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3 delicious Chinese-Indonesian dishes

Those visiting the Netherlands are often struck by the large number of Chinese-Indonesian restaurants that bear testimony to the country’s colonial past – indeed, upon Indonesian independence in 1949, many from the resident Chinese community emigrated to Holland in order to start up their own restaurants. Typical Indonesian dishes, such as nasi goreng (fried rice) and mie goreng (fried noodles), were instant hits with a culinary curious Dutch population, but so were fragrant Chinese dishes, including babi pangang (roast pork in spicy, red-brown sauce), foe-jong hai (an omelette in a red sweet and sour sauce) and tjap-tjoy (fried vegetables in a gelatinous sauce). And now you too can enjoy these traditional Chinese-Indonesian favourites, wherever you are in the world, with the help of our three tasty recipes below!

Dutch Chinese-Indonesian recipes

Babi pangang


400 grams of pork chop
2 cloves of garlic
1 red chilli pepper
Sunflower oil
70 grams of tomato puree
1 stock cube (for ½ litre of water)
2 tablespoons of vinegar
4 tablespoons of ginger syrup
1 tablespoon of corn flour


First press the garlic and finely slice the red chilli pepper. Next pour a little sunflower oil into a non-stick saucepan and fry both the garlic and pepper for a few minutes. Now add in the tomato puree, stir and briefly fry once more. Next stir in a large cup of water, the stock cube, vinegar and ginger syrup, and cook for 5 minutes on a low heat. Meanwhile, pop the corn flour into a small bowl, pour in a small amount of water and stir until smooth before mixing into the sauce and then leaving to simmer for a few minutes. Now heat some sunflower oil in a separate skillet or grill pan, and fry the pork chops for about 10 minutes or until golden brown. Finally, cut the pork chops into strips and stir into the freshly prepared sauce. Serve with brown or pandan rice and your choice of stir fried vegetables

Foe-jong hai


10 eggs
1 jar of Knorr Chicken Tonight Sweet and Sour
3 tablespoons of milk
100 grams of diced ham
100 g rams of cooked prawns
250 grams of Chinese stir fry vegetables
1 teaspoon of garlic powder
Salt and pepper


First crack the eggs open over a bowl, add in the milk, salt, pepper and garlic powder, and lightly whisk. Next heat a little sunflower oil in a large frying pan and fry the vegetables until ‘al dente’. Now add in the diced ham and prawns and stir in the egg mixture. Keep occasionally stirring until the egg slowly begins to solidify. Meanwhile, pour the jar of Knorr Chicken Tonight Sweet and Sour into a saucepan and warm gently on a low heat. Once ready, place the omelette onto a plate, pour over the sweet and sour sauce, and serve with brown or pandan rice and a side portion of prawn crackers.



500 grams of chicken breast
1 carrot
1 red pepper
½ a cucumber
100 grams of mushrooms
1 tin of bamboo shoots
100 grams of bean sprouts
1 red chilli pepper
2 cloves of garlic
2 tablespoons of ketjap manis
2 tablespoons of oyster sauce
3 teaspoons of corn flour
1 tablespoon of ginger syrup
Sunflower oil


First rinse and chop all of the vegetables and cut the chicken breast into slices. Next heat a little sunflower oil in a wok and gently fry the chicken, together with the red pepper and garlic, until golden brown. Now add in all of the remaining vegetables (except for the bean sprouts) and fry until ‘al dente’. Meanwhile, place the soy sauce, oyster sauce, ginger syrup and corn flour into a small bowl, and mix into a smooth paste. Pour the paste into the wok and thoroughly stir, before finally adding in the bean sprouts and stir-frying for a few minutes more, or until the sauce is nice and thick. Serve with brown or pandan rice and enjoy!

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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