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Aruba

Pan Bati
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.
Pastechis

Pastechi is a small sweet bread stuffed with spicy meat, okra or fish. This is the dish of choice for parties, special occasions, the coffee hour, a day at the beach or a sightseeing tour.

4 cups of flour, 1 tbs of baking powder, 1 tsp of salt, 1 tbs of sugar, 2 tbs of sliced vegetables, 2 tbs of margarine 1 egg, 1 cup of waterIngredients for meat are:1 lb of thinly sliced non-fatty meat, 1 tbs of margarine, 1 thinly sliced onion, 1 thinly sliced sweet pepper, 1 celety stick, 2 tbs of raisins, 1 tbs of piccalilli. Red-hot chilly pepper thinly sliced, soybean sauce, pepper, cumin and nutmeg
The mass: Pour all ingredients save the water in a big pot. Mix them well, pour some water little by little until a big mass is formed and pluck it out of the pot walls and bottom.The meat:Add all ingredients together and cook them at a slow burn, save the meat. The meat is only added after it’s been sliced in small cubes and the mixture of spices has also been added to it. Let them burn until they’re pretty well cooked.In the meantime, shape small ball out the formerly kneaded mass (the size of the balls if your call). Then stuff the balls with the cooked meat. After all balls have been stuffed, moisturize their edges, fold them slightly and groove them until a pie shape is obtained. Deep-fry the pastechis in burning cooking oil until they get crispy enough.
Peanut Sauce
Heat three cups oil in heavy skillet, then fry until crisp ,2 large onions, thinly sliced ,Drain the onions well on absorbent paper. Place in the container of an electric blender ,1 cup water ,1cup peanuts ,the fried onions ,1 or 2 cloves of garlic ,3 Tbs. soy sauce ,2 Tbs. brown sugar ,Juice of two limes or an equivalent amount of tamarind juice, about 2 Tbs.
Blend toroughly. The sauce will always be slightly textured and rather thick. Pour it into a saucepan and bring to a boil over low heat. If it seems too thick, add water, a few tablespoonsfuls at a time, stirring well after each addition. If oil appears on the surface, stir in a few tablespoonfuls of milk. Remove sauce from the fire and add immediately: 1 raw onion, finely minced ,1 tsp. Tabasco sauce ,Indonesian cooks add trassi, a shrimp paste to their peanut sauce. Anchovy paste may be substituted, but only as much as adheres to the tip of a knife.