For many, food plays a big part in travel. Whether it’s trying local cuisines or dining at Michelin-starred restaurants, travelers look to food to enhance their experience. While traveling may not be an option at the moment, foodies can create amazing dishes to eat around the world at home – and inspire upcoming travel – with recipes from luxury resorts and cruises across the globe:
Pangkot Laut Resort – Uncle Lim’s Signature Calamansi Chicken
YTL Hotels’ Pangkor Laut Resort is located on a private island off the west coast of Malaysia, comprised of a 2-million-year-old rainforest and surrounded by white-sand beaches and turquoise waters. Since it’s inception in the 1980s, the property has always had Uncle Lim (both the restaurant and the man) serving up personalized Hock Chew dishes and Nyonya cooking. His fan-favorite Calamansi Chicken is a perfect combination of spicy/sweet/sour sauce and tender chicken, giving the dish an outdoorsy, summery feel.
1.2 kg boneless chicken legs
120 g cornflour
30 g sesame seeds
100 ml calamansi juice
130 g plum juice
120 g chilli sauce
600 ml cooking oil
salt and pepper to taste (serves 6)
Slice the chicken legs and coat cornflour and sesame seeds, then deep fry until they are golden in color and crispy in texture (approximately 4 minutes). Heat the oil in the wok, pour in the lime juice, plum and chilli sauces, then add the crispy chicken. Toss together in the pan for about 20 seconds. Season to taste then serve with hot, steamed jasmine rice.
Tanjong Jara Resort – Ikan Assam Pedas
Tanjong Jara Resort is located in Dungun, a seashore on Malaysia’s east coast boasting some of the most beautiful and untouched beaches in Asia. With the local food having close ties to Thailand, a staple dish in any Malay house – and a hotel specialty – is Ikan Assam Pedas, translated to Sour Spicy Fish. Chock full of red snapper with flavors of tamarind and lemongrass, this spicy, tangy dish has a satisfying sauce to which vegetables or rice can be added.
1 kg red snapper, cut into cubes
140 g kesum leaves (knotweed)
250 ml cooking oil
80 g tamarind pulp
50 g garlic
50 g galangal
25 g turmeric, fresh
240 g tomatoes, cut into wedges
100 g chilli paste
5 stalks of lemongrass, crushed
500 ml water
5 Kaffir lime leaves
2 stalks ginger blossom
1. Heat the oil in a large pan or wok and sauté the blended garlic, galangal, shallot, and Tumeric. Once well combined, add the chilli paste, lemongrass, Kaffir lime leaves, and sauté for 2 more minutes.
2.Pour tamarind pulp and water, bring to a boil.
3. Place the pre-cut fish and quartered ginger blossom in the wok, season with salt, and simmer for 15 minutes. Add the tomatoes and kesum leaves, simmer for a minute and remove from the heat.
4. Serve immediately with steamed rice.
Hotel Eden Roc – Tomato Tartar
Nestled on the shores of picturesque Lake Maggiore in Ascona, Switzerland, Hotel Eden Roc is known for its Mediterranean cuisine. Boasting four restaurants ranging from casual bites to haute Michelin-starred meals, the Eden Roc is always serving something different and delicious. For foodies interested in experiencing a fine dining treat from the comfort of their homes, here is the recipe for their terribly terrific Tomato Tartar.
Ingredients (4 portions):
15 Ramati tomatoes
10 pcs pine nuts roasted briefly in a pan
400 g Pelati tomatoes peeled
Tomato Water for Tomato Stock
Use tomato meat from the Ramati tomatoes
20 cherry tomatoes
5 g sugar
25 g Aceto Mazzetti
350 ml tomato water
100 ml white wine
25 g Nolly Prat
25 g carrots
100 g shallots
30 g fennel
30 g cherry tomatoes
Pepper, laurel, mustard seed, coriander, tarragon
1 garlic bulb
2 ripe avocados
2 spoons of sour cream
Juice of half a lime
1. Carve Ramati tomatoes and blanch in salted water for 10 seconds, rinse in ice water and remove skin. Then season with salt, pepper, garlic and basil leaves
2. Dry in the oven at 80 degrees for 2 hours
3. Cut everything into small cubes add roasted pine nuts and Balsamico Dark, add salt if necessary
1. Stew the Pelati tomatoes slowly in a pot until no more liquid is left
2. Mix with a hand blender. Season with salt and olive oil
Tomato Water for Tomato Stock
1. Use the tomato pulp for the tomato water, add cherry tomatoes, marinate with salt, Mazzetti vinegar, olive oil, a pinch of pepper, basil leaves and half an onion
2. Steep for 15 minutes, then mix with a hand blender and strain
1. Mix the tomato water with the remaining ingredients for the tomato stock and boil down to half
2. When everything is reduced to half, then strain again
Stir all ingredients until creamy.
