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#recipes - page 2

Food Guide: Sri Lankan Cuisine

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Sri Lankan cuisine isn’t particularly well known on the international stage. Although it is often misunderstood or taken to be an extension of Indian food, it is a very unique cuisine. For many who do visit Sri Lanka it’s love at first taste!

Sri Lankan cuisine consists mainly of fragrant curries and starchy accompaniments, which include hoppers (crispy bowl-shaped fermented rice flour pancakes), string hoppers (steamed rice flour vermicelli ‘nests’) and rotis (flatbreads). A cross between Thai and Indian cuisine, traditional Sri Lankan curries are cooked using a fresh spice paste, comprising ginger, garlic, fresh chilli and sun dried spices, with flavours influenced by region and the cook’s ethnicity.

Almost any fruit or vegetable can be used to make a curry or an accompanying dish such as a sambol (usually hot and fiery), mallung (shredded greens), or chutney, and a typical meal includes a meat or fish dish, a few vegetable dishes and a lentil curry (dhal). Coconut milk is used in some curries to add creaminess while others are left ‘dry’, and the result is a really healthy balanced cuisine.

Sri Lankan currySRI LANKAN CURRY FROM jamieoliver.com

Rice and curry is typically eaten for lunch whereas hoppers and string hoppers are often on breakfast and dinner menus, usually served with a fish and/or dhal curry, a fiery kata sambol (tomato, onion and dried chilli) or a sweet onion relish. Sri Lankans aren’t big on desserts, and usually end a meal with fresh tropical fruit, ice cream or an adopted Malay crème caramel-like dish, watalappan.

Sri Lankan New Year takes place in April, and this is a time of celebration for the island’s Buddhists and Hindus who prepare special sweets and sweetmeats for sharing. Thanks to the island’s Muslims, biryani is another popular ‘borrowed’ dish as is fried rice or fried noodles, a favourite quasi-Chinese dish adapted by the Sri Lankans that you’ll see in many guises on numerous restaurant menus.

You’ll be able to try an endless number of delicious Sri Lankan curries when you book a stay at one of our villas in Sri Lanka. The villas come with a full complement of staff, including a chef or a cook, and they can introduce you to the flavours of Sri Lankan cuisine. They will also be happy to teach you how to make your favourite dishes for recreating with your friends and family back home.

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Spilling the Beans: Villa ISSI

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Every chef in Elite Havens has his or her signature creations – the ones guests ask for again and again. This month, the chef at Villa Issi shares two of his gourmet dishes with us. Try these recipes at home and get ready to wow your guests at future dinner parties. 

AYAM PELALAH

Shredded organic chicken breast with homemade tomato sauce

Ingredients:

  • 150 gr chicken breast
  • 25 gr bean sprout
  • 5 gr romaine lettuce
  • 10 gr tomatoes, diced
  • 10gr red chillies, diced
  • 1 tbs olive oil
  • 5gr garlic, diced
  • 5gr shallot, diced
  • Salt & pepper
  • 2 – 3 star fruit slices (optional)

Preparation:

  1. Grill chicken breast for 5 -6 minutes per side.
  2. Transfer chicken breast to a bowl, allow to cool and shred the chicken meat with 2 forks.
  3. To make tomato sauce, heat olive oil in a pan.
  4. Sauté diced tomatoes, garlic, red chillies and shallots.
  5. Transfer to a blender and puree until smooth.
  6. Mix shredded chicken breast and bean sprouts with tomato sauce.
  7. Place romaine lettuce on top of a plate, serve the chicken and garnish with star fruit (if using).

Serves 1

TUNA SAMBAL MATAH

Pan-seared Tuna with shallot, garlic, lemongrass sambal and fresh mango salad.

Ingredients:

  • 200 gr tuna loin
  • 100gr young mango, cut into long thin strips
  • Salt, freshly ground black pepper and paprika powder
  • Sweet chilli dressing
  • 50gr sautéed asparagus
  • Steamed rice wrapped in coconut leaves (optional)

For the sambal:

  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 lemongrass stems, finely chopped
  • A pinch of salt
  • 2 tbsp. vegetable oil

Preparation:

  1. Season tuna with salt, black pepper, and paprika powder.
  2. Mix the sliced young mango with sweet chilli dressing.
  3. Sear tuna loin on a pan about 5-8 minutes and cut into 4 slices.
  4. To make sambal, mix all the ingredients for sambal in a bowl.

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Spilling the Beans: Majapahit Villas

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Every chef in Elite Havens villas has his or her own ‘special’ dishes – the ones that guests ask for again and again. Well, why wouldn’t they? Many of our skilled chefs have trained in internationally acclaimed restaurants. The outstanding chef at Majapahit Villas shared two of his favourite dishes with us.

Food Stylist: Jamie Kimm Prop Stylist: Paige Hicks

Grilled Chicken Breast with Mustard Sauce

Ingredients (serves 1)

  • 200gr chicken breast fillet
  • 50gr baby carrot (peeled, boiled and grilled)
  • 10 gr potatoes (peeled, sliced, boiled and pan-fried)
  • 1 tbs mustard
  • salt and pepper for seasoning

For the filling

  • 100 gr spinach (boiled and chopped)
  • 50 gr mushroom (chopped)
  • 50 gr onion (peeled and chopped)
  • 10 gr garlic (peeled and chopped)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs oil
  • 2 tbs mustard sauce

