#local flavours

One of the highlights of staying at a private villa on your vacation is that you get to sample superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained at internationally renowned restaurants. Elite Havens’ villa menus showcase an extensive range of Asian delights to cater to every guest’s tastes, but of course each chef has his or her own particular specialties that shouldn’t be missed.
 
With much coaxing and cajoling, we’ve persuaded some of our chefs to spill the beans and share their favourite recipes. In the Baan Bon Khao kitchen, Chef Poo cooks up a classic and much-loved Thai dish, Pad Thai with Prawns in an Egg Parcel.
 

With spectacular sea and sunset views, Baan Bon Khao is an ideal getaway for families or groups.  Luxuriating on a hillside estate near Surin Beach, this four-bedroom villa features an infinity pool and stately living and dining pavilions.  Guests are well cared for by the villa manager, chef and personal driver.

Here’s an exclusive from the  Baan Bon Khao kitchen. 

Egg wrapped Pad Thai with Prawns Recipe
(Serves 2 – 4)

Ingredients :

The sauce

• 35 grams palm sugar, finely chopped
• 1/4 cup tamarind concentrate
• 2 tbsp fish sauce
• 3 tbsp water

Pad Thai

• 4 ounces dry rice noodles (choose one that is about 2mm wide)
• 6 – 8 prawns, or as many as you’d like, peeled and deveined.
• 1 small head shallot, thinly sliced, about 3 tbsp
• 2 cloves garlic, chopped
• 1 tbsp dried shrimp, chopped
• 1-piece of pressed tofu, cut into small pieces
• ½ tsp of chili flakes, or to taste
• 4 eggs – 2 for Pad Thai, 2 beaten for egg parcel
• 5 cups bean sprouts
• 1 cup garlic chives, cut into 2-inch pieces
• ¼ cup chopped roasted peanuts
• 1 lime

Directions :

The Sauce: Mix all together and set aside.

Step 1: Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable.

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One of the great expect of staying in a luxury private villa is the superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained in internationally renowned restaurants. Villa menus comprise of an extensive range of Asian delights and cater to every guests’ tastes, however every chef has his or her very own ‘special’ recipe that proudly reflects their culinary expertise. After a little arm twisting we have managed to prise the standout recipes from a few of our chefs.

Comprising of two beachfront villas on spectacular Natai Beach, Twin Villas offers a 10-bedroom escape ideal for families or groups. This stylish, fully staffed haven features two 12-metre pools, modern kitchens and inviting living areas. A gorgeous event venue with inspiring sea views, just 30 minutes from Phuket airport.

Chef Fah, the amazing private chef at Twin Villas, reveals how to make local Fried Crab with Curry Powder, using crabs caught by the local fishermen.

Curry Fried Crab Recipe
Ingredients:

• Fresh Local Crab (cooked and cracked)
• 2 eggs
• 2 cloves of garlic (chopped)
• Curry powder 1tsp
• Soy sauce 2 tsp
• 2 green onions (Cut into 1-inch-long batons)
• 1 or 2 Shallots thinly sliced
• Handful of Thai Celery or coriander
• Sugar 1/2 tsp
• Oil
• Fish Stock 2 Tbs
• 1 large red chili (sliced)

Directions:

Step 1.  Heat oil in a large wok over a medium heat. Add garlic and shallots until the oil is fragrant.

Step 2. Beat the two eggs.  

Step 3. Add the fish stock, soy sauce, and beaten egg. Move around the wok for about 20 seconds

Step 4. Add the cooked crab and stir until all the ingredients are mixed.

Step 5. Add all the remaining spices and green onions into the wok and stir for 30 seconds, then remove from the heat.

Step 6. Remove from the wok and place on a serving plate and garnish with chopped coriander and sliced red chili. Serve immediately with steamed rice.

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