Amsterdam Indonesian Rice Table, Made for Sharing

An Amsterdam-style Indonesian rice table, or rijsttafel, is a generous spread of steamed rice served with several small dishes, such as sweet-savory chicken, vegetables, pickles and sambal. This home version brings those contrasting flavors together with a manageable set of recipes, and the dishes can be cooked in parallel for a colorful meal to share.

Ingredients

For the coconut turmeric rice: 1½ cups (300 g) jasmine rice; 1 cup (240 ml) canned coconut milk; 1 cup (240 ml) water; ½ teaspoon (1 g) ground turmeric; ½ teaspoon (3 g) fine salt.
For the chicken kecap: 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces; 1 tablespoon (15 ml) neutral oil; 2 medium shallots (about 100 g), finely chopped; 3 garlic cloves (about 15 g), minced; 1 tablespoon (15 g) finely grated fresh ginger; ⅓ cup (80 ml) kecap manis; ½ cup (120 ml) low-sodium chicken broth; 1 tablespoon (15 ml) lime juice; ¼ teaspoon (1 g) ground black pepper.
For the tempeh and green beans: 8 ounces (225 g) tempeh, cut into ½-inch (1.25 cm) cubes; 12 ounces (340 g) green beans, trimmed and cut in half; 1 tablespoon (15 ml) neutral oil; 2 garlic cloves (about 10 g), minced; 1 tablespoon (15 ml) kecap manis; 2 tablespoons (30 ml) water; 1 teaspoon (5 ml) lime juice.
For the quick acar: 1 English cucumber (about 300 g), thinly sliced; 1 medium carrot (about 100 g), cut into thin matchsticks; ½ cup (120 ml) rice vinegar; 2 tablespoons (25 g) granulated sugar; ½ teaspoon (3 g) fine salt.
For the sambal and finishing: 2 tablespoons (30 g) sambal oelek; 1 teaspoon (5 ml) lime juice; ¼ teaspoon (1 g) granulated sugar; 2 tablespoons (6 g) chopped cilantro, optional; 1 lime (about 70 g), cut into wedges.

Instructions

Set up the components (about 15 minutes). Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Cut the chicken and tempeh, trim the beans, and prepare the shallots, garlic, ginger, cucumber and carrot. Keep the raw chicken on a separate board or prepare it after the vegetables, then wash hands and utensils that touched it.
Make the quick acar (about 5 minutes). Stir the rice vinegar, sugar and salt in a bowl until the sugar dissolves. Add the cucumber and carrot and toss. Set aside while you cook the other dishes; this short time lets the vegetables take on a light sweet-sour flavor without making them limp. Drain off a little liquid before serving if you prefer a crisper pickle.
Start the rice (about 5 minutes hands-on, then 20 minutes cooking). Put the drained rice, coconut milk, water, turmeric and salt in a medium saucepan. Stir once, bring to a gentle boil over medium heat, then cover and turn the heat to low. Cook for 15 minutes without lifting the lid. Turn off the heat and let the covered pan stand for 10 minutes. Fluff gently with a fork. If the bottom catches, avoid scraping browned bits into the rice.
Cook the chicken (about 10 minutes hands-on, then 25 minutes simmering). While the rice cooks, heat the oil in a large skillet or Dutch oven over medium heat. Add shallots and cook for 3 minutes, stirring, until softened. Add garlic and ginger and stir for 30 seconds. Add chicken and black pepper; cook for 4 to 5 minutes, turning the pieces so their surfaces lose their raw appearance. Pour in kecap manis and broth and bring to a steady simmer. Cover partly and cook for 20 to 25 minutes, stirring once or twice, until the chicken is tender and the sauce lightly coats a spoon. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for chicken is 165°F (74°C). Stir in lime juice. If the sauce is thin, simmer uncovered for a few minutes; if it becomes sticky before the chicken is done, add a splash of broth or water.
Cook the tempeh and beans (about 15 minutes). Heat the oil in a second skillet over medium-high heat. Add tempeh in a single layer and brown for 5 to 7 minutes, turning occasionally. Add the green beans and garlic and stir-fry for 3 minutes. Add water, cover, and cook for 3 to 5 minutes, until the beans are bright green and tender-crisp. Uncover, stir in kecap manis and lime juice, and cook for another minute. If you like softer beans, add 2 tablespoons (30 ml) water and cook covered for a few minutes longer.
Mix the sambal (about 2 minutes). Stir sambal oelek with lime juice and sugar in a small serving bowl. Taste a dab and add more lime for brightness or a little water to soften the heat. Sambal varies in saltiness and chile strength, so adjust it to your preference rather than adding extra salt automatically.
Finish and arrange the table. Fluff the rested rice and spoon it into a warm serving bowl. Put the chicken, tempeh and beans, acar and sambal in separate bowls so each person can choose a combination. Scatter cilantro over the chicken or beans if using, and serve lime wedges alongside. Keep the dishes warm until serving, but do not leave cooked food at room temperature for more than 2 hours.

