The South East Asian recipes use the same local produce as Fiji, but with added spice

1 whole chicken, washed and cleaned

1 cup freshly squeezed lime juice (from about 8 limes)

2 teaspoons honey

2 teaspoons fish sauce

2 teaspoons water

2-3 red chillies, sliced lengthways

half of a small onion, thinly sliced

2 apples

½ red or green gobi cabbage, shredded fine

2-4 tablespoons roasted peanuts, crushed

small handful of fresh basil

Make the dressing first so flavours have time to infuse. Combine lime juice, honey, fish sauce and water in a bowl and whisk well. Add sliced chillies. Set aside.

Finely slice or shave apples with skin on and immediately combine with the dressing to prevent apples from turning brown.

Boil the whole chicken in salted water for 30 minutes. Let sit in pot for another 10 minutes. Remove from hot water and cool with cold water

Pull and shred the chicken meat off, discarding the skin

Combine chicken and fresh herbs with apples. Just before serving, sprinkle crushed peanuts on top.


This dry curry recipe uses freshly grated

coconut and coconut milk with a pre-made Thai red curry paste that is now available at most supermarkets and

Chinese shops. Substitute the pork with any meats or vegetables of your choice.

500g of pork ribs, sliced to bite-sized

Handful of fresh lemon leaves

1 tablespoon tamarind juice

1 cup freshly squeezed coconut milk

½ cup freshly grated coconut (after squeezing milk)

3 tablespoon light soy sauce

1 tablespoon Thai red curry paste

1 tablespoon brown sugar

4 tablespoons of coconut oil or ghee

1. Season the pork with the light soy sauce

2. Heat up your wok or frypan to a medium heat, add the oil and swirl to coat. Add in the curry paste and fry for 2 minutes (make sure the heat is not too hot otherwise paste will burn)

3. Add the grated coconut and sugar, mix well.

4. Add the pork, tamarind juice and lemon leaves, mix well.

5. Simmer for 5 minutes or until the mix begins to dry

6. Add coconut milk and lime juice. Check seasoning, add more light soy if necessary.

7. Serve with roti or steamed rice

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