Favorite Recipes from the kitchens of our travel partners

Destination: FIJI

KOKODA – from the recipe books of the chefs at Volivoli Beach Resort, Viti Levu, Fiji

INGREDIENTS

  • 2 lbs very fresh walu, mahi mahi or snapper fillet, skinned
  • Juice of 10 limes & 3 lemons
  • 2 medium-sized onions, finely dices
  • 3 red chilis, minced
  • 2 c finely chopped tomato
  • Several spring onions, finely sliced
  • Few stems coriander leaves (or parsley)
  • 4 c coconut milk
  • ½ tbsp sea salt
  • Lime wedges to serve

PREPARATION

  1. Cut the fish into ¼ inch dice, discarding any bloody tissue
  2. In a bowl, mix the fish and the citrus juices and chill to marinate for 2-3 hours, or until fish is opaque
  3. Drain the fish and add the onion, chili, tomato, spring onion, coriander (parsley), coconut milk & salt
  4. Mix well, chill well, and serve in coconut shells (or cocktail glasses) with lime wedges

Destination: PHILIPPINES

PORK ADOBO WITH EGG & PINEAPPLE – from the recipe books of the chefs at Magic Oceans Resort, Bohol, Philippines

INGREDIENTS

  • 8 oz Pork belly/tenderloin
  • 2 tbsp Soy sauce
  • 1 tbsp Vinegar
  • 2 cloves Garlic
  • 8 pieces Pepper corn
  • 2 Bay leaves
  • 1 Egg
  • 1 slice Pineapple
  • 1 tbsp Brown sugar
  • 1 tsp Cooking oil
  • 1 tbsp Corn starch
  • 1/4 bouillon cube Pork broth
  • 1 tbsp Water

PREPARATION

  1. Boil the egg for 6-7 minutes.
  2. Soak the pork in the soy sauce in a bowl.
  3. Heat the oil in a pan and add the garlic, let it simmer for a few minutes.
  4. Add the marinated pork (incl. remaining marinade) in the pan.
  5. Add the water and the pork bouillon.
  6. After 1 minute, add the peppercorn, bay leaves, vinegar and sugar.
  7. Add the corn starch eventually for thickening the sauce and let it simmer for a few more minutes.
  8. To Serve: place the pork on a plate and garnish with the egg, pineapple and optional spring onion.

Do you have some leftovers? Good news, it tastes even better the next day!  Bon Appetit!

Destination: SOLOMON ISLANDS

PAPAYA SALAD SOLOMON STYLE – from the recipe books of the chefs aboard Bilikiki Cruises

(photo credit: Kellie Oldfield)

“Since the company started operating, Bilikiki Cruises has handed out seeds to local villages and then bought back fully grown produce later. This not only creates a source of income in villages with very little economic activity, it also means that Bilikiki gets lots of fresh fruit and vegetables during trips. The variety of seeds we hand out means that not only our, but also the locals, diets are more varied than they would have been otherwise. This tradition continues every year and nearly everyday our onboard managers buy fresh fruit and vegetables from the villages. It is a win win for everyone and a great photo opportunity for our guests. We tend to use a lot of local ingredients in our cooking onboard and here is one of the fabulous salads that our chef Wilson makes.“

INGREDIENTS

Salad
  • 3 cups of watercress, chopped
  • 1 small hard Papaya
  • 4 large spring onions chopped
dressing
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon ginger, grated
  • 1/4 teaspoon curry powder

PREPARATION

  1. Take the small hard papaya and use a vegetable peeler to cut long thin slices of papaya and place in a salad bowl.
  2. Put the chopped up watercress in the bowl along with the chopped spring onion.
  3. Stir all of the ingredients for the dressing together and mix well before adding to the salad.
  4. Serve as soon as dressing has been added.

