Fries with Rendang à la Dum Dum
With heavy hearts, we said goodbye to Asian snack paradise Dum Dum Palace on Amsterdam’s Zeedijk. Bye bye best fries with rendang ever? No way! Because we have the (now not-so-)secret trick for making them ourselves.
A truly good rendang takes time—lots of it. If only because it tastes best the next day (or the day after that). So, do you have some time? Then go for Emma’s recipe for the best rendang ever.
A little short on time? Then go for this quick rendang, which you can have on the table within an hour using a pressure cooker.
And then: the fries. Of course, everyone has their own preference: thick, thin, with or without the skin. But if you want them like they served them at Dum Dum Palace, go for straightforward medium-thick fries without the skin. Here’s how to fry them perfectly.
Dum Dum’s mayo
Finally: the bright yellow atjar mayonnaise from Dum Dum Palace. Actually top secret, but owner Boele de Vries is willing to lift the veil a little for us. ‘We use Belgian mayo, which is a little more acidic. To make it nice and yellow, heat some oil in a saucepan and fry a generous amount of dried turmeric in it. Stir that into the mayo with an extra splash of vinegar.’
Top with some spring onions and you’re done! The ‘Dum Dum original’ can still be sampled at Dum Dum Palace until 22 March. After that, the restaurant will close, but you can still party at this joint for two more days.
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