Jollof Rice

 

serves 4 - 6

Ingredients:

• 2 large onions 
• 80 ml oil
• 2 tablespoons oil
• 2 cans tomato cubes
• 1 can tomatopaste (170g)
• 1 habanero or scotch bonnet pepper, add less or more to your tastes.
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon mixed dried herbs
• 3 chicken stock cubes, crushed
• 2 ½ cups rice ( about 500 g)
• 1 cup frozen mixed vegetable (150 g)
• 1 ½ cups water (about 360 ml)

Preparation:

Cut the onions in large pieces and add to a blender with the 2 tablespoons of oil. Blend until smooth.

Transfer in a bowl and set aside.

Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and blend until smooth. 

Set it aside for later.

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

Once the oil is hot, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. 

Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. 

Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.

Serve with a salad and a nice piece of meat, or enjoy it as it is!

Mike & Leda

Corned beef with rice

 

Serves 4 - 6

Ingredients:

- 2 cans of corned beef
- 1 onion
- 4 garlic cloves
- 1 madamme jeanette (replace with milder chili, or leave out if you can't handle spiciness) 
- 1 teaspoon trassi (shrimppaste)
- 1 spoon suiker
- 4 tomatos
- 2 maggi cubes
- a dash of ketjap (preferable "A" - brand)
- 1 teaspoon black pepper

- dash of oil

Preparation:

Finely cut the onion, the garlic and the chili.

Cut the tomato in cubes. The corned beef you can either scoop it out the can, or cut in slices/cubes to make the cooking progress easier later on.

Heat up a sauté pan with a dash of oil and stir fry the onion until golden. Add the garlic and fry for 2 minutes more, while stirring.

Add the chili and the tomatoes along with the maggi, sugar, shrimp paste and black pepper. Mix to blend and add the ketjap. Mix until everything is combined.

Add the corned beef and turn the heat to medium while you break it apart. When everything is mashed, turn the heat on high and stir fry until cooked.

Serve with rice and a salad/stir fried vegetables.

Enjoy your meal,

Mike & Leda

Roasted Eggplant Curry

Serves 4 - 6

Ingredients

* 500g Eggplant

* 3 tablespoons olive oil

* Salt to taste

* 3 tablespoons coconut oil

* 2-4 medium sized onion

* 1 teaspoon ground cardamom

* 4-5 chile de arbol (or any other dried chili/chiliflakes) to taste

* 8 green cardamom pods

* 1 teaspoon black peppercorns

* 1 teaspoon ground turmeric

* 4 large garlic cloves

* 1 thumb sized chunk of ginger

* 1 can of diced tomatoes

* 400 ML coconutmilk

* rice

Preparation:

Cut the eggplant in cubes and cover with salt. Mix with olive oil and put in a preheated oven/airfryer on 180 degrees celsius. Roast for 30 minutes, or until done. Make sure the eggplant is ready when you begin, we will add them soon.

Meanwhile cut the onions in cubes, the garlic in slices and the ginger in thin strips.

Mix the ground cardamom with the chile de arbol and put in a grinder/mortar to grind, set aside. Open the cardamom pods and shake the inside in the mortar, along with the peppercorns. Smash and mix with the turmeric. Set aside.

Heat up the coconut oil in a large pot or wok. Put in the onion and set to medium keep stirring and mix in the ground cardamom/chile mix. Leave the heat on medium and stir occasionally until the onions are soft. Now add the carlic, ginger and the next spice mix that has the turmeric/pepper/cardamom pod and cook for a while to toast the spices and really make the flavour spread. Now add the eggplant, tomatoes, and coconutmilk. Increase the heat and mix well. Bring to a boil and then immediately turn the heat low to simmer while stirring occasionally. Add salt to your liking and keep stirring.

Meanwhile prepare the rice, by now you should know my prefferred method; 1 cup rice, 1,5 cup water, bring to boil, lower the heat, let it rest for a minute, stir, and close the lid.

When the rice is done, add with the curry in a bowl/plate and serve with Greek yogurt on the side.

