Heaven on a plate

A blog to fulfill my food fetish..

[plateofheaven-blog]

CURRY COCONUT CRAB - SURINAME Style

This is one of my favorite dishes. Its hot, spicy and creamy at the same time. I usually make it with suriname sweet crab but Living in Amsterdam that is not so easy to find. So i use fresh crab from the Market. I always go to the Albert Cuyp Market. One kilo is about 7,00 euros.  

So you will need:

1 kilo Crab legs

1 onion

4 cloves of garlic

3 tablespoons of Nickerie Curry powder (get it at your local toko) or anyone else you prefer

1 can of coconut milk

1 fresh pepper (aji-oema-nen)

1 teaspoon of fresh roasted cumin (you roast it yourself in a dry pan)

sunflower oil

Black pepper

Bouliionblocs

To prepare:

Wash your crab with some hot water. 

Make a paste from your pepper, garlic and onion. Like so:

When everything is smooth add the curry powder and make a smooth paste. 

Heat up your pan, add the oil. Add the paste when the oil is hot. KEEP stirring (very important, dont let it burn otherwise it will mess up the whole flavor) when the paste is golden to dark brown add the crab legs. Stir till all the crab legs are covered in the paste. Add the coconut milk.

Add the roasted cumin (to taste). Add bouillionblok (to taste) add black pepper (to taste). Add water if needed. Let simmer for at least half an hour. Add water if needed. When the crablegs turn darkred and there is a white juice coming out of them.. leave for another 15 min.. :)

Like so: 

Serve with rice and vegetables. <3<3

Like so: 

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HEAVEN ON A PLATE - TROPICAL FRUIT PUNCH

This is one of my favorite Punch | dessert | or just to eat whenever recipes ever. Why? Because its sooo easy and soo delicious at the same time. 

I made this last Christmas for my family in Suriname and they loved it. So its time to share the recipy.

INGREDIENTS:

Borgoe or any other Jamaican rum you like

Coconut water

Coconut pieces (I always get the one from the Toko, with the water and coconut pieces together)

1 can of lychees

1 can of rambutan

1 can of mixed fruits

1 can of sugared milk

1 can of palmheart

a big bowl

a big spoon

METHOD:

Open all the cans of fruit in the bowl including the juices.

Add the sugared milk

Add the coconut water

Add Rum to taste, i like mine strong.. :)

Place in fridge till chilled. 

And serve with fresh mint leaves if you like. <3

Happy drinking <3

[plateofheaven-blog]

HEAVEN ON A PLATE - SAOTO SOUP

Saoto soup is one of those dishes that you can wake me up in the middle of the night to eat. No problemo what so ever. 

It is a very harty, filling soup en very popular in Suriname.  Its very easy to make. Easier actually than you would imagine. Because the thing that is really important is the broth.. So how do you start.

the ingredients for the broth

3 liter water, 1 kg kippendijen, 2 salamblaadjes 1 tak sereh (citroengras), 1 ui, 4 stukjes laos (1 cm), 3 teentjes knoflook, 4 takjes selderij (soepgroente), 6 pimentkorrels (lontai), zout, zwarte peper, 5 bouillonblokjes naar smaak. 

To make the broth 

You chuck the chicken, the onion (chopped), the garlic (chopped) the sereh, salam blaadjes, zout, bouillonblokjes, sellery, laos, black pepper all in the big pot with water. 

Let everything cook till the chicken is soft and ready to fall apart. Take the chicken out and pull the meat from the bones in small strips. 

Add more water to the broth and bring the taste up with either more salt, pepper or whatever is needed. 

What goes in the soup

gebakken aardappelen. Je snijd je aardappelen in heel lange dunne stukken en bakt ze in olie goudbruin. Laat goed uitlekken

Gebakken uitjes (en dit is het geheim) ik koop gebakken uitjes in de winkel, met bloem gebakken. 

En ik bak zelf uien ringen in olie zonder bloem. Geeft het the secret taste. 

je snijdt sellery fijn 

witte vermicelli, die bak je in olie als kroepoek

hard gekookte eieren

witte rijst

alfalfa ipv tauge (heeft een mildere smaak. 

soya peper, gemaakt van soya, verse ajioema peper en suiker. 

kipstukjes

Serveren

Een mooi bord met een diepe soepkom. je plaatst je soepkom op je bord.  Dan doe je in de kom eerst kipfilet, dan gebakken uien, dan de bouillion, top it off met witte vermicelli en en tufje alfalfa. 

op het bord plaats je een bolletje rijst en eieren in tweeen gesneden. 

