HIHsaaKURUN – The cook book by Chef Mickaël

Kandolhu Maldives has launched its very first cookbook, HIHsaaKURUN by Executive Chef Mickaël Farina.

‘Hih’ in Dhivehi literally means ‘heart’ and ‘Kurun’ means ‘make’. When combined Hihsaakurun means ‘share’ – These words were the book’s guideline.

Let Mickael Farina, chef and enthusiastic photographer, take you on a culinary and visual journey around Kandolhu and onwards, beyond the sparkling islands of the Maldives.

This beautifully illustrated book showcases the talents of Kandolhu’s staff, combined with recipes of our chef’s most creative dishes, served during his first year.

From fish curry to sushi, from burgers to chocolate dessert; enjoy a comprehensive list of recipes from Kandolhu’s kitchen. Some may challenge you but all are sure to inspire you.

Woven into the book is the story of how Kandolhu blossomed from humble beginnings to become the acclaimed five-star luxury retreat it is today, as well as the personal story of the chef at its helm.

Follow Mickaël’s journey from his grandmother’s kitchen to a fine dining restaurant, and how he came to find happiness and professional fulfillment in the middle of the Indian Ocean.

Here, on this edition of VIBE magazine he shares one of his dishes – a Maldivian local cuisine with his personal touch of presentation and elevation of taste. Indulge in the famous local short eat ‘Kulhi Boakiba’ in chef Mickaël style.


Kulhi Boakiba

Portion: 4 (8x50g Pieces)

Ingredients

  • 170g Basmati Rice
  • ½pc Scotch Bonnet Chili
  • 40g Onion
  • 3g Garlic
  • 2g Ginger
  • 10ml Lime Juice
  • 2pcs Curry Leaves
  • 1g Turmeric Powder
  • ½g Cumin Powder
  • 40g Fresh Grated Coconut
  • 50g Smoked White Fish
  • 100g Cooked Lobster Meat
  • TT Salt
  • 5g Coconut Oil

Recipe:

  • Soak Basmati Rice for 24 hours.
  • Strain remaining water.
  • Grind rice using motor and pestle to form a thick paste and set aside.
  • Roughly chop Scotch Bonnet chili, onion, garlic, and ginger.
  • Using motor and pestle: grind Scotch Bonnet chili, onion, garlic, ginger, lime juice, turmeric powder, and cumin powder to paste.
  • Slice smoked reef fish.
  • Dice lobster meat.
  • Mix together all ingredients except coconut oil.
  • Season.
  • In pan at medium heat with coconut oil, press 50g of mixture into size 9 x 6 stainless steel cutter.
  • Fry on both sides to golden brown.
  • Bake at 180°C for 4 minutes
  • Cool and slice into 12 even pieces.

Lime Foam

Portion: 4

Ingredient

  • 50ml Milk
  • 15ml Lime Juice
  • 0.8g Lecite
  • TT Salt

Recipe

  • Whisk all ingredients together.
  • Foam with hand blender

Coriander Chantilly

Portion: 4

Ingredient

  • 40ml Cream
  • 10g Picked Coriander
  • TT Salt

Recipe 

  • Finely chop picked coriander.
  • Whip cream.
  • Whisk all ingredients together.

 


Plating

1 Portion

Ingredient

  • 1pc Kulhi Boakiba
  • 1pc Betel leaf
  • 5g Coriander Chantilly
  • 5g Lime Foam
  • 1slice Jujube Fruit
  • Micro Herbs

How to Plate:   

  • Place Betel leaf on base of plate.
  • Top with one piece of Kulhi Boakiba.
  • Pipe Coriander Chantilly on Kulhi Boakiba.
  • Top with slice of jujube fruit.
  • Add foam, Garnish with micro herbs

 

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