Recipes from all over the world

Hungry to travel, in the mood to feel the sun on your skin? We had a look in the pans of our hotel restaurants und collected exotic creations. We offer you a little escape from the grey November days – guaranteed easy to prepare.

Culinary highlight from the Sri Lankan restaurant Hunas Falls by Amaya  

 

 

Gamboge Infused Asian Spicy Crusted Pink Tuna Steak on Coconut Coated Fresh Water King Prawn Lemon Grass Hinted Curried Calamari, Garlic Butter poached Vegetable, Sweet Chili Tamarind Glaze

One of those recipes, which seem a bit complex but at the end easily to prepare. But one has to bring time….

Ingredients for the Tuna:
50gm Pink Tuna Steak
02 Teaspoons Lime Juice
02 Teaspoons Gamboge Paste
10gms Coriander Seed/Cumin Seeds/Garlic Powder/Onion Powder
½ teaspoon curry Leaves & Lemongrass Paste
Salt, Pepper

Direction:
Stir together all ingredients in a bowl, crust the Surface of Tuna Loin Until Coated Well.
Keep Over Night, Heat the Frying Pan and Add Vegetable Oil, Seal Slowly and Roast It in Oven until Medium Cook, or [Well done]

Ingredients for the Coconut Coated Prawn

02 Teaspoons White Fresh Grated Coconut
01 Fresh Water Prawns [Cleaned]
01 Teaspoon Lemon Juice
½ Egg Yolk
01. Tbs Rice Flour. Coconut Milk [for batter]
Season with Salt/Pepper.

Direction:
Rub Lemon Juice, Salt Pepper and Marinate and keep aside
Make Smooth Coconut Milk Batter, Dip in Prawn & Crumbed Grated Coconut Fry [Or Bake] It until Golden

Ingredients for the Curried Calamari

01 Tbs Curry Powder/Turmeric Powder
½ tabs Chopped Onion
½ tabs Chopped Garlic
½ tabs Green Chili
½ tabs Mustard Seeds
01 Lemon grass Stick
01 tabs Curry Leaves/Rampa [Penden Leaves]
01 Tea Cup Coconut Milk
30 gm Calamari
Season with Salt/Pepper
Vegetable or Corn Oil

Direction:
Heat the Pan Stir Ingredient until Golden Color except Coconut Milk, Mixed Spicy Powders-
-Whole On the Calamari, at Finally Add Coconut Milk, Bring to Boil and Simmer [Poached] it Until Flavored,

Ingredients for the vegetables:

04 Bulb Brown Roasted Garlic
100 gm Melted Butter
06no Coriander Roots
02 Cups Vegetable Stock
Season with Salt/Pepper

Heat a thick Bottomed Pan, Pour All Ingredient into Pot, Poach Vegetable Lower Heat from the Butter Stock

Ingredients Sauce:
02 Tbs Fresh Tamarind Jus
½ Teacup Fish Stock
½ tbs Red Chili Paste
tabs Chopped Ginger
01tbs Chopped Garlic
01tbs Chopped Onion
02tbs Brown Sugar
02 tbs Coconut Cream
Curry Leaves/Coriander Leaves
01 Small Cinnamon Stick
Butter or oil /Salt, Pepper

Direction:

Stir Chopped Onion, Garlic, Ginger with Oil or Butter and Add Fish Stock Bring to Boil, Mix Fresh Tamarind Jus vs Brown Sugar, Gently Simmer It [Until Light Thick] Add Chili Paste
Cinnamon Stick Coriander Finally Finish with Coconut Cream & Season Salt Pepper/ Strain the Sauce before Serve.

Khao Yum Pak Tai from chef of the Tongsai Bay in Thailand

 

My favorite from my last Thailand trip!

Ingredients:
210 Grams Jasmine Rice
¼ Grounded Dry Fish – 14 grms
¼ Cup Roasted Coconut – 20 grm
1 Tbl Kaffir Lime Leaf Chopped – 1 grm
1 Tbl Lemongrass Sliced – 6 grm
1 Tbl Large Red Chilli Sliced
1 Tbl Sator – 6grm (if out of season use long beans)
1 Tbl Bean Sprout – 12 grm
1 Tbl Pomelo – 12 grm
1 Tbl Sour Green Mango – 10grm
2 Tbl Boodoo Sauce – 40 grm
1 ½ Tsp Palm Sugar
½ Cup Lemongrass – 100 grm
2 Leaf Kaffir Lime
1 Tsp Chili Powder

Prepare Boodoo Sauce – heat on medium heat and add lemongrass and kaffir lime leaf. Once boiling, add palm sugar and reduce heat until syrup like. Allow to rest and cool then separate sauce from lime leaf and lemongrass.

Mix cool rice with dried shrimp and coconut (reserve a good pinch of coconut for the top of the presented rice). Add 1 ½ Tbl of Boodoo Sauce and mix well. Pack rice in bowl and overturn into center of the plate. Plate vegetables, fruit and spices on the plate. Serve with side of Boodoo Sauce and Chili Powder.

Scallops À la chef Faiz Idres from Coco Palm Dhuni Kolhi, Maldives

Seared sea scallops with scented curry foam
Ingredients:
3 scallops
6 Cherry tomatoes
2 Tbsp. Guacamole
1 orange
2 Tbsp. Olive oil
1 bunch basil leaves
6 pieces pink pepper corn
2 Tbsp. Curry spices mixed

Method:
Sear the scallops in a large non-stick skillet with olive oil, Season the scallops with salt, curry spices and cook for three minutes. Prepare guacamole paste and roast the tomatoes. Serve the scallops mounted on a slick slice of orange with guacamole, roasted cherry tomato and drizzle with curry dressing. Garnish with the fresh basil leaves and decorate with pink peppercorn. This dish can be served either hot or cold.

Sophisticated recipe speciality from Fabio of the Milano Scala, Milan

Spaghetti Carbonara style with artichokes
Ingredients:
Hard wheat Spaghetti
2 eggs
1 pot artichokes (cooked)
200 Pancetta
100g fresh, grinded parmesan
sea salt, pepper
Mint leaves

Cook the Spaghetti 7 minutes in boiled water. Mix the eggs, a bit of cooking water and pepper pinch, then add the Spaghetti and mix it again. For this recipe we are using the Jar cooking method. You need an hermetic jar where we will put the Spaghetti to be cooked in a bain-marie. Add the artichokes and the pancetta you sautéed before and continue mixing. Then add parmesan cheese and a pinch of salt and mix it again. Put the Spaghetti and the sauce in the hermit jar. Add some fresh mint leaves and close the jar. Cook for at least 10 minutes in Bain-Marie in already bopiling water. With the jar cooking method, the heat gradually intensifies and remains inside the jar, preserving all flavors. To avoid the pot and the Jar stick together put a napkin between them. Remove the jar and place it on a plate!