Heating & preparation instructions

from restaurant Blauw

Dear guest of Restaurant Blauw,

First of all, we would like to thank you for your order!


The dishes are prepared by us cold and then delivered to you, so that you can heat them up and serve them whenever you want. Here are our instructions to make your dinner a success.


We advise you to use a convection oven, this way the dishes are heated gently and more evenly and they therefore retain their taste and quality best. You can also use the microwave, provided it is not at full power. Never use a grill oven, our recycled containers are unable to cope with those high temperatures.


Oven instructions

First things first: Don't forget to put the ice cream in the freezer!

For the street food/snacks

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the street food/snacks in a baking dish.
  3. Bake them for 15 minutes.

Main dishes in the black trays

  1. Preheat the oven to 120 degrees Celsius. Make sure that the oven is not set any hotter, the trays cannot handle that.
  2. Place the rectangular black trays with lid in the oven and heat the trays for about 30 minutes. Make sure that you do not put the container with Atjar and Gado-Gado in the oven.
  3. Place the small round container with Kacang (peanut) sauce in the oven for the last 10 minutes with the food containers.
  4. Remove everything from the oven, serve in the plastic containers or transfer the food into small (preheated) dishes.
  5. Pour the warm Kacang (peanut) sauce over the Gado-Gado and stir well.

Sate ayam

The Satay ayam is pre-cooked, so it requires little preparation time.

  1. Place a dry frying pan on high heat.
  2. When the pan is hot, fry the satay for about 1 minute on each side. Then let the satay cook through. Be careful not to let the meat cook.
  3. The marinade can also 'smoke' a bit. This is due to the soy sauce in the marinade. You can then lower the heat a bit so that the marinade does not burn, because that will make the satay bitter.
  4. Place the extra container with Kacang (peanut) sauce in the oven for the last 10 minutes with the food containers. You need 1 cup of sauce for the Gado-Gado and 1 cup of sauce for the Satay ayam.

Sate kambing

The Satay kambing is still raw and needs to be baked.

  1. Place a dry frying pan on high heat.
  2. When the pan is hot, fry the satay for about 1 minute on each side. Then let the satay cook through. Be careful not to let the meat cook.
  3. Satay kambing is best when cooked medium. If you don't like this medium cooked, you can of course bake it a little longer. The marinade can also 'smoke' a bit. This is due to the soy sauce in the marinade. You can then lower the heat a bit so that the marinade does not burn, because that will make the satay bitter.
  4. Just like the Kacang, you then heat the saucepan with lid in the oven for the main courses at 120 degrees Celsius for the last 10 minutes.

Microwave instructions

Our advice is to use the hot air oven. With this you heat the products gently and more evenly and they retain taste and quality. Using the microwave is possible, as long as it is not at full power.


Never use a grill oven, our recycled containers are unable to cope with those high temperatures.

Street food/snacks

  1. Place the snacks on a plate for about 1.5 to 2 minutes and heat them at 800 watts.
  2. Make sure that the dough does not become too crispy in the microwave.

Dishes

  1. Heat the sealed containers in the microwave for about 4 to 4.5 minutes at 800 watts.
  2. Note that it can sometimes take a little longer if the microwave is very full.



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Allergens


Do you have an intolerance to certain ingredients? Our menus indicate exactly which allergens you can find in which dishes.

We can take allergies and diets into account, ask our waiters.

That way, an intolerance does not have to be an obstacle to enjoy a good dinner!

Common allergens


Below is a general list of the common allergens in our dishes:

1. GLUTEN

2. CRUSTACEANS

3. EGGS

4. FISH

5. PEANUT

6. SOYA

7. MILK (INCLUDING LACTOSE)

8. NUTS

9. CELERY

10. SESAM SEED

11. SULFUR DIOXIDE AND SULFITE

12. LUPINE

13. MOLLUSCS

vegetarian

Vegetarian

vegan

Vegetarian