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y gaining interest and appreciation from dutch customers the later rise of chinese indonesian restaurants after wwii grew partly from these early networks fotocollectie spaarnestad the pinda platen vendors eventually ventured outside of the bigger cities many in the older generations can recall stories about their city s pindachinees the local chinese peanut vendor i remember my grandfather often speaking of a gentleman known as pinda willem or peanut bill real name tsen koa pai who lived in venlo from 1937 to 1963 and became a familiar figure by supplying locals with peanut treats especially the kids as the stories go he often carried something for the weekend at the bottom of his bag for the local men as well the koekjes themselves were practical made with a mixture of sugar peanuts and a touch of vinegar they required no oven just heat the warm brittle was cut into bars which hardened as they cooled and could be snapped off and sold individually for many dutch people the first taste of something foreign came from a paper wrapped peanut cookie bought from a man whose story they never knew and perhaps that is why these peanut cookies matter they are evidence of adaptation resilience and the quiet ways migrants become part of everyday life these peanut brittles in mandarin hua sheng tang in indonesian known as teng teng a name echoed playfully in willy derby s refrain remain popular in china today and are often enjoyed during chinese new year celebrations even though they never became a staple in dutch cuisine they sort of helped spark the emergence of chinese indonesian restaurants now firmly woven into our everyday food culture these brittle bars are quick to make feel free to experiment with flavors add sesame seeds or replace the peanuts with a mix of other nuts you might like better you could also add a little vanilla but don t omit the vinegar the flavor does not affect the cookies but the vinegar will help keep the sugar from setting too quickly if you chop the peanuts you can roll this brittle very thin which results in a crispy snappy kind of treat and much more in style of what they re used to look like spreading the mix out on a large baking sheet will be the best choice i left the peanuts whole which resulted in a thicker chewier kind of treat chinese pindakoekjes 2 cups 250 grams roasted peanuts 1 heaping cup 250 grams regular white sugar 1 tablespoon 15 grams butter and a bit extra for greasing the paper 2 tablespoons white vinegar 1 tablespoon water line a baking sheet or square baking pan mine is a 9 inch 22 cm with parchment paper and grease both top and bottom of the paper chop the peanuts into small pieces or leave whole like i did in a heavy bottomed pan cook the sugar butter vinegar and water into a golden caramel until it reaches a temperature of 300f 148c quickly fold in the peanuts until they are well coated and immediately pour the mixture on the parchment paper with a sturdy spatula or the back of a solid spoon quickly spread out the mixture so that it has even thickness with a knife or the metal edge of a bench scraper mark out the lines of the bars as the brittle cools you may have to do that once or twice to make sure the indentations stay let the brittle cool fully before you snap it into bars greasing both the top and the bottom will secure the paper in place when you are working hard on getting the peanut brittle spread out alternatively if you are not using a baking pan with raised edges like mine you can roll the brittle out thin with a rolling pin once it has started to set 0 comments email this blogthis share to x share to facebook share to pinterest labels chinese pindakoekjes chinese peanut brittle carnavalssoep i was tempted to give this post a subtitle the curious case of the carnaval soup and here s why for the last several years online recipes for a dish called carnavalssoep a rich tomato based soup with peppers leeks white beans ground beef and smoked sausage have been appearing with increasing frequency depending on where you look it may also be called truujensoep oudewijvensoep or aldewievensoep i first encountered it while researching oudewijvenkoek and was immediately intrigued i am a limburgse at heart and grew up immersed in local carnaval traditions from the festivities beginning on november 11 through ash wednesday yet i had never heard of this soup before unlike many dutch dishes whose origins can be traced through old cookbooks regional archives or family notebooks carnavalssoep seems to appear quite suddenly there are no clear references in older culinary literature no mentions in early twentieth century household manuals and no obvious regional variations passed down through generations instead the soup enters the internet already presented as something familiar and traditional from the start dutch food culture has always been receptive to new influences and make them its own what begins as a personal preference a local joke or a practical solution can within a generation be remembered as always having been this way a well known example is the kapsalon now a staple in snack bars across the netherlands yet the dish did not exist before 2003 when a rotterdam hairdresser asked his local shoarma shop to combine fries meat cheese and salad into one tray other customers began ordering the kapsalon and within a few years it had spread nationwide a modern invention that already feels deeply rooted in dutch food culture something similar may be happening as we speak on a more local level this year the frisian village of grou announces the return of sint pitersop saint peter s soup the soup is served during the celebration of sint piter on februari 21st an event similar to sinterklaas that has always been unique to grou the festivities committee s website states that they are reviving an old tradition the st piter soup but research into old cookbooks online archives and reams and reams of regional publications has not revealed any tradition regarding soup during st piter but back to the carnaval soup the earliest version of the carnavalssoep recipe i have been able to find dates from 2009 many online descriptions of this soup repeat the same claims almost word for word that it is traditional that it was made by and for older women and that it follows a familiar set of ingredients rather than pointing to a shared family history this may simply reflect a recipe copied and repeated online over time repetition can create the impression of age and authenticity a gentle reminder that repetition alone does not make something historically accurate carnavalssoep like st pitersop may therefore not be an old tradition at all perhaps it is something more interesting a new tradition in the making one that is just as worth documenting if future generations continue to prepare the soup during carnaval a tradition will truly have come into being the recipe can be adjusted to your liking i rolled the beef into small balls and simmered them in the soup if you don t have access to beans in tomato sauce use regular white beans and two tablespoons of tomato paste or use a can of pork and beans carnavalssoep 1 tablespoon 15 grams butter 1 lb 500 grams ground beef 1 large onion diced 2 garlic cloves minced 3 bell peppers diced one red one green one yellow 1 large leek cut in half moons 1 can 15 5 oz 440 grams beans in tomato sauce 3 cups 0 75 liter tomato sauce 3 cups 0 75 water 1 smoked sausage sliced 3 bouillon cubes 2 bay leaves 1 tablespoon brown sugar 1 tablespoon sambal or hot sauce salt to taste melt the butter and fry the ground beef until no longer pink then add the onion garlic peppers and leeks fry the vegetables until they have a little bit of a char and the onion is no longer raw add the can of beans stir everything well and then transfer the content to a crockpot slow cooker or stockpot add in the tomato sauce and the water the bay leaves the smoked sausage and the bouillon cubes bring it back up to temperature and let it simmer for a good fifteen to twenty minutes then taste and adjust the salt level stir in the brown sugar and the sambal or hot sauce and you re ready to party these are the traditional limburg carnaval colors 0 comments email this blogthis share to x share to facebook share to pinterest labels carnavalssoep carnaval soup older posts home subscribe to posts atom popular posts filet americain bitterballen uitsmijter search for a recipe copyright 2009 2026 the dutch table llc notification all the pictures texts recipes and all other content on the dutch table are taken written developed and copyrighted by me nicole holten unless specified differently unauthorized use is prohibited please contact us to request permission to borrow material from this site thank you thanks for the coffee if you enjoy the site and would like to support my work directly buying me a coffee is a lovely and very dutch way to say thanks it helps cover hosting research ingredients and time 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