Rijsttafel

Rijsttafel(/ˈraɪstɑːfəl/RY-stah-fəl,Dutch:[ˈrɛistaːfəl]), aDutchword that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following thehidangpresentation ofnasi padangfrom thePadangregion ofWest Sumatra.It consists of many (forty is not an unusual number)side dishesserved in small portions, accompanied by rice prepared in several different ways. Popular side dishes includeegg rolls,sambals,satay, fish, fruit, vegetables,pickles, and nuts. In most areas where it is served, such as theNetherlands, and other areas of strong Dutch influence (such as parts of theWest Indies), it is known under its Dutch name.
Although the dishes served are undoubtedlyIndonesian, therijsttafel’s origins were colonial. The Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single sitting but also to impress visitors with the exotic abundance of their colony.
Rijsttafelsstrive to feature an array of not only flavors and colors and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food. Such textures may include crispy, chewy, slippery, soft, hard, velvety, gelatinous, and runny.
Therijsttafelwas created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favouritesateh,tempehandseroendeng, to vegetarian cuisinegado-gadoandlodehwithsamballalabfromBataviaandPreanger. From spicyrendangandgulaicurry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishesnasi goreng,soto ayam, andkroepoekcrackers. Also Indonesian dishes from hybrid influences, such as Chinesebabi ketjap,loempia, andbamito Europeanbeef smoor. And there are many others from the hundreds of inhabited islands, which contain more than 300 regional and ethnic language groups.
During its centuries of popularity in Dutch East Indies, lines of servants or sarong-clad waitresses ceremoniously served the marathon meal on platters laden with steaming bowls of fragrant foods. The first to be served was a cone-shaped pile of rice on a large platter, which the server placed in the center of the table. The servers then surrounded the rice platter with as many as 40 small bowls holding meat and vegetable dishes as well as condiments. During its colonial heyday until Japanese occupation of Dutch East Indies in 1942, the most celebratedrijsttafelin the Indies was served for Sunday luncheon at theHotel des Indesin Batavia and theSavoy Homann HotelinBandung, where the rice was accompanied by sixty different dishes.
Brought back to the Netherlands by former colonials and exiled Indonesians andIndo-Europeans(Eurasians) after Indonesia gained its independence in 1945, therijsttafelwas predominantly popular with Dutch families with colonial roots. On the other hand, when Indonesia proclaimed its independence in 1945, nationalist sentiment promoted the rejection of Dutch colonial culture and customs, including the flamboyant rice table. Today, the rice table has practically disappeared from Indonesia's restaurants and is served only by a handful of fine-dining restaurants in Indonesia. A typicalrijsttafelwill have several dining tables covered with different dishes; while in some fancy settings in Indonesia, each dish may be served by a separate waitress.
Since about 1990, Indonesian food has become part of a mainstream interest in Southeast Asian cuisine, and there has been a proliferation of Indonesian restaurants in the Netherlands.
The following is a brief, but not nearly complete, list of examples of foods that may be found on arijsttafel:
Despite its popularity in the Netherlands and abroad, therijsttafelis rarely found in Indonesia. That is probably because most Indonesian meals consist of rice accompanied by only one, two or three dishes, mostly consisting oflauk(fish, chicken, meat, egg, or other source of protein),sayur(vegetable), and other side dishes. To consume more than that number of dishes at once (arijsttafelmight range from seven to forty dishes) is considered too extravagant and too expensive. The closest versions to rice table dishes readily available in Indonesia are localnasi Padangandnasi campur. However, in Indonesian restaurants around the world, especially in Belgium, the Netherlands, and South Africa, therijsttafelis still popular.
Today only a handful of dining establishments in Indonesia ceremoniously serve elaborate colonial-stylerijsttafel.Rijsttafelis commonly found only in select upscale Indonesian restaurants, mainly the ones inJakarta. In July 2011, the airlineGaruda Indonesialaunched Indonesianrijsttafelin Executive Class as its signature in-flight service.This Indonesian signature dining was meant to introduce the passenger to a wide array ofIndonesian cuisinein a single setting as part of Garuda Indonesia experience. This in-flight Indonesianrijsttafelincludes Indonesian signature dishes; choices ofnasi kuningor regularsteamed rice, accompanied with choices of dishes such assatay,rendang,gado-gadogrilled chicken rica,red snapperin yellowacarsauce, fried shrimp insambal, potatoperkedelandtempeh, also withkerupukorrempeyekcrackers.