Pacific World: Connecting you to a world of flavours!
Spicing up your meetings,incentives, conferences and events
Paciﬁc WorldSpicing 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
DMC: Destination Management Company PCO: Professional Congress Organiser England Scotland France China Monaco Italy Portugal Spain Greece Hong Kong India Dubai Thailand Vietnam Cambodia Malaysia Indonesia Zambia Mozambique SingaporePaciﬁc World: Zimbabwe NamibiaSpicing up your meetings, incentives, Botswanaconferences and events South AfricaA world of inspiring destinationsMore than 37 destination ofﬁces spanning24 countries around the world
Tortilla Española (Spanish Omelete) - by Monica Sala Preparation of tortilla is an art and each family has its own recipe. In our home, we make it like this: Ingredients: ½ cup olive oil (extra virgin) 600 gr hard waxy potatoes 1 onion Salt and freshly ground pepper 8 large eggs 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 evenlySpain 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! Monica Sala " The origins of the omelets back to the late eighteenth century when Marquis de Robledo Country Manager Paciﬁc World Spain & Portugal aimed to ﬁnd a nutritious, affordable and Diputació 238-244 3rd Floor simple dish to ﬁght famines in Europe at the 08007 Barcelona - Spain Tel : (+34) 93 482 7139 end of the century. ” Fax: (+34) 93 482 7154 monica.sala@paciﬁcworld.com www.paciﬁcworld.com
Caldo Verde - by Carla Andrezo Ingredients: 1 kg ﬂoury-waxy potatoes 2 cloves of garlic 500 g kale (or by feel and taste) 12 slices of red Portuguese country sausage (chorizo or alternatively goes cabanossi) 2 tablespoons olive oil salt 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, alongPortugal with some corn or rye loaf. Bom Apetite!! " 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 Carla Andrezo Portuguese red wine. The secret to a well-made Destination Manager Caldo Verde is to cut the cabbage leaves into Paciﬁc World Portugal Tel: +351916187426 ” thin, long strips. carla.andrezo@paciﬁcworld.com www.paciﬁcworld.com
Garides Saganaki - by Marina Prinou Ingredients: Serves: 4 500 gr raw king prawns 3 tablespoons olive oil, divided 1 onion, chopped good pinch freshly chopped parsley 250 ml white wine 1 (400 gr) tin chopped tomatoes, drained 1/2 teaspoon minced garlic (optional) 1 (200 gr) pack feta cheese, cubed 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,Greece tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is " This Greek recipe is great as a thickened. While the sauce is simmering, the prawns should become starter or meze. It can be served with nice crusty bread to mop up cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail ” all the gorgeous sauce. 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 Marina Prinou from the heat. Let stand until the cheese starts to melt. M.I.C.E. Manager Greece Serve warm. 16, Karyatidon Street GR 145 64, Kato Kiﬁsia Καλή όρεξη! Attica, Greece Tel: +30 210 3502213 Fax: +30 210 3502360 Email: marina.p@paciﬁcworld.com www.paciﬁcworld.com
Cranachan - by Gillian Rae 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 " Cranachan was originally a over-whip the cream. Taste the mix andScotland add more of either if you feel the need. summer dish and often consumed around harvest time, but is now Stir in the oatmeal and whisk lightly until more likely to be served all year the mixture is just ﬁrm. Alternate layers, round on special occasions.” cream with the remaining raspberries and purée in 4 serving dishes. Allow to chill slightly before eating. Gillian Rae Country Manager Paciﬁc World Scotland 25 Frederick Street Edinburgh EH2 2ND Scotland tel: 0044 131 226 3246 tel DDI: 0044 131 226 8500 fax: 0044 131 220 1271 gillian.rae@paciﬁcworld.com www.paciﬁcworld.com
Shortbread - by Gillian Rae Gillian Rae Country Manager Paciﬁc World Scotland 25 Frederick Street Edinburgh EH2 2ND Scotland tel: 0044 131 226 3246 tel DDI: 0044 131 226 8500 fax: 0044 131 220 1271 gillian.rae@paciﬁcworld.com www.paciﬁcworld.com Ingredients 6 oz Plain ﬂour 4 oz Soft butterEngland 2 oz caster (granulated) sugar 1 oz corn ﬂour (corn-starch) Method Mix 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.