Overal sellery en gebakken uitjes over sprenkelen 

Voor de kick die soya peper.. <3

ET VOILA.. SOATO SOUP zoals het nog nooit gegeten hebt. 

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HEAVEN ON A PLATE - BEEF & BROCCOLI

Wow sometimes I just totally forget my recipes.. hmmm. lets see

What wil you need to buy

broccoli, beef (in thin slices) garlic, onion, ginger, maizena, bouillionblock, soya, sugar, oil, chili pepper (to mix it up you can add some Reb bell pepper)

To prepare

Heat 2 table spoons of oil in a wok. Make sure the wok is very very hot. Add the beef slices and let bake lightly, then add the minched ginger, minched garlic, minched onions, let bake, add the broccoli and some soy, sugar and bouillionblock to taste. 

Mix 1 tablespoon of maizena with 1 cup of water and add to the wok. Let thicken for a bit.

Serve with white rice. You see quick and easy.

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HEAVEN ON A PLATE - NUTELLA MUG CAKE

Ingredients

4 tablespoons self rising flour

4 tablespoons sugar

1 egg

3 tablespoons cocoa powder

3 tablespoons Nutella

3 tablespoons milk

3 tablespoons olive or vegetable oil

Method

Combine all ingredients in a large coffee mug.

Whisk well with a fork until smooth.

Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)

Top with whipped cream and a little chocolate sauce if desired.

This is heavenly awsome.. <3

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HEAVEN ON A PLATE - CURRY DUCK

Todays treat:

Rice & peas with curry duck & plantane

2 cups of rice; 1 cup of coconut milk; 1 can of black eyed peas (safe the juice); 1 onion; 3 cloves of garlic; a bit of thyme to taste;; 3 cups of water; 1 fresh madame jeanet pepper.

to prepare

heat 1 tablespoon of oil in a pan, add the chopped onion, garlic, stir of a bit, add the black eyed peas; add the coconut milk; 3 cups of water and the rice. place the pepper on thop, slow cook for an hour.

For the curry duck

1 pond of duck chopped; 4 cloves of garlic; 1 big onion; 1 fresh madame jeanette pepper; freshly ground black pepper; 2 table spoons of chans curry (very important); 1 table spoon of cumin roasted and grinded; 3 large potatoes, 4 bouillonblocs

to prepare

grind the black pepper, the garlic, onion and fresh madame jeanette pepper to a paste, add the curry, with a little bit of water to make a soft paste.

wash the duck; heat a pan with 1 table spoon of oil. add teh paste to the heated oil, stir for a bit till golden brown, add the duck, let bake for a bit, add water.

In the meantime, bake the chopped potatoes golden brown. Add to the duck. Add bouillonblocs to taste. Lets simmer for 45 min.

Serve with the rice& peas and fried plantane.

Enjoy.

[plateofheaven-blog]

HUNGRY IN AMSTERDAM - FENAN KLEIN AFRIKA

Im really not very objective when it comes to this restaurant. Because it is the restaurant of my boyfriends uncle. Its Eritrean and the food is insaneeeee.. i can not say anything else. Spicy, freshly prepared and even better the taste is consistent. Dont you just hate when you go somewhere to eat and you liked the food and the next time you go it taste differently. Well not here. 

The prices are also very reasonable.. I gues the most expensive dish on the menu is E. 15,00 .  

Oh and if your there make sure to get the Mongozo Mango | Coconut or Banana Beer.. yummmy

Fenan Klein Afrika - Jan Pieter Heijestraat 147  1054 MG Amsterdam             020 4124442      

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HEAVEN ON A PLATE - AVOCADO JUICE

Yeah you read it correctly.. Advocado Juice. It is sooooo goodddd.. At first i also thought.. huh!!?? advocado Juice. So i let my boyfriend order it and i ordered my safe little mango juice. But than i tasted it and i was hooked.

It is so good. Its like yoghurt but with a sweet advocado flavour. I still have no idea how it is made. I googled it but came up with different recipes.

I tried it and the closest was like follows:

6 ripe advocados, 1 cup of boiled water, 1 teaspoon of sugar, blend together till smooth. Add ice cubes

Happy eating..!!

This was in Ethiopia.. Yeah yeah i know.. it doesnt look like im enjoying it but it was really really good. This is the SPRISS - advocado juice with mango juice on top.. 

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HEAVEN ON A PLATE - EASY PEASY RICE

Wat je moet kopen:

1 blik black eyed peas

1 blik kokosmelk

1 ui gehakt

1 knoflook teentje gehakt

peper en zout

1 pond rijst

Hoe je het maakt:

doe een beetje olie in een hete pan, doe de gehakte uien en knoflook erin en laat ze bakken tot ze glazig zijn. doe dan de black eyed peas erbij, zout en zwarte peper. Doe de rijst, de kokosmelk. En 1 vingerkootje water. laat zachtjes koken tot de rijst gaar is. 

Garneer met een gele peper en verse sellery.. Dit is echt lekker met alles. 

[plateofheaven-blog]

HEAVEN ON A PLATE - Fried Plantane

If there is one thing you can wake me up for any time of night, its fried ripe plantane. There is no secret to it. 

Plantaine are bananas that you can not eat raw. You need to get the ripe ones, yellow going almost overripe (black).

When you fried them, i use vegetable oil because if in olive oil to be too overwhelming, they get a very sweet taste with a crunchy outside but soft texture on the inside. 

You will need:

vegetable oil, one cup

1 ripe plantaine peeled and slized julienne

To prepare:

Let the oil heat in a frying pan

add the slizes one by one.. dont crowd the pan.

Keep turning till they are golden brown.

let leak on the paper towel

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HEAVEN ON A PLATE - PARMAHAM PEACH SALAD

 This salad is a Jamie Oliver fixer upper.. He did a version of it one time on tv but i changed a view things around to fit my taste.. :) The mix of the mint leaves and the peaches give the salad a very fresh taste.

you will need

1 can of peaches (sweetened), mozarella cheese, mint leaves, parmaham (the good stuff yeah), lemons, a mixed of salads (rucola, porselain), black pepper, olive oil.

To prepare

A nice big plate, add the salad, then the mozarella cheese in bits, then the peaches also in bits, the mint leaves and the parmaham. With the liquid of the peaches you make a dressing, with the black pepper, olive oil and bit of salt.  

Drissle over the salad and happy eating.. <3

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HEAVEN ON A PLATE - CRAWFISH SALAD

You will need:

1 mozarella cheese chopped

1 ounce of small cooked crawfish

handfull of walnuts

1 advocado chopped

1 handfull of field slaw

1 handfull of rucola

black pepper

olive oil

pesto with basil

To prepare:

Put everything on a plate, sprinkle with black pepper and generous olive oil, add 3 teaspoon of pesto to taste. hussle everything and enjoy..

And a big thanks to ALI for introducing me to this… hmmmm

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HEAVEN ON A PLATE - HUZAREN SALADE

With summer lurking in the distance, i find that one of the most refreshing salads to make is the Suriname Huzaren salade. Its a sweet sour potatoe salad made of beets, peas and corn.. 

Wat je moet kopen:

2 kilo aardappelen, rode bieten in blik, Mayonaise, doperwten, mais, zoetzure augurken, zoetzure zilver uitjes, zwarte peper, kipfilet gekookt en gepluisd, eieren, zout en suiker

Wat je moet doen:

Schil de aardappelen en kook ze gaar in een pan met water met een beetje zout. Doe het zelfde met de kipfilet. In een pan met zout en water laten gaar koken. Is de kip gaar het vlees fijn pluizen.

Kook de eieren en pel ze en snij ze in plakjes (wordt garnering)

Schenk het water uit de gekookte aardappelen en stamp ze helemaal fijn. Doe mayonaise erbij, dan de uitgelekte mais, de uitgelekte doperweten, zilveruitjes, augurken, kipfilet, zout en suiker naar smaak en dan de bietjes. 

Meng alles goed. Doe wat zwarte peper erbij. 

