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BONAIRE
DINING GUIDE
RECIPES

Click on the name of a restaurant to view its recipe 

NAME RECIPE
Banana Tree Mango Fool with Banana Chips
Barracuda Club Chocolate Brownie
Bella Vista Rice with Mushrooms
Bongos Beach Ice Cold Beer
Cactus Blue Pink Cactus
Capriccio Tartufi al Cioccolato
China Nobo Annie's Sweet 'n Sour Shrimp
Croccantino Fettuccini with Mushrooms & Truffle Oil
Donna & Giorgio Carpaccio of Fresh Salmon and Pink Pepper
KonTiki Crepe Roll with Smoked Salmon
La Gernica La Guernica Iced Coffee
Le Flamboyant Salmon
The Lion's Den Chocolate Terrine
Mambo Jambo Babi Pangang Sauce
Papaya Moon Mecixo Mary
Rose Inn Kabritu Stoba (Goat Stew)
Tipsy Seagull Spiced Pork Tenderloin

BANANA TREE

MANGO FOOL WITH BANANA CHIPS

Preparation
In a small heatproof cup, spring 1-1/4 tsp. unflavored gelatin over 1-1/2 tbsp. fresh lime juice. Let stand one minute to soften. Coarsely chop three larve very ripe mangos (4 cups). Purée mangos with 1/4 cup sugar in a blender until very smooth and force through a sieve into a large bowl.

Melt softened gelatin in a cup in a pan of simmering water or in a microwave and stir into purée. Beat whipping cream with an electric mixer until it just holds still peaks and gently fold into purée. Chill covered fool at least eight hours. Serve with banana chips.
   
BARRRACUDA CLUB

CHOCOLATE BROWNIE

Ingredients
Flour 330 grams, cacao 165 grams, sugar 1350 grams, lemon zest 3 pc., 15 eggs, butter 475 grams, soy oil 350 ml, salt 1 pinch, baking powder 15 grams, dark chocolate 420 grams, melted.

Preparation
Mix together: sugar, butter, cacao, flour, chocolate, zest, vanilla to taste, soy oil, salt, baking powder, then add the eggs one by one. Mix in broken walnuts. Then in the oven at 220 degrees Celcius about 35 minutes. Serves 15.
   
BELLAVISTA

RICE WITH MUSHROOMS

Preparation
Boil water with 2 tsp. of oil. Add 2 pieces of garlic and thin sliced onion in the water and let it boil for three minutes. Add one cup of chicken stock to the rice and let it boil for several minutes. Simmer until the water is evaporated. Remove from heat for 10 minutes. Add 1/2 cup Parmesan cheese, butter, and 1 cup of mushrooms.
   
BONGOS BEACH

ICE COLD BEER

Preparation
Put in a cooler 24/7. Open and serve immediately.
   
CACTUS BLUE PINK CACTUS

Ingredients
½ cup of crushed raspberries
½ cup coconut cream
¼ cup pineapple juice
2 shots of white rum

Blend and serve over ice
   
CAPRICCIO TARTUFI AL CIOCCOLATO
Ingredients
150 gr. semisweet   chocolate
150 gr. heavy cream
1 tsp. of Amaretto liqueur		 Preparation
Melt chocolate and cream in a heavy-bottomed pan "au-Bain Marie", until well blended. Add the liqueur, mix well until smooth. Chill over night, shape into cherry size uneven balls. Place in fridge for one more hour. Dust with cocoa powder and serve.
CHINA NOBO ANNIE'S SWEET 'N SOUR SHRIMP

Preparation
Peel and clean 8 medium shrimp. Dip into beaten egg, coat with lightly seasoned flour. Deep fry in hot oil until crispy. Set aside.

