Type | Cookie |
---|---|
Place of origin | Netherlands |
Associated cuisine | Netherlands and Indonesia |
Main ingredients | Flour, maizena, baking powder, egg yolks, butter or margarine, salt, sugar, cheddar cheese and or edam cheese |
Variations | Kastengel, kue keju (Indonesia) |
Kaasstengels ( // ), Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. [1] The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet. [2]
In Indonesia kaasstengels, together with nastar and putri salju are the popular kue kering ("dried kue ", or cookie), [3] during festive occasions, such as Natal (Christmas) and Lebaran (Eid al Fitr). [4] It is one of several Dutch delicacies that has been adopted into Indonesian cuisine since the colonial era. [5]
Kaasstengels' dough is made of a fine mixture of butter or margarine with egg yolks, with addition of grated cheese, then mixed together with flour, cornstarch and baking powder. The kind of cheese being use might be edam, [6] gouda or cheddar. [7]
The dough is rolled into small rectangles, brushed with egg yolk, sprinkled with grated cheese, and then baked. [8] Nutritional yeast can be used as a substitute for cheese to make it suitable for a vegan diet. [9] These pieces of kaasstengels must be kept in an airtight container, e.g. tin, plastic or glass container, to maintain its freshness and crumbly texture. [6]
Kaasstengels are not to be confused with Kaastengels, a Dutch brand of deep fried fingerfood.[ citation needed ] Kaastengels resemble spring rolls the size of a finger, filled with cheese. Hence the name, derived from the Dutch words kaas (cheese) and tengels (fingers). [10]
Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of spoiling, for an extended time. These qualities made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.
Murtabak or Mutabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
An ontbijtkoek, peperkoek or kruidkoek is a Dutch and Flemish spiced cake. Rye and dark brown basterdsuiker are its most important ingredient, coloring the cake light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek, which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread, however, due to its sweet taste it is also served as a snack. It is best eaten the day after it is baked, but has a shelve life of several weeks at room temperatures, without it spoiling, due to the pH, sugar content and used spices.
Nasi goreng, is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia.
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia, Malaysia, Brunei and Singapore in various forms.
Klepon, kelepon or kalalapun, is a traditional Javanese and Balinese rice cake ball filled with molten Javan sugar and coated in grated coconut. Of Javanese origin, these green-coloured glutinous rice balls are one of the popular traditional snacks in Indonesian cuisine.
Kue semprong, Asian egg roll, sapit, sepit, kue Belanda, or kapit, is an Indonesian traditional wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove. It is commonly found in Indonesia, Malaysia, Singapore and Brunei.
Putri salju is an Indonesian kue kering shaped like crescents and covered with powdered sugar. Putri salju is Indonesian for "snow princess", referring to the powdered sugar coating that resembles snow.
Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut or Koci Koci. Kue bugis, together with kue lapis and nagasari are among popular kue or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace as jajan pasar.
Kue satu or kue koya is a popular traditional kue kering made of sweet white-colored mung bean powder that crumbles when bitten. It is commonly found as a traditional cookie in Indonesia, especially in Java. In Indonesia, this cookie is often served during festive occasions, such as Lebaran, Natal (Christmas), and Imlek. It is believed that the cookies were derived from Chinese Peranakan traditional cookies or dry kue.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Roti canai, or roti prata, also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Kue lidah kucing is a small Indonesian biscuit shaped somewhat like a cat's tongue. They are sweet and crunchy. This cookie is a Dutch-influenced cookie due to the historical tie between Indonesia and the Netherlands. In the Netherlands, this cookie is known as kattentong, and ultimately derived from European cat tongue biscuit.
Kue pukis or simply called Pukis is an Indonesian kue or traditional snack made of a wheat flour-based batter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets.
Kue bangkit is a small biscuit in Malay cuisine made from sago starch, commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. This biscuit has various colours, ranging from white, yellowish to brown, depending on the additional ingredients.
Kue bolu or simply Bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes.
Cenil, sometimes also called as cendil or cetil is a traditional snack made from tapioca dough and sugar, usually added with food colouring, and shaped into small balls or cubes, coated and consumed with grated coconut.