If you are a fan of coriander, you can add some leaves on the top.

Enjoy your meal!

Mike & Leda

Mongolian Beef

Serves 3 - 4

Ingredients:

* 500g tender beef ( I used rump steak )
* Salt
* Pepper
* Cornstarch
* 1/4 Cup light brown castor sugar
* 1/4 Cup soy sauce
* 3 Garlic cloves
* 2 Table spoons sweet chili sauce
* 1 Teaspoon ginger powder
* Spring onion

Preparation:

Cut the beef in thin slices, I did this when it was still half frozen for the better result.
Now mix the beef with cornstarch, salt and pepper, set aside.

Chop the garlic in small pieces.
Mix the rest ingredients of the sauce, including 1 teaspoon of cornstarch in a measuring cup, or bowl.

Now heat oil in a skillet and add the beef slices. Cook 1 minute on side. Work in batches.
Once the last batch is finished, add the rest of the beef and the sauce. Mix well and let it simmer until the sauce thickens. Decorate with the spring onion.

I served with boiled rice and steamed broccoli, but feel free to change to whatever you like.

Enjoy your meal.

Mike & Leda

Chicken Teriyaki

serves 4

Ingredients:

Chicken:

* 1 tablespoon olive oil
* 600g chicken breast
* 500g broccoli
* 2 garlic cloves
* 3 large carrots
* Chili flakes, to taste
* 500g rice or noodles.

Teriyaki Sauce:

* 2 tablespoons ginger, minced
* ⅓ cup soy sauce
* ⅓ cup water
* 4 tablespoons corn starch
* ¼ cup honey

Preparation:

Peel the ginger and mince it, then combine in a sauce pan with the rest of the ingredients for the teriyaki sauce. Heat the sauce up on medium heat, Stirring occasionally for about 5 minutes, until the sauce has thickened. Set aside.

Meanwhile cut the chicken in cubes, the carrot in slices and the broccoli in florets. Peel the garlic and mince, or finely cut it. Cook or steam the broccoli until they soften a bit, they still need to be crunchy! Set aside. Start boiling the noodles or rice.

Heat a large sauté pan over high heat. Add the olive oil, then add the chicken in a single layer. Fry it undisturbed, for about 3 minutes or until brown, then flip and fry the other side until browned.
Add the garlic, carrots and teriyaki sauce, and let simmer for 5 minutes. Now add the steamed/boiled broccoli to the cooked chicken and sauce. Sprinkle with chili flakes if you like it spicy and mix.
Lower the heat and wait until the rice or noodles are done, if they aren't already.
Serve with rice or noodles.

I hope you like this recipe and hopefully until soon.

Mike & Leda

Hawaii Chicken

serves 4 - 6

Ingredients:

* 500g chicken breast

* 2 garlic cloves

* 1 can pineapple cubes

* 3 eggs
* 1/3 cup soy sauce

* 0,5 cup Brown sugar

* 1,5 cup Cornstarch

* 1 Red paprika

* Salt and pepper to taste

* Pineapple juice from the can

* Rice

* Spring onion for decoration

* Cornstarch

* Oil for deep frying

Preparation:

Preheat oven to 160 °C. 

Cut chicken breasts into cubes and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch first then coat in egg mixture.

Heat oil in a large skillet over medium-high heat and cook chicken until browned, after that put the chicken in a  greased baking dish.

In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red paprika and pineapple bits. Pour over chicken and bake for 30 minutes.

Stir the chicken every 15 minutes so that it coated them in the sauce. 

Meanwhile you can prepare the rice.

Once done, serve the chicken with the rice and some spring onions for decoration.

I hope you like this recipe, and enjoy your meal!

Mike & Leda

Chicken curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 small can of peas

* 1 spoon massala curry
* 1 spoon of curry powder

* 2 middle sized onions

* 5 garlic cloves
* 1 chicken stock cube
* 250ml water
* 1 madam jeanette
* 125 ml creme fraiche
* Stir fry vegetables of choice
* 500g boiled rice (cold)
* 1 spoon of sweet soy sauce
* 1 spoon of soy sauce
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon coriander powder
* 1 teaspoon ginger powder

Preparation:

Boil the rice before and let it cool.

