Stoemp "oo" in b"oo"t or l"oo"m. A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Stoemp Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes and other root vegetables,
Perkedel and seasoned with white pepper powder, then shaped into flat round patties and dipped in egg yolk or beaten egg, before being deep fried. Other than mashed potato, "cabe rawit", spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. Perkedel is a popular dish, either for a side dish or an appetizer. In Indonesia, it is usually served with "nasi kuning" as part of "tumpeng", "soto ayam" chicken soup to common "sayur sop" (vegetable-chicken soup). Perkedel Perkedel, bergedel, pegedil or begedil is Indonesian fried patties, made of ground potatoes, minced meat, peeled and ground