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recipes 
also from Overseas (Dutch Indies)
John N's web site for Science and Fiction
also from Overseas (Dutch Indies)
Category: Dutch chicken and egg dishes, also other poultry
Fried chicken. Cut the nude chicken (hen or cock) in two halves and fry both halves handled with roast or chicken herbages from time to time turning in 45 minutes at not too high fire in a roast pan with margarine, butter or olive oil. Add if needed from time to time some water. Hereby fits chips (patat frites) or baked potatoes with apple sauce or salad. Also can you serve fried chicken with bami or nasi goreng, eventually with sate sauce. You can keep apart also a part of the fresh chicken and the organ meat for the chicken soup. Be careful in the kitchen and wash your hands after preparing fresh chicken, because salmonella danger.
Cajun chicken or turkey. Original old Cajun recipe for this is to deep-fry the chicken in a cast iron bucket filled with boiling oil above a woodfire. Make first the chicken ready for this. Of course Cajun spices and sauces for this meal may not be missed.
Stewed chicken for the soup. Use a part of the fresh chicken and the organ meat and cook it in 30 minutes in sufficient water with a little salt or chicken bouillon. Remove the bones from the cooked chicken and cut the meat in pieces. Use the cooking water for a packet chicken soup (from the Supermarket) and add the meat of the chicken for 12 minutes cooking along with an handful extra vermicelli or rice. Add extra maggi and flavor after your choice. Instead of a packet chicken soup you can also use a packet vegetable soup. Of course you can also add hereby soup vegetables and garden herbs, such as fresh cut parsley.
Hint. You can defrost quickly an hen or cock from deep-freeze in a pan with hot not boiling water.
Chicken McNugget is a small piece of white meat chicken that is fried with a light tempura-style batter and flash frozen, then shipped out and sold in McDonald's restaurants. According to McDonald's, only white meat chicken is now used in Chicken McNuggets.
Chicken nuggets, from deep-freeze of a supermarket, can also be grilled in your own oven. This can be served with fried French fries and divers sauces.
Chicken legs or wings you can fry good golden brown in a frying pan with some some butter or on a grill. The same way of preparation concerns for chicken drumsticks and chicken schnitzels (Chicken cordon blue) from the supermarket. Nowadays you can get in the supermarket also often, an already spiced complete or half chicken in a small aluminium box, ready to set in oven. Also a fresh roasted still warm chicken from a poultry store or market place is very tasty.
Be careful in the kitchen and wash your hands after preparing fresh chicken, because salmonella danger.
Other poultry, like duck, goose, pearl hen, quail, pheasant, turkey, etc. can be made ready on sort like way as chicken. But each has his own frying, grilling or deep frying time, chiefly depending on the size of the bird or his sliced divers parts. This also applies to the eggs. You can control the bird meat, if it is fried good golden brown and use a frying fork to feel if it is well done. Also the spices and sauces can differ for the different kinds of poultry.
On the left picture you see ducks between other poultry.Indonesian chicken dishes, such as Bali chicken (ajam Bali) and roasted chicken meat (babi ajam) with fitted sauces, also rice dish with baked small chicken livers, you can find on our web page Bami or nasi goreng with lumpia and rice dishes from Overseas. Indonesia was once named Dutch East Indies.
Boiled eggs. You can prepare chicken eggs with a soft yolk in 3 till 5 minutes, depending on the size of the eggs, in softly boiling water. Bring the water slowly to boiling temperature to avoid breaking. The smaller quail eggs need a little shorter and the larger duck eggs some longer cooking times. If you do not remove the hot water after preparing immediately, the eggs are more well done. For a soft yolk you can wash the eggs for a moment with cold water. Take care that for a soft cooked egg all white is set to avoid salmonella danger. Right picture shows cooked eggs from soft to well done.
Fried eggs wih sunny side up. Break the eggs near the surface of a roast pan with hot butter and let the content glide in the pan at high fire. Lower the flame and wait until all white is set. For double baked eggs turn the eggs and bake the sunny side also in a short time light brown. You can place also slices ham or bacon in the hot butter and break the eggs above them. Sprinkle after your choice the eggs with some salt (and pepper). You can spread baked eggs with ham also with rasped cheese. The baked eggs with ham, cheese or bacon are fitted for on a slice of bread. Baked egg taste also excellent on a slice of black bread (rye-bread) with cheese. You can also bake a sunny egg on the upper side of a pancake. Break the egg above the pancake when the lower side is halfway the frying time and wait till all white is set.
Traditional omelet. Beat up the content of a couple of eggs in a scale with a tablespoon water or milk per egg and some salt (and pepper). Cut after your choice ham, cheese or bacon in pieces and mix all. Hereby you can also add some minced garden herbages after your choice. Bake the omelet on both sides light brown as above, till everything is set and ready ....
Stuffed omelet with ragout. Make the omelet ready as above with only some salt. Fill the baked omelet with warm ragout in the middle and then role the omelet on. Use ragout from a tin or use one of the ragout recipes, as described above.
Modern omelet. In the better supermarket are nowadays available various packs (from Knorr brand of Unilever) with vegetables and herbage mixture for omelet. Follow the indications on the pack, where you also can find hints for still richer filling. See also the international web site www.knorr.com with many products and recipes for many countries and languages.
English eggy bread or French toast (Dutch: wentelteefjes). Beat a few eggs with milk in a large scale with some (cane) sugar added. My mother also added some cinnamon to this mixture. Dip alternately some (thick) slices (old) white or brown bread equally in the mixture. Use a wide spatula to pick up and turn the slices. Fry the slices (equally leaked) on both sides light brown (3-4 minutes per side) on average fire in a frying pan with hot butter. Use for 4-6 persons 12 eggs, 1 cup milk, 1 table spoon cane sugar and 4-6 slices bread. Serve these slices with as garnish powdered sugar, syrup or strawberry jam.
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