The best principle for creating a PNG marafri cocktail dish flavour on a lab practical would be to balance the sweet, salty, sour, and spicy flavors characteristic of Papau New Guinean cuisine. This could be achieved by incorporating ingredients such as coconut milk, lime juice, chili peppers, and a touch of sugar. The dish could also be enhanced with fresh herbs like cilantro or mint, and traditional seasonings like garlic and ginger. It's important to taste and adjust the seasoning as needed to achieve a harmonious and well-rounded flavor profile. Additionally, the dish could be served with a side of crispy plantain chips or steamed rice to complement the flavors and textures of the cocktail.
