Search Results for: label/kitchen globetrotter

Kitchen Globetrotter: Suriname Vegetable Salad with Coconut Dressing

This is one of many internationally flavored recipes that make up our Kitchen Globetrotter series. But this recipe comes from our new contributor, Heidi Larson of Foodie Crush fame. You’re going to want to check out her amazing recipes on her blog or follow along on Twitter or Instagram.

Suriname saladWhile many of us in the good old U S of A experience the exoticism of the tropics through the straw of an umbrella-adorned fruity drink while visiting the Florida Keys or at a lei-studded luau, well-heeled travelers know that tropical flavors need not be only fruity, nor solely sippable.

The South American country of Suriname is a small country.  In fact, Suriname’s Dutch-speaking population is equivalent to the size of Tuscon, AZ. But unlike water-starved Tuscon, the Caribbean climate of Suriname is sublimely tropical thanks to its pristine Amazonian rain forests and nature preserves.

The Suriname culture revels in its Indonesian and East Indian influences. Seafood, exotic fruits and typically farmed vegetables like potatoes, plantains and beans are prime ingredients in the country’s cooking and are main players in all degrees of sweetness and spice as main dishes, salads, and sides.

The cabbage and bean salad called Goedangan is one example of how Suriname’s tropical sweet flavors mix seamlessly with fresh vegetables. This fresh salad could be a side dish for spicy shrimp or served as a main dish with peanut sauce and extra helpings of hard boiled eggs. And if you’re a dressing freak like me, feel free to double it.

Goedangan Vegetable Salad with Coconut Dressing
lightly adapted from here

Goedangan-foodiecrush.com-23For the Dressing:
1/3 cup coconut cream
1/2 cup plain unsweetened Greek yogurt
4 tablespoons dark brown sugar
1 small jalepeño, minced
1 1/2 teaspoons ground coriander
Juice of 1-2 limes, to taste
Pinch of salt

For the Salad:
½ small head of green cabbage, sliced thinly
½ small head of red cabbage, sliced thinly
8 ounces fresh green beans, trimmed
1 cup mung bean sprouts
3-4 hard boiled eggs, peeled and quartered
1 cucumber, sliced thin
¼ cup fresh cilantro leaves, chopped
kosher salt and freshly ground black pepper

To Make the Dressing:
Whisk together the coconut cream and yogurt. Stir in the sugar, coriander, lime juice, and salt. Add the minced jalapeño to desired spiciness. Chill until ready to serve.

salad surinameTo Make the Salad:
Prepare a large bowl of ice water.

Bring a pot of salted water to a boil and add the green cabbage and bean sprouts for 30 seconds. Transfer the cabbage and bean sprouts to the ice water bath then drain in a colander. Bring the water back to a boil and cook the green beans for 2-3 minutes or until just crisp-tender. Add the green beans to the ice bath, then transfer to the colander to drain. Bring the water to a boil and cook the purple cabbage for 30 seconds, plunge into the ice bath then transfer to another colander or paper towel covered plate to drain.

Arrange the vegetables on individual plates or a platter with the quartered hard boiled eggs. Drizzle with the dressing and garnish with cilantro. Season with kosher salt and freshly ground black pepper.

Thanks so much, Heidi! Any Surinamese readers out there? Or have you traveled there? What other recipes do you like?

photo credit M M and Noé Alfaro // cc

Kitchen Globetrotter: East Timor // Batar Daan

This is one of many internationally flavored recipes that make up our Kitchen Globetrotter series. But this recipe comes from our new contributor, Heidi Larson of Foodie Crush fame. You’re going to want to check out her amazing recipes on her blog or follow along on Twitter or Instagram

Batar Daan

I fancy myself to be somewhat knowledgeable about world geography and international cuisine. I’m not an expert by any means, but I can at least hold my own at cocktail parties with a glass of something bubbly in my hand while in conversations about ethnic eats, and foods that sound best said with an accentuated accent. Olé! Oui Oui! Danke!

But I have to admit, when Sarah proposed that this month’s recipe feature East Timor, I wasn’t sure if she meant a country, an ingredient or the dish itself.

Thank you once again, Mother Google.

Turns out, East Timor is indeed a place. In fact it’s an island and a country since 2002, after declaring independence from Indonesia, in Southeast Asia situated not far from another country I’ve visited (Thailand) and more I have deep desires to visit (Vietnam and Singapore.)

With a relatively poor population, East Timor’s cuisine is humble and basic but like this Batar Da’an dish, surprisingly flavorful.

Batar Da’an is a veg-heavy stew that can be pulled together stem to stern quickly (only 20 minutes simmering time) and works as well as a side dish, or a main meal.

Typically farmed ingredients like corn, garlic, onions and beans are central to this dish and simmered with either chunky pumpkin or butternut squash, with simple salt and pepper for seasonings.

This dish is traditionally made with mung beans, but I opted for Great Northern white beans instead. More protein, and I like the flavor and texture more too.

A generous heaping of roughly chopped cilantro adds color and an essential layer of fresh flavor. If you’re not a fan of cilantro, Italian parsley or fresh mint would fill in this field of flavor.

I made this batch and ate it for the entire week for a healthy, super low-fat lunch. I served mine with one of my favorite grain short cuts: Seeds of Change Quinoa and Brown Rice with Garlic  ready to heat rice and grain blends. I buy them at Costco in bulk so healthy eating in a hurry is always at hand. Traditionally it’s served with white rice, but quinoa, farro or brown rice would give it a hearty—and filling—whole foods change up.

Batar Da’an
Vegan and gluten-free
serves 4-6
lightly adapted from this recipe

Ingredients
1-2 tablespoons olive oil
6 cloves garlic, pressed or finely minced
1 large onion, peeled and diced
1 butternut squash, about 2 pounds, peeled, seeded and chopped in small cubes
1 15 ounce can Great Northern white beans or white kidney beans
3 cups frozen corn
3 cups vegetable or chicken stock
Kosher salt and freshly ground black pepper to taste
1 cup chopped fresh cilantro leaves
Quinoa, brown rice, white rice or farro for serving

Add olive oil to a large saucepan over medium high heat. Add the garlic and cook for 30 seconds, stirring so it doesn’t brown or it will become bitter. Stir in the onions then lower the heat to medium and cook for 5-7 minutes or until the onions becomes tender.

Add the squash, beans, corn, and the stock and bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender. Season with kosher salt and black pepper to taste. Top with cilantro leaves and serve with quinoa, brown rice, white rice or farro.

Thanks so much for sharing, Heidi! Have any of you guys been lucky enough to visit East Timor? 

photos by Kate Dixon // yeowatzup // cc