Tiramisu - by Maria del Campo Ingredients: A tub of mascarpone 4 tablespoons of sugar 4 eggs Method: 3 espresso cups of espresso Make the espresso and pour it into a wide ﬂat 1 pack of sponge ﬁngers dish, letting it cool down a little (you will need Amaretto and possibly brandy as well to dip the sponge ﬁngers in this later on, so have dark/bitter cocoa powder 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.Italy 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. Maria del Campo International Sales Manager Fuencarral 123 7ºB "Tiramisu means literally "Pick Me Up". Probably is because this dessert give you a 28010 Madrid Tel.: +34 91 758 59 85 boost of energy. ” Mov: +34 609 532 439 Fax: +34 91 758 28 26 maria.delcampo@paciﬁcworld.com www.paciﬁcworld.com
Gratin Dauphinois - by Maria del Campo Ingredients: 1 lb (450 gr) good-quality potatoes (King Edward or Desirée) 1 small clove garlic, crushed 5 ﬂ oz (150 ml) double cream 5 ﬂ oz (150 ml) milk freshly grated nutmeg 1 oz (25 gr) butter Salt 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 saltFrance 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! Maria del Campo International Sales Manager Fuencarral 123 7ºB 28010 Madrid Tel.: +34 91 758 59 85 Mov: +34 609 532 439 Fax: +34 91 758 28 26 maria.delcampo@paciﬁcworld.com www.paciﬁcworld.com
Bobotie - by Carol Martin Ingredients: 1 kg ground beef 1 slice of bread Spices: 25 cl milk 2 table spoons massala 2 table spoons olive oil 1 teaspoon turmeric 3 eggs 1 teaspoon nutmeg ½ cup golden raisins 2 teaspoons ground cumin ½ cup ﬂaked almonds 2 teaspoons ground coriander seed 2 teaspoons apricot jam ½ teaspoon cloves 1 large ﬁnely chopped onion ½ teaspoon pepper 2 teaspoons garlic paste ½ lemon juice Salt 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 forSouth Africa 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. Carol Martin " The bobotie story began on 17th century when ships sailing along the spice route to Asia, established a Destination Manager Paciﬁc World Southern Africa settlement around Cape Town. The ships brought spices from Java (Indonesia) and also Malays to work as slaves 5th Floor Graphic Centre, 199 Loop Street for the whites settled around Cape Town. Seems that the Malays would have roast meat on Sundays; the Cape Town – South Africa following day, leftovers would be mixed with some spices and fruits, an egg mixture would be poured over it and Tel: (+27) 21 426 0032 it would then be baked and served with rice and vegetables. A rather simple origin for what is today the national Mob: (+27) 79 527 4618 dish of South Africa” carol.martin@paciﬁcworld.com www.paciﬁcworld.com
Ingredients: Method: ½ kg lamb or boneless beef Mix all spices, oil, honey 3 tablespoons of honey and lemon juice together 3 tablespoons lemon juice to make the marinade. 1 tablespoon of oil Then insert the meat 2 tablespoons mustard 24-48. The braai in good 1 tablespoon dried rosemary company, depending on 2 teaspoons dried chicken ﬂavor (alternatively 1 bouillon cube) the thickness, about 40 1 teaspoon ground black pepper 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 Ingredients Supplement: distribute well. 4 large potatoes 1 large onion 250 ml cream Method: 2 teaspoons dried chicken ﬂavor (alternatively 1 bouillon cube) Grease an oven dish (ideal: Cheddar cheese to taste 30cm x 20cm x 10cm). Peel 100 gr bacon cubes potatoes and cut into 100 fungi slices. The potatoesNamibia 250 gr grated cheese (mozzarella example) spread on the ﬂoor and sprinkle a pinch chicken ﬂavor, and some onion “ Braai (barbecue) is an essential part of any Namibian rings. Then bacon cubes inhabitant. On March 21st the locals celebrate the and grated cheese in ” National Day preparing a hearty Braai . between mix, cover with aluminum foil and bake at 180 ° C min for about 40. Now remove the Carol Martin aluminum foil and lay out Destination Manager the cheddar. Another 15 Paciﬁc World Southern Africa min back until the cheese 5th Floor Graphic Centre, 199 Loop Street is bubbling. Cape Town – South Africa Tel: (+27) 21 426 0032 Serve with beer of course! Traditional Namibian Braai Mob: (+27) 79 527 4618 by Carol Martin carol.martin@paciﬁcworld.com Enjoy! www.paciﬁcworld.com
Kung Pao Chicken - by Cindy Zhang Ingredients 1 pound skinless, boneless chicken breast halves - cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chilie paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar 4 green onions, chopped Method: 1 tablespoon chopped garlic To make the marinade: Mix 1 tablespoon 1 (8 ounce) can water chestnuts wine, 1 tablespoon soy sauce, 1 tablespoon 4 ounces chopped peanuts 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 1China tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar “ Chinese cuisine is divided into 8 traditional and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a types geographically. Kung Pao Chicken is medium skillet, heat sauce slowly until one of the most famous dishes of Sichuan aromatic. ” Cuisine . Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, Cindy Zhang add sauteed chicken to it and let simmer Regional Director together until sauce thickens. Room 506, No. 1277, Bei Jing Xi Road Shanghai 200040, P.R.China 食飯 (Sihk Faahn)! Tel: +86 21 6289 2827 Mob: +86 139 1658 5588 cindy.zhang@paciﬁcworld.com www.paciﬁcworld.com
