Rijsttafel is Dutch for “rice table;” it refers to the colonial interpretation of the traditional Indonesian banquet. Indonesian food shares many elements with the cuisines of neighboring cultures. It is distinct however in its abundant use of galangal (a root related to ginger, also known as laos and sold in Holland as laos powder) and sambal (red chili paste). Coconut, peanuts, and tamarind are also ubiquitous. Many stew-like dishes, as well as marinades and sauces, begin with a flavoring paste of ground onions or shallots and garlic, very often with galangal and various other spices. Rijsttafel, as a colonial meal, is marked by its extravagance. Its fanciest versions can involve up to forty small dishes. De Brauw rijsttafels, prepared without colonial staff, are on a smaller scale. We are not sure when Ann began cooking rijsttafel, though we know she became interested in Indonesian food while living in Amsterdam from 1969-1971. While in Evanston she cooked it often for celebrations or community functions. A few times she contributed it to charity auctions. **Finger food** Krupuk: Puffy chips made from shrimp and tapioca. Fried sweet potatoes: With onion dipping sauce (see kola-kola kecap below). Satay: Marinated and grilled pork, chicken, shrimp, and tempeh on skewers. Use spicy peanut sauce (saus kacang) for dipping. **Over rice** Beef rendang: Celebration food from Sumatra; beef stewed in coconut with more than eleven herbs and spices; tonight’s version is (intended to be) light on the chilies. Tempeh rendang is served as a vegan alternative. Ginger chicken: Chicken stew with coconut milk, ginger, turmeric, and tamarind; a family favorite in recent years. Mild flavored. Ginger seitan is served as a vegan alternative. Sambal tofu: Spicy marinated then fried tofu in coconut-sambal sauce with sautéed onions or shallots; has been a de Brauw standard ever since portions of the family have been vegetarian. Sambal boontjes: An everyday Indonesian dish and rijsttafel standard: spicy green beans in coconut-sambal sauce. Sajoer loedeh: This nutty, zesty stew of cauliflower, carrots, cabbage, and corn in vegetable stock with coconut milk is Malaysian family comfort food and a typical rijsttafel addition. **Salads** Gado-Gado: A composed salad of steamed vegetables and hard-boiled egg. The de Brauw version includes raw spinach. Pineapple and jicama: With lime, coconut and a little bit of sambal. **Sauces, toppings, pickles** Saus kacang: Peanut sauce for gado-gado and satay. Tamarind vinaigrette: Something lighter and less spicy to go on the steamed vegetables and spinach. Kola-kola kecap: Onion sauce for dipping sweet potatoes. Serundeng: Toasted coconut and peanuts lightly flavored with galangal, for throwing on everything. Acar tuming: Pickled carrots and cucumber with turmeric. **Sambals** Sambal refers to both a type of chili paste and dishes made from it. A few years ago, in a fit of pique about food additives, Michael began grinding his own. The cat on the label is named Sambal. Ann’s disappointment with Michael’s decision to adopt a cat was softened by this spicy kitty’s name. Sambal oelek: Until recently, Michael believed that oelek (pronounced sort of like “Oh, look”) was a Dutch spelling of the Indonesian word “plain,” or “vanilla,” because this sambal is pure chili, with just a little lemon and salt. Turns out that “ulek” in fact refers to a mortar and pestle. Sambal trassi: Sambal oelek fortified with shrimp paste. Sambal bajak: A sweeter sambal with roasted garlic. Sambal kemiri: A richer sambal with nuts and coconut milk. Sambal manis: A sweet lemony sambal, but still spicy. Sambal tomat: Sambal oelek with tomato. **All-American Desserts** Ann’s standards All the baked desserts use the 1969 Betty Crocker’s cookbook. Chocolate Chip Cookies: With optional extra ½ cup of flour. Toffee Bars Peanut Butter Cookies Strawberries