Food Lovers August 2012

Vol.05 Issue 2 August 2012

“Grilled Lamb Chops” Photograph Courtesy of Black Lotus Restaurant & Lounge

Black Lotus Restaurant & Lounge Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin Living Room Bistro & Wine Bar Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel OPIO Restaurant, Bar & Lounge - Golden Tulip Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Resort Cha-Am Sheraton Hua Hin Resort & Spa Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin

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

R a y a

R e s o r t

C h a - a m

T h a i l a n d

Raya Restaurant & Seafood will assure you

welcoming service and sumptuous Thai seafood and a glimpse of French and Italian Riviera cuisine.

While watching over the horizon on the beach or having a romantic evening inside there is no other reason why not to come and enjoy your dining experience here at Raya Restaurant & Seafood.

สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์ ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเล ร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล

Live Music and Violin, Grand Piano

ทุกวัน ยกเว้น วันอังคาร

รายา เรสเทอรองท์ แอนด์ ซีฟู๊ด

ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�”(ชายหาดชะอำ�)

เปิดบริการ ตั้งแต่เวลา 07.00-24.00น ทุกวัน

m Open daily fr0opm 7:00am – 12:0 For Reservations and information, please contact Raya Resort Cha-am Thailand 264/2 Ruamjit Rd. Cha-am, Petchaburi 76120 Thailand Tel: +66 (0) 32 472 641-2

Thailand´s top restaurants 2010 as chosen by readers of Thailand Tatler

E

njoy 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.

8/5-7 Soi Kanjanomai Poolsuk Road

162/5 Naresdamri Rd (Hilton Street) mexhuahin@hotmail.com

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 5 Hrs Burgundy Braised Lamb Shank Anna potatoes and Caramelized red onion

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan the Resort

Ingredients :

Method :

• • • • • • • • • • •

• Heat oven to 300F. • Generously season lamb shanks with salt and pepper.

• Heat olive oil in a small dutch oven over medium high heat.

Add lamb shanks and brown on all sides, including end. Remove to a plate.

• Reduce heat to medium and add onions, carrots, and celery to pot.

Cook, stirring occasionally, until ingredients begin to brown.

• Add tomato paste, thyme, rosemary, and garlic. Add salt and pepper to taste.

• Cook an additional 1 1/2 minutes, stirring frequently.

• Add Red wine Burgundy and deglaze pan.

Continue cooking until wine is reduced by half.

• Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks.

• Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time.

1 lamb shank, closely trimmed of fat 1 1/2 Tbsp. olive oil 1 md. onion, cut into eighths 2 md. carrots, peeled and cut into 1” chunks 1 clove garlic, chopped 1 Tbsp. tomato paste 2 pcs. Ripped Tomatoes 2 tsp. fresh thyme leaves 1 Tbsp. finely chopped fresh rosemary Salt and pepper to taste 1 -2 cups beef broth

Lamb Chop “Scottadito”

Food Lovers’ Favorites Lamb Chop “Scottadito”

Mr.Filippo Morelli Executive Sous Chef Salas Pool Restaurant

Sheraton Hua Hin Resort & Spa

Ingredients :

Method :

3 x 70 gram 10 grams 2 80 ml 20 ml 3 slice 30 gram 1

• Finely chop rosemary leaves, add garlic, olive oil, salt, pepper and stir in the red wine. Immerge the lamb chops in the marinade and let them sit in a cool place for at least 1 hour.

• Cut the potato into wedges, toss with some oil, salt and pepper and roast in the oven until golden brown.

• Remove the lamb chops from the marinade and grill in a hot griddle pan for 3 minutes on each side or to about medium rare.

• Top each lamb chop with a slice of Scarmorza cheese and place in the oven until the cheese starts melting.

• Arrange lamb chops, roasted potatoes and rocket lettuce on a plate and serve immediately.

Trimmed New Zealand lamb chops Fresh rosemary Cloves garlic, peeled and chopped Red wine Olive oil Smoked Italian Scamorza cheese Rocket salad Big potato, cooked and peeled Salt & pepper to taste

Note: In Italian the word “scottadito” means burned fingers. This dish

got its name because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill or oven and burning your fingers.

