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Our Cuisine

 

The Indo Aggressor serves up a delicious variety of cuisines on-board – from popular Western specialties, a buffet of Indonesian flavours, to American, Continental and Asian favourites for breakfast.

Our on-board chef tries to highlight seasonal, high quality and locally sourced produce and ingredients where possible. Many of our recipes feature tropical fruits such as pineapples, cítricos locales y plátano. We also make use of locally-grown spices like vanilla beans from Bali, canela, nutmeg and black pepper as well as a wonderful range of vegetables cultivated on the fertile lands of these gorgeous islands.

Start your day with a pre-breakfast meal, which will be served before the first dive. Enjoy a selection of fresh cut fruits, cereales para ir ya sea con yogur o leche y una selección de pan con mermeladas importadas.

An a la carte breakfast will be served after the first dive. You can have your choice of eggs of any kind, bacon, ham, tomates, mushroom and onions or pancakes with maple syrup. Or, if you fancy something more local, you can have fried noodles or noodle soup as an alternative instead.

Lunch is a mouthwatering local Indonesian buffet that lets you sample some of the signature flavours and dishes of this beautiful country.

Tea time snacks are a mix of delicious cakes, pizzas or local favourites like banana fritters.

Then conclude the day with a sumptuous 3-course dinner, accompanied by a complimentary glass of wine or beer.

If you have any special dietary requirements, please feel free to let our on-board chef know and he’d be more than happy to accommodate your requests.

It is always been a challenge to provide a fresh and delicious meal on a liveaboard. Sin embargo, as daunting  as the task may be, it has become a priority to serve guests only the best but also the most wholesome meal.

With this is mind, we consulted a renowned recipe developer, food stylist and cooking instructor to develop a new menu for the Indo Aggressor. Rohani Jelani graduated from the London Cordon Bleu cookery school in London in 1983 after completing a foundation course in French cooking. With over 20 years of recipe development and food writing experience to her credit, Rohani’s main strength lies in her almost instinctive ability to understand what flavours and cooking styles appeal to different segments of consumers.

The brief was simple. We wanted as much as possible, to use locally-sourced ingredients so that our guests could feel a strong sense of location – they are, after all, cruising within a cluster of unique islands in one of the most stunning tropical water of the world. It would not have been appropriate to serve totally “Occidental” platos de estilo, y sin embargo, abstenido de presentar un desfile de los alimentos completamente desconocido que nuestros huéspedes pueden encontrar demasiado difícil. Al final, se encontró que la reducción de la brecha entre los dos y que ofrece platos un poco familiarizado con un toque asiático inusual funcionó bien. Muchas de nuestras recetas cuentan con frutas tropicales como la piña, cítricos locales y plátano. También hicimos uso de las especias cultivadas localmente, como las habas de vainilla de Bali, canela, nuez moscada y pimienta negro, así como una maravillosa variedad de verduras cultivadas en la tierra fértil de estos magníficos islas.

 

After sourcing the local produce and in depth discussion, Rohani came up with a very simple and delicious 3 course dinner menu.  For example, we have Cream of pumpkin soup (with crispy tempe croutons & toasted pumpkin seeds) as the starter, chicken pot pie infused with Lemon grass and Kaffir lime leaves for the main and tropical fruit salad served with coconut milk panna cotta to end with a sweet note.

Aunque la cena es el punto culminante de las comidas, el desayuno es la más importante. Comida Pre desayuno se sirve a partir de 630 am antes de la primera inmersión. Hay frutas frescas cortadas, cereales para ir ya sea con yogur o leche y una selección de pan con mermeladas importadas.

Es después de la primera inmersión que se sirve el desayuno a la carta. You can have your choice of  eggs of any kind, bacon, ham, tomates, setas y cebolla o panqueques con jarabe de arce. Si te apetece algo más local, hemos frito fideos o sopa de fideos como alternativa, así.

El almuerzo es una comida bufé local de Indonesia que es simple pero deliciosa. Se arroz acompañado de las verduras frescas, mariscos y carnes. Aperitivos hora del té son una mezcla de tortas hechas con delicadeza, pizzas and local all time favourite snacks life banana fritters.