Cut the chicken in cubes, finely cut the onion and 3 garlic cloves and the madam jeanette.
Cut the stir fried vegetables if you need to, and finely cut the last two garlic cloves.

Heat up a saute pan and a wok pan.
Stir fry the onion, madam jeanette and garlic in the saute pan until soft. Stir fry the vegetables and the last of the garlic in the wok.

Add the chicken to the saute pan and mix until half done. Now add the curry powders and mix well. Cook until the chicken is done. After that add the stock cube and the water, and bring to the boil. Let it simmer.

Meanwhile add the herbs and the soy sauce to the wok and blend well. Gradually add the rice and mix until the rice is brown, but keep stir frying for a couple of minutes more.

Now in the saute pan add the can of peas, but be sure the water is removed from the can. Mix well and add the creme fraiche. Blend until you get a nice sauce. If the sauce is too watery let it simmer for a couple of minutes more.

Serve the rice and curry seperate
I hope you enjoy this dish and hopefully until soon!

Yours truly,

Mike

Shrimp curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g middle sized shrimp
* 1 small can of bamboo shoots
* 1 spoon of tom yum paste
* 1 spoon of lemon juice

* 2 spring onion

* 1 thumb sized ginger

* 3 garlic cloves

* 200ml coconut milk

* 2 cups of rice, pre-boiled
* Curry powder
* Turmeric powder

* 1 red paprika

* 1 small can of pineapple (or 2 slices)
* 200g small sized shrimp

Preparation:

This is my Christmas special this year; I once ate this dish at a Thai restaurant, and this is my interpretation of the recipe. I might be a little off, but the taste comes close to what I've had, and I sure loved it! Here goes:

Be sure to have boiled rice ready for this dish, as you need it cold, because it is better to stir fry then.

Peel the garlic and ginger and use a rasp to grate them. Finely cut the paprika and cut the spring onion in rings. Finally cut the pineapple as small as possible.

Heat up a wok and a saute pan with 2 spoons of oil both. In the wok we're going to make the stir fried rice, in the saute pan the shrimp curry. Once they both reached temperature, turn the heat of the saute pan to low and add the ginger and garlic. Softly let them fry, while stirring.

Meanwhile add the paprika to the wok, and stir fry for about 5 minutes. 

Back to the saute pan, add the bamboo shoots and mix well. Let it cook for a couple of minutes more on low heat. 

Now add the small shrimps to the wok and stir-fry for about 1 minute. Add the curry powder and turmeric and mix well. Turn the heat low. Now add the pineapple and mix. 

Let's go back to the saute pan, turn the heat high there and add the large shrimps. Stir fry for about one minute and add the spring onion and tom yum paste. Mix well, and add the coconut milk. Blend again and bring to the boil. Once it boils turn the heat low.

In the wok pan, add the rice and use two spatula's to blend everything well. Make sure no single grain of rice is left white, and the ingredients are blended together nicely.

Let both pans on low heat for 2 - 3 minutes more and serve on a plate separately from each other.

I hope you like this recipe, because I certainly did. This is my Christmas dish, and I ate this as a treat to myself.

I hope to see you soon again!

Yours truly,

Mike

Japanese curry and chicken katsu

serves 2

Ingredients:

* 1 cup of rice

* 200 g chicken breast 

* 1 large carrot

* 3 small red onions

* 5 garlic cloves

* 1 egg

* 4 spoons of flour

* 2 spoons of panko breadcrumbs

* Salt to taste

* Pepper to taste

* 600ml chicken stock 

* 1 spoon of curry powder

* 1 teaspoon of garam massala

* 1 bayleaf

* 1 spoon of honey

* 6 teaspoons of soy sauce
* 1 teaspoon ketchup

* 1 teaspoon Worcester sauce

* 25g butter

Preparation:

Prepare the chicken stock if you need to. I used 1 stock cube and boiled water.