Method

To make the spinach filling

  1. Heat the pan
  2. Add oil, spinach, onion, mushroom, garlic, salt and pepper and cook
  3. Set aside to cool

To make the chicken

  1. Season chicken fillet with salt, pepper, mustard, stuff with the spinach filling
  2. Tie chicken with cooking rope
  3. Pan-fry until cooked through
  4. Serve chicken with potatoes, carrot and mustard sauce

nasiNasi Goreng ala Majapahit

Ingredients (serves 1)

  • 100 gr steamed rice
  • 100 gr caisim
  • 50 gr cabbage
  • 50 gr carrot (peeled, sliced)
  • 50 gr leek
  • 2 eggs
  • 2 tbs oil
  • 20 gr onion
  • 50 gr garlic
  • 50 gr Red chilli and small chilli
  • salt and pepper for seasoning

For the seasoning sauce

  • 1 tsp fish sauce
  • 1 tsp sweet soy sauce (kecap manis)
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • salt and pepper

For the chicken satay

  •  2 satay skewers
  • 200 gr chicken breast (diced)
  • 50 gr peanut sauce
  • salt and pepper for seasoning

Topping

  • 50 gr prawn crackers
  • 20 gr fried shallot

Method

  1. Mix all the ingredients for the seasoning sauce,

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Spilling the Beans: Villa Levi

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Every chef in Elite Havens villas has his or her own ‘special’ dishes – the ones that guests ask for again and again. Well, why wouldn’t they? Many of our skilled chefs have trained in internationally acclaimed restaurants. The outstanding chef at Villa Levi shared two of his favourite dishes with us.
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Levi Chicken in Coconut Milk Soup

Ingredients 

  • 500 ml chicken stock
  • 100 gr chicken breast
  • 1 lemon grass
  • 2 kaffir lime leaves
  • 50 gr Shitake mushroom
  • 1 ginger
  • 1 galangal
  • A bunch of coriander leaves
  • 200 ml coconut milk
  • 2 tbs lime juice
  • 2 tbs fish sauce
  • 1 small coconut (cut into half)

Steps

  1. Heat the chicken stock and add lemongrass, sliced ginger, kaffir lime leaves, coriander, sliced galangal and bring to boil
  2. Slice the chicken breast and add sliced mushrooms. Bring to a simmer (5-8 minutes).
  3. Turn the fire down, add coconut milk and stir constantly.
  4. Add the lime juice.
  5. Serve the soup in the coconut bowl.

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Prawn and Avocado Salad  À La Levi

Ingredients

  • 6 prawns, boiled
  • 1 ripe avocado
  • 1 Japanese cucumber
  • Some green lettuce
  • 3 tbs Mayonaise
  • 2 tbs Tomato ketchup
  • 1 tsp Chilli sauce
  • 1 tsp Rum/brandy
  • Parsley, chopped red peppers, chopped olive, spring onion for garnish (optional)

Preparation

  1. Dice 3 prawns and keep the rest aside
  2. Dice half avocado and slice the other half
  3. Cut cucumber to long thin slices
  4. Combine mayonnaise, ketchup, chilli sauce, rum and mix with diced prawns and avocado.

Steps

  1. Arrange green lettuce on the centre of the plate
  2. Shape the sliced cucumber to a ring and put it on top of the lettuce
  3. Scoop prawn and avocado mixture into the cucumber ring
  4. Place the remaining 3 prawns outside the cucumber ring (tail down)
  5. Place avocado slices in between the prawns
  6. Garnish with parsley,

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Spilling the Beans: Chalina Estate

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Elite Havens’ villa chefs share their special recipes

Elite Havens villas are synonymous with superb dining, prepared by skilled chefs many of whom have trained in internationally renowned restaurants. Villa menus include an extensive range of Western and Asian suggestions, and our chefs will also do their best to cater to guests’ special requests. But of course every chef has his or her own ‘special’ dishes – the ones that guests ask for again and again. With much coaxing and cajoling, we’ve prised some of these secret recipes from our chefs to share with you.

In this issue, the outstanding chef at the Chalina Estate in Canggu, shares two of his favourite dishes with us.

Spicy-Green-Mango-Salad-with-Prawn

Chalina Estate’s
Spicy Green Mango Salad with Prawn

INGREDIENTS:

7-8 prawns, blanched
1 cup of shredded green mango
1/2 cup of shredded carrots
2 string beans, cut into pieces
5 cherry tomatoes
2 tbsp roasted peanuts, crushed
2-4 bird chilies
4-5 cloves of garlic
2 tbsp of fish sauce
1 1/2 tbsp of lime juice
1 tbsp of tamarind concentrate
1/2 cup of cashew nuts

STEPS:

  1. Shred the green mango and carrot
  2. Coarsely pound garlic, chilies, dried shrimps and peanuts
  3. Add string beans, seasonings and tomatoes mix together
  4. Add the carrot and mango, mix well

PREPARATION:

  1. Pound garlic, chilies, dried shrimps and peanuts, coarsely. Add string beans, also lightly pounded. Season with lime juice, palm sugar, tamarind concentrate and fish sauce.
  2. Add the tomatoes, carrots and papaya and lightly mix together. Mix in the blanched prawns and fried cashew nuts. Serve with fresh vegetables.

Crispy-Fish-with-Chili-Sauce

Chalina Estate’s
Crispy Fish with Chili Sauce

INGREDIENTS:

350 grms of sea bass, cut into rectangular pieces
1/4 cup of all purpose flour
1 cup of crispy – fried holy basil leaves
vegetable oil for deep-frying
dried red spur chilies

For the Chili Sauce

1/2 cup garlic, finely chopped
3 tbsp of vegetable oil
1/2 tsp of salt
1/2 cup of granulated sugar
1/2 cup of vinegar
2 tbsp of fish sauce
1/4 cup of red and yellow spur chilies,

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