Dutch sweet sprinkles breakfast

When my Dutch friend put sweet sprinkles besides the bread, I did not know what to do with it. I thought that is for kids. To my surprise, that is a traditional Dutch breakfast. I put butter and sweet sprinkles on the toast. It is crunchy and sweet. Very interesting! Try it yourself!

“Breakfast usually consists of bread with any of the following toppings: appelstroop, cheese, cold meats, jam, honey, hazelnut-chocolate spread or sweet sprinkles,”

http://dutchfood.about.com/od/aboutdutchcooking/ss/3DailyMeals_2.htm

Goulash in Amsterdam

“Goulash is primarily a soup, also existing as stew, originally from Hungary, usually made of beef, red onions, vegetables, spices and ground paprika powder.”

http://en.wikipedia.org/wiki/Goulash

I didn’t go to Hungary. I was still in Amsterdam. I had the Goulash soup in a bar. The soup is decent, nothing really special about it. Can’t say it is authentic either. But on a cold winter day, I really need it before spending hours in Museums.
The bar was quite nicely decorated with old beer posters. I was the only weird one having a soup there. But I could imagine the place would become lively at night.

Cod wrapped with smoked bacon

It is hard to find traditional Dutch food for every meal. But if you do not care about traditional food, there are many savory international restaurants in Amsterdam. Even in downtown tourist areas, if you wander into the smaller streets you will find there are plenty.

That Monday night we are lucky to try this cute small restaurant that only has a hand-written menu on a chalkboard outside the place. For starter, I tried mackerel fish mouse on toasted bread. They have a strong flavor and very tasty! For the main course I had cod wrapped with smoked bacon and cabbage. The cod is so tender, with smoked bacon flavor and sweet cabbage. Love the dish!!!

Dutch tradition – Raw herring

The soused herring is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes, which support the ripening, make this version of salt herring especially mild and soft. This process of preparing herring (known as "gibbing") was developed in the Middle Ages by the Dutch.

http://en.wikipedia.org/wiki/Soused_herring

I have been told that herring season is in the summer and there are venders everywhere on the streets. Although I went to Amsterdam in the wrong season, I have to try the real thing! I was lucky enough to find one street stand at my last day in Amsterdam. The street booth is in a residential area (a good sign!). Also some customers told me that it is their favorite place.

One old man was peeling the herring skin on the spot. The fish looks gluey. The process was not that appealing to me. But after a kind customer allowed me to try one piece of herring from his plate, I decided to order one serving for myself. I dipped the herring into raw onions and it is really tender and fresh! Just like they said: it is like sushi but bit salty!

That booth also sells deep-fried fish, but they were cold. The quality of fishes was good. But microwaving the deep-fried food is never the best.

Super Makreel

on the street market in Amsterdam. Looks smoked, but not sure how will i eat it? Do i still need to cook it?