Cut the onion in halves and finely cut the garlic. Cut the carrot in half and cut in 0,5 cm slices.

Heat up a saute pan with oil and stir fry the onion and garlic until soft. Meanwhile add the butter and stir until dissolved. Add the carrot and turn the heat to low. Cook for about 10 minutes.

Now add 2 spoons of flour and the curry powder. Mix well and cook for one minute. Now gradually stir in the chicken stock until everything is combined. Stir well and add the honey, the bay leaf and 5 teaspoons of soy sauce. Mix well and close the lid. Let it boil for about 20 minutes.

After 10 minutes you can cook the rice

Meanwhile we're going to work on the chicken. Clean the chicken breast and cut in halves. Seperate the eggyolk from the protein and beat up the protein with a whisk until stiff. Add the eggyolk and beat until mixed. Prepare two plates, one with the rest of the flour, and one with the breadcrumbs.

Heat up a skillet with enough oil to fry the chicken with. Turn to medium heat.

Cover the chicken with salt and peper to taste on both sides. Now place the chicken in the flour, cover both sides, then dip in the egg, make sure to cover both sides as well and finally dip them in the breadcrumbs, also covering both sides. The skillet should be hot by now. Place the chicken in the skillet and stir fry both sides until brown.

For the sauce, mix the ketchup with the Worcester sauce and the soy, adding pepper to taste and mix well.

Place the chicken on the plate, cut in small pieces, add the red sauce.
Add the rice, and the curry and you got yourself a fabulous dish!
I hope you like the recipe, and I hope to see you soon again.

Yours truly,

Mike

Babi panggang with fried rice

serves 2 - 3

Ingredients:

For the Babi Panggang:

* 500g lard cutlet 

* 1 teaspoon coriander powder

* 1 teaspoon of Chinese 5 spices

* 5 spoons of Ketjap Manis

* 0,5 spoon of oil

* A dash of lemon juice

* 1 Garlic clove finely cut

For the sauce:

* 125ml Tomato ketchup
* 1 spoon of sweet chili sauce

* 2 spoons of vinegar

* 4 spoons of ginger syrup

* 3 spoons of Ketjap Manis
* 2 spoons of dark caster sugar

For the fried rice:

* 2 cups of rice

* 1 leek

* 1 middle sized onion

* 2 garlic cloves
* 150g ham in cubes

* 1 spoon of Sambal Ulek

* 1 spoon of coriander powder

* 1 spoon of cinnamon

* 1 spoon of nutmeg

* 1 spoon of cloves powder

Additional:

* Atjar (pickled vegetables)

Preparation:

The following preparations are best done a night before cooking this dish:

Boil the rice with plenty of water, meanwhile make a marinade of everything for the Babi Panggang, except the lard cutlet. Cut the lard cutlet in strips and mix well with the marinade. Meanwhile, when the rice is done, pour all the water out and leave alone until the next day. Put the marinated meat in the frigde. Mix all ingredients for the sauce with a whisk and leave overnight as well.

Cut the leek in rings, and finely chop the onion and garlic. Heat up a wok pan and fry the lard cutlet while stirring occasionally until it gets crispy ( or use the oven to do this ). Meanwhile heat up another wok and stir fry the hamcubes, onion and garlic with the spoon of Sambal. Add the leek to this mixture and stir well. When the leek starts to shrink a little put in all the herbs, stir well. 

Meanwhile the lard cutlet should be getting crisp. Pour the sauce mix over it once you are satisfied, if not, wait until later, be sure to put on medium heat, and stir occasionally.

Now add the cold rice to the leek mixture and stir well. It is best if you use two spatulas for it. The rice should be loose, if not break it. Blend the rice well with the mixture, making sure it mixes well with the vegetables, ham and herbs. Stir fry for about 1 - 2 minutes more. 

Don't forget to stir the sauce mixture occasionally as well. Be sure to put on low heat when you pour the sauce in. At this point you can add the pickled vegetables to the sauce mixture if you like.

