Similar to Indonesian Gado-Gado, Surinamese Goedangan is vegetable salad that employs a unique and refreshing (perfect for summertime) coconut/yogurt dressing.

Surinam is a country on the Northeast coast of South America. It is a relatively small country with only slightly more than a half-a-million people. In spite of its small size, it is remarkably culturally diverse. Little more than a third of the population is descended from South Asia (India). Creoles are the second largest group followed by people from Javanese, Chinese and African descent. Indigenous people only account for about 2 percent of the population. With such ethnic diversity comes culinary diversity too.

Goedangan was undoubtedly influenced by Javanese cuisine. It is very similar to Gado-gado, which was the very first Participant Observer Recipe of the Month and is an absolute favorite of some of our readers. Instead of a spicy peanut sauce, Goedangan calls for a mildly-spicy yogurt and coconut cream sauce. The sauce, together with the crunchy parboiled vegetables and cucumber, make this a cooling summertime dish.

Preparation Notes: Most (but not all) of the vegetables in this recipe need to be parboiled. This will require you to have a large pot of salted boiling water. After they are parboiled, it is best if the vegetables are rapidly cooled in ice water, which will keep them slightly crisp. Parboiling the vegetables in batches (using the order specified below) will allow you to arrange the ingredients in an eye-pleasing manner.

Ingredients:

• 1 medium head cabbage
• 1 pound of green beans
• 2 cups mung bean sprouts
• 1 cucumber
• 1 medium sized carrot, thinly sliced
• 6 hard-boiled eggs
• 1/3 cup coconut cream
• 1/2 cup plain yogurt
• 3 tablespoons dark brown sugar
• 1 green chili pepper seeded and finely chopped
• 1 teaspoon ground coriander
• 1 lime (juice)
• salt to taste

Preparation:

1. Make hard-boiled eggs in your favorite manner. A good foolproof method is to place eggs in a medium to large pot of cold water, bring it to a boil and then cover the pot and turn off the heat. Twenty minutes later the eggs will be perfectly cooked.
2. Blend coconut cream and yogurt in a mixing bowl.
3. dd minced green chili, brown sugar, coriander, lime juice, and salt to the coconut and yogurt blend..
4. Chill the mixture in refrigerator
5. Slice cabbage into thin strips
6. Parboil the cabbage for 2 minutes and then transfer to the bowl of ice water.
7. After the cabbage cools, remove and arrange it on a serving platter
8. Parboil the bean sprouts for 3 minutes and then transfer to the bowl of ice water
9. After the bean sprouts cool, transfer them to the serving platter (on top of the cabbage). Neatness and artistry counts!
10. Parboil the green beans for 4 minutes and then transfer to the bowl of ice water
11. After the green beans cool, transfer them to the serving platter (on top of the cabbage and sprouts)
12. Slice the cucumber into 1/4 inch slices. If you score the cumber lengthwise with the tines of a fork, they will look nice
13. Slice the hard-boiled eggs
14. Arrange all the ingredients on the platter as shown in the picture above
15. Drizzle with the chilled coconut/yogurt dressing and serve extra dressing on the side for diners who want more.e.

Eet smakelijk! (bon appétit in Dutch, the official language of Surinam).

Recipe by T. Johnston-O'Neill
Photo by Heidi Adams

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Eho-maki and California Sushi Rolls Eho-maki are a traditional seaweed wrapped sushi that can be enjoyed anytime during the year, but they have a central role in a Japanese festival, Setsubun, that takes place on February 3rd every year. Although the weather is still very cold in Japan, this event marks the beginning of Spring in the traditional calendar and it is now often a part of Haru Matsuri spring festivals. The celebration is otherwise known as the "bean throwing festival" (mamemaki). During this festival day, Japanese (particularly Japanese Buddhists) throw roasted soybeans at shrines, temples, and in some places, masked characters oni,(usually the senior male in a household) who play act like scary demons. The bean throwing drives away misfortune and evil spirits. Celebrations have become very elaborate at the larger temples. Sometimes the ritual is observed with specific dances, role-reversals (including cross-dressing and young people dressing like old people), special household decorations (including hanging sardine heads!) and the bringing of outdoor work tools inside homes to protect them from marauding and ill-tempered spirits. Ginger flavored sake is a popular drink on this day. Setsubun celebrations are most popular in the Kansai region where it is believed that they originated in, but are now celebrated nation-wide.