HongKong Egg Tart - by Ivy Sung Ingredients 1 cup confectioners sugar Method: In a medium bowl, mix together the confectioners 3 cups all-purpose ﬂour sugar and ﬂour. Mix in butter with a fork until it is in 1 cup butter small crumbs. Stir in the egg and vanilla until the 1 egg, beaten mixture forms a dough. The texture should be slightly 1 dash vanilla extract moist. Add more butter if it is too dry, or more ﬂour, if 2/3 cup white sugar the dough seems greasy. Shape dough into 1 1/2 inch 1 1/2 cups water balls, and press the balls into tart molds so that it 9 eggs, beaten covers the bottom, and goes up higher than the sides. 1 dash vanilla extract Use 2 ﬁngers to shape the edge into an A shape. 1 cup evaporated milk 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 theHong Kong tart shells. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the ﬁlling is puffed up a little bit. “ Egg tart is another example of British tea time snacks -- custard tarts, in this case -- that were adapted to local Chinese tastes. Ivy Sung Since they became popular in the 1940s, two Account Director Hong Kong varieties of egg tarts have emerged: one with Suites 2603-05, 26th Floor a ﬂaky puff pasty shell and another with a Peninsula Tower, 538 Castle Peak Road ” sweet shortbread crust . Kowloon, Hong Kong Tel: +852 2991 0856 ivy.sung@paciﬁcworld.com www.paciﬁcworld.com
Bhurtha (Indian Eggplant pot) by Naveen Rizvi Ingredients: 1 eggplant 2 tablespoons vegetable oil 1/2 teaspoon cumin 1 medium onion, sliced 1 teaspoon chopped, fresh ginger 1 large tomato - peeled, seeded and diced 1 clove garlic, minced 1/2 teaspoon ground turmeric 1/2 tsp ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, or to taste Ground black pepper to taste 1/4 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 untilIndia 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 Naveen Rizvi usually very brown, but thats a matter of taste. Now Vice President the tomatoes with the turmeric, cumin, coriander, ICE India cayenne pepper, salt and black pepper. Everything C-7, 3rd Floor, Sector 3, Noida 201301 simmer together. National Capital Region-Delhi, India Now only the eggplant pieces to give to those who get Tel: +91 120 3341500 a nice color. Then let simmer for 10-15 minutes all Fax: +91 120 3341501 together and thats your Burtha ﬁnished. Optionally, firstname.lastname@example.org garnish with fresh coriander. www.paciﬁcworld.com Serve with bread, rice and a Cobra beer.
Ingredients: Roti Prata - by Selina Grocott 12 oz / 375 gr wheat or plain ﬂour 1 1/2 tsp salt a little sugar 1/2 cup boiling water, to bind 1/4 cup milk 6 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. “ Roti Prata (typical from India) is Oil the work top and work each ball into a very served in practically every neighbor- thin sheet - ﬁrst ﬂatten with your oiled palms,Singapore hood in Singapore. Most dishes arent purely Singaporean in origin - many of them hail from the Malay peninsula, 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 China, and India. Roti prata is the square (egg can be added before folding). Singaporean evolution of the Pakistani Alternatively, you can thin out the sheet, oil and ” and Indian paratha . 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 Selina Grocott with both hands and serve immediately. Regional Director Singapore & Malaysia The bread can be eaten on its own with a 73 Bukit Timah Road sprinkle of sugar, or with any meat or vegetable #03-01 Rex House curry. Singapore 229832 Tel: +65 6330 6666 Fax: +65 6336 2123 selina.grocott@paciﬁcworld.com www.paciﬁcworld.com
Malaysian Beef Rendang - by Catherine Chong Ingredients 3/8 pound shallots 3 cloves garlic “Southeast Asian cuisine is heavily inﬂuenced by 15 dried red chile peppers Chinese and Indian cuisine, resulting in countless 5 slices fresh ginger root dishes and cooking habits in common. With the 5 lemon grass, chopped Chinese rice noodles were installed in food 2 teaspoons coriander seeds culture. Today they are a key element of the 2 teaspoons fennel seeds region gastronomy.” 2 teaspoons cumin seeds 1 pinch grated nutmeg 1 tablespoon vegetable oil 1 1/4 pounds beef stew meat, cut Catherine Chong into 1 inch cubes Country Manager 1 1/2 tablespoons white sugar Suite 12.03 Level 12 Centrepoint South 2 cups shredded coconut Mid Valley City, Lingkaran Syed Putra 5 whole cloves 59200 Kuala Lumpur, Malaysia 1 cinnamon stick Tel: +60 3 2279 9722 1 2/3 cups coconut milkMalaysia Fax: +60 3 2279 9799 catherine@paciﬁcworld.com www.paciﬁcworld.com 7/8 cup water salt to taste Method Heat 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!