Once the dish is done, serve the fried rice apart from the Babi Panggang.

I hope you enjoy this dish and hopefully until soon.

Yours truly,

Mike

Chicken sweet-sour with pineapple

serves 3 to 4

Ingredients:

* 1,5 spoon of flour
* 3 spoons of milk or 1 protein ( I ran out of eggs so I used milk instead)
* 1 teaspoon of sea salt
* 1 teaspoon of pepper
* 0,5 teaspoon of chili flakes
* 250g chicken breast
* 1 can of pineapple in pieces
* 1 green paprika
* 1 yellow paprika
* 1 middlesized onion
* 1 garlic clove
* 3 to 5 spoons of tomato ketchup (depending on how thick you want the sauce)
* 1 spoon of ginger syrup
* 1 spoon of brown caster sugar
* 2 spoons of vinegar
* 1 spoon of soy sauce
* Pineapple syrup from the can ( if you have a big can use half of the syrup)

Preparation:

Cut the paprika and onion in slices and finely chop the garlic. Make a marinade out of the flour, milk ( it is better to use protein because it sticks better ), sea salt, pepper and chili flakes. Stir well until it becomes smooth. Cut the chicken breast in cubes of 1 cm. Put in the marinade, mix well and make sure every piece of chicken is covered. Leave along for about 30 to 60 min. Heat up a wok or saute pan with preferable wok oil. Use enough or else the chicken will stick to the pan because of the flour. Stir fry until the chicken is brown. Add the paprika, onion and garlic and stir-fry until the onion looks glassy. Now add the pineapple with the syrup, the tomato ketchup, the ginger syrup, the soy sauce, the sugar and the vinegar. Mix well until the sauce looks smooth. Cook for one minute more and turn off the heat. Serve with rice or noodles, I found that serving with macaroni tastes well too so be sure to consider that and give it a try!

I hope you like the recipe and I hope to see you soon again.
Yours truly,

Mike

Hot chicken

serves 4

Ingredients:

* 500g chickenbreast

* 1 red paprika

* 2 medium sized onions
* Powder of cayenne pepper to taste

* 5 spoons of sweet chilisauce

* Noodles or rice

* 3 spoons of oil

Additional:

* 250g mushrooms
* 1 yellow paprika

* 1 green paprika

* Soy sauce or ketjap manis

* Turmeric powder

* Curry powder

* Black pepper

* Garlic or garlic powder to taste

Preparation:

This is a recipe which I have "invented" when I just started cooking. When I lived with my parents I used to go to a take away Chinese restaurant which also served Antillian and Surinamese food, including Surinamese sandwiches. One of the sandwiches was called hot chicken. I based this recipe on that sandwich.
There is no absolute recipe for this, as I change it every time I make this dish. The basis of this recipe can be prepared by following the list of the ingredients only; under additional I have listed some things you can add if you are with more people, or just want extra taste. Now on to preparing this meal!

Chop the onion and paprika in cubes. Clean the chicken of any fat and cut in 1 cm cubes. Drop one spoon of oil in a bowl or something else you can use to marinade the chicken. Now put all the herbs and spices in the bowl and mix well. Add the chicken and stir until everything is covered. Leave for about 10 minutes. Meanwhile cook the rice or the noodles. Heat up a saute pan or wok with the rest of the oil and stir fry the paprika and onion until the onion looks glassy. Now add the chicken and stir fry until golden. If you are using mushrooms add them now and stir fry for about one minute more. Now add the chili sauce. and reduce the heat to low and let it simmer for a couple of minutes then turn the heat off and the meal is ready to eat!
Good appetite and see you next time!

