Recipes
Sabini Vola

Javanese
Hindustani
Creole
Chinese

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Javanese
Fried tofu with rice, nasi spices, bay leaf, ginger, and galangal

Ingredients

  • - 1 block of tofu, cubed
  • - 2 tbsp oil
  • - 1 onion, chopped
  • - 2 tsp nasi spices
  • - 1 bay leaf
  • - 1 tsp ground ginger
  • - 1 tsp ground galangal
  • - 300 g cooked rice

Preparation

  1. Pat the tofu dry and fry in oil until golden brown on all sides, then remove from the pan.
  2. Fry the onion with bay leaf in the same pan.
  3. Add the nasi spices, ginger powder, and galangal powder, fry briefly.
  4. Add the fried tofu back in, stir well.
  5. Add the cooked rice and fry everything together for another 2-3 minutes.
  6. Serve immediately.

Hindustani
Chicken massala with djira, coconut, and allspice

Ingredients

  • - 500 g chicken thigh fillet or chicken breast, cut into pieces
  • - 1 onion, finely chopped
  • - 2 cloves of garlic, finely chopped
  • - 2 tsp djira (cumin seeds)
  • - 2-3 tbsp massala (Surinamese curry powder)
  • - 200 ml coconut milk
  • - 1/2 tsp allspice powder
  • - 1 tbsp tomato paste
  • - 1 Madame Jeanette pepper (optional)
  • - Salt and pepper to taste
  • - Oil

Preparation

  1. Finely chop the onion, garlic, pepper, and djira in a food processor.
  2. Heat oil in a pan and fry this mixture for 3-4 minutes.
  3. Add the massala, allspice, and tomato paste, and fry briefly.
  4. Add the chicken and fry until browned all over.
  5. Add the coconut milk and simmer for 15 minutes until the chicken is cooked and the sauce has thickened.
  6. Serve with rice or roti.

Creole
Yellow rice with fish, maso powder, coconut, ginger, and okra

Ingredients

  • - 500 g firm fish (such as tilapia or cod), cut into pieces
  • - 500 g rice (preferably basmati)
  • - 1 sachet of maso powder (or 2 tsp tumeric)
  • - 1 onion, chopped
  • - 2 cloves garlic, finely chopped
     
  • - 1 tomato, diced
  • - 200 ml coconut milk
  • - 100 g okra, sliced
  • - 1 tsp ginger powder
  • - Salt, pepper, oil

Preparation

  1. Fry the fish until lightly browned and set aside.
  2. Fry the onion, garlic, and tomato in oil. Add the maso powder and ginger powder.
  3. Add the washed rice and stir well.
  4. Add coconut milk and water until the rice is just covered.
  5. Add the fried fish and okra, cover and cook over low heat for 20-25 minutes until the liquid is absorbed.
  6. Let the rice stand for a moment and serve.

Chinese
Pork with shiitake mushrooms, oyster sauce, sesame oil and ajinomoto

Ingredients

  • - 400 g pork or pork tenderloin, cut into strips
  • - 150 g shiitake mushrooms, sliced
  • - 2 tbsp oyster sauce
  • - 1 tbsp soy sauce
  • - 1/2 tbsp sesame oil
  • - 1 tsp ajinomoto (MSG, optioneel)
  • - 2 cloves garlic, finely chopped
  • - 1 tsp ginger powder
  • - 2 tbsp oil


Preparation

  1. Marinate the meat in oyster sauce, soy sauce, sesame oil, ajinomoto, and ginger powder for at least 15 minutes.
  2. Heat oil in a wok, fry garlic and shiitake mushrooms for 2 minutes.
  3. Add the meat and stir-fry until cooked.
  4. Serve with rice of noodles.