Ricetable van 17.00 tot 21.30

Alle rijsttafels zijn per soort vanaf 2 personen te bestellen

 

Vegetarische rijsttafel

Vegetarische soto, sambal goreng tempe, loempia, mais koekje, oerapan, atjar tjampoer, rudjak manis, serungdeng, bami goreng, witte rijst.

 

Rijsttafel Ikan Rasa

Soto padang, saté udang, gefrituurde garnalen, udang pate, pepesan, rudjak manis, atjar tjampoer, serungdeng, sajur gurih pedas, bami goreng, witte rijst

 

Rijsttafel Sulawesi

Soto ayam, 2 soorten vleesgerechten, keuze zacht/mild/pikant, kip saté, varkenshaas saté, ossenhaas saté, sajur gurih pedas, rudjak manis, atjar tjampoer, serungdeng, kroepoek, bami goreng, witte rijst.

 

Rijsttafel Sumatra

Soto ayam, 3 soorten vleesgerechten, keuze zacht/mild/pikant, kip saté, varkenshaas, saté, ossenhaas saté, lams saté, sajur gurih pedas, gado-gado, rudjak manis, atjar tjampoer, serungdeng, kroepoek, bami goreng, witte rijst.

 

Rijsttafel Kraton

 

Rijsttafel Tjoet

 

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Rijsttafels

The origin of the term "rice table" is difficult to trace. There is a story that says that the word table refers to the long list of ingredients needed to prepare such an enormous variety of dishes and dishes. Another version says that the origin lies in the "rice table" used by Dutch families in the Dutch East Indies.

 

A traditional Indonesian meal always starts from white rice as a base, because white rice is not only nutritious, but also has a soothing and soothing effect on spicy and hot dishes. Originally, a fish or meat dish was eaten with this rice, seasoned and flavored with sambal. Sambal is a thick, chopped puree of fresh red peppers.

 

In colonial times such a simple meal was far from sufficient to satisfy the appetite of the Dutch planters, so that more and more variations on dishes were added. Such a multitude of tasty dishes of all kinds forms the contemporary extensive rice table.



Geserveerd van 17:00 tot 21:30