Yours truly,

Mike

Pork Jambalaya

serves 6

Ingredients:

* 500g boneless pork shoulder
* 50 ml olive oil
* 1 onion, finely chopped
* 1 cup finely chopped celery ( I used dried celery)
* 1 finely chopped red or green paprika
* 250g hamcubes
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon salt
* 1 garlic clove, finely chopped
* 250g chopped tomatoes (fresh or canned)
* 1 bay leave
* 1 tablespoon dried thyme
* hot pepper sauce or tabasco
* 250ml dry white wine
* 2 cups of rice
* 075 liter chicken stock, heated

Preparation:

Remove any visible fat or gristle from the pork and cut the meat into 1cm cubes. Heat the oil in a large casserole or pan. Brown the cubes of pork, in batches if necessary, stirring to color evenly. Remove the pork with a slotted spoon and set aside. Add the onions, celery and paprika to the casserole and cook, stirring for 3-4 minutes. Add the ham, black and white peppers, cayenne and salt. Cook over a medium heat, stirring frequantly, until the onions are soft and golden, about 12 minutes. Add the garlic, tomatoes, herbs and hot pepper sauce to taste. Cook for 5 minutes more. Add the pork and wine and mix well, then cover the casserole and cook gently over a low heat for about 45 minutes. Add the rice and stir well. Cook for 3-4 minutes. Pour 750ml of the chicken stock and stir to blend. Bring to the boil. Cover, reduce heat to low and simmer until the rice is tender, about 15 minutes. Stir the mixture occasionally and add more chicken stock if necessary. The rice should be moist, not dry and fluffy. Serve straight from the casserole or in a large heated serving dish.

Source: American Regional Cooking by: Carole Clements, Laura Washburn & Patricia Lousada

I hope you enjoy the recipe and have a good meal!

Yours truly,

Mike

Hot Chicken Curry

serves 4

Ingredients:

* 1 madam jeanette chili/peper, seeds removed
* 2 medium sized onions, finely chopped
* 4 cloves of garlic, finely chopped
* 500g chickenbreast, in cubes
* Curry masala powder
* Salt, to taste
* 1 spoon of ajinomoto umami seasoning
* 1 cup of water
* Rice

Preparations:

Cut the chicken and the vegetables as explained above, be sure to wear gloves when cutting the pepper because the oil will stick on your hands and spice up everything you touch for atleast the rest of the day.
Boil the rice as you wish. Heat up some oil in a wok, and stir-fry the onions for one minute. Add the garlic and the pepper and stir-fry until the onion looks glassy. Now add the chicken and stir-fry until the chicken is half done. Now add some salt, the curry powder and the ajinomoto. Mix well. Add some more salt/curry if you like, but keep in mind you will add some more curry later! Now keep stir-frying until the chicken is done. Take a cup of water and mix with some curry powder, it is easier to used boiled water as the curry mixes better that way. Stir well and add to the wok. Mix everything well and let it cook for about 1 or 2 minutes. Let it cool down a little before eating because the effect of the pepper will be more intense if you eat it when it's hot. If the whole pepper is too much for you, you can also use half of it!
This recipe is one that an old colleague of mine shared with me. He was of Hindo descent, therefor in my vocabulary this dish is also called Hindu chicken curry. I hope you enjoy your meal, and see you next time!

Yours truly,

Mike

Chicken curry with green beans

serves 4

Ingredients:
* 700g chicken legs
* 350g green beans
* 3 spoons masala curry powder
* 1 spoon turmeric powder
* 1 cube of chicken stock, crumbled
* 1 middle sized onion
* 3 garlic cloves
* Rice or sandwiches

Additional:
* Salt to taste

Preparations:

This recipe is based on a chicken-curry sandwich I bought at the local chinese supermarket. This is my interpretation of the recipe.

Boil the chicken legs thoroughly, wait for them to cool and start picking the meat off, except the skin. Clean the green beans by removing the ends, and cut them in half. Now boil the green beans until a bit softer, but still crisp. You could do this in the chicken broth if you like, if not use fresh water. Boil the rice as you prefer. Meanwhile finely chop the onions and garlic. It's time to heat up some oil in a wok, once it is hot enough, put the green beans in and stir fry for about 3 minutes. Add the onion and garlic and fry for 2 minutes. Now add the chicken, the cube and the herbs. Mix well, frying for about 1 minute. Put in half a glass of water and stir again until fully mixed. Now the rice is probably done too, so all that's left is to enjoy the meal! If you are using sandwiches, if you like it spicy it tastes well with sambal (condiment) and with cucumber for the freshness. I hope you enjoy this and I hope to see you soon!
Your truly,