Khmer Krom Mango Salsa by Jeffrey Amato 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) 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.Cambodia En Gueteh! “ 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 Jeffrey Amato Regional Director, Thailand and Indochina ” and very tasty . 02, Taphol Village, National Road N 6, Svay Dangkum Commune, Siem Reap, Cambodia Tel: +66 2 245 5177 Mob: +66 89 073 5533 jeff@paciﬁcworld.com www.paciﬁcworld.com
Udan Masak Lemak Nenas (Pinnapple-Shrimp-Curry) - by IB Lolec Ingredients: 15 to 20 dried chillies (Cut, cooked and without seeds for 20 minutes in hot water) 10 to 12 shallots 4 cloves of garlic 2 Candlenuts / Bankulnuts 2 stalks lemon grass 1 cm piece turmeric 10 to 12 large shrimp with shell 1 tablespoon Asian shrimp paste (Belacan) Half of a ripe pineapple, cut into 1.5 cm pieces 250 ml thick coconut milk 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 15Bali 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! “ Bali is an island of colors - and so is our cuisine, full of variety, from sweet and sour, Mr IB Lolec spicy and mild - but especially colourful. Country Manager Indonesia Pineapple shrimp curry is one of our special Graha dewata Asih, Jl. ByPass Ngurah Rai 9X dishes here. For generations, the recipe has Sanur P.O. Box 3291, Denpassar 80228 been handed down in many families, and today Bali, Indonesia we ﬁnd many variations of the curry all over Tel: +62 361 282 474 ext. 101 Fax: +62 361 282 469 ” Indonesia . lolec@paciﬁcworld.com www.paciﬁcworld.com
Yum Kai Dao (Thai egg salad) - by Jeffrey M Amato Ingredients: 2 eggs 1 teaspoon ﬁsh sauce 1 1/2 teaspoons sugar 2 1/2 teaspoons fresh lime juice 1 tablespoon Small Thai chilies (respect to little rather than too much) 2 cloves of garlic 1 teaspoon of fresh coriander leaves lots 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,Thailand mix the garlic, chilli and coriander with sauce. Then pour it over the eggs. “Enjoy this delicious dish for breakfast and ” you will feel like a real Thailand! Jeffrey M Amato Regional Director, Thailand and Indochina 511 Sri-Ayuthaya Road Thanonphayathai, Rajthevee Bangkok, 10400 – Thailand +66 2 245 5177 +66 89 073 5533 jeff@paciﬁcworld.com www.paciﬁcworld.com
Pho Rice noodle Soup by 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 Method “In Asian countries such as China, Pour boiling water over the noodles and Vietnam, etc breakfast is just a plate leave to stand for 15 minutes or until soft.Vietnam of food that is no different for lunch. Meanwhile, place the stock, lemongrass, The bread, eggs, coffee and milk are garlic, ginger, galangal, chilli and 2 cups replaced by tasty soups and delicious (500ml) water in a large saucepan. Bring to dim sum. This fragrant Vietnamese the boil, then reduce heat to medium. Simmer for 12 minutes or until slightly noodle soup is traditionally popular reduced. Add mushrooms and cook for 3 ” for breakfast! . minutes, then stir in the ﬁsh sauce and lime juice. Divide the noodles and bean sprouts Jeffrey M Amato among bowls, reserving a few sprouts to Regional Director, Thailand and Indochina garnish. Ladle over the soup, then serve 12B2, 13th Floor, Indochina Park Tower topped with the reserved bean sprouts 4 Nguyen Dinh Chieu Street and fresh herbs. Dakao Ward, District 1 Ho Chi Minh City, Vietnam Chúc ngon miệng! T : +84 8 2220 0803 F : +84 8 2220 0804 jeff@paciﬁcworld.com www.paciﬁcworld.com
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