healthy food

47. Cook Islands: Ika Mata

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You know the places you used to dream of as a kid. Blue lagoons, white beaches, girls with flowers in their hair etc etc? What if I told you a place like this still exists. On 15 tiny islands in the South Pacific you’ll find a thousand years of Polynesian culture sitting side by side with some of the most spectacular natural scenery in the world. And the best thing is, the Cook Islands are not overrun by mass tourism yet. Probably because it’s very very expensive to go there. The Cook Islands is a  representative democracy  with a parliamentary system in an associated state relationship with New Zealand. Their currency is New Zealand Dollar.

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Here are some fun facts about the Cook Islands:

  • The Cook Islands are the world’s second largest producer of black pearls.
  • It is summer year-round in the Cook Islands. The drier months are from April to November with average temperatures between 20 to 26 degrees Celsius. The hotter, more humid months are from December to March with an average maximum temperature of 28 degrees Celsius. (Seriously??!). Oh yeah the ocean is also 29 degrees Celsius so swimming pool temperature! (Is this the actual paradise?)
  • The official language on the Cook Islands is English, but many people speak Maori. Still there is concern of the youth thinking that learning Maori language is irrelevant.
  • Cook Islanders are very religious (catholic) they have strong sentimental feelings towards their past, traditions and culture.
  • Dancing and music is a very important part of the Cook Island culture.

Ika Mata is sort of a ceviche like salad. I absolutely loved it! I felt like I a wizard when the fish sort of cooked in the lemon juice :P. I put in the fridge raw and took it out cooked! TADAAA!! And it was yummy, tasted so summery and tropical. It would be perfect starter or side dish on hot summer day. Really something to impress people with and believe me it is so easy that you could train a monkey to make it! 😀

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Ingredients: salt to taste, 1 cup of coconut cream, 1 cup of lemon juice, 1 kg firm fish (I used monk fish), tabasco to taste, 1 red onion, 1 red bell pepper, 1 yellow bell pepper, 1 spring onion, 1 cup of chopped coriander, 1 cup of chopped mint leaves, 1 cup of parsley.

  1. Cut the fish into small dice and put into a bowl. Tip over the lemon juice and stir. Cover and refrigerate for 30 minutes.
  2. Pour the fish and the juice into a colander and drain.
  3. Return the fish to a clean bowl and add the coconut cream, salt and Tabasco. Taste and add more salt and Tabasco if desired.
  4. Stir through the onion, capsicum and spring onion while reserving a little of each to garnish. Refrigerate before serving in small bowls. Garnish, adding optional torn fresh coriander leaves

Asian Mango Salad

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Well this recipe is certainly something. I tried making something super healthy for a change. Just because we all need our vitamins, don’t we. I love healthy food I just mostly prefer the unhealthy food, which I know is bad for me. Luckily this salad is so light and full of flavor, and the best part is no regrets afterwards about eating to many calories! Not saying, I count my calories, I never do, but my mom is worried about hers and mine! So to make her happy I made this refreshing colorful salad.

This salad smells amazing as you make it. By the time you plate it up your diners will be pounding the table!

Shredded Asian Salad

Ingredients for the Dressing: 1 tsp Garlic oil, 2 tbsp Sesame oil. 1 tsp Dark Soya Sauce, 1/2 tsp Fish Sauce, 1 tsp Palm Sugar, 1/2 a Lime Juice and Zest
Ingredients Shredded Asian Salad: 1 Mango,  1 large Carrot  Cup of Bean Sprouts, a hand of almonds or peanuts , 1/3 cup Herbs (Dill, Coriander, Parsley, Mint – but add in what you have), 1/4 cup Spring Onions, 1/2 Red Chilli, Small piece of ginger
 Take a large bowl and place the Bean Sprouts inside. Peel the outside of the Mango and Carrots, then use a Julienne Peeler to prep the  both, (if your mango is too soft like mine was, just cube it). Add to the Bean Sprouts bowl. Cut a Chilli lengthways in half and remove the seeds. Finley slice and add to the bowl. Finely chop the Herbs together. Then do the same to the Peanuts.
Make the Dressing in a separate bowl by mixing all the ingredients together. Pour the dressing over the salad and mix thoroughly with tongs. Add the herbs and mix again.