From Six Senses Yao Noi: guests regularly comment on a dish they won’t let him take off the menu – Organic Pumpkin soup – the most frequent feedback asking “what do you put in it to get it to taste like that?!” – his answer……..”nothing – just pumpkin, but FRESH pumpkin, just picked”.
The difference is freshness….
Here follows Chef Sebastiaan Seegers pumpkin soup recipe
Pumpkins 1kg, peeled, seeded, cut in 1” cubes
Butter 70 g
Fresh thyme 1 g
Salt 8 g
Pink peppercorns 3 g
Gently sweat on moderate heat all the above ingredients until completely soft, covered with a lid (do not colour) This will take approximately 45 minutes – stir occasionally to ensure it does not burn.
Vegetable stock 1200 mls
Add the vegetable stock and simmer for 15 minutes
Blend will in liquidizer until completely smooth
Pass through a fine chinois
Check seasoning, add freshly ground black pepper, adjust consistency if necessary with more vegetable stock.
Sebastiaan Seegers – European organic cuisine specialist – The Dining Room, Six Senses Koh Yao Noi
Six Senses Koh Yao Noi’s Dutch born Chef de Cuisine Sebastiaan Seegers showcases his unique signature “European Organic cuisine” at the open air over water Dining Room of the hotel. Surrounded by organic vegetable, fruit and herb gardens within view of the restaurants’ generously sized tables, Chef Sebastiaan has no shortage of fresh produce with which to work. Pumpkins (see recipe to follow), passionfruit, tomatoes, basil, cucumbers, watercress, asparagus and okra are all close at hand and are picked daily, featuring on his menus as they become available.
Sebastiaan has built up a close relationship with the traditional local fisherman of this beautiful island and his menus change daily depending on what they bring him.
Hailing originally from Holland, Sebastiaan has an impressive pedigree, having worked with the top echelon of the emerging famous chefs of the Netherlands. From the beginning of his career in 1994 untl 2010 he has worked solely in Michelin starred restaurants, rising to the position of Chef de Cuisine at Restaurant Savelberg in Voorburg (ranked in the top 30 restaurants of the Netherlands)
The opportunity to spread his wings and travel arose in 2010 when he joined the famed Le Gray hotel in Beiruit as Chef de Cuisine of the Indigo restaurant, where he remained until joining Six Senses Koh Yao Noi. An engaging and passionate chef, Sebastiaan is frequently seen in the Dining Room taking orders and customizing dishes for guests – another signature of Six Senses and Sebastiaans style.
YAAM SOM O GUB GOONG GAI
Herbed pomelo salad with prawns and chicken
Ingredients for dressing
50 g prawn, minced
25 g chicken, minced
200 g thick coconut milk
8 g chili paste oil
3 g chili paste
5 g salt
10 g lime juice
14 g white sugar
8 g coconut sugar
In a sauce pan, heat 50 grams of the coconut milk over a medium heat then add the prawns and the chicken to stir-fry until cooked. Add the rest of the coconut milk. Bring to the boil then mix in the chili paste and the chili paste oil. Season with the salt, white sugar, palm sugar and the lime juice to taste.
Ingredients for pomelo salad
300 g pomelo segment, flaked
200 g dressing (from above)
40 g chicken breast, boiled and shredded
70 g prawns, boiled
8 g shallots, deep-fried
4 g garlic, deep-fried
16 g peanuts, deep-fried
2 g coconut meat, shredded and roasted
place the pomelo in a bowl; add in the prawns and chicken breast. Mix in the dressing and toss well. Then add in the shallots, garlic and peanuts. Toss lightly. Sprinkle with coconut meat and garnish with coriander leaves and shredded big red chilies.
I am incredibly privileged to have received recipes for my favorite dishes from the Mandarin Oriental Bangkok. Sticky rice with Mangos and Pomelo Salad. Here is the recipe for sticky Rice with Mangos from Executive Thai chef Vichit Mukura – Oriental Baan Rim Naan. His bio follows.
The Oriental Baan Rim Naam
KHOW NIEW MAMUANG
Coconut sticky rice with mango
– rinse raw sticky rice until the water is transparent and soak them for 5 hrs. at least or over night , then rinse well again and strain them
– on the stainless tray with cheese cloth, put the rinsed sticky rice on and wrap them with the same cheese cloth and bring to steam for ½ hr. until cooked
How to do the coconut sticky rice
– pour the coconut mixture (from part 1) in cooked sticky rice (still hot
from part 2), then stir them until well mixed, cover them tightly about 15 mins
– remove the cover and stir them again, then cover about 15 more mins to be well blended
– served the coconut sticky rice with ripe mango