Rijsttafcl (ry-stah-f’ll) is the Dutch word for ‘rice table’. The spread of dishes which comprise this ‘table’ originated during the Dutch occupation of Indo-nesia, when the traditional cuisine of the country was adopted by the Dutch. The focal point of the banquet is a large dish of plain boiled rice, and around this are arranged 40 or more side dishes of meat, fish, poultry, vegetables and sambals.
Nowadays it is less common to find a restaurant in Indonesia which serves Rijsttafel, but the art of Rijsttafel still flourishes in Amsterdam.
The theme of Rijsttafel is contrast – in flavour, colour and texture, so choose a wide variety of dishes. Indonesian dishes, , , , , , , , , , – BEAN SPROUTS are all suitable for inclusion in Rijsttafel. Remember, too, that where quantities for servings have been given, these are only relevant for dishes served on their own. Dishes which are served as part of a Rijsttafel will only be eaten in small quantities and will serve many more people.