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Setting foot in Phuket for the first time over ten years ago, I
was struck not only by the island's stunning physical beauty but
also by the gentleness of its people. I also discovered a vibrant
regional variation of Thai cuisine that became one of my favourites;
it is one of the spiciest and most aromatic versions, with abundant
use of shrimp paste and turmeric. The variety of vegetables grown
in the hot tropical climate of Phuket was another staggering discovery
for me as a chef. And the incredible array of seafood, from shellfish
of every variety to tasty fish, was the final seduction. In fact,
every time I think of Phuket, my mouth waters!
I am most impressed by the range and quality of chefs on the island
who have been inspired by the rich culinary heritage of southern
Thai food to create their own simple, but delectable recipes. In
this book they inspire us with readily available ingredients combined
in an innovative manner.
A dish that caught my taste buds uses my favourite Thai fruit,
mangosteen. The Mangosteen Salad, which comes - appropriately enough
- from The Mangosteen Resort & Spa, combines fresh salad greens
with green papaya, mangosteen, prawns, shallots, cashew nuts and
cherry tomatoes for a refreshingly light treat. Alternatively, there's
Rockfish's more elaborate Mango Chicken Salad with cucumber, cashew,
tomato, spring onion, ginger, paired superbly with a tasty chilli
paste.
Sri Panwa's Spicy Lemongrass
Infused Chicken Wings with Soy-Sesame Mayonnaise would make a terrific
starter or a great party dish. With only seven ingredients, the
lowly chicken wings have been transformed into tasty, crispy - and
addictive - morsels. The actual preparation and cooking takes literally
minutes.
For a different, slightly more fusion salad, you cannot miss with
Da Maurizio's Bacon Wrapped Goat's Cheese with Rocket Salad. The
melting goat's cheese on toasted bread, drizzled with honey and
served with a dressed salad is an unbeatable starter for any meal.
I have always loved strolling on the beach in Phuket and watching
the fishermen pull in their daily haul of seafood. I see that many
chefs on Phuket are inspired to cook as I have been many times,
watching this daily scene.
At the Watermark, the Crispy Skin Grouper is imaginatively paired
with galangal and baby bok choi, and served with a Japanese-inspired
lemongrass red miso broth. The chef at Silk makes a Phuket classic,
Deep Fried Soft Shell Crab with Chu Chee Curry Sauce; the seasonal
softshell crab is a southern delicacy that goes perfectly with the
rich chilli sauce. For an alternative Chu Chee dish, try Treetops'
Andaman Tuna with Chu Chee Curry Sauce, which ably shows the versatility
of this incredibly popular southern Thai sauce.
Restaurant & Galeria 346 takes a healthier slant with its Spicy
Ghood Salad with Seafood, a fiery dish made with a local Phuket
vegetable, prawns and squid. Again, the salad is brought to life
with a combination of fish sauce, lime, sugar, onion, chilli and
coriander, and is remarkably simple to prepare; another plus.
I was also pleased to see the Hilton Phuket Arcadia Resort &
Spa's recipe for Deep Fried Prawns with Tamarind Sauce, a quick
dish with tiger prawns stir fried with a delectable array of sweet
and spicy flavours.
No Phuket recipe book would be complete without a lobster dish
and this book has two superlative examples: Pan-Grilled Rock Lobster
with Onion Confit and Tamarind Sauce, from Mom Tri's Kitchen and
Flambéed Phuket Lobster Served with Sweet Red Curry Sauce
from the Dusit Laguna Resort.
Finally, I don't think there is a better finish to your Phuket
feast than the recipe from Blue Canyon Country Club, Fried Phuket
Yellow Noodles with Seafood, which is a classic dish I have often
seen locals in Phuket eat by the roadside or on the beach. The true
taste of Phuket comes bursting through with this dish.
Phuket's delicious cuisine, exemplified by the recipes in this
book, together with its unique culture, natural beauty and lovely
people make the island a very special place, so it is hardly surprising
that I try to return every chance I get!
Ken Hom is widely acknowledged as one of the world's foremost
authorities on Asian cookery. He has written a number of best selling
cookery books, including two on Thai cuisine. He lives in Europe
and Thailand.
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