Dutch supermarkets are full of "world meal" boxes and sachets that claim you can make a curry in 3 minutes with pre-cut leeks. We take a different approach: classic techniques, whole spices, and practical adaptations for your kitchen.
Classic street food and home-style dishes, adapted for Dutch supermarkets and tokos.
Juicy Indian tandoori chicken made in the air fryer using a two-stage Greek yogurt marinade, ginger, garlic, and garam masala. With exact times and safe core temperatures.
Make velvety restaurant-style Indian Butter Chicken (Murgh Makhani) in a Dutch kitchen: with charred yogurt-marinated chicken thighs, passata, soaked cashews, and kasoori methi.
Make West Sumatran beef rendang from scratch in a Dutch kitchen: using sukadelappen, a freshly pounded bumbu, full-fat coconut milk, and toasted coconut.
How to make fragrant Indonesian nasi goreng without spice packets: using chilled jasmine rice, a freshly pounded bumbu paste, and caramelized ketjap manis in a hot wok.
Creamy, warming, and ready in 25 minutes. No packets, no heavy cream, but WITH the incredible Indian 'tadka' technique that changes everything.
Make velvety Thai Massaman curry from scratch: tender Dutch sukadelappen beef (or 35-min chicken thighs), waxy potatoes, roasted peanuts, and tamarind balance.
The authentic taste of Bangkok, but 100% plant-based. Learn the secret of the irresistible tamarind sauce and perfectly chewy, non-sticky noodles.
Great cooking isn't about complicated steps — it's about sequence. Pounding a fresh spice paste, blooming spices properly in oil, and knowing when to add aromatics changes the entire dish.
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