The Eho-maki rolls, which in addition to rice and nori (seaweed) have seven different fillings that symbolize the Seven Deities of Good Fortune (Shichifukujin). Ingredients often include: egg, spinach, crab (artificial or real), gourd strips (kanpyo), sweet fish powder (sakura denbu), cucumber and shitake mushrooms. Other versions might substitute eel or seasoned freeze-dried tofu (koyadofu). Normally, sushi rolls are cut into bite sized slices. However, for Setsubun are eating without being sliced. On the evening of Setsubun, participants face the current year's Zodiac constellation (the direction of good fortune), silently saying a prayer for good luck, and then eat the Eho-maki bite by bite until it is all finished. As Eho-maki rolls are rather large, this can sometimes be challenging!

All of the Japanese ingredients and equipment may be purchased at the Mitsuwa Marketplace or any other local Japanese grocery store. Helpful and Necessary Equipment:

• Rice cooker
• Large flat rice spoon
• Small cooking pan
• Small (9-inch) frying pan
• Large flat serving dish (really large)
• Japanese or other hand fan (optional)
• Sushi Rolling Mat

INGREDIENTS

• 2 cups Japanese short-grain rice
• 1 package of Nori (seaweed)
• 2 tablespoons of Japanese sweet sake (Mirin)
• 4 tablespoons of Japanese rice vinegar
• 5 tablespoons of sugar
• 3 teaspoons of salt
• Soy sauce

7 Ingredients for Sushi Filling.

• 1 egg
• 1 bunch of spinach
• 1/2 cup dried shiitake mushroom pieces (not whole!)
• 1 small package of Japanese imitation crab (kanikama)
• 1 package dried gourd strips (kanpyo)
• 1 package sweet fish powder (really just for looks, it's bright pink!)
• 1 Japanese cucumber

PREPARATION:

Rice:

1. Cook 2 cups of Japanese rice according to directions on the package (amount of water varies)
2. While rice is cooking, prepare the other ingredients below and then return to the next step here to finish the rice
3. As soon as the rice finishes cooking, pile it into a very large flat bowl
4. Drizzle all the seasoned vinegar on the rice and mix the rice very very gently so that the vinegar coats as much rice as possible
5. Spread the rice out in the bowl so that it is a thin layer. Do this very gently so as to avoid breaking the rice kernels
6. For absolutely perfect sushi rice, vigorously fan the rice with a hand fan to cool it rapidly (this step often separates good sushi from mediocre sushi, so it is highly recommended!

Fillings:
Shitake Mushrooms

1. Soak shitake mushrooms in warm water for 10 minutes
2. Drain most of the mushroom water and reserve in a cup or bowl
3. Add 1 tablespoon each of soy sauce, sugar, and sweet sake to remaining water with the softened mushrooms
4. Gently boil mushroom until almost all of the liquid is absorbed or has evaporated
5. Remove mushrooms and let cool

Gourd Strips

1. Soak the gourd strips in cold water for 10 minutes
2. Drain all of the water
3. Pour the reserved mushroom water in a pot and add the softened gourd strips
4. Add 1 tablespoon each of soy sauce, sugar and sweet sake to remaining water with the softened gourd strips
5. Gently boil the gourd strips for ten minutes
6. Remove gourd strips and let cool

Cucumber

1. Cut cucumber into 4 lengthwise
2. Carve away the seeds
3. Slice cumbers into 3/8th inch strips

Eggs

1. Mix, but don't beat two eggs in a bowl
2. Pour mixed eggs into a medium oiled or buttered 9-inch frying pan and make a flat omelette
3. Remove from pan, cool the omelette and then cut into long strips