Annie's Sweet 'n Sour Sauce: 4 tbsp. light brown sugar, 6 tbsp. catsup and vinegar, 1 tsp. Worcestershire sauce, 1/8 tsp salt. Combine ingredients with a bit of water. Cook until well mixed adding cornstarch to thicken. Cut pineapple, carrot, onion and bell pepper to bite size. Sauté in Sweet 'n Sour Sauce. Add shrimp and serve with rice.
CROCANTINO FETTUCCINI WITH MUSHROOMS & TRUFFLE OIL
Preparation
Chop onion, garlic, bay leaf and Portobello mushrooms and sauté in olive oil. Add some white wine and a little tomato paste and simmer gently for +/- 45 minutes. Add pre-cooked fettuccini and sauté for a few minutes. Turn onto serving dish, sprinkle with truffle oil and grated Parmesan cheese, and serve.
DONNA & GIORGIO CARPACCIO OF FRESH SALMON AND PINK PEPPER
Fresh salmon, Rosemary, Pink Pepper and flakes of Parmigiano.
KONTIKI BEACHCLUB CREPE ROLL WITH SMOKED SALMON
Ingredients
Batter: 1 dl. milk, 50 gr. flour, 2 eggs, pepper & salt - mix all ingredients and stir until smooth. Filling: 200 gr. smoked salmon, lettuce, 1/2 red onion, 5 gr. capers, olive oil, balsamic vinegar, pepper & salt.		 Preparation
Cut lettuce and onion, cover crepe with filling (lettuce first, salmon on top). Roll the crepe, cut in half and stick on a skewer. Bon apetit!
LA GUERNICA LA GUERNICA ICED COFFEE

Preparation
1 scoop of vanilla ice cream, shot of Baileys, shot of Tia Maria, hot coffee, ice cubes and chocolate sauce. Put all together in a blender and blend until smooth. Even non-coffee drinkers love this recipe!
   
LE FLAMBOYANT SALMON
Panfry salmon cubes and sliced leeks. Add some lemon juice, pepper and bring to reduction before you add créme fraîche. Put one tbsp. on each square of layered pastry, close and put ±20 minutes in the oven.
LION'S DEN CHOCOLATE TERRINE (serves 8)

Preparation
A glorious treat served with fresh mango relish and whipped cream. Melt chocolate 8 oz. with butter 6 oz.. Add 1/2 cup each sugar and coffee, whisk to dissolve and remove from heat add beaten eggs 4. Pour into a greased 8² loaf pan. bake 350°F, 40-50 minutes in a bain-marie. Chill before slicing.
Mambo Jambo Babi Pangang Sauce
  • Large onion cut into pieces
  • 1 liter bottle of chili sauce
  • 4 Tbs. brown sugar
  • 2 liters tomato ketchup
  • 1/2 liter ketjap manis
  • 2 Tbs. sambal oelek
  • 1/2 liter water
  • Simmer 30-40 minutes
  • If too thick, add water
  • Cool and serve on loempia or as a sauce for roasted meat
Papaya Moon Mexico Mary
  • 1 1/2 oz Sauza Hacienda Tequila
  • 1/2 oz Absolute Peppar
  • 1/2 oz Cointreau
  • Bloody Mary Mix & Garnish with Jalapeņo
ROSE INN KABRITU STOBA
Ingredients
1 lb salt beef,
1 lbs goat cut for stew,
2 sliced onions,
2 cloves minced garlic,
1 finely chopped green pepper,
Tabasco
3 tps lime juice
butter
2 tomatoes (peeled &
   quartered)
sugar
nutmeg
salt & pepper		 Preparation
Soak beef overnight, drain and place in heavy stew pot. Simmer for an hour until beef is tender. Remove and cut into cubes. Reserve broth. Rub beef with lime juice and set aside. Sauté onions, garlic, pepper, etc. in 4 tps butter until onions are transparent. Brown kabritu (goat) and tomatoes. Add a dash of sugar, nutmeg, salt & pepper. Simmer for 30 min. Add beef and broth; simmer for 30 min. or until tender.
TIPSY SEAGULL SPICED PORK TENDERLOIN
Preparation
Preheat oven to 400 degrees F. Stir together 2-1/2 tbsp. coarse salt, 1 tbsp. grd. allspice, 1 tbsp. cayenne. Pat dry 3 - 4lb. pork tenderloin and sprinkle spice mix over pork, pressing to adhere. Heat oil in a heavy skillet until hot, but not smoking. Brown pork on all sides (1 at a time, 1 minute each). Roast in large pan until meat thermometer inserted diagonally 2 inches into tenderloin center reads 155 degrees F, 20-25 minutes. Let stand five minutes before slicing. Serve with salsa.

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