De Javaans-Surinaamse Keuken en Haar Betekenis in de Volkscultuur, Drs. H.K. Patmo-Mingoen, OSO, Jaargang 9, nummer 2, Dec 1990.
Subject: [Culture] Javanese Cuisine (part1)
Two well known cook books are: Groot Surinaams Kookboek, Starke, A.A. and M. Samsin-Hewitt, Amsterdam, 1976.
Surinaams Indonesisch Kookboek, Tjon Sjoe Sjoe P., Paramaribo, 1989.
However some recipes are not genuine Javanese Surinamese but based on Dutch-Indonesian (Indisch) and Indonesian recipes.
Javanese in Suriname had different eating habits as illustrated below: Some of the comon Javanese had two daily meals: one at 11 o'clock ('mangan') and one at sundown 5:30 pm ('sore'). More well to do Javanese had 3 meals: 'sarapan' at 7-8 am, 'mangan' at 12-2pm and the evening meal at 7-10pm. Meals are consumed with a glass of water. The Javanese who do not eat breakfast at home often stop at the 'waroeng' for a quick bite on their way to work.
The meals consists primarily of rice and (at the time of ealy Javanese arrivals) corn or tubers (knollen). Other dishes are vegetables, tempe (soya beans cake), salted fish, hot peppers and chips (kroepoek). If they can afford it they also include eggs, fish and meat to their daily meals. Dairy products such as milk or cheese are rarely consumed. Only in the city of Paramaribo, Javanese consume bread for breakfast. A favorite item is peanuts which are prepared in many ways to make such things as peanut butter, petjil, peanut soup etc.
While on the boat from Indonesia to Suriname, the Javanese were introduced to a salted fish 'bakkeljauw' and salted meat. The salted fish was well liked and was used in dishes called 'sambal goreng' (fried peppers etc). The sated meat never caught on too well as they do not care for the taste. Upon arrival in Suriname, the Javanese used local plants first for their vegetables. They soon started making teri (small salted fish), iwah asin (salted fish) and ebi (salted dried shrimp). Smoked fish is better known in Suriname than in Indonesia among the Javanese. The smoked fish or meat is prepared and cooked with vegetables.
Met dank aan Albert Buys