Spicing up your meetings,incentives, conferences and events

Spice is what makes our business different. Unique and inspiring experiences, passion for life and what we do is the key to any success in life.

At Pacific World we encourage you to spice up your events with creative ideas, taking advantage of our know-how.

Gastronomy tells us much about a region: we can gain a deep understanding of the complexi-ties of a country, its natural environment, and its inhabitants.

This book has been specially created for gourmet enthusiasts with an appetite for food and adventure. Our food trail leads you into Bangkok’s streets to relish traditional Thai curry, then on to Spain to learn how locals prepare the world famous Tortilla or to South Africa to try your hand at the popular Braai; disco-ver how to enjoy a tasty Asian breakfast or a sumptuous Medi-terranean meze (small Mediterra-nean appetizers) following the recipes included in this book. A fiesta of fiery spices, fragrant herbs and flavors to connect you with Pacific World Destinations.

Pacific World Team

Spicing up your meetings, incentives, conferences and eventsPacific World

Scotland EnglandFrance

Monaco

Portugal SpainItaly

Greece

DubaiIndia

China

Hong Kong

Thailand Vietnam

Cambodia

MalaysiaIndonesia

Singapore

Namibia

South AfricaBotswana

Zimbabwe

MozambiqueZambia

Pacific World: Spicing up your meetings, incentives,conferences and events

A world of inspiring destinations More than 37 destination offices spanning24 countries around the world

DMC: Destination Management CompanyPCO: Professional Congress Organiser

Monica SalaCountry Manager Pacific World Spain & PortugalDiputació 238-244 3rd Floor08007 Barcelona - Spain Tel : (+34) 93 482 7139 Fax: (+34) 93 482 7154monica.sala@pacificworld.com www.pacificworld.com

"The origins of the omelets back to the late

eighteenth century when Marquis de Robledo

aimed to find a nutritious, affordable and

simple dish to fight famines in Europe at the

end of the century.”

Method:Peel potatoes and cut them into thin slices (5 mm thick). Peel and finely dice the onion. In a large, deep pan fry the whole thing in olive oil (both must be swimming in oil). until onions are golden. Season with salt and pepper.In a large bowl, beat the eggs and add puree. Remove the potato-onion mixture with a spatula from the pan and drain briefly on the pan. Give the mixture to the beaten eggs.Leave the pan over a low heat and add the mixture. The potato-onion-egg mixture is evenly distributed in the pan over a low heat for about 5 minutes. Cover with a large plate and turn over the tortilla. Brave people can turn over the tortilla directly from the pan by throwing it up in the air. Again cook 5 minutes, then remove from gas.The tortilla can be cut into pieces. It can be either hot or cold served.Serve with a good Crianza from the Priorat region

¡Que aproveche!

Spain

Tortilla Española (Spanish Omelete) - by Monica Sala

Preparation of tortilla is an art andeach family has its own recipe.

In our home, we make it like this:

Ingredients:½ cup olive oil (extra virgin)

600 gr hard waxy potatoes1 onion

Salt and freshly ground pepper8 large eggs

Portugal

Carla Andrezo Destination Manager Pacific World Portugal Tel: +351916187426 carla.andrezo@pacificworld.com www.pacificworld.com

"Caldo Verde is a symbol of Portuguese cuisine and the recipes are handed down from genera-tion to generation. The older you get, the more you learn to appreciate them. Can be served either as a starter or light supper, together with a piece of bread and a glass of Portuguese red wine. The secret to a well-made Caldo Verde is to cut the cabbage leaves into

thin, long strips.”

Method:Peel the potatoes and cut into cubes. Add garlic and cook everything together in a big pot for 15 minutes in salt water. Meanwhile, wash the kale and replace the blades. The individual leaves curl up and cut into strips as fine as possible. Drain the potatoes and garlic – however let some cooking water to the pot - and both gently in a pot puree. Give the carbon strips and country sausage to the potatoes and cook the whole for about 5 minutes.Add olive oil, stir and season with salt. The Caldo Verde is best served in a rustic clay pots, along with some corn or rye loaf.

