Authentic Indonesian Rijsttafel: A Feast of Flavors

Ingredients

  • 2 cups of jasmine rice
  • 4 cups of water
  • 2 lbs of chicken thighs
  • 2 cans of coconut milk (13.5 oz each)
  • 4 tablespoons of Indonesian soy sauce (Kecap Manis)
  • 2 tablespoons of vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 red chili peppers, finely chopped
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of turmeric
  • Salt and pepper to taste
  • 4 hard-boiled eggs
  • 2 large tomatoes, sliced
  • 1 cucumber, sliced
  • 1 bunch of fresh cilantro, chopped
  • 1 bunch of fresh mint, chopped
  • Fried shallots for garnish
  • Prawn crackers (optional)

Steps and instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
  2. While the rice is cooking, season the chicken thighs with salt and pepper. Heat the vegetable oil in a large pan over medium heat. Add the chicken and cook until brown on both sides. Remove the chicken from the pan and set it aside.
  3. In the same pan, add the chopped onions, minced garlic, and chopped chili peppers. Cook until the onions are translucent.
  4. Add the ground coriander, cumin, and turmeric to the pan. Stir well to combine with the onions, garlic, and peppers. Cook for another minute.
  5. Return the chicken to the pan. Add the coconut milk and Indonesian soy sauce. Stir well to combine. Cover the pan and reduce the heat to low. Simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
  6. While the chicken is simmering, prepare the garnishes. Slice the tomatoes and cucumber, hard boil the eggs, and chop the cilantro and mint.
  7. To serve, spread the cooked rice on a large serving platter. Arrange the chicken on top of the rice and pour the sauce over it. Arrange the sliced tomatoes, cucumber, and hard-boiled eggs around the chicken. Sprinkle the chopped cilantro, mint, and fried shallots on top. Serve with prawn crackers if desired.

Tools for making

Recipe variations

  • Vegetarian option: Replace the chicken with tofu or tempeh and adjust the cooking time accordingly. Marinate the tofu or tempeh in a mixture of soy sauce, garlic, and ginger before cooking.
  • Seafood variation: Add cooked prawns, mussels, or squid to the coconut sauce during the last few minutes of cooking.
  • Beef rendang: Substitute the chicken thighs with beef chunks for a rich and flavorful beef rendang dish. Cook the beef at a low simmer for about 2-3 hours until tender.
  • Vegetable curry: Skip the meat altogether and create a flavorful vegetable curry with an assortment of vegetables like potatoes, carrots, bell peppers, and green beans. Adjust the cooking time based on the vegetables used.
  • Spicier version: Increase the number of chili peppers or add a hotter variety of chili to increase the spiciness of the dish.
  • Customized spice blend: Experiment with different spice blends by adding cardamom, cinnamon, cloves, or nutmeg to the coriander, cumin, and turmeric mixture.
  • Gluten-free option: Replace the Indonesian soy sauce (Kecap Manis) with a gluten-free soy sauce or tamari sauce to make the dish gluten-free.
  • Crispy element: Instead of fried shallots, add some crushed roasted peanuts or toasted coconut flakes for a crunchy texture.

Recipe overview

Rijsttafel is a Dutch-Indonesian feast that's full of flavor and variety. Translated as "rice table", it's a meal that's built around a mound of rice accompanied by a myriad of small dishes packed with rich flavors and diverse textures. Our recipe guides you on how to create your own Rijsttafel at home, featuring succulent chicken simmered in a sauce of coconut milk, Indonesian soy sauce, and spices, served over fluffy jasmine rice and garnished with an array of fresh and flavorful toppings. This recipe requires some preparation, but the result is a feast that's sure to impress. Flavors of coriander, cumin, and turmeric give the dish its distinctive taste and the garnishes add fresh, crisp notes to balance the richness of the main dish. As you follow the steps, you'll see the meal come together into a vibrant, colorful, and delicious showcase of Dutch-Indonesian cuisine. Enjoy the process and the feast!

Common questions

  1. Can I use a different type of rice? Yes, you can use a different type of rice such as basmati or long-grain rice if you prefer. Adjust the cooking time and water ratio accordingly.
  2. What can I use instead of chicken thighs? If you don't have chicken thighs, you can use chicken breasts or drumsticks as a substitute. Adjust the cooking time accordingly as different cuts of chicken may require different cooking times.
  3. Is there a vegetarian version of this dish? Yes, you can make a vegetarian version by substituting the chicken with tofu or tempeh. You can also add a variety of vegetables such as bell peppers, green beans, or carrots to enhance the flavors.
  4. Can I make this recipe in advance? Yes, you can prepare the chicken and sauce in advance and reheat it before serving. However, it's best to cook the rice fresh to maintain its texture and flavor.
  5. Is this dish spicy? The level of spiciness can be adjusted to your preference. If you prefer a milder taste, you can reduce the amount of chili peppers or remove the seeds. Conversely, if you enjoy spicy food, you can add extra chili peppers or chili flakes.
  6. What are some alternative garnishes? Aside from the suggested garnishes, you can also add sliced shallots, lime wedges, or shredded coconut as additional toppings.

Serving dishes and utensils

  • Large serving platter - A large, decorative platter for serving the rijsttafel.
  • Fork and spoon - Utensils for fluffing the cooked rice and serving the dish.
  • Pan - A large pan for cooking the chicken and sauce.
  • Knife - A sharp knife for chopping the onions, garlic, chili peppers, tomatoes, and cucumber.
  • Cutting board - A sturdy cutting board for chopping ingredients.
  • Saucepan - A small saucepan for boiling the eggs.
  • Small bowls - Bowls for holding the sliced tomatoes, cucumber, and garnishes.
  • Serving utensils - Utensils such as tongs or spatulas for serving the chicken, rice, and other components.

Origin stories

Rijsttafel is a Dutch word that translates to "rice table", but this feast of food finds its roots not in the Netherlands, but in Indonesia. During their colonial sojourn in the Indonesian archipelago, Dutch colonial officials introduced the Rijsttafel as a way to impress visitors with the exotic abundance of their colony, but also to sample a variety of Indonesian dishes without having to leave the comfort of their homes. The Rijsttafel was a display of colonial opulence and a symbol of Dutch power, but it also became a way for the Dutch to indulge in the rich, diverse culinary traditions of Indonesia. Today, the Rijsttafel is a cherished tradition in both Indonesia and the Netherlands, a delectable bridge between two cultures, a feast that honors the past even as it delights the palate in the present.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.