Skip to content

Happy New Year!

January 1, 2010

We had a Dutch feast for our New Year’s Day and had some friends over!  Even the kids loved it!

We had nasi goreng, baka bana, loempia, and satay with peanut sauce which can be found at street vendors in Suriname or Holland influenced by Javanese/Indonesian food!  Dave is such a good chef specializing in  Suriname food.    And of course, for dessert, Olie ballen, which translates to Oil Balls and is the traditional Dutch donut with apples and raisins that is used to celebrate the New Year in Holland.

Here are some recipes:

Baka Bana

2 very ripe plantains peeled and cut lengthwise
A little less than 1 cup of flour
2 tsp sugar
pinch of salt
1 egg
3/4 cup water
oil for frying
(cinnamon) sugar for sprinkling

1.  Mix batter.  It should be the consistency of pancake mix.

2.  Cut plaintain lengthwise right before dipping in batter completely.

3.  Fry in hot oil until golden brown.  Sprinkle sugar on top and smother with peanut sauce.

Olieballen

1 package yeast (1 tbsp)
1 tsp sugar
3/4 cup warm water
3 eggs, beaten
2 cups warm milk
3 tbsp light corn syrup
4 cups flour
1 tbsp. salt
1 cup golden raisens
1 cup chopped apples
(powdered sugar to sprinkle them with while hot and before serving)

1. Dissolve yeast and sugar in water; let stand in warm place for 30 min.

2. Combine eggs, milk, corn syrup, raisens, apples and yeast mixture in a large bowl.  And I mean LARGE, it raises A LOT!

3. Add flour and salt into mixture.

4. mix well for 2-3 minutes.

5. Test a spoonful of dough to see if it will fall into a “lump’ form from the spoon. If not, add more milk.

6. Let rise in warm place for 2 hours.

7. Drop by teaspoons into 375 degree vegetable oil.

8. Fry until golden brown.

9. Top with powder sugar while still warm.

Thanks Stacey for this recipe!  It is becoming a tradition.

Advertisements
2 Comments leave one →
  1. Stacey permalink
    January 6, 2010 11:41 pm

    Yes, anyone who tries this will need a HUGE bowl. The first time I did it, it actually went over the bowl! It makes a lot too. But very yummy.

  2. Kim Pratt permalink
    January 30, 2010 4:48 am

    Thanks for sharing the Ollie ballen recipe. I haven’t made those since school in Saba – wow did that bring back the memories. I am going to give this a try. I loved reading all of your latest blogs. It is a great way to see how you are doing. You sound really good and happy and that is great.
    Love Kimmy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: