Bali steaks, by way of holland
Steaks
Our big vacation this year was spring break to Hanseatic Northern Europe, starting with five days on a houseboat in a canal in Amsterdam that ended up being my favorite part of the trip. Amsterdam is full of delicious food, from the Gouda and Oude Kas ("old cheese"), borrelhapjes and bitterballen at the Brown Cafes, and grass fed beef, to the internationally inspired rice tables (rijstaffel) which feature cuisine of the Surinamese population there and the spices imported through waterway shipping that historically shaped the city of canals. My husband and I ate a rice table at Blauw, a restaurant near the Vondelpark, and had no fewer than 19 little plates paraded to our table, from egg yellow curry to goat satay to classic beef rendang, served with pickled vegetable salad foils and my favorite accompaniment, kerisik (toasted coconut). Amsterdam is also known for Amsterdam steaks, with the most famous coming from Cafe Loetje, where a medium rare filet is served with a thick brown gravy spiked with sambal olek, "Bali Style." I prefer my filet mignon more naked, so instead of dousing mine in brown gravy, I pulled in the flavors with a light green curry inspired by rendang (with ingredients easily accessible at my Ohio grocery store) and of course a toasty coconut topping. Enjoy.
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