Bom Apetite!!

Caldo Verde - by Carla Andrezo

Ingredients:1 kg floury-waxy potatoes2 cloves of garlic500 g kale (or by feel and taste)12 slices of red Portuguese country sausage (chorizo or alternatively goes cabanossi)2 tablespoons olive oilsalt

"This Greek recipe is great as a starter or meze. It can be served with nice crusty bread to mop up

all the gorgeous sauce.”

Greece

Marina PrinouM.I.C.E. Manager Greece16, Karyatidon StreetGR 145 64, Kato KifisiaAttica, GreeceTel: +30 210 3502213Fax: +30 210 3502360Email: marina.p@pacificworld.com www.pacificworld.com

Garides Saganaki - by Marina Prinou

Method:Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Καλή όρεξη!

Ingredients:Serves: 4

500 gr raw king prawns3 tablespoons olive oil, divided1 onion, choppedgood pinch freshly chopped parsley250 ml white wine1 (400 gr) tin chopped tomatoes, drained1/2 teaspoon minced garlic (optional)1 (200 gr) pack feta cheese, cubed

"Cranachan was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year

round on special occasions.”Scotland

Gillian RaeCountry ManagerPacific World Scotland 25 Frederick StreetEdinburgh EH2 2NDScotlandtel: 0044 131 226 3246tel DDI: 0044 131 226 8500fax: 0044 131 220 1271 gillian.rae@pacificworld.com www.pacificworld.com

Ingredients:2 tbsp medium oatmeal 300 gr fresh British raspberries a little caster sugar 350 ml double cream 2 tbsp heather honey 2-3 tbsp whisky, to taste Method:

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers, cream with the remaining raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Cranachan - by Gillian Rae

Shortbread - by Gillian Rae

Ingredients6 oz Plain flour 4 oz Soft butter 2 oz caster (granulated) sugar 1 oz corn flour (corn-starch)

MethodMix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the corn flour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out to about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

England

Gillian RaeCountry ManagerPacific World Scotland 25 Frederick StreetEdinburgh EH2 2NDScotlandtel: 0044 131 226 3246tel DDI: 0044 131 226 8500fax: 0044 131 220 1271 gillian.rae@pacificworld.com www.pacificworld.com

Italy

"Tiramisu means literally "Pick Me Up". Probably is because this dessert give you a boost of energy. ”

Maria del CampoInternational Sales ManagerFuencarral 123 7ºB 28010 MadridTel.: +34 91 758 59 85Mov: +34 609 532 439Fax: +34 91 758 28 26maria.delcampo@pacificworld.com www.pacificworld.com

Ingredients:A tub of mascarpone 4 tablespoons of sugar 4 eggs 3 espresso cups of espresso 1 pack of sponge fingers Amaretto and possibly brandy as well dark/bitter cocoa powder

Tiramisu - by Maria del Campo

Method:Make the espresso and pour it into a wide flat dish, letting it cool down a little (you will need to dip the sponge fingers in this later on, so have that in mind when choosing the dish)Separate the egg whites from the yolks and beat the egg whites. You need them extra stiff as they will provide the slightly airy texture to the crème later on. While there is no need to rush, it is advisable to work as quickly as possible after this – avoiding any lengthy breaks to make sure the beaten egg-whites will not become liquid again. Placing them in the fridge after beating them might help.Beat the egg-yolks. The yolks will become creamy and whiteish. Then add the sugar and a dash of Amaretto and continue beating. After a while, add the mascarpone and beat until everything is nice and well mixed. Add more Amaretto to taste – but keep in mind that some additional Amaretto will be added later on, so don’t overdo it. I quite like to also add a dash of brandy at this stage which gives a little sharpness to the taste.Gently drag the stiff egg whites under the creamy substance. Get a small (about 18cm×27cm / 7in×11in) rectangular pie dish out. Dip a sponge finger’s bottom side quickly into the espresso (which could also contain some extra brandy if you are so inclined) and place it into the dish. Fill the whole bottom of the dish with sponge fingers lying side by side. Then use the bottle of Amaretto and sprinkle some on top of the sponge fingers. Now add about half the creamy mass on top of the sponge finge…and repeat the dipping-into-espresso, laying-out-the-sponge-fingers and sprinkling-the Amaretto to create a second layer atop the first one. Repeat the process.Put the tiramisu into the fridge for a couple of hours. Sprinkle a thin layer of the dark cocoa powder on top of the finished dish.

France

Ingredients:1 lb (450 gr) good-quality potatoes (King Edward or Desirée)1 small clove garlic, crushed5 fl oz (150 ml) double cream5 fl oz (150 ml) milkfreshly grated nutmeg1 oz (25 gr) butterSalt and freshly milled black pepper

Method:Peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one).Plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning.Mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg.Add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.Serve straight from the oven!

Gratin Dauphinois - by Maria del Campo

Maria del CampoInternational Sales ManagerFuencarral 123 7ºB 28010 MadridTel.: +34 91 758 59 85Mov: +34 609 532 439Fax: +34 91 758 28 26maria.delcampo@pacificworld.com www.pacificworld.com

South Africa

"The bobotie story began on 17th century when ships sailing along the spice route to Asia, established a settlement around Cape Town. The ships brought spices from Java (Indonesia) and also Malays to work as slaves for the whites settled around Cape Town. Seems that the Malays would have roast meat on Sundays; the following day, leftovers would be mixed with some spices and fruits, an egg mixture would be poured over it and it would then be baked and served with rice and vegetables. A rather simple origin for what is today the national dish of South Africa”

Ingredients:1 kg ground beef 1 slice of bread 25 cl milk 2 table spoons olive oil 3 eggs ½ cup golden raisins ½ cup flaked almonds 2 teaspoons apricot jam 1 large finely chopped onion 2 teaspoons garlic paste ½ lemon juice Salt

Spices:2 table spoons massala 1 teaspoon turmeric 1 teaspoon nutmeg 2 teaspoons ground cumin 2 teaspoons ground coriander seed ½ teaspoon cloves ½ teaspoon pepper

Method:Place the bread in half of the milk, remove it and keep it aside. Peel and finely chop the onion. Mix together the meat, the bread, the onion, the raisins, almonds, apricot jam, lemon juice, the olive oil and the spices. Mix frequently. Place this mixture (bobotie) in a non-sticky pan for 10 minutes on moderate heat, then place mixture in an oven dish. Whisk together eggs and the rest of milk. Pour over bobotie. Bake at 200°C (thermostat 5) for 50 minutes. Cut it into squares or wedges and serve hot with rice and chutney, or cold with fresh salad.

Bobotie - by Carol Martin

Carol MartinDestination ManagerPacific World Southern Africa5th Floor Graphic Centre, 199 Loop StreetCape Town – South AfricaTel: (+27) 21 426 0032Mob: (+27) 79 527 4618carol.martin@pacificworld.comwww.pacificworld.com

Namibia

Carol MartinDestination ManagerPacific World Southern Africa5th Floor Graphic Centre, 199 Loop StreetCape Town – South AfricaTel: (+27) 21 426 0032Mob: (+27) 79 527 4618carol.martin@pacificworld.comwww.pacificworld.com

“Braai (barbecue) is an essential part of any Namibian inhabitant. On March 21st the locals celebrate the National Day preparing a hearty Braai”.

Traditional Namibian Braaiby Carol Martin

Ingredients:½ kg lamb or boneless beef3 tablespoons of honey3 tablespoons lemon juice1 tablespoon of oil2 tablespoons mustard1 tablespoon dried rosemary2 teaspoons dried chicken flavor (alternatively 1 bouillon cube)1 teaspoon ground black pepper

Ingredients Supplement:4 large potatoes1 large onion250 ml cream2 teaspoons dried chicken flavor (alternatively 1 bouillon cube)Cheddar cheese to taste100 gr bacon cubes100 fungi250 gr grated cheese (mozzarella example)

Method:Mix all spices, oil, honey and lemon juice together to make the marinade. Then insert the meat 24-48. The braai in good company, depending on the thickness, about 40 minutes let cook on the grill. Important: Before eating it is necessary to let it rest for 5-10 minutes, so that the meat juices can distribute well.

Method:Grease an oven dish (ideal: 30cm x 20cm x 10cm). Peel potatoes and cut into slices. The potatoes spread on the floor and sprinkle a pinch chicken flavor, and some onion rings. Then bacon cubes and grated cheese in between mix, cover with aluminum foil and bake at 180 ° C min for about 40. Now remove the aluminum foil and lay out the cheddar. Another 15 min back until the cheese is bubbling.

Serve with beer of course!

Enjoy!

China

Cindy ZhangRegional DirectorRoom 506, No. 1277, Bei Jing Xi RoadShanghai 200040, P.R.ChinaTel: +86 21 6289 2827Mob: +86 139 1658 5588cindy.zhang@pacificworld.comwww.pacificworld.com

“Chinese cuisine is divided into 8 traditional types geographically. Kung Pao Chicken is one of the most famous dishes of Sichuan Cuisine”.

Ingredients1 pound skinless, boneless chicken breast halves - cut into chunks2 tablespoons white wine2 tablespoons soy sauce2 tablespoons sesame oil, 2 tablespoons cornstarch, dissolved in 2 tablespoons water1 ounce hot chilie paste1 teaspoon distilled white vinegar2 teaspoons brown sugar4 green onions, chopped1 tablespoon chopped garlic1 (8 ounce) can water chestnuts4 ounces chopped peanuts

Method:To make the marinade: Mix 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marina-de. Toss to coat in mixture. Cover dish and place in refrigerator for about 30 minutes.

To make sauce: In a small bowl mis 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

食飯 (Sihk Faahn)!

Kung Pao Chicken - by Cindy Zhang

Hong Kong

Ivy SungAccount Director Hong KongSuites 2603-05, 26th FloorPeninsula Tower, 538 Castle Peak RoadKowloon, Hong Kong'Tel: +852 2991 0856ivy.sung@pacificworld.comwww.pacificworld.com

“Egg tart is another example of British tea time snacks -- custard tarts, in this case -- that were adapted to local Chinese tastes. Since they became popular in the 1940s, two varieties of egg tarts have emerged: one with a flaky puff pasty shell and another with a sweet shortbread crust”.

HongKong Egg Tart - by Ivy Sung

Method:In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room tempe-rature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Ingredients1 cup confectioners' sugar3 cups all-purpose flour1 cup butter1 egg, beaten1 dash vanilla extract2/3 cup white sugar1 1/2 cups water9 eggs, beaten1 dash vanilla extract1 cup evaporated milk

India

Naveen RizviVice PresidentICE IndiaC-7, 3rd Floor, Sector 3, Noida 201301National Capital Region-Delhi, IndiaTel: +91 120 3341500Fax: +91 120 3341501naveen@iceindia.in www.pacificworld.com

Ingredients: 1 eggplant2 tablespoons vegetable oil1/2 teaspoon cumin1 medium onion, sliced1 teaspoon chopped, fresh ginger1 large tomato - peeled, seeded and diced1 clove garlic, minced1/2 teaspoon ground turmeric1/2 tsp ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper1/2 teaspoon salt, or to tasteGround black pepper to taste1/4 cup chopped fresh coriander

Method:First, the grill must be heated. Rub the outside of the eggplant with oil. Once the grill is hot, put the eggplant on a baking sheet and cook in the oven until soft and the skin starts blistering. This takes about 30 minutes. Then cut the eggplant in half lengthwise. The scrape the flesh of the eggplant from the skin and dispose of the skin. Meanwhile, chop the meat and set aside. Heat the oil in a large skillet or wok over medium heat. Add the cumin and turn golden brown. Add the onions, ginger and garlic and mix everything until it is nice and soft and tender. I let the onions usually very brown, but that's a matter of taste. Now the tomatoes with the turmeric, cumin, coriander, cayenne pepper, salt and black pepper. Everything simmer together.Now only the eggplant pieces to give to those who get a nice color. Then let simmer for 10-15 minutes all together and that's your Burtha finished. Optionally, garnish with fresh coriander.Serve with bread, rice and a Cobra beer.

Bhurtha (Indian Eggplant pot)by Naveen Rizvi

Singapore

Selina GrocottRegional Director Singapore & Malaysia 73 Bukit Timah Road#03-01 Rex HouseSingapore 229832Tel: +65 6330 6666Fax: +65 6336 2123selina.grocott@pacificworld.comwww.pacificworld.com

“Roti Prata (typical from India) is served in practically every neighbor-hood in Singapore. Most dishes aren't purely Singaporean in origin - many of them hail from the Malay peninsula, China, and India. Roti prata is the Singaporean evolution of the Pakistani and Indian paratha”.

Roti Prata - by Selina GrocottIngredients: 12 oz / 375 gr wheat or plain flour 1 1/2 tsp salta little sugar1/2 cup boiling water, to bind1/4 cup milk6 oz / 180 gr ghee or oil

Method:Sift flour and salt together.Rub 1 oz. of ghee into the sifted flour. Add boiling water, sugar and milk gradually and knead well (about 10 - 15 mins) to form a smooth soft dough, divide into tennis ball size portion (8-10 equal portions), rub with remaining ghee or oil, cover and let it rest for a couple of hours.Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges (professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding). Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times. Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately. The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.

Malaysia

Catherine ChongCountry ManagerSuite 12.03 Level 12 Centrepoint SouthMid Valley City, Lingkaran Syed Putra59200 Kuala Lumpur, MalaysiaTel: +60 3 2279 9722Fax: +60 3 2279 9799catherine@pacificworld.comwww.pacificworld.com

“Southeast Asian cuisine is heavily influenced by Chinese and Indian cuisine, resulting in countless dishes and cooking habits in common. With the Chinese rice noodles were installed in food culture. Today they are a key element of the region gastronomy.”

Malaysian Beef Rendang - by Catherine Chong

Ingredients3/8 pound shallots3 cloves garlic15 dried red chile peppers5 slices fresh ginger root5 lemon grass, chopped2 teaspoons coriander seeds2 teaspoons fennel seeds2 teaspoons cumin seeds1 pinch grated nutmeg1 tablespoon vegetable oil1 1/4 pounds beef stew meat, cut into 1 inch cubes1 1/2 tablespoons white sugar2 cups shredded coconut5 whole cloves1 cinnamon stick1 2/3 cups coconut milk7/8 cup watersalt to taste

MethodHeat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Grind the coriander, fennel, cumin and nutmeg. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt.

Selamat makan!

Cambodia

Jeffrey AmatoRegional Director, Thailand and Indochina02, Taphol Village, National Road N 6,Svay Dangkum Commune,Siem Reap, CambodiaTel: +66 2 245 5177Mob: +66 89 073 5533jeff@pacificworld.comwww.pacificworld.com

“This hot and spicy Khmer Krom mango salsa is great for dip with potatos, taro root and shrimp chips , with fresh raw vegetables or with grilled fish or meat. It is very easy to make and very tasty”.

Khmer Krom Mango Salsaby Jeffrey Amato

Method:For chunky salsa; mix all ingredients together. For creamy salsa; put all ingredients in food processor and blended for few second.Serve immediately or refrigerated for several hours before serve.

En Gueteh!

Ingredients: 1 Ripe mango,peeled and diced 1 Tablespoon fresh lime juice ¼ Cup chopped cilantro 1 Stalk green onion,chopped ½ Teaspoon salt 4 Chopped hot chili pepper or to your taste (optional)

Bali

Mr IB LolecCountry Manager IndonesiaGraha dewata Asih, Jl. ByPass Ngurah Rai 9XSanur P.O. Box 3291, Denpassar 80228Bali, IndonesiaTel: +62 361 282 474 ext. 101Fax: +62 361 282 469lolec@pacificworld.comwww.pacificworld.com

“Bali is an island of colors - and so is our cuisine, full of variety, from sweet and sour, spicy and mild - but especially colourful. Pineapple shrimp curry is one of our special dishes here. For generations, the recipe has been handed down in many families, and today we find many variations of the curry all over Indonesia”.

Udan Masak Lemak Nenas(Pinnapple-Shrimp-Curry) - by IB Lolec

Method:Put the chilies, shallots, garlic, Candlenuts, lemongrass, turmeric and shrimp paste in a blender and process to a paste. Then give a 3/4 cup of oil in a wok or pan and fry the paste until it is a bit dry and begins to smell. Put the paste in a saucepan and add 1 liter of water and the pineapple. Now mix everything together so that the whole thing becomes a sauce. If you found the consistency a little bit too thick, you can add a little more water. Boil it for about 15 minutes. Add the coconut milk and simmer it for 2-3 minutes again slightly. Now just add the shrimp and wait until they are cooked.

Best served with rice, but also tastes delicious with a bit of fresh bread.

Selamat makan!

Ingredients: 15 to 20 dried chillies (Cut, cooked and without seeds for 20 minutes in hot water) 10 to 12 shallots4 cloves of garlic2 Candlenuts / Bankulnuts2 stalks lemon grass1 cm piece turmeric10 to 12 large shrimp with shell1 tablespoon Asian shrimp paste (Belacan)Half of a ripe pineapple, cut into 1.5 cm pieces250 ml thick coconut milk

Thailand

Jeffrey M AmatoRegional Director, Thailand and Indochina511 Sri-Ayuthaya RoadThanonphayathai, RajtheveeBangkok, 10400 – Thailand+66 2 245 5177+66 89 073 5533jeff@pacificworld.comwww.pacificworld.com

“Enjoy this delicious dish for breakfast and you will feel like a real Thailand!”

Ingredients: 2 eggs1 teaspoon fish sauce1 1/2 teaspoons sugar2 1/2 teaspoons fresh lime juice1 tablespoon Small Thai chilies (respect to little rather than too much)2 cloves of garlic1 teaspoon of fresh coriander leaveslots of oil to fry the eggs (at least 100 ml)1/4 Knorr bouillon cubes for mushroom soup (optional)

Method:Garlic, coriander and chilli chopped very small. Then mix the sugar, lime juice, fish sauce and bouillon cubes ¼ in a small bowl. Now fry the two eggs with a lot of oil in the wok. Now it works best to pour hot oil over the top of the egg with a spoon.. After about 1 minute, everything should be ready. Place the fried eggs on a plate and just before serving, mix the garlic, chilli and coriander with sauce. Then pour it over the eggs.

Yum Kai Dao(Thai egg salad) - by Jeffrey M Amato

Vietnam

Jeffrey M AmatoRegional Director, Thailand and Indochina12B2, 13th Floor, Indochina Park Tower4 Nguyen Dinh Chieu StreetDakao Ward, District 1Ho Chi Minh City, Vietnam T : +84 8 2220 0803F : +84 8 2220 0804jeff@pacificworld.comwww.pacificworld.com

“In Asian countries such as China, Vietnam, etc breakfast is just a plate of food that is no different for lunch. The bread, eggs, coffee and milk are replaced by tasty soups and delicious dim sum. This fragrant Vietnamese noodle soup is traditionally popular for breakfast!”.

Pho Rice noodle Soupby Jeffrey Amato

Ingredients:250 gr rice stick noodles 1 L (4 cups) beef stock 1 lemongrass stem (pale part only), finely chopped 1 garlic clove, thinly sliced 2cm piece each of ginger and galangal (see note), sliced into matchsticks 1 long red chilli, thinly sliced 100 gr mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) 1 tbs each fish sauce and lime juice 1 cup (80gr) bean sprouts Coriander and mint leaves, to garnish

MethodPour boiling water over the noodles and leave to stand for 15 minutes or until soft.Meanwhile, place the stock, lemongrass, garlic, ginger, galangal, chilli and 2 cups (500ml) water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 12 minutes or until slightly reduced. Add mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice.Divide the noodles and bean sprouts among bowls, reserving a few sprouts to garnish. Ladle over the soup, then serve topped with the reserved bean sprouts and fresh herbs.

Chúc ngon miệng!

Pacific World

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