Palau has its own cuisine, for instance, a dessert called tama.[70] Palauan cuisine includes local foods such as cassava, taro, yam, potato, fish and pork. It is also influenced by neighboring Philippines' cuisine, notably on its Asian-Latin dishes. Fruit bat soup is a commonly referenced Palauan delicacy.
Brown rice and chicken stir fry with edamame and walnuts 
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1/2 cup coarsely chopped walnuts 4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions
Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts
Meringues with ginger ice cream and chocolate sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1-inch piece ginger root 2/3 cup sugar
2 cups whipping cream
Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt
SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter
Meringues:
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Oriental lemon chicken
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb boneless chicken breast (skinless), cut into thin strips2 tablespoons soy sauce
4 1/2 tablespoons cornstarch
1/2 tablespoon cornstarch diluted in 1 tablespoon water
1 lemon (skin grated) and juiced
2 tablespoons sherry
3/4 cup chicken broth
3 tablespoons celery leaves, chopped
1 teaspoon garlic, minced
1 teaspoon granulated white sugar
salt and pepper to taste
3/4 cup cooking oil
Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Spicy peanut chicken
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
4 teaspoons smooth peanut butter 3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon
4 teaspoons butter
1 medium chopped onion
4 chicken breasts
In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.
Tomato stack salad
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
8 Italian Roma tomatoes, cut in half 2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, -- julienned
salt and pepper to taste
1 beefsteak tomato, -- cut into 6 slices
1 yellow beefsteak tomato, -- cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, for top of salad
Black pepper for the rim
edible flowers
Preheat the oven to 400 degrees.
Toss the Roma tomatoes with the olive oil. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned tomatoes. Season the vinaigrette with salt and pepper.
Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens.
Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
Toss the Roma tomatoes with the olive oil. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned tomatoes. Season the vinaigrette with salt and pepper.
Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens.
Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