Spinach

1. Boil whole spinach leaves in water until softened

Rolling the Sushi

Sushi seaweed (nori) has a shiny side and a dull side. The shiny side should be placed face down on the sushi mat so that it will be on the outside of the finished sushi roll. Thinly spread rice on the lower 3/4 of the nori. The upper 1/4 (away from you) should be empty. In the middle of the rice place all the ingredients aligned left to right. Sprinkle everything with the sweet fish powder. At the two edges closest to you, pinch the sushi mat and the corners of the nori, lift and push forward until edge meets the end of the spread rice. Grasp the rolled mat with curved fingers, squeeze gently and roll it forward to seal the sushi roll. For the Setsubun ritual the roll is eaten whole, bite by bite. For everyday consumption, slice the rolls like regular sushi. The secret to perfectly sliced sushi is to start by cutting the roll precisely in half and then cutting the resulting pieces in half again and then cutting all those pieces in half. Using this method all the slices should be very close in thickness. Eho-maki is very mild tasting and you will find that all the flavors of the seven lucky ingredients are distinct and very pleasing. You can eat this sushi with wasabi, soy sauce and pink pickled ginger, but you really should try it first all by itself to experience the subtle interplay of all the ingredients without any masking from stronger ingredients.
Itadakimasu!

Original recipe submitted by Megumi Sato
Photo by Emily Johnston-O'Neill

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According to a recent survey, Chicken Jalfrezi has now become England's most popular takeout food (which they call "take away"), supplanting the milder and saucier Tikka Masala as a British favorite. Several observers have noted that British are increasingly seeking out spicier food. Jalfrezi hails from the north of India but it can be found in Pakistan as well. Folk etymologies abound for the origin of the name "Jalfrezi". Some think the curry was highly influenced by Chinese food. Chinese food in India is far different than what is found elsewhere in the world. This version of Jalfrezi uses chicken but other meats, Indian paneer cheese or vegetables (garbanzo beans, broccoli, peas etc.) can be used in place of the chicken. Unlike other curries, the vegetable and meat pieces are cut medium-large. There are several commercially available Jalfrezi sauces, but the basic spices are easy to come by—and everything tastes better fresh rather than from a bottle. As always, feel free to experiment. Jalfrezi is very easy to make, keeps well and tastes even better the day after it's made. Using brightly colored bell peppers makes it look a bit brighter in color than many Indian curries. Jalfrezi is also thicker and drier. This recipe uses Serrano chilies, for a milder dish use fewer chilies or substitute Jalapenos or ground chili. Jalfrezi is usually eaten with long-grained Basmati rice and/or naan.

Ingredients:

• 2 medium chicken breasts, cut in to medium sized cubes
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 2 tablespoons vegetable oil or ghee
• 1 onion sliced
• 1 red Bell Pepper, seeded and cut into medium sized pieces
• 1 yellow Bell Pepper seeded and cut into medium sized pieces
• 3 Serrano chilies, de-seeded and sliced thin.
• 2 garlic cloves, chopped
• 1 (14.5 ounce) crushed tomatoes or 2 cups of finely chopped fresh tomatoes)
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped cilantro leaves
• red chili powder, to taste (optional)
• Salt (to taste)

Preparation:

1. In a bowl coat the chicken with the ground cumin, ground coriander, turmeric and chili powder (optional).
2. Heat the oil or ghee in a large deep skillet over medium-high heat.
3. Add onions, Bell Peppers, chilies and garlic, and cook until the onions become translucent.
4. Add the seasoned chicken.
5. Fry gently, turning the chicken frequently.
6. Add tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.
7. Uncover, and simmer for another 10 minutes to evaporate most of the excess liquid.
8. Add ginger and cilantro, and simmer for another 5 to 7 minutes.
9. Add salt to taste.

Serve over Basmati rice and/or with Indian naan.

