The {Page-Turner-Cookbook} featuring
Aruba Is My Kitchen
Aruba Appetizers & Soups
Aruba Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The cuisine of the Dutch Caribbean island of Aruba takes influence from Dutch, Spanish, Portuguese, and Caribbean dishes.
South America is less than a few hundred miles away, and it too has shaped Aruban food.
Aruban cuisine is a little bit of everything and that is what makes it interesting.
South America is less than a few hundred miles away, and it too has shaped Aruban food.
Aruban cuisine is a little bit of everything and that is what makes it interesting.
Appetizer The palm tree 
Serves: 6
Preparation time: 20 minutes
1 large mango1 avocado, firm
Hearts of palm
1 lemon
basil leaves
Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.
Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.
Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.
Main Fish and fungi
Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
2 tablespoons vegetable oil1 large onion, diced
1 green bell pepper, diced
1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced
1 rib celery, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1¼ teaspoon salt, plus additional to taste
2 tablespoons white vinegar
1 cup canned crushed or puréed tomatoes
1 tablespoon tomato paste
1 cup cornmeal
1 tablespoon butter
3/4 cup thickly sliced okra (fresh or frozen), cooked
2 limes, juiced
2 pounds boneless red snapper fillets
Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, tomatoes, tomato paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.
To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.
In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.
To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.
To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.
In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.
To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Aruba
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
2 Recipes
1 Main dishes