Welcome to the Local Cuisine page! Every month we will feature a recipe for a typical
Aruban dish or delicacy. You can print out this page and start up your own Aruban recipe
book! If you're interested, you can also check out some of the experts
on Aruban cuisine.
This Month's
Recipe:
Fried Fish (Pisca Hasa) with Pan Bati
Prepare and wash: 1/4 lbs. fish
Sprinkle: 1/4 tsp. salt
lime juice
and let the fish marinade for half an hour.
Slice into small pieces:
1/4 onion
1/2 tomato
1/6 green pepper
1/8 clove garlic
Heat in a pan:
1/2 Tbs. margarine
1/2 Tbs. oil
Fry the fish till it turns brown of color. To eliminate the fish odor add 1/2 a clove of
garlic while frying. When done take out the fish and throw away the garlic clove but do
not throw away the fat. Add to the pan with fat the chopped onion, garlic, tomato and
green pepper and let it cook for 3-4 minutes.
Place the fish in the pan once
again.
Mix: 2 Tbs. water
1/2 Tbs. vinager
1/2 tsp tomato paste
and add to the pan, leaving it for another 3-4 minutes on low fire.
Serve the fish with sauce in a platter.
Pan Bati
Mix in a bowl: 2 cups flour
1 cup corn flour
2 tbs baking powder
pinch of salt
sugar to taste
Add: 1 egg
1 3/4 cup milk
vanilla to taste
Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough
add a little water gradually until it smoothens. Like pancakes, put the mixture on a
greased pan and turn the pan bati upside down when the downside is brown or dry.
Bon Probecho!
(Compiled by Lisa Tromp)
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