Mik

Chorizo in tomatosauce

serves 4

Ingredients:

* 1 chorizo sausage
* 1 red paprika
* 1 yellow paprika
* 1 green paprika
* 1 small can of corn
* 1 red onion (or normal onion if you don't have red)
* red tabasco (or hot pepper sauce)
* 1 pack of Heinz tomato frito (or any other brand)
* cumin
* 1 bay leaf
* garlic powder
* rice

Additional:
* salt

Preparations:

Cook the rice following the instructions on the package. Personally I like to use Surinamese rice with the follwing instructions: 1 cup of rice, 1,5 cup of water per person. Cook the rice while stirring on highest heat until cooking, then lower to lowest heat and close the lit. Stir every now and then until it cooks dry. I'd like to use 1 cup of rice for two persons, as it is quite much for my taste.

Cut the chorizo in 1 cm cubes. Cut the paprika's and onion in slices.
Heat up a casserole until it reached temperature. Add a small amount of oil (as the chorizo is fat enough as it is) and stir fry the chorizo until it reached color. Now put in the onion and paprika's and stir fry until the onion looks glassy. Now add the corn (without the water!) and stir until mixed.
Now we can start making the sauce. Put in  the whole tomato frito, and 100 ml of water. Add 1 tablespoon of cumin, 1 bayleaf and one dessertspoon of garlic powder. Now put in the tabaso or hot peper sauce to taste. Mix everything well. If the sauce is too thick, add some more water. Taste if you like it, if not add some salt or pepper sauce. If you are satisfied, turn the heat of and serve with rice.

This is a recipe I made up by myself, inspired by my roots.
My dad is from Gran Canaria, which is one of the 7 Canary Islands belonging to Spain.

I certainly hope you enjoy this dish, and I hope to see you return!
Yours truly,

Mike

Chicken wings in hot red sauce

serves 4 to 6

Ingredients:

* 500 gr chicken wings (fresh or deep freeze)
* 2 tomatoes
* 1 big onion
* 2 rawit peppers/chilies (color doesn't matter, can be red or green)
* 3 garlic cloves
* oyster sauce
* soy sauce
* tomato ketchup
* sweet chili-garlic sauce
* tom yum paste (or any other chili paste)
* rice
* coconut milk

Additional:

* seasoning for the chicken wings

Preparations:

Put the chicken wings in the oven until crisp, but not dry. I use 180°C and mostly about 60 minutes, turn the wings halfway. If you use deep freeze chicken wings, follow the instructions on the package.
Cut the onions in half, then in slices. Do the same for the tomatoes. Remove the inside of the chilies and remove the skin from the garlic cloves. Finely chop the garlic and chilies.

Put rice in a pot, personally I use one cup of rice for 2 persons instead of 1 person. Then I put in 1,5 cup of water, and 100 ml of coconut milk. Heat until it cooks, stir so the rice comes loose, then lower the heat to the lowest. Now put the lid on the pot and let it cook dry while stirring every now and then.

Once the chicken is done remove them from the oven and let them cool while you heat up a wok.
When the wok has reached enough heat put in some oil. Personally I like to use sunflower-olive oil.
Fry the onions until glassy. Now add the chilies and garlic and mix them for a good minute. After that put in one dessertspoon of the tom yum chili paste. Mix well and add the sliced tomatoes. Cook for about 2 minutes and then add the chicken. Now put in the sweet chili-garlic sauce, two spoons of ketchup, one spoon oyster sauce and one spoon of soy sauce. Mix everything well and let it cook for a couple of minutes until the sauce blends with the chicken. Serve this dish next to the rice.

Tip:

Personally I mix some of the sauce (without the chicken) with the rice and eat the chicken next to it.

This is a recipe a colleague of mine taught me.
I hope you enjoyed this recipe.
Yours truly,

Mike