In 1990, the World Science Fiction Convention was in Den Haag (The Hague), Netherlands, and a lot of my friends (and Mike and I) didn't go to it. International travel was more difficult (I'd never been outside of North America, then, nor did I have a passport yet) and took a larger wodge of our financial resources. Our friend Leslie Turek had been nominated for a Hugo Award that year (which she won...yay, Leslie!), and our friends the Olsons decided we needed to have a party during the Hugo Ceremony to cheer Leslie on, since she couldn't go either.
There was, of course, no streaming of the ceremony. No Instagram. No Facebook. No World Wide Web. Some of us were on the NSFNet or Bitnet, but most people today would not recognized those, with their text-only interfaces. And there were no portables to take into the Ceremony for blogging. Instead, we had to wait for a phone call from Leslie's acceptor (I don't remember who). So the best thing to do was nibble on Dutch food whilst we waited. It was tastier and more nutritious than fingernails.
My aunt, Margaret [Shannon] Snoeren, married a Dutch man (you might be able to tell that from the last name) she met while serving in the Peace Corps in Nigeria in the 1960s. Marge is a pretty great cook, and she developed a collection of Dutch recipes over the years. So, when Priscilla Olson said the theme was "Dutch/Indonesian Rijsttafel (Rice Table)," in honor of the first Dutch Worldcon, I called Aunt Marge.
The recipe she gave me that day was a major hit. Moreover, it is a recipe Mike and I have made dozens of times, because we love it. (Thank you, Aunt Marge!!!) This is an Indonesian-styled Satay recipe, probably as modified by the Indonesian immigrants in the Netherlands. The marinade is important for the meat (which is beef or pork), and the peanut sauce that accompanies it is the best, most interesting variant I've ever had. It is zippy and not, as so many are from the Thai or other traditions, overly sweet. We *do* serve it with a Thai cucumber "sauce" or salad, because we love the stuff. Sometimes, we make it as a main course for ourselves, add the cucumber salad, make up some rice, and call it supper. Yum. ( Marge’s Indonesian Dutch Satay with Pindasaus )
Since we cook sometimes for a soup kitchen, we cook for them like we cook for ourselves or our friends: same food; same ingredients. We've made a lot of interesting dishes for them in the past, and Mike suggested we do this for our contribution this Saturday.
"We'll have to make enough for us to save some out for ourselves," I said, after drooling while re-reading the recipe.
"Of course we will," said Mike.
We'll probably triple or quadruple the recipes. :-)