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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, coarsely chopped

STEPS:

  1. Cut the fish into rectangular pieces
  2. Dip the fish in flour and deep-fry until golden brown and crisp
  3. Stir-fry the chilies and garlic until golden
  4. Add the seasonings to the chilies and garlic and boil until thickened

PREPARATION:

  1. Dip the fish in flour and deep-fry in hot oil (medium heat) until golden and crisp. Drain and set aside
  2. Arrange the fried fish onto a plate and pour the chili sauce all over. Garnish with strips of chilies. Serve with crispy basil leaves

For the Chili Sauce

Stir-fry the chilies and garlic until golden. Add all other ingredients and stir over heat until thickened. Set aside to be poured over the fish

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