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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: "Suriname Recipes" Post Reply Post New Topic
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Topic: "Suriname Recipes"
    Posted: 06 June 2007 at 11:22pm

Suriname Recipes”

 

Ajam Nickerie (Suranimese-Javan chicken)

 

Ingredients: 

 

1 pot Exotimex or Faja Lobi Chicken Javanese (roerbaksaus)

1 can (227 grams) pineapple

250 grams broccoli

1 red sweet pepper

5 tablespoons oil water

500 grams chicken filet

1 small onion

1 cup water

1 bay leaf

 

Preparations manner: 

Oils heat.  chicken filet and the onion (in half rings cut) add and bake till the meat done is.  Chicken Javanese (roerbaksaus), the water and the bay leaf add, let simmer good omscheppen and then 10 minutes with lid on the pan, under finished and closed omscheppen, on moderate fire; add the last 5 minutes the sweet pepper, broccoli and the pineapple. 

 

Serve tip:  Severen with Kotomisi Rises. 

 

Varition tip:  Add 1 tablespoon Kotomisi Cocosmelk. 

 

INFORMATION:  Ajam Nickerie is a particular Surinamese-Javan chicken dish that especially through the Javanese in the district Nickerie prepare becomes the largest district of Surinam.  Try it and enjoys this delicious dish! 

CHAPTER:  Meat dish

MENU PART:  Entrée. 

QUANTITY:  For 4 persons. 

Preparations time:  20 minutes. 

TASTE:  Generous-spicily. 

 

SWADISH KHANA!

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 06 June 2007 at 11:30pm
Kokos sambal
 
1 kokosnoot
2 theelepels trassi
4 stukje kentjor
½ theelepel zout
1 eetlepel bruine suiker
5 teentjes knoflook
2 rode pepers
moes van 2 tamarindepitjes
water.
 
Brand de trassi boven een vlammetje. Rasp de kokos. Wrijf de trassi, kentjor met zout, suiker, knoflook, pepers in tamarindemoes fijn en meng het met de gerspte kokos. Voeg 2 lepels water toe en bak het alles even door.
 
Sranang Kukru

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caymanian
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caymanian’s Recipes

Quote caymanian Replybullet Posted: 07 June 2007 at 8:34am
Are we changing to another language or are we still english,
maybe i am in the wrong forum
but i find it anoying and rude to post something that all cannot understand.
bye
I'm alive, it's a good day.Cel
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 09 June 2007 at 12:31am
Originally posted by caymanian

Are we changing to another language or are we still english,
maybe i am in the wrong forum
but i find it anoying and rude to post something that all cannot understand.
bye
 
Some time you can translate it but sometime you don't,  and Caribbean and Latin America and the Dutch Caribbean have to get the fair chance to read a recipe in their language. It is not Annoying and Rude, since I'm from the Dutch Caribbean Some Suriname Javanese word you can not have it translate if you see Suriname all recipe is in Dutch I have translate it but sometime it's very difficult. I don't say my dear friend that English is Annoying and Rude. Because I speak Papiamento, but also Dutch, and also Spanish and English and little French, Little bit Germain. So If you can not understand it just skip it. Easy. You have to see the good intention behind this, the information to our guest from Holland, Suriname and Dutch Caribbean.
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 10:49pm
"Suriname Recipes"
 
Recipes of Surinam: Rice Chicken

Rice chicken is a dish that every Surinamese knows. It tastes almost perfect with any Surinamese food. For a chicken with a absolutely great taste follow this recipe.

Needed:

  • one natural chicken or chicken legs
  • one small onion
  • garlic
  • laos powder of fresh laos
  • ginger powder of fresh ginger
  • good soy sauce (not conimex brand)
  • chicken cubes
  • MSG
  • cooking oil

It is most tasty if the chicken is cut up in small pieces and fried in oil. Afterwards add the onion the garlic and other ingredients. Last but not least the soy sauce and the chicken cube. Add a little bit of water and let the chicken cook well done.

Serve with...naturally rice! and some vegetables as in chinese string beans or amsoi (like bok choy). Dont forget to serve with a pepper.

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Translations By Dr. Brian

 

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 05 Aug 2007 at 9:51pm

 

 Surinamese Mixed Rice (Moksi Alesi)

 

By: Surly Pierre's Haggis

 

Ingredient

1 lb       Brown rice

1/3 lb    Yellow split beans

1 1/2 pt Water, (or a bit more or a bit less...)

1 x          Big onion, in small pieces

1 x          Tomato

2 x          Spoons of tomato paste

1 x          Hot pepper

1 x          Vegan bouillon cube, (optional, but it ads to the "Surinamese" taste)

1 cup      Cubed pumpkin

1 cup      White cabbage, coarse cut

- -            Salt, (optional)

- -         Black pepper, (a lot!)

Method :

·                        I adapted a recipe that has its roots in the Afro-Surinamese kitchen, but now is appreciated by all inhabitants. I had to do a lot of adapting, for in the original recipe all what is forbidden in our opionon is used! I cook this recipe as a sundays meal.

·                        The aim is that you make a gravy in which you cook rice, split beans and vegetables. In the end the rice is dry AND tasty. I cook from 1 to 5 on the stove. Then I put sauce and rice in the rice cooker, but perhaps it is for a start easier to finisch the cooking on the stove.

·                        The recipe is not too easy to cook in the beginning. You have to develop the feeling how much gravy you need for your amount of rice. But keep trying, for in the end this recipe will be a favourite, espcially if you have to cook for a party.

·                        1. Cook the yellow split beans half done. Throw the cook water away.

·                        2. Simmer the onion a few minutes, add the small cut tomatoe and the bouillon cube, simmer about five minutes. Add, if neccesary a bit of water.

·                        3. Add the half cooked split beans and the tomato paste. Add the water.

·                        Stir, and simmer another five minutes.

·                        4. Add the pumpkin and cook till pumpkin is half done.

·                        5. Taste the sauce. Add black pepper. The sauce should taste rather strong.

·                        6. Add the drained rice. The sauce level should be a phalanx above the rice. If necessary, add some water. Taste the gravy again! Stir, let the sauce cook, and put cabbage and hot pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour)

·                        7. Simmer for about half an hour. Taste if the rice is nearly done.

·                        Sprinkle if necessary a bit of HOT water over the rice and cook another five minutes. Take the hot  pepper out of the pot and stir the cabbage carefully - with a fork - through the rice. Put the pepper back.

·                        8. Simmer for another five minutes. The rice should be dry and tasty.

·                        9. Take the pot of the stove, take the lid of the pot and leave the rice five minutes untouched.

·                        10. Cut the hot pepper in very small pieces (with a fork and knife, so that   you don't burn your hands.)

11. Serve with cucumber, onions and tomatoes in vinegar.

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I'm not afraid of storms, for I'm learning how to sail my ship.
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