Destination: INDONESIA

SPICY SAMBAL GORENG – from the recipe books of the chefs at Lembeh Resort, North Sulawesi, Indonesia

INGREDIENTS

  • 20 g tomatoes
  • 10 g shallots
  • 5 g garlic
  • 15 g curly red chili peppers (or other spicy red chili)
  • 2 cm fresh ginger
  • 2 pieces candlenut (if you cannot find candlenut, substitutes include macadamia, cashew or almonds)
  • 1 tablespoon salt
  • 5 tablespoon sugar
  • 10 ml coconut oil

PREPARATION

  1. Put the red chili peppers, garlic, ginger and candlenut in a blender and blend to a smooth paste or, for a more traditional technique (although more work), use a pestle and mortar to crush and blend the ingredients until you achieve a smooth paste.
  2. Slice the tomato and shallot thinly and place to one side.
  3. Heat the coconut oil in a wok or large fry pan and gently fry the shallot over a medium heat, until soft.
  4. Add the blended spice paste to the pan and cook for another 15 minutes (note that the chili peppers will release some ‘heat’ during the cooking process)
  5. Add the sliced tomato and cook for another 10 minutes, stirring frequently.
  6. Add sugar and salt and stir over medium heat for a further 2 minutes.
  7. Allow your ‘Sambal Goreng’ to cool and serve in a condiment bowl with your favorite dishes.

* Because this sambal does not contain preservatives, once prepared it is best enjoyed on the same day.

Destination: INDONESIA

JAMU – from the recipe books of the chefs at Murex Dive Resorts, North Sulawesi, Indonesia

INGREDIENTS

  • 5 oz fresh turmeric (powder is possible if fresh is not available)
  • 5 oz fresh ginger
  • 6 cups water (may be substituted with coconut water or half mineral and half coconut water to taste)
  • 3 tbsp honey
  • 1 lime, juiced
  • 1 1/2 Tbsp Tamarind paste pinch of black pepper or coconut oil (this is not in traditional Jamu but makes the anti-inflammatory benefits of turmeric more available)

PREPARATION

  1. Slice rinsed ginger and turmeric (leave the skin on).
  2. Add water, ginger, and turmeric to a large stockpot.
  3. Bring to a boil (covered), reduce heat and simmer for approximately 25 minutes.
  4. Transfer to a blender and add honey, lime, and tamarind paste (may need to do in batches if necessary).
  5. Blend it! Strain it! Drink hot or allow it to cool and chill in the fridge.

NOTE:

  1. Your jamu will keep in the refrigerator 5-6 days in a bottle. Shake the bottle gently before using.
  2. Be careful, turmeric stains clothing that it comes in to contact with, so wear an apron and clean up immediately.
  3. If your jamu is too ‘spicy’, reduce the amount of fresh ginger accordingly.
  4. Don’t have or can’t find tamarind paste? This can be overcome by using a little extra lime juice instead.
  5. If you don’t have limes, or if you prefer lemon juice, this can be substituted.

Destination: BONAIRE

LIONFISH CEVICHE – from your friends at Buddy Dive Resort, Bonaire, Netherland Antilles, Caribbean

INGREDIENTS

ADDITIONAL OPTIONS:
1 clove of garlic
Parsley
Avocado
Mango
Jalapeno
  • pound of super fresh lionfish filet (or other frim white fish)
  • 5-6 limes
  • 1/2 to 1 cup diced tomatoes
  • Handful of chopped cilantro
  • 1/2 red onion finely chopped
  • 1/2 cucumber
  • Salt & Pepper to taste

PREPARATION

1.Dice the fish and put in a bowl
2.Juice the limes and poor over the fish, make sure that all the fish is covered
3.Marinate the fish in the lime juice at least 2 hours (this “cooks” the fish) in the fridge
4.After marinating, poor off ½ of the lime juice
5.Now add the other ingredients and marinate some more (preferably a few more hours) in the fridge
6.Toss and serve chilled with some salad, nacho’s and/or fresh crispy bread

NOTE:

Do you have some leftovers? Good news, it tastes even better the next day! Bon Appetit!

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