We have lots of recipes that you can try right from scratch but who has the time to cook that way everyday. You can still have all the tastes of Dutch and Indonesian cooking without all the preparation. Check out our English instructions to some of our imported products. You will find the packages easy to use and the meals a pleasure to serve in a fraction of the time it takes to make from scratch. With a little imagination and a few of our variety tips, we think you will find lots of occasions to use our Mixes.

We have tried to give credit for all of the recipes although in many instances, a traditional recipe will be credited to the person who suggested it to us.
Do you have a recipe that you want to share. E-mail it to us and if we add it to our site we'll send you a small gift.

Our recipe section has been expanding so we now have three categories plus our popular English translation and tips page.

• Barbeque recipes
• Traditional recipes
• Our new Indonesian recipe section
• English Instructions For Packaged Mixes

• Custard Vla
• Duyvis Mixes ~ Carnaval, Fantasia, Festia, Festival, Onion, Pate Royal, and Oriental Dip Mixes
• Honing Bami Special Mix
• Honing Nasi Special Mix
• Honig Easy Pea Soup
• Honig Hearty Brown Bean Soup
• Koopmans Custard
• Koopman Oliebollen Mix
• Koopman's Pancake Mix
• Hoing Dinner 2 Day
  • Bami Goreng
  • Chicken Curry Rice
  • Nasi Goreng
  • Tomato Pasta (Fusilli Bolonese)
• Conimex Mix of Nasi Goreng 50g
• Vanilla Sugar

Koopman Oliebollen Mix

Combine lukewarm water and Oliebollen mix in a large bowl. Add eggs and a pinch of salt and mix until smooth. Fold in raisins or apple. cover bowl with a moist towel and let rise for 30 minutes in a warm spot. Heat a pan of oil or deep fryer to a temperature of 375 F (190 C). Always use fresh oil. Make balls with two wet spoons and drop carefully into oil. In approximately two minutes, oliebollen will be golden brown. Remove from oil and drain on a paper towel. Serve with icing sugar for dipping. Makes 24 bollen.
Can be reheated in a medium oven or in the microwave.

Honing Nasi Special Mix

Instructions:
Add mix to 3/4 cup hot water, let stand.
In fry pan, heat oil and add meat, stir fry until browned.
Add mix to fry pan and heat for 5 minutes. Stir often.
Add cooked rice to meat over high heat.

For extra Spicy Nasi - add 2 - 3 tbs of Ketjab Mais and 1/4 tsp of Sambal Oelek.

Honing Bami Special Mix

Instructions:
In fry pan, heat oil and add meat, stir fry until browned.
Add mix and 3/4 cup water to fry pan and heat for 1 minute. Stir often.
Add cooked mie noodles and chopped leek to meat over high heat. Bring to boil, reduce heat and simmer until liquid reduces.

For extra Spicy Bami add 2 - 3 tbs of Ketjab Mais and 1/4 tsp of Sambal Oelek

Carnaval, Fantasia, Festia, Festival, Onion, Pate Royal, and Oriental Dip Mixes

Instructions
Add package to 2 1/2 tablespoons of mayonaise and 1 tablespoon of water.
Stir.

For a lighter dip, add one package of dip mix to 1 cup of sour cream. For a low fat dip, add one package of dip mix to 1 cup of yoguart.

For full flavour, let prepared dip chill in refrigerator of 2 hours before serving.

Instructions
Add package to mayonaise and yoghurt.
Stir.

For a richer Tzatziki dip, add one package of dip mix to 3 tbs of sour cream and 4 tbs of yoghurt.

For full flavour, let prepared dip chill in refrigerator of 2 hours before serving.

Hoing Dinner 2 Day - Chicken Curry Rice:

Instructions:

1. Brown 200 g of chicken in oil in fry pan.
2. Add contents of package and 2 cups of warm water.
3. Bring to a boil, reduce heat and simmer to 10 minutes or until liquid reduces. Stir often.

Variety suggestions:
Add 50 g of chopped cashew nuts before serving.
Or Add one 25 g of raisins and a small chopped apple after boiling. Serve with sliced pinapple.
Save leftovers in the refridgerator and serve as a cold rice dish.
In a hurry? Instead of starting with uncooked meat, at a can or two of drained cooked chicken flakes.

Hoing Dinner 2 Day - Tomato Pasta (Fusilli Bolonese):

Instructions:

1. Brown 200 g of pork or beef in oil in fry pan.
2. Add contents of package and 2 cups of warm water.
3. Bring to a boil, reduce heat and simmer to 10 minutes or until liquid reduces. Stir often.

Variety suggestions:
Sprinkle with Parmesan Cheese.
Or Stir in a dollop of sour cream at the end of cooking.
Or Add one small chopped onion and chopped mushrooms while browning meat.

Hoing Dinner 2 Day -Bami Goreng:

Instructions:

1. Brown 200 g of pork or beef in fry pan.
2. Add contents of package and 2 cups of warm water.
3. Bring to a boil, reduce heat and simmer to 10 minutes or until liquid reduces. Stir often.

