ASIAN SPECIALTIES

Asian cooking suits life on board particularly well: short cooking times, a single pan, very little fresh water and ingredients that keep for a long time without refrigeration.

Instant and rice noodles, soy and fish sauce, curry pastes, coconut milk, ginger, lemongrass, nori and fragrant rice: with a few frozen vegetables or a tin of fish, a complete meal comes together in ten minutes on one burner.

It is also a good way to vary the menu in the second half of a cruise, when the fresh food runs low and pasta-and-tins fatigue starts to set in.