Tips

Find kecap manis or substitute thoughtfully. This Indonesian sweet soy sauce is thicker and sweeter than regular soy sauce. If it is unavailable, mix ¼ cup (60 ml) soy sauce with 2 tablespoons (30 ml) brown sugar and simmer briefly until syrupy; the result is less complex, so taste before adding more.
Choose the right coconut milk. Use canned, unsweetened coconut milk, not a sweetened beverage carton. Shake the can well, or whisk it smooth before measuring. For a less rich rice, use ½ cup (120 ml) coconut milk plus 1½ cups (360 ml) water.
Keep the rice gentle. Use a tight-fitting lid and low heat once the pot reaches a simmer. Repeatedly opening the lid releases steam and can leave the grains unevenly cooked. If the rice seems slightly firm after its rest, sprinkle over 1 tablespoon (15 ml) hot water, cover again and wait 5 minutes.
Control the chile and salt. Serve sambal separately for a meal with different heat preferences. Kecap manis, sambal and broth can all contain salt, so taste the finished chicken sauce before seasoning it further.

Serving Suggestions

Serve the rice table family-style, with rice as the center and each accompaniment in its own small bowl. A useful serving is about ¾ cup (150 g) cooked rice per person, alongside a modest portion of chicken, a scoop of beans and tempeh, and a spoonful of acar. The point is variety: a bite of rich, glossy chicken tastes different after crisp pickle, mild rice or chile sambal.

For a fuller spread, add store-bought prawn crackers, sliced ripe tomato, or a bowl of blanched spinach dressed with lime and a little salt. These are optional additions, not required parts of this version. If serving guests, put out small spoons for the sambal and serving utensils for each dish, and label the sambal clearly so diners can gauge its heat.

Variations

Rijsttafel means “rice table” in Dutch and describes a style of serving rice with a selection of Indonesian dishes, rather than one fixed recipe. The format became part of Dutch-Indonesian dining, including in Amsterdam, and menus differ by cook, region and household. This compact spread is one practical interpretation; it is not meant to represent every Indonesian table or regional tradition.

For a vegetarian table, replace the chicken with 1 pound (450 g) firm tofu, pressed and cubed. Brown it as you would the tempeh, then simmer it in the chicken sauce made with vegetable broth; the USDA poultry temperature guidance does not apply to tofu. For a milder, meat-free meal, make the tempeh and green beans the main dish and add pan-fried tofu or extra vegetables. You can also use boneless chicken breast, but check it with a thermometer and take it off the heat as soon as it reaches 165°F (74°C) to avoid drying it out.

If kecap manis is not available, the soy-and-brown-sugar substitute in the tips works in both cooked dishes, though it will taste saltier and less caramel-like. For the acar, white wine vinegar can replace rice vinegar; it has a sharper edge, so use ⅓ cup (80 ml) vinegar and add water to make ½ cup (120 ml) total. To make the rice without coconut, use 2 cups (480 ml) water and omit the turmeric if you prefer plain steamed rice. Add a small extra side, such as sautéed cabbage or roasted eggplant, when you want a broader assortment without changing the main method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, separating the rice and accompaniments into shallow, covered containers so they cool promptly. Most cooked components keep for 3 to 4 days in the refrigerator. Keep the acar and sambal in separate containers; the pickle stays crispest during the first 2 days, though it can be kept for up to 4 days. Discard food that has been left at room temperature longer than 2 hours.

Reheat chicken and tempeh with a spoonful of water or broth in a covered skillet over medium-low heat, stirring until steaming throughout. Reheat rice with a splash of water, covered in a skillet or microwave-safe container, stirring partway through. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat, since repeated warming and cooling can affect quality. The cooked chicken, tempeh and rice can be frozen in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is rijsttafel one traditional fixed menu?
No. It is a serving format built around rice and an assortment of dishes, and the selection varies. A home cook can make a smaller set of complementary foods, as in this recipe, without trying to reproduce a restaurant-sized spread.

Can I prepare the components ahead?
Yes. Chop the vegetables and aromatics up to a day ahead and refrigerate them separately. The acar can be made several hours ahead and chilled. Chicken and tempeh are best reheated gently shortly before serving, while rice is best cooked the day you plan to eat it; cool and refrigerate it promptly if making it ahead.

Can I use chicken breast instead of thighs?
Yes. Cut it into similar-sized pieces and begin checking it earlier, since breast meat can dry out more quickly. Use a food thermometer and cook every piece to the USDA FSIS safe minimum of 165°F (74°C), then stop cooking as soon as it reaches that temperature.

Is sambal oelek the same as every Indonesian sambal?
No. Sambal refers to many chile-based condiments with different ingredients, textures and heat levels. Sambal oelek is a convenient, fairly direct chile paste for this meal; a sweeter or more complex sambal can be served instead, with its flavor changing the balance of the table.

What if my coconut rice is wet or undercooked?
If it is wet but the grains are tender, leave the lid off for a few minutes after cooking so excess steam can escape. If the grains are still firm, add 1 tablespoon (15 ml) hot water, cover and cook on low for 3 to 5 minutes, then let it stand covered for another 5 minutes before fluffing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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