Culinary Adventures with Camilla

Goedangan is a cool and refreshing salad that's similar to Indonesian gado-gado . It's made with blanched vegetables in a coconut-based dressing. Ingredients 1 small head of cabbage, thinly sliced 8 oz green beans, ends trimmed 2 C mung bean sprouts 2 hard boiled eggs 1/3 C coconut cream 1/2 C yogurt 3 T organic turbinado sugar 3 T fresh cilantro, chopped juice from 1 organic Meyer lemon pinch of salt ground paprika for garnish Procedure Whisk together the coconut cream and yogurt. Stir in the sugar, cilantro, lemon juice, and salt. Chill until ready to serve. Slice the cabbage into thin strips and trim the ends off the green beans. In batches, blanch the cabbage, green beans, and mung bean sprouts. Drain and plunge them into a batch of ice water. Let stand for 5 minutes. then drain. Place the vegtables in a large mixing bowl. Spoon dressing over the top and toss to coat. Arrange vegetables on a platter and top with wedg...

Bojo is a flourless cake made, traditionally, from grated coconut and cassava. Cassava is a starchy root plant also known as yucca. It's also, traditionally, made with rum-soaked rasins. I completely failed on multiple counts in bringing the ingredients for this dessert. I forgot the cassava in my freezer at home; so we used potatoes instead. And I intended to just use raisins - without the rum - but I left those at home, too. So, we did without raisins, too. It was dense and delicious...but is not your traditional Bojo. Ingredients 1/2 pound new red potatoes, boiled, cooled, and grated 2 C grated coconut (we used dried) 1/3 C organic granulated sugar 2 eggs 1/4 C coconut milk 1 T organic pure vanilla extract 2 t organic almond extract 4 T butter, melted 1 t salt Procedure Preheat the oven to 325 degrees F. Butter a 9-inch round cake pan and line bottom of pan with parchment paper. Stir the coconut and grated potatoe together with t...