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THE HUGGINS FAMILY

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Dutch Snackbar

Classic Dutch snackbar favorites—from crispy fries and savory snacks to iconic street foods inspired by the Netherlands’ fast-casual culture.

  • Pindasaus — Dutch-Indonesian Peanut Sauce

    Pindasaus — Dutch-Indonesian Peanut Sauce

    I learned to love peanut sauce (pindasaus) while living in the Netherlands. An Indonesian meal just isn’t right without it. This delicious sauce is a favorite of every member of our family. We use it most often to smother skewers of chicken (Saté Ajam) or beef (Saté Sapi), over vegetables for gado gado, or with mayonnaise and diced onions to top Frites for patatje oorlog. There are two kinds of people in the world: those who love peanut sauce, and those who haven’t eaten it often enough to crave it… yet.

    Ingredients

    Sauce

    • 2 tbsp peanut or vegetable oil
    • 2 cloves garlic, minced
    • ½ tsp hot red curry powder
    • ½ tsp ground coriander
    • 1 cup smooth peanut butter
    • ¼ cup ketjap manis
    • 2 tbsp lime juice
    • 2 tbsp brown sugar
    • 1–2 tsp sambal oelek, to taste
    • 2 tsp tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • 1 can (14.5 oz/400 ml) coconut milk
    • ¼ tsp aji-no-moto, or to taste
    • Warm water, as needed to thin

    Optional

    • 1 tsp dark soy sauce, for a deeper Dutch-Indonesian satay-house flavor

    Directions

    Bloom the Aromatics

    Heat the oil in a saucepan over medium-low heat. Add the garlic and cook just until fragrant, stirring constantly so it does not brown.

    Add the curry powder and ground coriander and cook for about 30 seconds, stirring, until aromatic.

    Build the Sauce

    Stir in the peanut butter, ketjap manis, lime juice, brown sugar, sambal oelek, and tamarind paste. Mix until smooth and evenly combined.

    Add the Coconut Milk

    Gradually whisk in the coconut milk until the sauce is creamy and smooth. If using the optional dark soy sauce, stir it in now.

    Reduce the heat to low and warm gently for 2–3 minutes, stirring often. Do not let the sauce boil hard.

    Finish and Adjust

    Stir in the aji-no-moto. Thin with warm water as needed until the sauce reaches your preferred consistency.

    Taste and adjust with additional tamarind for tang, sambal for heat, brown sugar for sweetness, or a little more MSG for deeper savory flavor. Keep warm for serving, or cool and refrigerate for later use.

    Serve

    Serve warm over satay, spoon over blanched vegetables for gado gado, or drizzle over Frites with mayonnaise and diced onions for patatje oorlog.

    Notes

    Preparation

    • Blooming the curry powder and coriander briefly in the oil deepens their flavor and helps them blend more fully into the sauce.
    • Tamarind gives the sauce a brighter, more balanced finish and keeps it from tasting too sweet or heavy.
    • MSG is optional, but even a small amount gives the sauce a fuller, more savory satay-stall character.
    • Use warm water for thinning so the sauce stays smooth and emulsified.

    Serving Suggestions

    • This sauce is especially good with Saté Ajam.
    • It also pairs beautifully with saté babi, grilled Saté Sapi, gado gado, or spooned over Frites with mayonnaise and diced onions for patatje oorlog.
    • For a satay platter, serve with lime wedges, Acar Ketimun, fried shallots, and steamed rice or lontong.

    Variations

    • Add the optional dark soy sauce for a slightly deeper, more savory Dutch-Indonesian satay-house flavor.
    • For a milder sauce, start with 1 tsp sambal oelek and increase to taste.
    • For a tangier sauce, add an extra 1–2 tsp tamarind paste or a little more lime juice.
    • For a looser sauce for gado gado or fries, thin with a bit more warm water until spoonable and pourable.

    Make-Ahead & Storage

    • The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
    • It will thicken considerably when chilled. Rewarm gently over low heat and thin with warm water as needed before serving.
    • Leftovers are excellent repurposed as a dip for grilled chicken, a sauce for noodles, or a dressing for blanched vegetables.
  • Double-Fried Belgian Frites

    Double-Fried Belgian Frites

    Ok, my friends, don’t get me started! Just believe me when I say fries are not French. Whether because of the style of the cut or the native language of many early purveyors, “French” and “fries” have been incorrectly linked to what is truly a Belgian creation: frites. Calling these spears of deliciousness French is, well, just wrong.

    Real frites are soaked and double fried, giving them a soft, fluffy interior and a crisp golden exterior. They are traditionally salted and served with mayonnaise, but if you are feeling a little more adventurous, try one of the Dutch and Belgian-style toppings listed under Serving Suggestions. My personal favorite is Patat Speciaal.

    Ingredients

    • Large potatoes, Russet or Bintje preferred
    • Cold water
    • Neutral oil for frying, such as peanut or canola
    • Salt, to taste
    • Black pepper, optional

    Directions

    Prepare the Potatoes

    Wash and scrub the potatoes well. Peel if desired, then cut into thick fries, about ⅜–½ inch / 1 cm thick. Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

    Drain and pat the fries completely dry with paper towels before frying.

    First Fry (Par-Cook)

    Heat the oil in a deep fryer or heavy pot to 275–300°F / 135–150°C. Fry the potatoes in batches for 4–6 minutes, just until tender but not browned. Avoid overcrowding so the oil temperature stays steady.

    Remove the fries and transfer them to a paper towel-lined tray or large paper bag to drain and cool. Let rest for at least 20–30 minutes.

    Second Fry (Crisp and Golden)

    Increase the oil temperature to 375–400°F / 190–205°C. Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

    Transfer to fresh paper towels to drain. Immediately season with salt and black pepper, if desired.

    Serve

    Serve hot in a paper cone, bowl, or basket, Belgian style, with plenty of mayonnaise or one of the regional variations listed below.

    Notes

    Preparation

    • For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
    • Soaking the potatoes helps remove excess starch for crisper results. Don’t skip this step.
    • Dry the potatoes thoroughly before frying. Water on the surface can cause splattering and prevent proper crisping.
    • Always cool the fries completely between the first and second fry for the best texture.
    • Use a thermometer to maintain accurate oil temperature during frying.

    Serving Suggestions

    • Patat Met – Fries with mayonnaise.
    • Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
    • Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
    • Patatje Joppie – Fries with a curry-spiced mayonnaise-style sauce and chopped onions.
    • Frieten Met Stoofvlees – Fries served with Belgian beef stew.

    Variations

    • For extra-crisp frites, chill the par-cooked fries uncovered before the second fry.
    • For a more traditional Belgian approach, use beef tallow or a blend of beef tallow and neutral oil if desired.
    • For thinner fries, reduce both frying times slightly and watch closely during the second fry.

    Make-Ahead & Storage

    • The potatoes can be cut and soaked several hours ahead. Keep them covered in cold water, then drain and dry thoroughly before frying.
    • The first fry can be done ahead of time. Cool the fries completely, then refrigerate uncovered or loosely covered until ready for the second fry.
    • Frites are best served immediately after the second fry.