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World Taste


  • Barbecue Sauce Glazed Pork Ribs

    Barbecue Sauce Glazed Pork Ribs


    2 Kg. of pork ribs, 1 onion, split in 4 chunks, 1 minced onion, 1/2 bar of butter, 1 clove of garlic, Sault and pepper, Barbecue Sauce


    Boil the ribs with the onion, the garlic and some sault. Once they are cooked, drain them and brush them with Barbecue Sauce.

    Spread the butter over the surface of a refractory china plate. Place the ribs and brush them again with the Barbacue Sauce. Bake them at 350ºF for 20 minutes and brush every 5 minutes with the remaining Sauce.

  • Pina colada

    Piña colada cup


    1 cup of pineapple dices, ½ cup of white rum, 1 cup of coconut cream, 1 cup of ice cubes, sugar


    Mix all the ingredients in a blender, add sugar to taste. Present with half a slice of pineapple and a cherry.

  • Chicken curry

    Chicken curry plate


    1.5 Kg. boneless chicken breast halves - cut into little strips, 4 small cups of coconut milk, 2 tablepoons of nam pla (anchovy essence), 3 tablespoons of red curry powder, 1 or more seedless sliced chilli peppers, 50gr. minced basil leafs or 5gr. of dry basil, which will be soaked in warm water for a few minutes and then drained.


    Boil gently the coconut milk, the nam pla and the chicken in a saucepan, partially covered, until the chicken is cooked through (about 15 minutes, depending of the size of the strips). Add the curry powder and the chilli. Let it boil, uncovered, for 5 minutes. Add the basil leafs, stir and serve.

    Note: This is a very spicy plate.

  • Stuffed Crabs


    6 alive small crabs, or 500gr. of crab meat and 6 scallop shells, salt, 1 teaspoon of nam pla (anchovy essence), 1 teaspoon of minced garlic, 1 teaspoon of cilantro (coliander) minced leafs and stems, 1/4 teaspoon of grinded black pepper, 5 tablespoons of coconut milk, 2 whipped egg whites, 1 beaten egg yolk (add 1 teaspooon of water), Vegetal oil for frying, Some fresh cilander (coliander) leaves for ornament


    If alive crabs are going to be used, boil them in saulted water. Drain them, brake the claws to pick up the meat, and take out and crumble the body meat. Clean the shells so they can be stuffed later.

    Mix the crab meat, the nam pla, the garlic, the cilanter (coliander) and the pepper in a pot. Add the coconut milk and pour the egg whites in. Stuff the crab shells with the resulting mixture.

    Cover the surface of the stuffing with the beaten egg yolk. Heat 5cm. of vegetal oil to 180ºC in a big skillet. Fry the stuffed shells for 3-4 minutes, coverig the stuffing with the oil to brown it. Ornament the shells with the cilanter (coliander) leaves.

  • Crab Soup


    1/2 litre of milk, 2 glasses of milk cream, 200gr. of coconut pulp (in slats), 1 onion in dades, 500gr. of tinned (canned) crab meat, 1 minced shallot, 1/2 teaspoon of sugar, 1/2 lemon peel, grated, 2-3 white pepper beans, 1/2 teaspoon of cilander (coliander) seeds, 2 teaspoons of soya sauce, salt. For the garnish: 18 butter-browned croutons


    Mix the milk and the milk cream, then add the coconut pulp and the sault. Boil it gently. Let it cool down for 20 minutes.

    Remove the coconut slats, squeeze them and pour the resulting coconut milk into the cream. Put back the cream into the heat for five minutes, and season it with the sault, pepper and sugar.

    Add the shallot, the onion, the grated lemon peel, the cilander, the soya sauce, and blend it thoroughly. Then seave it and put it in a soup tureen. Pour the crumbled crab meat and serve the sope garnished with the croutons.

  • Coconut Custard

    This dessert is served in previously prepared coconuts. The top of some young coconuts is removed, the liquid inside is discarded and the pulp is taken out. Then complicated drawings are sculpted on this outer part and on the top part which was previously removed.

    This custard, cold Sankaya, is served in these elaborated recipients, which are baked in a bain-marie. If young coconut were not available, we might use any other kind of refractory bowl.


    1/4 litre of coconut milk, 250 gr. of brown sugar, 3 large slightly beaten eggs


    Mix the coconut milk and the sugar in a soucepan, on a medium flame. Stir it until the sugar is dissolved, then let it cool down.

    Beat the eggs and blend them with the mixture. Drain it though a colander into 6 refractory bowls. Cover them with some aluminium foil. Put the bowls into a covered recipient, and add some hot water in it until it reaches the middle of the height of the bowls.

    Put the recipient on a low-medium flame to bain-marie the custard for 30 minutes, or until they are spongy and smooth.

    Serve cool.

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