Food Lovers April 2013

Vol.05 Issue 10 April 2013

Black Lotus Restaurant & Lounge Beach Café Restaurant Cantaloupe Island Bar & Bistro Cape Nidhra Hotel Hua Hin Crepes & Co Centara Grand Beach Resort & Villas Hua Hin Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort & Spa Hua Hin Hills Vineyard Hyatt Regency Hua Hin InterContinental Hua Hin Resort Java Jazz Cafe & Wine Bistro La Paillote – French Restaurant Living Room Bistro & Wine Bar The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Restaurant & Wine Bistro Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Terrace Restaurant, Banyan Golf Club, Hua Hin

“Grilled Tiger Prawn with a crispy bacon and balsamic reduced sauce salad” AKA Resorts Hua Hin

สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์

ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล

Live Music and Grand Piano

ทุกวัน ยกเว้น วันอังคาร

รายา เรสเทอรองท์ แอนด์ ไวน์ บิสโทร

ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�”(ชายหาดชะอำ�)

เปิดบริการ ตั้งแต่เวลา 07.00-24.00น ทุกวัน

Enjoy a romantic meal with a loved one or have a party with friends.

PRIME is the perfect choice. The menue is composed of Pastas, Salads, Desserts and international specialty dishes with imported Norwegian Salmon and prime beef from Australia and New Zealand. Our wine assortment includes vintage wines, Champagne and wide range of liquors. Our aim is focused on high quality food and excellent service at reasonable prices.

Thailand´s top restaurants

as chosen by readers of Thailand Tatler

please make reservation in advance!!

Reservations : Anders 089 028 3547 E-mail : prime_restaurant@hotmail.com Web : www.primehuahin.com 8/5-7 Soi Kanjanomai, Poolsuk Road, Hua Hin, Prachuabkirikhan 77110 Thailand

Food Lovers’ Favorites

My Mother’s Sauerbraten Ingredients: Serves 6 200 g Beef rump 30 g Red wine 20 g Vinegar 3 g Bay leaves 2 g Mustard seed 20 g Onions 15 g Carrots 15 g Celeries 5 g Sugar 20 g Apple juice 3 g Cloves 5 g Salt 5 g Pepper 200 g Brown sauce 250 g Red cabbage 30 g Tomato puree 2 pcs Potato dumplings

Executive Chef Rainer Schlinck Hilton Hua Hin Resort & Spa

Prepare Ahead:

Steps 1 and 2 should be completed 2–3 days before required.

Instructions:

1. To make the marinade, place the wine, vinegar, 2 onions, sugar, allspice, peppercorns, bay leaves.

2. Place the meat in a bowl that holds the meat snugly and pour enough cooled marinade over the meat to come at least halfway up the sides. Cover and leave to marinate for 2–3 days in a refrigerator, turning the meat over twice each day.

3. Lift the meat from the marinade, drain well, then pat dry with kitchen paper.

Strain the marinade, discard the spices, and reserve the liquid.

4. Heat the oil in a large flameproof casserole and brown the meat on all sides.

Remove the meat and set aside. Add 1 sliced onion and celery to the pan and fry, stirring constantly, for 5–6 minutes, or until beginning to brown. S 400ml (14fl oz) of the reserved marinade. Stir until slow boiling.

5. Place the beef on top of the vegetables and baste with the liquid.

Cover tightly and place in the oven for 2–21/4 hours, or until the meat is tender when tested with a fork.

6. Lift the meat onto a warmed serving platter and cover loosely with foil. Strain the cooking liquid, pour it into a saucepan and boil rapidly to reduce to about 300ml (10fl oz). Stirring on the heat until the sauce is smooth. Season to taste with salt and pepper. Slice the meat and serve with a little of the sauce spooned over. Serve the remaining sauce separately.

