In 1890 the first Javanese immigrants came to Suriname (It is about one-tenth larger than Michigan) to work on plantations. Suriname is also one of the most ethnically and culturally mixed countries in the world. The immigrants came from different parts of Indonesia. Over the years about 32,000 people came to Suriname with there own languages, traditions and typical Javanese food. They have to adjust the spices and ingredients using what are available. So this is a Javanese Suriname recipe.
- 1 chicken, weighing about 1.5kg, clean and cut into 12 pieces
- 2-3 cans of coconut milk
- 1/2 cup of grated coconut
- 5-10 dried chillies (soaked)
- 1-2 fresh chillies
- 8 shallots
- 10 cloves garlic, peeled
- 2 cm galangal (laos) it resembles the flavor of ginger but is more aromatic
- 1 tablespoon sugar
- 4-5cm piece ginger
- 2 cm turmeric root (Although best known as a spice that gives a distinctive flavor and yellow color to curry powder and mustard)
- 1 piece of fresh ginger, 1-inches (2 centimeters) long, peeled
- 4 stalks fresh lemongrass tied into a knot (Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish.)
- 1 tablespoon of tamarind liquid
- 3 tablespoon vegetable oil
- salt to taste
- 1 teaspoon freshly ground fine black pepper
- Put every thing, except the grated coconut, lemon grass, the oil, the sugar and the coconut milk into the blender for about 40 seconds.
- Heat the oil in a large wok and add in the paste and fry over medium heat for 5 minutes. Keep adding a little oil a bit at a time if the paste becomes too dry.
- Add the chicken to the pan, cook for 5 minutes, stirring and turning to coat with the spices. Stir in the dry spices (lemon grass), then stir in the coconut milk and add salt and black pepper to taste. Bring to boil then simmer gently for 15 minutes.
- Put 1/2 cup of grated coconut into a dry frying pan and fry till brown.
- After the 15minutes add the second can coconut milk, the fry grated coconut, sugar and leave to simmer for 30 minutes.