishes above depending on class size