Food Lovers August 2011

Vol.04 Issue 02 August 2011

Banyan Golf Club, Hua Hin Banyan Resort & Golf, Hua Hin Beach Café Restaurant Club S’mor Spa Beach Bar & Restaurant Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin La Paillote – French Restaurant Livanto Thai. European Restaurant Mamma Mia & Pizzamia Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Sheraton Hua Hin Resort & Spa Sofitel Centara Grand Resort & Villas Hua Hin Tan Network, Thai-Asean New Network Thank You in Indian Restaurant

“Seared Tuna with Pomelo and Chili Oil”

Photograph courtesy of Oceanside Beach Club and Restaurant, Putahracsa Hua Hin

Food Lovers’ Favorites Fritto Misto all’ Italiana ( Deep-fried mixed Calamari and Shimp)

Ingredients :

Owner / Chef Claudio

By Mamma Mia! Cucina Italiana & Pizza !

About 6 cup of olive oil 2 cup all-purpose flour 1 pound medium shrimp, peeled, deveined and butter flied 1 pound fresh small squid, cleaned, bodies slices into thin rings tentacles reserved Salt and freshly ground black pepper 3 lemon cut into wedges Italian tartare sauce

Preparation: In a large shallow skillet over moderate higt heat, heat 2 inches of olive oil. Transfer flour to large plate. Sprimkle all seafood liberally with salt and pepper. Dredge seafood in flour, shaking to remove excess and fry until golden and cooked truough, about 20 second for the shrimp and 15 seconds for the calamari. Using slotted spoon, remove as done and drain in paper towel-lined plate.

Garnish with lemon wedges and serve immediately with tartare and green salad.

Buon appetito !!!!

Chef’s

Recommendation

Ricotta & Spinach Cannelloni in Napoletana Sauce

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

Ingredients : 150 gram chopped leaf spinach 200 gram ricotta cheese 80 gram freshly grated Parmesan 1 egg beaten 350 g. napoletana sauce

(to pour over the top) 250 g. pack egg pasta sheets 110 g.

Mozzarella salt and freshly ground black pepper

Method: Preheat oven to 180°C and brush a large, shallow, ovenproof dish with a little oil. Add a handful or so of spinach to a large bowl and stir in the ricotta. Set aside 3 tbsp of Parmesan and add the rest to the spinach mixture with the egg and Season generously and mix well.

Mix the napoletana sauce with 150ml of cold water. Spread the ricotta filling over the egg pasta sheets and roll each one up. Arrange in the greased dish in one layer. Pour the napoletana sauce evenly over the top.

Drain the mozzarella, thinly slice and arrange on the top. Sprinkle with the reserved Parmesan Cover with foil and bake for 10 minutes. Then remove the foil and bake for a further 10 minutes, until the top is golden and the pasta cooked.

Serve with a salad of your choice and/or homemade garlic bread.

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 2010 as chosen by readers of Thailand Tatler

please make reservation in advance!

Reservations : Anders 0890 283 547 or 032 532 507 E-mail : prime_restaurant@hotmail.com Web : www.primehuahin.com 8/5-7 Soi Kanjanomai, Poolsuk Road, Hua Hin, Prachuabkirikhan 77110 Thailand

Food Lovers’ Favorite Smoked Salmon Salad with herb dressing

Executive Chef Marten Karlsson

By Black Mountain Restaurant

Ingredients : Mixed salad Smoked Salmon Tomato Cucumber Paprika Black Olives Red onion Dill Mayonnaise Fresh Basil

150 gr 1 whole 100 gr 100 gr 50 gr a few slices a bunch 3 table spoon a bunch

Method: 1. Clean the salad in fresh water 2. Cut the salmon into smaler pieces 3. Cut tomato, cucumber, paprika and slice the onion 4. Chop dill and basil and add in the mayonnaise.

5. Decorate with dill and bread croutons

WE ARE MOVING !!!!!

Come and join us for lunch or dinner in our new fully air-conditioned restaurant. Or come and relax with a cappuccino on our beautiful roof garden terrace which has a wonderful ocean view.

We will be serving all of our old favorites as well as a few new surprise.

From end of November you will find us at :

For any information please call me, Khun Claudio 0818522136 or Khun Tik 0871039439

Serving Thai and European casual dining.

Imported steaks from Australia and New Zealand.

High quality food and beverages at reasonable prices.

Livanto also offers a romantic Cocktail Lounge on the second floor.

An experienced bartender can mix your favourite cocktail.

A wide choice of international wines can be selected from our cellar.

Round off your evening with an illy best coffee in town, Ronnefelt tea and imported New Zealand Ice Cream.

Livanto Restaurant

is an all out casual dining experience where you can enjoy exciting Thai compositions and a delicious selection of Continental and American dishes. Our meats are imported from Australia and New Zealand. Our executive chef is highly experienced in international cuisine.

With starters such as Shrimp Cakes, Spring Rolls or Fresh Salads your gourmet journey starts.

Main courses vary from a variety of Italian Pastas, Popular Thai Stir Frieds, Fresh Fish Dishes and Exotic steaks. Thai Soups for the spicy lovers. All mouthwatering compositions.

Imported New zealand Ice Cream in many different ways with a selection of cakes is served as desserts.

International wines to accompany your dinner. Italian illy best coffee and digestive liquors round off this one time exceptional gourmet tour for a perfect evening.

