Indies Cooking and the Indies Rijsttafel Tradition

Indies cooking refers to the Dutch East Indies cuisine: a fusion of Indonesian, Chinese-Indonesian, and European influences from the time of the Dutch East Indies (the former colony). 

After Indonesia's independence (1945-1949), many Indies-Dutch people brought this cuisine with them to the Netherlands. 

Characteristics include mild to spicy flavors (often adapted to Dutch tastes), the use of spices such as soy sauce, sambal, coconut milk, and spice mixes (bumbu), and dishes such as rendang, satay, gado-gado, nasi goreng, spring rolls, spekkoek, and atjar. 

Indies cooking is often homey, social, and focused on eating together. 

The Indies Rijsttafel Tradition: The rijsttafel (or Indies rijsttafel) is a festive, elaborate meal with rice as the base, where 10 to as many as 40+ different Indonesian side dishes are served simultaneously or sequentially. 

It originated during the colonial period (late 19th century) among the Dutch elite in Indonesia, likely inspired by Indonesian celebratory meals such as selamatan or nasi padang, but developed on a European scale to showcase hospitality and wealth. 

Service by multiple servants was common. 

Typical elements: White rice (sometimes also nasi goreng). 

Meat/fish/vegetables: rendang, satay, sambal goreng, gado-gado, etc. 

Side dishes: kroepoek, atjar, seroendeng, sambals. 

Balance of flavors: sweet-sour, spicy-mild, fatty-dry. 

After repatriation, the rijsttafel came to the Netherlands and became popular at family celebrations, weddings, and restaurants. 

Since 2022, the Indische rijsttafel (along with Indische cuisine) has been included in the National Inventory of Intangible Cultural Heritage of the Netherlands. 

In short: Indie cooking is the everyday, warm fusion cuisine; The rijsttafel is the festive, lavish expression of it. 

It connects East and West and remains a vibrant tradition in the Netherlands.

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Hellnar

Hellnar is a small, historic fishing village at the westernmost point of the Snæfellsnes Peninsula in Iceland, close to Arnarstapi. 

History: Once one of the largest fishing settlements beneath the Snæfellsjökull Glacier (inhabited since the 11th century). 

In 1703, about 194 people lived there, plus seasonal workers. 

Today: Quiet tourist village with old cottages, a hotel (Fosshotel Hellnar), and a popular seaside café (Fjöruhúsið). 

Highlights: Beautiful cliffs, basalt formations, seals, birds, and a lovely coastal walk (approx. 2.5 km) to Arnarstapi with spectacular views. 

It is located in Snæfellsjökull National Park and is a great stop for nature lovers. 

Ideal to combine with Arnarstapi and Djúpalónssandur.

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Repair of clinker-built wooden dinghies

Clinker-built wooden dinghies are traditional flat or round Dutch wooden boats in which the hull planks overlap and are attached to oak frames with copper rivets (and rivets). 

This craft has been listed on the Inventory of Intangible Cultural Heritage of the Netherlands since 2022, including at the Boatbuilding Club of youth sailing association De Haven. 

Main repair work: Replacing/bending frames: Steaming and bending older oak frames using hand tools. Repairing or replacing hull planks: Difficult for amateurs. 

Drilling out rivets, removing old plank(s), making a template, planing new battens (often larch or oak) to size, fitting, and re-riveting. 

Replacing an entire plank is specialist work. 

Local repairs: Chipping out rotten spots, epoxy filling, or gluing in new wood (after thorough drying). 

For small cracks, sometimes splining. 

Maintenance: Sanding, caulking seams, varnishing (multiple coats), linseed oil/Stockholm tar, and checking copper fastenings. 

Advantages of clinker construction: Relatively easy to replace a single plank without disrupting the entire hull (compared to carvel construction). 

Disadvantages: Time-consuming, requires a lot of manual work, moisture can seep into seams.

Practical tips: Work with traditional materials for authenticity. 

Knowledge transfer from experienced members to young people is essential (Boatbuilding Club). 

For serious damage: engage a professional shipyard or club; doing it yourself requires a lot of time and tools. 

This craft keeps the dinghies sailing and contributes to self-reliance and cultural heritage.

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Tête de veau

Tête de veau (calf's head) is a classic French dish, also popular in Belgium, Germany, Switzerland, and Italy. 

It consists of the head of a calf (often with tongue, cheeks, and sometimes brains), which is gently cooked/poached for hours in a broth with vegetables, herbs, and spices. 

The head is often deboned, rolled up, and then served. 

The texture is tender meat with a gelatinous skin. 

It is usually served hot or cold with a sauce ravigote or sauce gribiche (egg sauce with capers, gherkins, herbs, and mustard). 

Side dishes often include potatoes, carrots, or salad. 

It is a traditional, no-nonsense dish from the bistro kitchen, sometimes controversial due to its appearance, but beloved by lovers of offal (organ meat). 

In the Netherlands/Belgium (especially Limburg), there are also variations with minced veal and poulet. 

In short: a hearty, traditional delicacy that requires a lot of cooking time!

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Aaisykje

Aaisykje is a centuries-old Frisian tradition: searching for (and formerly gathering) the first lapwing eggs in the meadows in late February/early March. 

It used to be an exciting competition: whoever found an egg first received honor and sometimes a prize. Since 2015, egg gathering has been prohibited in Friesland due to the protection of meadow birds. However, the tradition lives on as intangible heritage (recognized in 2022). 

Today, it revolves mainly around searching for and protecting nests: volunteers count, mark, and help chicks, in collaboration with the Bond Friese VogelWachten (BFVW).

It is a mix of culture, nature, and sport: many Frisians and bird lovers still head out into the field every spring. 

It symbolizes the arrival of spring and contributes to meadow bird conservation. 

In short: from gathering eggs to protecting nests – a living Frisian tradition in a new guise!

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Stemnitsa

Stemnitsa is a picturesque mountain village in the Arcadia region (Peloponnese, Greece), built on the slopes of Mount Mainalo above the gorge of the Loussios River (at an altitude of approx. 1050-1080 m).

Features: Traditional stone village with narrow cobblestone streets, old mansions, churches with frescoes, and an atmospheric village square with tavernas, a bakery, and small shops.

It has only a few hundred inhabitants and is considered one of the most beautiful villages in Arcadia. Sights: Folklore museum, churches (including Agios Georgios), nearby monasteries such as Prodromos in the gorge, and the starting point of the Menalon Trail (hiking route through forests). 

It is a quiet, authentic place ideal for nature lovers, hikers, and culture enthusiasts, often combined with neighboring Dimitsana.

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Beugelen

Beugelen is a traditional folk sport from (primarily) Limburg and East Brabant. 

Game: Players hit a heavy wooden or plastic beugel (ball of approx. 2-3 kg) with a wooden shovel/sledge over a clay track (approximately 10 × 5 meters). 

Aim: To get the beugel through a metal ring (the "beugel") at the end of the track as often as possible, and strategically hinder the opponent. 

Number of players: Usually 2 against 2 (or 1 against 1), with multiple beugels per team. 

Characteristics: Tactical, skillful, and social. It combines elements of archery, croquet, and billiards, but with a heavy ball on clay. 

It is a sociable sport for young and old, both recreational and competitive, with its own Dutch Beugelen Association. 

In short: a typical Dutch/Belgian "track ball game" with plenty of tactics and tradition!

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