Arrange the Tomato Tatar on a plate and decorate with Tomato Cream, Avocado Cream and various herbs. Pour the tomato stock into the plate as a base.
Carlton Hotel St. Moritz – Ravioli with Veal, Shrimp and Burrata
Situated in St. Moritz, one of the most well-known ski resorts in the world, the Carlton Hotel St. Moritz is a classic example of the destination’s renowned elegance and exclusivity. Boasting the two Michelin-starred restaurant Da Vittorio, classic Restaurant Romanoff, and the delightful Sun Terrace, the property knows how to serve an exquisite, sophisticated meal. While travelers may not be able to dine in luxury surrounded by fabulous views of the Alps at the moment, they can still enjoy a gourmet meal with Restaurant Romanoff’s recipe for ravioli with veal, shrimp and burrata.
250 g regrinded semolina
165 g egg yolk
100 g carrots
100 g celery
100 g onion
1 liter red wine
300 g veal cheek
250 g Burrata
Salt and pepper
1. Wash the vegetables and cut them into pieces.
2. Marinate the veal cheeks with red wine and add the vegetables. Marinate them overnight.
3. Fry the cheeks together with the vegetables. Add the rest of the marinade and braise it for at least 8 hours on low heat.
4. After braising, chop everything into small pieces. Add salt, pepper and parmesan cheese.
5. Mix egg yolk and semolina for the dough and knead it by hand until the dough is smooth.
6. Allow it to relax in the refrigerator for at least 3 hours.
7. After chilling, plop the tough onto a clean surface dusted with semolina flour. Roll out the dough to a 1mm thick patch.
8. Fill the dough with the veal cheek mass and form it to little ravioli. Cook the ravioli in boiling salted water for 5 minutes.
9. Cut the burrata into pieces and add salt and pepper.
10. Cut the shrimps into little pieces. Add some olive oil, pepper and lemon zest.
11. Place the burrata on a plate in a line. Put the ravioli and the shrimps on top. Sprinkle the ravioli with the rest of the cheek sauce.
12. Decorate the dish with different herbs.
Quasar Expeditions (M/Y Grace and M/V Evolution) – Locro de Papa
Known for their luxury cruises around the Galapagos Islands on their yachts, the M/V Evolution and M/Y Grace (Princess Grace Kelly’s former yacht), Quasar Expeditions offers travelers an unforgettable vacation. A trip like no other, a Quasar cruise comes complete with active excursions like hiking and snorkeling, plush rooms and amenities and delicious Ecuadorian meals set to breathtaking panoramic backdrops. While it’s difficult for explorers to enjoy the wonders of the Galapagos at the moment, they can still eat like they’re on a true expedition with Quasar’s recipe for Locro de Papa, a traditional Andean potato and cheese soup – and fan-favorite – served on every cruise.
Fregate Island Private – Creole Curry Chicken
Located in the middle of the Indian Ocean, Fregate Island Private in the Seychelles offers visitors total seclusion with only 16 villas sprinkled throughout the nature-rich island. In addition to enjoying the island’s tortoise sanctuary, beaches, and water activities, guests are able to dine anywhere on the island- including the island’s highest point. Fregate Island Private’s Creole Curry Chicken is a popular island dish, which can easily be made at home.
400 g Chicken legs
150 g Coconut milk
100 g Onion (peel, cut in half and into thin slices)
50 g Garlic (peel, mash it a little and cut into thin slices)
50 g Ginger (peel and cut into thin slices)
20 g Curry leaves
150 g Eggplant (wash and cut into cubes)
60 g Curry powder (yellow)
2 cl Oil
20 g Salt
10 g Pepper
1. Wash the chicken legs and cut them into small pieces.
2. Heat the oil in a wok pan and add garlic and ginger. Stir until its golden.
3. Add chicken and onion and keep on stirring.
4. Once the chicken is roasted gently from all sides, add eggplant, curry leaves, curry powder, and coconut milk.
5. Add salt and pepper and heat until boil.
6. Let the curry simmer on low heat for 25-30 minutes.
7. Season to taste
8. The Creole Chicken Curry goes perfectly with sticky rice.
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