An special gift from Pacific World: Connecting you to a world of flavours!Download your cookbook here!

1. Spicing up your meetings,
incentives, conferences and events

2. Pacific World
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

3. 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 Singapore
Pacific World: Zimbabwe
Namibia
Spicing up your meetings, incentives,
Botswana
conferences and events
South Africa
A world of inspiring destinations
More than 37 destination offices spanning
24 countries around the world

4. 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 evenly
Spain 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

5. 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, along
Portugal 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

6. 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

7. 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 and
Scotland
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

8. 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 butter
England 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.

9. 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

10. 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 salt
France 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

11. 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 for
South 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

12. 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 potatoes
Namibia 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

13. 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 1
China 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

14. 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 the
Hong 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

15. 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 until
India 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 that's 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 that's your Burtha finished. Optionally,
naveen@iceindia.in garnish with fresh coriander.
www.pacificworld.com Serve with bread, rice and a Cobra beer.

16. 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 aren't
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

17. 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 milk
Malaysia 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!

18. 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

19. 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 15
Bali 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

20. 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

21. 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

22. Motivating Meetings
Destination experience coupled with creativity and
logistical expertise ensures the results you are looking for:
open minds and fluid communication for a meeting that
delivers results.
Inspiring Incentives
We are constantly looking for
innovative ideas that reward
your staff with a truly memo-
rable experience.
Incentives from Pacific World
open up new experiences to
cherish forever.
Pacific World Tailored Congresses
Our expertise in managing both technical and scientific
secretariats through powerful and leading edge technology
coupled with exhibition management and sponsorship
recruitment ensure that your congresses achieve maximum
attendance and achieve their financial goals.
Creative Events
Pacific World develops
individual concepts to translate
your brand values and message
into a true experience for the
audience, enhanced by creative
venues located in some of the
most exciting destinations in
the world.