Weligama Bay Resort & Spa with Chef Duminda

Spicy Chicken Salad

Ingredients:

200 g   cooked shredded chicken, cold
50  g    chopped celery
1 tsp    lemon juice
           Salt and pepper to taste
30 g      mayonnaise
2           hard-boiled eggs, chopped

30 g     Spring onion

30 g     Chopped tomatoes

1 tsp    Chili flakes 

Methods

1. Mix chicken, celery, lemon juice, salt, chilly  and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves

Stir fried chicken and cashew nuts

Ingredients

• 250g        Chicken
• 50g          Cashew Nuts
• 100 g       Carrots
• 50 g         Onion
• 2 Tbsp     Oyster Sauce
• 1 tsp         Sugar
• 1 Tbsp     Light Soy Sauce
• 1 tsp        Cornflower in 150ml Water

Method:

1. Remove skin and visible fat from the chicken. Cut into bite-sized pieces.

2. Marinade chicken pieces with seasoning ingredients

3. Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat

.

4. Fry onion & garlic until fragrant.

5. Add in chicken & vegetables. Stir-fry until chicken is cooked.

6. Add cashew nuts & cornflour mixture. Stir until the sauce thickens.

7. Remove from heat and serve with rice.

Saute prawns in butter

Ingredients

12  no	Prawns
4    tsp	oil
50  g	Butter
6	Garlic cloves (chopped)
2    no	Fresh red chillies, seeded
1	bn Spring onions, trimmed and finely chopped
200
1	teaspoon Salt
1	teaspoon Freshly ground black pepper

Method

1	Remove the heads from the prawns, then peel the shells, leaving the tail intact. Using a sharp knife, gently cut around the outside curve of the prawn and remove the black vein. To butterfly the prawns, cut all the way through, stopping at the tail but keeping the shells still intact.
2	Heat the  oil in a large pan, then add the prawns, which should be opened out with the tails sticking up. Cook for 2 minutes, shaking the pan occasionally, and then cook for another 2 minutes until the prawns are bright pink. Transfer the prawns to a plate and set aside.
3	Drain the oil from the pan, then add the butter and heat until frothy. Stir in the garlic, chillies and spring onions and cook for 2 minutes over a high heat Return the prawns to the pan, season with the salt and pepper and simmer for 4 minutes over a low heat. Serve immediately.

weligama bay resort and spa with Chef Duminda

Dear Friend of Exotic Holidays
Please let me introduce you to the Weligama Bay Resort – a unique experience of Sri Lankan leisure and
luxury.
The luxury boutique hotel and spa Weligama Bay Resort was opened in October 2008. The resort is situated in
the middle of Weligama Bay, directly on an Indian Ocean beach, surrounded by tropical garden. Its
advantageous position at the southern tip of Sri Lanka enables water sports & activities and trips to a number of
interesting places.
Southern Sri Lanka has become the best place in the world for whale and dolphin watching activity. Seeing
Blue Whales and Spinner Dolphins would be unforgettable experience. The favorite nearby sights include the
historical port of Galle (on the UNESCO World Heritage list), rain forest Sinharaja, national parks Yala with its
well renowned safari, Uda Walave, with wild elephants and the bird reservation of Bundala.
Weligama Bay is a perfect surfing location. Good waves and a fine sand bottom, without any rocks or corals, is
attracting fans as well as surfing beginners. Just imagine all-year round swimming in the Indian Ocean or in our
private swimming pool. Scuba divers can enjoy discovering old shipwrecks or the beauty of undersea life. The
soft beaches are inviting for daily walks, runs or games of beach volleyball.
The interiors of the hotel present a colonial style with an individual touch, using exclusively local natural
materials. The furniture is made from teak wood only and comfortable bathrooms are made from white terrazzo.
With only 24 individually designed luxurious guest rooms and suites, garden villas and bungalows, this is a real
private boutique hotel. All accommodations offer up to date technical equipment, individual air-conditioning as
well as terrace with breathtaking view over the Indian Ocean.
After exciting day you are welcome to relax in the Bawana Spa. In the spa menu, you will find traditional
Ayurveda treatments as well as aromatherapy and Shirodare procedures. The exquisite elixirs made of oils,
fresh tropical fruits and spices will pamper your skin and you will whisk away to a world of relaxation.
The restaurant Cutty Sark, which offers air-conditioned dining area as well as open air terrace with cocktail bar,
invites you to explore Sri Lankan and international cuisine. Just imagine sitting at the terrace, listening to
thudding waves, relishing on avocado prawns salad followed by grilled lobster, traditional watalapan and
drinking Moet & Chandon. You would feel like in paradise.
The combination of a conference room and the restaurant creates an ideal setting for business meetings,
events, private celebrations and weddings.
I am looking forward to welcoming you to Weligama and to its finest boutique hotel Weligama Bay Resort.

Mixed Fried Rice

Ingredients

1. 200 g     Rice
2. 50   g     Each  Carrots and leeks
3. 50    g    thin strips of chicken, prawns and cuttle fish
4. 1 tsp      Soya sauce
5.  2 tsp     Butter
6. 2 tsp      Lemon juice
7. Salt
8. Oil

Method

1.     Boil the water & keep it aside. Soak the rice in water for 25 minutes. Drain out the water completely. Melt butter in a pan & add rice. Fry the rice.

2.    When the rice starts cracking add boiled water, lemon juice & salt. When the water is dried & rice is cooked well, remove from fire.

3.    Heat oil in another pan

4.    Add vegetables,chicken,prawns & egg. Add Soya sauce & stir for 5 minutes. Add the rice & mix well. Serve hot.

Banana Bread

Ingredients

• 2 cups     all-purpose flour
• 1 tsp        baking soda
• 1/4tsp      salt
• 1/2 cup    butter
• 3/4 cup    brown sugar
• 2              eggs, beaten
• 2         cups mashed overripe bananas

Methods

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.