Villa Jia, part of the exclusive Jivana Beach Villas estate, is a luxurious fully staffed beachfront villa located on the pristine white sands of Natai Beach in rural Phang Nga, just 25 minutes from Phuket International Airport. With six ensuite bedrooms strewn across vast lawns, coupled with sweeping views of the Andaman Sea, Villa Jia is the perfect escape for those who appreciate aesthetic design paired with stunning natural beauty.
In Villa Jia’s impressive kitchen at Jivana Beach Villas, Chef Koong cooks up a simple but super tasty Thai-style wonton or เกี๊ยวทอด, Kiao Tod in Thai.
Elite Havens: What is your cooking background?
Chef Koong: My cooking knowledge comes from on-the-job experience and I have learnt an array of new techniques from other chefs that I have worked with. I didn’t go to cooking school but I’ve learnt from my work experience and through trainings at the workplace.
EH: What do you think makes a good chef/cook?
CK: Fresh ingredients, hygiene and the most important factor would be the taste of food. A good chef must be fascinated with the art of cooking, always seeking to improve, using new techniques.
EH: Why did you choose to make this dish for us today?
CK: Villa guests always remark that they are the best wontons they’ve ever had.
EH: Can you tell us how your cooking adds to the villa?
CK: Guests who are impressed with our food, will spread the word to their friends and family. My goal is for guests to feel compelled to come back and stay with us at the villa, allured by the flavours of my food.
EH: What should guests expect from you when you cook for them?
CK: Taste, great presentation, and food served on time.
Chef Koong’s Fried Wontons with Chicken
Only takes 20 mins to make, including wrapping. Super crispy and yummy.
Makes 8 – 10
- 500g ground chicken
- ½ tsp Sesame oil
- ½ tsp Salt
- Ground black pepper
- Wonton wrappers
- 3 Pandan leaves cut into thin strips
- Water for sealing
- Oil for frying
- Thai Sweet chili sauce
Step 1: In a bowl, mix the ground chicken with sesame oil, salt and pepper.
Step 2: Cut a small square of wonton wrapper and place this onto a bigger square and then add a teaspoon of the filling. It’s important not to use too much or the wonton won’t stay wrapped tightly.
Step 3: Wet the edges of one side of the wrapper with some water on your finger and crimp the edges together.
Step 4: Tie a strip of pandan leaf around the wonton.
Step 5: Heat the frying oil in a pan. The oil needs to be just barely hot enough to fry, so start at about 150°C (300°F). Any hotter and the wrapper will burn before the filling is cooked.
After frying for a while, the wrappers will be crispy but you’ll see that the filling is still frying and popping. If it is popping a lot, that means there is still a lot of water in the filling and they are not cooked all the way. Let it fry until everything slows down. Remove them to cool on paper.
Serve with a Thai sweet chili sauce.
You can replace the chicken with prawn, pork, or vegetables and you can add some chopped Thai herbs like kaffir lime leaf, lemongrass or ginger, and if you like it hot – add a chopped Thai chili or two.
Book until 31st August for stays up to 30th September 2019, to avail the Island Escape Promotion and get 20% off select villas. Exotic Phuket has a lot more to offer than what one sees on the surface.