Email: advertising@huahintoday.net

Hua Hin Today Call : Tel.+66 (0) 86 369 3604 (Cherry)

Advertise in :

Food Lovers’ Favorites Chicken Mussaman Curry

Ingredients (serves 1) : Chicken drumstick Coconut milk Palm sugar Fish sauce Mussaman Curry paste Potatoes cut in 1 ½ inches Quartered onions Peanuts

Concentrated tamarind juice Water

Chef Sudruk Sakulnee Black Lotus Restaurant & Lounge

Method : 36 g.

300 g.

50 g.

30 g.

100 g.

200 g.

100 g.

50 g.

20 g.

200 g.

• Scope out the coconut milk not the water into the wok, place the wok over medium heat and add the mussamun curry paste.

• Add potatoes and onions allow them to cook. Continue to simmer until potatoes and onion are cooked and season once more.

Add peanuts or cashew nuts (if you want) and continue to simmer for heat.

• Add the chicken drumstick to the boil over very low heat, allow it to boil and continue to simmer until afloat on top. Season with palm sugar, fish sauce and concentrated tamarind juice.

• Ready to serve.

Food Lovers’ Favorites

Heaven’s Mango Steak

Ingredients : 1/4 cup 1/4 cup 1/2 cup 1/2 cup 1 tablespoon 2 tablespoons 2 teaspoons 1/4 teaspoon 1 tablespoon 6 pounds

Executive Chef Peter Spelhaus Heaven’s Kitchen Hua Hin

Directions : olive oil minced apple diced honeydew diced mango garlic salt Worcestershire sauce kosher salt hot pepper sauce ground black pepper beef steaks

• In a small saucepan over low heat, combine the oil, apple, honeydew, mango, garlic salt, Worcestershire sauce, kosher salt, hot pepper sauce to taste and ground black pepper.

• Heat for about 5 minutes to get warm. Place the steak in a shallow nonporous dish. Cover with the marinade and refrigerate, covered, for at least 3 hours. Flip steak over halfway through marinating.

• Preheat an outdoor grill for high heat and lightly oil grate.

• Grill steak for 10 minutes per side, dousing with remaining marinade, if desired. Steak is done when internal temperature reaches at least 145 degrees F (63 degrees C).

café bar

Open from 11am until late daily

We

specialize in Authentic Spanish Tapas, Paella and Sangria and also serve Mediterranean dishes, cheese and wine and homemade desserts.

Something for everyone to enjoy…

Free wifi…cool

11am Happy Hour from

until 7pm daily

Sangria Buy 1 get

Tapas Buy 3

1 Free

99B a Glass pay 2 House wine

Set Lunches 260

B.

www.coolbreezecafebar.com Telephone :

032 531 062

Facebook : coolbreezecafe Email : info@coolbreezecafebar.com

Food Lovers’ Favorites The recipe for an easy tasty starter which will bring you fresh air when dining with your friends and family.

Executive Chef Manager Gaston Pousset

Ingredients (serves 4) :

Method :

4 big 6 small

• Chop in small cube the tomatoes • Chop very small shallots and a little bit fresh garlic • Add pepper and salt to you taste • Mix all and all very tiny sliced parsley • Finish with some first quality olive oil from France • Keep fresh in your fridge waiting your guests

Tomatoes Shallots Parley, garlic, pepper, salt as per your taste

La Paillote – French Restaurant Special advise from the chef : You can add some mango too as long as you put them is a bit of pepper first!

Food Lovers’ Favorites

Crab Cakes

Ingredients :

Directions : Crab Cakes

120 g.

20 g.

20 g.

20 g.

5 g.

30 g.

2 tbs.

• Mixed all ingredients crab meat, red bell pepper, green bell pepper, yellow Bell pepper, chopped coriander, breadcrumbs and seasoning with lemon juice salt & pepper to taste • Divide mixture into 2 circles, like a ball • Pan-seared the crab cakes 3 minute on both sides

crab meat red bell pepper green bell pepper yellow bell pepper coriander breadcrumbs lemon juice Salt & pepper to taste

Ingredients : Chef Preecha Pewsa-ard Living Room Bistro Hua Hin

50 10 10 30 1

gram gram gram gram tbs.

sweet mango garlic shallots tomatoes lemon juice Salt & pepper to taste

Directions : Mango Salsa • Mixed sweet mango, garlic chopped, shallots chopped and tomatoes seasoming With lemon juice salt & pepper • Place the mango salsa on top crab cakes