Recipe by Tom Johnston-O'Neill
Photo by Heidi Adams

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Italian Beef Braciole with Proscuitto Wrapped Asparagus

Braciole are stuffed meat rolls from Italy. The name is Sicilian and is pronounced /bra'zhul/ . Braciole are a type of roulade and in northern Italy are sometimes call involtini. There are a number of regional variations and while beef is typically used, stuffed pork rolls are also known. To confuse the traveler, in northern Italy the term braciole refers to a kind of bone-in pork cutlet. They are held together with either toothpicks or kitchen twine. Popular fillings include Parmesian or Romano cheese, herbed bread crumbs, Italian parsley, roasted pinenuts (pinoli), basil and sometimes egg either raw as a binder or quartered for texture and taste. Baraciole, after pan browned, can be cooked in variety of sauces. The sauce below is a simple tomato sauce with dry red wine. It's an easy to make recipe but a bit time-consuming because to get the meat tender it has to be simmered in the red sauce for an hour and a half to two hours. Serve the braciole with the strings attached letting your diners remove them.

Ingredients:

For Braciole:

• 2 pounds of flank or round steak cut thin
• 1/4 cup of Parmesan cheese, grated
• 1/2 cup of Romano cheese, grated
• 1 cup of Italian seasoned bread crumbs
• 1/2 cup of Italian parsley, chopped
• 1/4 cup of toasted pine nuts
• 4 slices of Parma prosciutto, chopped
• 2 tablespoons of pesto
• 1/4 cup of light olive oil (note: other high temp oils can be used, but don't use regular olive oil)
• cotton cooking twine

For Sauce:

• 1 large can of crushed Italian tomatoes
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped fine
• 1 cup dry red table wine
• 1 tablespoon Italian seasoning (a dash each (equal parts) of dried Marjoram, Thyme, Rosemary, Sage & Oregano, or use a per-prepared mixture like McCormick s)

For Prosciutto Wrapped Asparagus (for two)

• 12 asparagus spears
• 6 green onions (scallions)
• 3 slices prosciutto

Preparation:

1. Braciole can be made either as one very large roll or smaller rolls. Whichever style you decide on the steak needs to be pounded thin(1/4 inch) with a meat tenderizing mallet. This recipe assumes you are making the smaller sized braciole. To avoid making a mess, sandwich the meat between two sheets of plastic wrap before pounding.
2. Cut the meat into long strips. Creating strips 3 to 4 inches wide and 6 to 7 inches long is ideal, but this will be depend on the size and shape of the meat you are working with. Adjust the size of your cuts so that they are similar in shape and size.
3. Mix all the other ingredients (except the twine!)in a large bowl and mix thoroughly
4. Lay out a strip of the beef with one of the short sides facing you
5. Spoon the mixture (and pat down) on the beef, leaving a 1" space at the end (edge furthest from you)
6. Roll the beef like you would when making a burrito or sushi roll
7. To keep the roll intact tie it with two appropriate lengths of kitchen twine
8. In a skillet (cast iron works best), brown the beef rolls on all sides in the light olive oil.
9. While the braciole are browning, start the sauce.
10. In a large flat bottomed pot, on medium heat "sweat" the onions and garlic until the onions are translucent. Sweating is different than sautéing as the goal is not to brown the ingredients
11. Add the crushed tomatoes and red wine.
12. When the braciole are browned on all sides, place them in the sauce so that they are completely submerged
13. De-glaze the frying pan with the red wine and then pour the wine from the pan into the pot
14. Bring pot to a low simmer and cover.
15. Simmer braciole for one and a half to two hours on a low simmer.
16. Make one pound of your favorite pasta
17. Serve braciole and sauce over pasta

Prosciutto Wrapped Asparagus Preparation:

1. Preheat oven to 450 degrees Fahrenheit.
2. Wash and trim ends off the asparagus. Many cooks suggest snapping the asparagus on the theory that they will break precisely at the right point separating the tender part from the tough part. That's probably good general advice, but for this side dish, presentation matters, so cutting is preferred.
3. Wash the scallions, cut off roots and trim to the same length as the asparagus
4. Cut Prosciutto pieces in half.
5. Bundle together 2 asparagus spears and 1 scallion with one half a piece of prosciutto.
6. Roast in preheated oven for 10-15 minutes (time depends on thickness of asparagus)

Recipe by: T. Johnston-O'Neill
Photo by: Heidi Adams

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