Doe alles in een mooie bak, doe je eieren erop en doe in de koelkast om af te koelen. 

Be prepared to get hooked forever.. <3

(Source: plateofheaven)

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HEAVEN ON A PLATE - RED SNAPPER

RED SNAPPER IN BLACK BEAN | COCONUT SAUCE

Want to make it yourself? Here is the recipe.

You will need:

1 big Red Snapper, cleaned

1 can of coconutmilk

black pepper

Salt

garlic minched

Fresh Koriander

Blackbean sauce Taotjo ( From Mee Chun Canning Co. LTD) This is important, you can get it at any Toko.

a bit of sugar

oil, ajinomoto, Pre heated oven and bakingdish

For the rice: Basmati rice, saffraan

Vegetable: paksoi stirfried with garlic, ajinomoto, black pepper and bouillonblock

To prepare:

wash the red snapper/ make a julien cut on both sides.Marinate with blackpepper and salt.

Heat a big pan with oil, let heat and bake the fish on both side. Be carefull so it doesnt fall apart.

Add the minced garlic. Let fry, add two big tablespoon of the blackbean sauce. Add a cup of coconutmilk (are to taste).

Add the sugar, a sniff of ajinomoto and let simmer. Add the chopped koriander.

Add a bit of water and finish to taste.

carefully poor the fish and sauce in the bakingdish and place it in the oven for 30 min on 175 degrees.

Serve hot with Yellow rice, Garlic Paksoi and baked plantane.

Enjoyyyy!!

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HEAVEN ON A PLATE: TOMATOES SAMBAL

I love love this recipy.. Everytime I make it, it brings me back to my mama's house sunday mornings, my mam getting the sambal ready for the bamie. It is a very very very HOT sambal. But sooooo good.. <3

You will need:

3 big ripe tomatoes chopped

1 big red bell pepper chopped

5 aji oema nen yellow chillis chopped

2 big onions chopped

1 coffee cup of vegetable oil

To prepare:

1 pan filled with 5 cups of water

add all the chopped ingredients and the oil

let cook till juice is thickened

add sugar to taste

3 cubes of chicken stock

1 teaspoon of black pepper

1/2 a teaspoon of ajinomoto

mash everything into a puree

Always taste, because depending on the sweetness | sourness of the tomatoes, you will have to adjust the sugar.. <3

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HEAVEN ON A PLATE - Spinach Quiche

I was never a big fan of quiche because I always thought it was too difficult to make.  But here is a really easy peasy way of doing it:

You will need: 

Standard 10 inch pie crust 3 ounces of panchetta 2 cups of chopped spinach 6 leaves of basil 1 cup of sliced mushrooms 2 green onions, sliced 2 cups of shredded Parmesan and cheddar mixed 5 large eggs 2 cups of half and half

To prepare

One secret to great quiche…you must cook the pie crust first…so put your crust in a pie plate or tart pan and make nice edges and poke the bottom with a fork…bake at 375 for 20 minutes until lightly browned… reduce the oven to 350 and layer in the crust….the sauteed pancetta, the sauteed mushrooms, green onion, sauteed basil and spinach and shredded cheese…mix the beaten eggs, half and half and a couple dashes of pepper together…pour slowly over the quiche ingredients…slide in the oven and bake for exactly 40 minutes…the quiche will be browned and a little jiggly, let cool on a wire rack for 20 minutes and slice and serve…..

Great for a lazy cold sunday afternoon.. happy eating..

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HEAVEN ON A PLATE - Spinach Pasta & pouch egg

You will need:

just a  few simple ingredients….red onions, cheese, mushrooms, garlic, and spinach, oh and farm fresh eggs…add what you like..I think fresh tomatoes and avacado would be terrific!

To prepare:

fry the bacon until crisp and done, drain on a paper towel and reserve 3 tablespoons of the bacon drippings in the pan…….

saute the onions, spinach and mushrooms, in the bacon drippings…until mostly done, then add…the spinach

the spinach cooks very quickly, maybe 90 seconds…

drain boiled noodles…add to mixture and stir…

plate in a bowl and add poached egg on top…

this is unbelievably good…the bacon and the egg and spinach…SO GOOD! I want everyone to make this…It is quick for a dinner and the egg really goes well with the pasta.