Livanto offer s the highest of quality dishes at reasonable, affordable prices.

Our restaurant has inside and outside seating. We are also equipped for larger groups, birthday or personnel parties which can be set in our 2nd floor as a private group.

A WiFi system ensures contact to the world wide web.

Livanto is conveniently located in the centre of Hua Hin within walking distance of the beach and shopping areas.

Food Lovers’ Favorites Tuna Crab Roll

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

Ingredients : 1. ½ cup thinly sliced papaya 2. ½ cup Pickling Juice 3. 3 ounces chopped crabmeat 4. 2 teaspoons chopped fresh chives 5. 1 tablespoon plus 1 teaspoon fresh squeezed lime juice 6. Salt and pepper Cooking Instructions : 7. 2 thin slices raw tuna Place the sliced papaya and Pickling Juice in small container and refrigerate

(7 by 3½ inches) for at least 4 hours. Strain and coarsely chop the papaya. Place the papaya, 8. 1 tablespoon chopped black crabmeat, chives, and 1 tablespoon of the lime juice in a small bowl.

Season to taste with salt and pepper.

sesame seeds 9. 1 tablespoon sesame oil Lay the tuna slices on top of separate pieces of plastic wrap and season 10. 1½ tablespoons fresh squeezed with salt and pepper. Place some of the crab salad along the 7-inch side of the tuna and carefully roll up the tuna, peeling back the plastic wrap as you

orange juice go. Tighten the tuna-crab roll by carefully wrapping it in the plastic wrap 11. 1 teaspoon tamari and gently pulling the plastic tight. Refrigerate until ready to use. Repeat 12. 1½ tablespoon rice wine vinegar this process with the remaining tuna and crab salad.

13. 2 teaspoons Spicy Vinegar Cut one tuna-crab roll into four 1½-inch-long pieces, and cut the remaining 14. 1/3 cup diced raw tuna roll into four 1½-inch-long pieces on the bias. Remove the plastic wrap.

15. 1/3 cup diced avocado Whisk together the sesame seeds, sesame oil, orange juice, tamari, rice 16. 1/4 cup snow pea sprouts wine vinegar, and Spicy Vinegar in a small bowl and season to taste with 17. Coriander Juice salt and pepper.

Toss the diced avocado with 1 teaspoon of the lime juice and season to taste with salt and pepper.

Snip 4 teaspoons of the snow pea sprouts into small pieces, keeping the remainder whole.

Food Lovers’ Favorites Pesto Salmon baked with Zuccini, Asparagus & Cherry Tomatoes.

Ingredients : for 6 servings Pesto 1 table spoon Salmon 1 60 gr Asparagus 50 gr Bread crumbs 5 cl Zuzzini 50 gr Cherry Tomatoes 4 whole Lemon 1 slice Preparation:

Chef Tanapol Junin

By Prime Restaurant

1. Mix Pesto with bread crumbs 2. Pan fried the salmon with the skin up 3. Turn the salmon and gratinate until the skin is crispy 4. Add the Pesto mix on top of the salmon and warm 1 minute in the oven 5. Cut Zuccini, asparagus and boil for few minutes 6. Cut the Cherry tomatoes and decorate together with asparagus 7. Ad some medium warm pesto around the salmon and decorate with grilled lemon slice and dill.

Food Lovers’ Favorites Nicoise Salad Ingredients : 100 g Tuna Loin 20 g French Beans 20 g Tomatoes Cherry 20 g Large Tomatoes 30 g Potatoes 10 g Black Olives 10 g Green olives 10 g Mixed Green salad Preparation : Add mixed Green salad and Vegetables into the bowl, then add Olive oil, red wine vinegar, Black Pepper, Salt and Pepper to test Put Salad on the plate and top with Marinated loin Tuna with Chinese soya Sauce, Garlic and Fresh Ginger. * Marinated loin Tuna with Chinese soya Sauce, Garlic and Fresh Ginger * Grilled Tuna loin for both side with on lay side Executive Chef Samran Tatsoi

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

EAT PLAY DRINK CHILL OUT Real culinary journey, the menu displays a refined Mediterranean inspired cuisine along with Asian inspirations, and authentic Tapas selection to accompany amazing and inventive cocktails for all.

A place where music becomes source of enjoyment, creating an unforgettable experience.

Come and visit us: Sunday

– Thursday 11am – 11pm

RESERVATIONS AND INFORMATION 032

531 470

Friday – Saturday 11am – Midnight

INFO@PUTAHRACSA.COM WWW.PUTAHRACSA.COM

Food Lovers’ Favorites

A Cocktail

Aperol Spritz A perfect Apperitivo !

Ingredients : 4 cl. Aperol 6 cl Prosecco wine Small bottle of Sparkling water ( soda) Use a low tumbler as a glass Preparation: Fill the tumbler full of ice, add the Prosecco wine, the sparkling water and Top up with Aperol.

Decorate with half slice of orange on the glass´s edge and enjoy this fresh drink.

Mr.Srisombat Suacharoen

By Mamma Mia! Cucina Italiana & Pizza !

About Aperol : The name says it all: Aperol is the perfect aperitif. Bright orange in color, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs and roots in perfect proportions. Aperol’s strength is in its low-alcohol content of only 11 percent.

Food Lovers’ Specialty