Saté Ridderikhoff
Chicken skewers served with satay sauce, atjar tjampoer, kroepoek and fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Saté Ridderikhoff, while carrying a Dutch name, represents the strong influence of Indonesian cuisine on Dutch culinary traditions due to the historical ties between the two countries. Indonesia, formerly the Dutch East Indies, heavily impacted Dutch food culture, leading to the adaptation and integration of dishes like satay into Dutch cuisine. The addition of fries reflects a European/Dutch adaptation.
Saté Ridderikhoff is a popular dish in the Netherlands, often found in Indonesian restaurants and snack bars, or prepared at home. It reflects the Dutch appreciation for Indonesian flavors and the integration of Indonesian cuisine into Dutch food culture. It often represents a blend of Indonesian inspiration and adaptation to suit Dutch tastes and preferences, particularly with the addition of fries.
Indonesian Influence
Highlights the significant impact of Indonesian cuisine on Dutch food culture, particularly the popularity of satay and other Indonesian dishes.
Snack Culture
Reflects the Dutch fondness for quick and accessible meals, often enjoyed at 'snackbars' (snack bars or fast-food establishments).
Family Meal
Saté Ridderikhoff is commonly enjoyed as a family meal at home, showcasing its widespread acceptance and integration into Dutch households.
Saté Ridderikhoff is a delightful combination of savory, sweet, spicy, and tangy flavors. The rich, nutty satay sauce complements the grilled chicken skewers, while the atjar tjampoer provides a refreshing acidic counterpoint. The kroepoek adds a crispy texture and umami depth, and the fries contribute a familiar salty and starchy element.
The chicken skewers are typically marinated in a mixture of soy sauce, garlic, ginger, turmeric, and other spices, resulting in a savory and slightly sweet flavor profile. The satay sauce, made from ground peanuts, soy sauce, coconut milk, palm sugar, and spices like galangal and lemongrass, is rich, nutty, and slightly sweet with a hint of spice. Atjar tjampoer is a pickled vegetable salad offering a tangy and slightly sweet-and-sour contrast. Kroepoek, deep-fried crackers made from shrimp or other seafood, contributes a salty and umami flavor. Fries provide a familiar starchy and salty counterpoint.
Marinating the Chicken
Marinating the chicken for at least a few hours, or preferably overnight, will allow the flavors to fully penetrate the meat, resulting in a more flavorful and tender satay.
Satay Sauce Consistency
Adjust the consistency of the satay sauce by adding more coconut milk or water for a thinner sauce, or simmering it longer for a thicker sauce.
Serving Temperature
Serve the satay and fries hot, and the atjar tjampoer chilled for a refreshing contrast.
Kroepoek Selection
Experiment with different types of kroepoek (shrimp, vegetable, etc.) to find your preferred flavor and texture.
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