Variety suggestions:
Add 150 g of your favorite drained canned vegetables.
Or Add one small chopped sweet onion when browning meat.
For a spicier taste, add 1 teaspoon of Sambal Oelek.
In a hurry? - don't start with uncooked meat, add chopped cooked ham instead.

Hoing Dinner 2 Day - Nasi Goreng:

Instructions:

1. Brown 200 g of pork or beef in fry pan.
2. Add contents of package and 2 cups of warm water.
3. Bring to a boil, reduce heat and simmer to 10 minutes or until liquid reduces. Stir often.

Variety suggestions:
Add 150 g of your favorite drained canned vegetables.
Or Add one small chopped sweet onion when browning meat.
For a spicier taste, add 1 teaspoon of Sambal Oelek.
In a hurry? - don't start with uncooked meat, add chopped cooked roast beef instead.

Conimex Mix of Nasi Goreng 50g:

Instructions:

1. Cook the rice.
2. Soak the contents of the package in 100g (approx. 1/2 cup) of boiled water for at least 10 minutes.
3. Fry the bacon in the oil.
4. Add diced pork and fry until browned.
5. Peel onion, chop and add to fry pan. Fry lightly.
6. Add the soaked Nasi Goreng Vegetables. Stir
7. Whisk eggs. Drop by the spoonful around the pan and let cook.
8. Slice leek and add to pan. Stir. Let simmer for at least two minutes.
9. When everything is cooked to your liking, add drained rice and stir well.

Serving Suggestions:

• Add Sambal Oelek(Pepper condiment) and Ketjap Manis (soy sauce) to taste.
• Serve Nasi Goreng with a fried egg on top and sate sauce.
• Serve with Fried Shrimp Crackers. (Kroepoek)

Variety Suggestions:
Add paprika and mushrooms.
Replace Peameal Bacon with an equal amount of cooked shrimp.

Honig Easy Pea Soup:

Combine Pea Soup mix with 6 cups of water in a medium pan. Bring to a boil. Add chopped onions (optional). Reduce heat and simmer for 20 minutes. Add sliced sausage. Simmer an additional 10 minutes. Serve with Crusty Buns.
Serves 6.

Honig Hearty Brown Bean Soup:

Combine Brown Bean Soup mix with 6 cups of water in a medium pan. Bring to a boil. Add chopped onions (optional). Reduce heat and simmer for 20 minutes. Add sliced sausage. Simmer an additional 10 minutes. Serve with Whole Wheat Buns.
Serves 6.

Koopman's Pancake Mix::

Ingredients:

Put Mix in a Mixing Bowl. Add 1/2 of the milk and stir until batter is smooth. Add rest of milk and eggs, stirring constantly. Heat a little butter or oil in a fry pan. Pour in a little batter and spread over pan. Cook on both sides until golden brown.

Variations add to batter before frying:
1/4 tsp. Paprika powder
1/2 cup Shredded Gouda Cheese
1/2 cup diced or julienned Cooked Ham

Vanilla Sugar (Oetker, Koopmans or Euroshopper brands):

Vanilla Sugar can be used to add a vanilla flavour to your food and drink.
Use in baking cookies, cakes, pastries, pies, desserts and frosting. 1 package can be used for 4 cups or 500g of flour.
Stir into coffee, tea, milk, milkshakes, or fruit juice. 1 package can be used for 4 cups or 1 litre of liquid.
Vanilla Sugar can also be used to replace 1-2 teaspoons of vanilla extract.
Use Vanilla Sugar to decorate cakes and cookies or sprinkle over canned fruit. Can be added to whipped cream.

Koopmans Custard:

Custard Pudding

Ingredients:

Preparation:

1. Combine sugar and custard powder.
2. Add 6 tablespoons of milk to sugar/custard powder. Stir until well mixed.
3. Heat rest of milk in a saucepan.
4. Add custard mix to hot, but not boiling milk. Stir until well combined.
5. Bring to a boil. Stir constantly.
6. Reduce heat and simmer for 1-3 minutes, stirring often until thickened.
7. Spoon custard into serving dish(es) OPTION: Sprinkle with vanilla sugar. OR: Cover with plastic wrap after slightly cooled to have a thinner skin on top.
8. Let cool for 3 hours before serving.
9. Garnish with whipped cream, fruit syrup, chocolate sauce or fresh/canned fruit as desired.

Custard Vla (not as thick as pudding):

Ingredients:

Preparation:
Cook the same way as Custard Pudding. Will be a thinner mixture and does not need to be place in servicing dishes. Can be poured over cake, fruit, etc.
Can be mixed with fruit syrups, jams or other sauces.
4 servings

Koopmans Custard Sauce (Not as thick as Vla)

Ingredients:

Preparation:
Cook the same as pudding. Will be very thin and can be used warm (cool for about 15 minutes off heat) or cold as a sauce for many desserts.

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