Total time required 2 hrs 45 mins

Preparation time: 30 mins, Cooking time: 2 hrs 15 mins

Food Lovers’ Favorites

Lemongrass skewer Tasmanian salmon With chili mango salsa, and rocket feta salad

Ingredients: •

• • • •

• • • • •

300g skinless salmon fillets, cut into 3cm cubes 1 tablespoons lime juice 1 tablespoon peanut oil 1 garlic cloves, crushed 1 stalks lemongrass, trimmed, finely chopped olive oil cooking spray wild rocket leave Balsamic vinegar Feta cheese salad leaves, to serve

Mango and and chili salsa: Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort

• • • • • • •

1 medium (130g) fresh rips mango ½ tablespoon shallot diced 1 long red chili, deseeded, thinly sliced 1/3 tablespoon fresh cilantro leaves, 2 tablespoons lime juice 1 table spoon olive oil 1/3 tablespoon Red Tabasco

Method: •

•

•

Combine salmon, lime juice, oil, garlic and lemongrass in a bowl. Cover and refrigerate for 30 minutes, if time permits.

Make mango salsa: Combine, mango, chili, cilantro, shallot, lime juice, Tabasco and olive oil in a bowl. Set aside.

Spray a barbecue plate or char grill with oil.

Heat over high heat. Thread salmon onto skewers.

Cook skewers for 1 to 2 minutes on both sides or until cooked to your liking. Serve with salsa, feta and salad leaves.

Food Lovers’ Favorites

Spicy Tuna Roll

Ingredients: 150 grams 50 grams

5 grams 1 piece

Method: Chef Mingkwan Somthip Sheraton Hua Hin Resort & Spa

of sushi rice of marinated tuna with chili powder and sweet sauce of sesame seed of nori sheet (seaweed)

Cover a sushi mat with plastic wrap, place nori sheet on mat and spread half of sushi rice over nori.

Turn over rice nori, put marinated tuna from left to right side and roll tightly.

Then unroll mat and decorate with sesame seeds.

Cut into 8 small pieces and serve with wasabi, pickled ginger and shoyu sauce.

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Food Lovers’ Favorites

Grilled Tiger Prawn lemon grass Skewer

with butter pepper rice and balsamic reduced sauce

Ingredients: 3 1 1

1 2

whole large Green Tiger Prawns cloves garlic table spoon extra virgin olive oil Juice & zest of 1 lemon tsp sea salt tbsp finely chopped parsley

Method:

Executive Chef Nakharin Ninlaket (Chok) AKA Resorts Hua Hin

Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife. Devein, then place the prawns in a bowl. Add the remaining ingredients and mix to combine.Set aside for ½ hour to marinate. Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.

Serve with stuffed Pepper butter Rice and balsamic reduced sauce.

Stuffed Pepper butter Rice Ingredients: 1/4 1 20

6

1/4 4 1 2 3 1/4

cup white rice cloves garlic g unsalted butter1 Sweet Green Pepper inch thick Coarse salt and freshly ground pepper medium yellow bell peppers, plus 1 yellow pepper, cored, seeded and finely chopped cup Rice tablespoons unsalted butter small white onion, finely chopped medium shallots, finely chopped sprigs fresh thyme, leaves removed and stems reserved cup coarsely chopped fresh basil leaves

Method:

Preheat oven to 350 degrees. Bake Steamed rice butter Stuffed in Sweet Green pepper until goldento 12 minutes. about 15 minutes.cooked rice.

Food Lovers’ Favorites TUNA TARTAR

French Polynesian Style

Ingredients:

Tuna Tenderloin 1kg Lime 3 pcs Tomato 2 pcs Cucumber 1 pcs Carrot 1 pcs Iceberg Salad Fresh coconut grated meat Ginger

Method:

Dice the tuna in 2cm cubes.

Chop the vegetables, grate the ginger.

Pour the lime juice on the fish for 2 to 3 minutes.

Press the coconut to extract the milk.

Add the vegetables and ginger to the fish.

Season with olive oil, salt and pepper.

Serve with the coconut milk and few leaves of salad.