Diversity on the plate - Recipes from Cambodia and Peru (2024)

14. August 2020

Do you know the situation that you go shopping and automatically always pick up the same food? We would like to inspire you with new ideas from the Green Pearls® partner hotels. Join us on a culinary journey to Cambodia and Peru.The Farmhouse Smiling Gecko and the Inkaterra Machu Pichu Pueblo Hotel have two delicious regional recipes. Enjoy cooking and bon appétit!

This is what Cambodia tastes like

The Farmhouse in Cambodia is supplied by the Smiling Gecko Project farm. There is a project owned bakery, butchery and even fish are bred. You always get fresh food without long delivery times.

The cook Mariya combines regional recipes and western cuisine in the hotel’s restaurant. The young woman with only three years of schooling received her training through the project, among others with cooks in Switzerland.

Amok – Cambodian curry

We got a typical regional recipe from Mariya to share with you. The Cambodian fish curry is called “Amok” and can be prepared with different fish, such as monk fish, pangasius, sea bass or char. Rice tastes delicious with it. Amok — Cambodian curry

Amok - Cambodian curry

14. August 2020

Ingredients

300 g Lemongrass
70 g Turmeric
10 piece Kaffir Lime Leaves
60 g Peeled Garlic
60 g Red Onion, Peeled
80 g Galgant
200 g Red Chili Paste
50 g Ginger
200 g Water
50 g Salt
300 g Coconut Milk
150 g Curry Paste for Amok
100 g Fish Stock
5 g Salt
5 g Oyster Sauce
40 g Palm Sugar
half piece Lime, only the Juice
150 g Fish (any kind of Snapper or a flat fish like Turbot)

Directions

Step 1 For the curry paste, put lemongrass, turmeric, kaffir lime leaves, garlic, red onion, galangal, red chilli paste, lnger, water and salt in a blender and mix until the consistency becomes a fine paste.
Step 2 Cut the fish (without skin and bones) into bite-sized pieces.
Step 3 Put the coconut milk in a pot and boil it.
Step 4 Add all other ingredients and simmer for 20 minutes.
Step 5 Pass the sauce through a fine-mesh sieve.
Step 6 Bring the sauce to the boil again and add the fish cubes.
Step 7 The fish should be cooked softly, but not too long (about 5 minutes).
Step 8 Serve amok with rice and optionally with spinach.

This is what Peru tastes like

The Inkaterra Machu Pichu Pueblo Hotel is located in the Andes and is the perfect location for a visit to Machu Pichu, the ruins of the Incas. After a day full of adventures, you can enjoy the traditional dishes in the hotel’s own restaurant.

Andes Quinotto

A regional delicacy is the Andean quinotto, also known as Andean muesli. It is prepared similar to a risotto, but made from quinoa. It is therefore particularly suitable for people with gluten intolerance. You can serve the Quinotto as a side dish to many main dishes.

Andes Quinotto

14. August 2020

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By: Nadine Weiland

Ingredients

4 ripe pears
160 gr of red quinoa previously cooked (option with White and red quinoa)
1 spoonful of garlic
½ cup of chopped onion.
1 yellow pepper, chopped with veins or seeds.
1 cup of white wine
Salt and pepper
Olive Oil
Chopped parsley
½ cup of grated parmesan
½ cup of cream

Directions

Step 1 First wash the quinoa in clear water. (If you use White quinoa, cook it less time than the red quinoa – 10 minutes is enough. If you find black quinoa, it´s a Little harder and must cook during 17 minutes.)
Step 2 Boil it in abundant water during 15 minutes. Sieve and reserve.
Step 3 In a frying pan pour the garlic, onion and yellow pepper and fry them in olive oil during 10 minutes.
Step 4 When ready, add the quinoa and cook it for 8 more minutes, then add the White wine.
Step 5 Then add the parmesan, the cream and leave it cooking for 8 minutes until it has the required consistence.
Step 6 At the end add the salt, pepper and parsley.