Travel Reference
In-Depth Information
Birgit Jons' diary
9:00
Had coffee with breakfast of bread, cheese, ham,
and a boiled egg.
11:00
Stopped at a
salon de thé
for an
uitsmijter
sand-
wich.
12:30
Cold out, so warmed up with
erwtensoep
at an
eetcafé
. Also had more bread, cheese, and ham,
and a small salad.
15:00
Dirk bought me a
shoarma
with fries and mayon-
naise. Topped it off at a stand selling—mmm!—
poffertjes.
.
16:30
Work's done! Sat in the sun along a canal outside
a
proeflokaal
and sipped...was it fruit brandy? Got
courage to swallow pickled herring from kiosk—
mistake!
17:30
Cappuccino and
appelgebak
.
19:00
Finally, dinner! I've been starving myself all day.
First, fresh Zeeland oysters. Next, the main course:
meat, potatoes, and white asparagus, all heaped
on one plate. For dessert,
pannenkoeken
topped
with strawberries and whipped cream, with coffee
and a weird liqueur.
21:00
Party! We met at De Prins for a
pils
and an
oude
jenever
.
23:00
Need grease—inhaled two
frikandellen
at late-
night deli. Fortified for tomorrow—another busy
day!
yours for the asking.
si r es
is a cheaper, smaller version of a
rijsttafel.
Another popular dish is
bami goreng
—stir-fried noodles
served with meat, vegetables, and
rijsttafel
items.
Nasi goreng
is like
bami,
but comes with fried rice.
Saté
is skewered meat,
and
gado-gado
consists of steamed vegetables and hard-boiled
eggs with peanut sauce. Among the most common sauces are
peanut, red chili
(sambal),
and dark soy.
Middle Eastern:
Try a
shoarma
(roasted lamb with garlic in pita
bread, served with bowls of different sauces), falafel, gyros, or
a
döner kebab.
Surinamese
(Surinaamse):
Surinamese cuisine is a mix of
Caribbean and Indonesian influences, featuring
roti
(spiced
chicken wrapped in a tortilla) and rice (white or fried) served
with meats in sauces (curry and spices). Why Surinamese food
in Amsterdam? In 1667, Holland traded New York City (“New
