Vol.04 Issue 06 December 2011
“The High Tea, Coffee & Tea Corner at the Museum” Photograph courtesy of Sofitel Centara Grand Resort & Villas Hua Hin
Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Villa Maroc Resort Pranburi Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin Livanto Thai. European Restaurant Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Sheraton Hua HIn Resort & Spa Skillet Recipe By Rest detail Hotel Hua Hin Sofitel Centara Grand Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin Thank You in Indian Restaurant
Food Lovers’ Favorites
Skillet For 1
Noppadol Nucharoen Culinary Director By Rest detail Hotel, 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
Chef’s
Recommendation Chocolate Pear Ginger Dome
Bavaroise Chocolate (serves 20) Ingredients: Chef Pimporn Khampar Sofitel Centara Grand Resort & Villas Hua Hin
12 125 6 900 285
pcs. Gelatin g. Sugar pcs. Egg Yolk g. Whipping cream g. Dark Chocolate
Preparation: 1. Mix milk with the sugar, bring to the boil. Keep warm and then put the egg yolk whisk in gradually until light. 2. Soak the gelatin into ice water until soften; remove from water and add to the milk sugar mixture. Stir well and set aside to cool down. 3. Once completely cold mix all together with the whipped cream
Chocolate Biscuit Ingredients
60 g. Butter 100 g. Marzipan 50 g. Egg Yolk 250 g. Egg White 85 g. Sugar 190 g. Dark Chocolate 200 g. Pear in syrup 50 g. Ginger
Preparation:
1. Whip egg white and sugar to a stiff meringue. 2. Add the egg yolk and marzipan to the meringue. 3. Melt butter and Dark chocolate together and mixed slowly. 4. Put into a mould and baked in the oven at 180-200Ëš C about 7-10 minute.
Food Lovers’ Favorites
Grilled Chicken with Butter
Chef Wittawat Sornsomrith By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin
Ingredients : - 1 whole boned, chicken breasts ( Chicken half) (skin on) - 1 tablespoon green or yellow onion, finely chopped - 2 cloves garlic, minced - Garlic powder, salt and pepper (for sprinkling) - 1/2 teaspoon paprika - 1 teaspoon fresh Rosemary, minced - 2 tablespoons fresh Parsley, minced - 1/4 cup each of butter and olive oil
Method Preheat the grill until the coals are white hot.. Melt the butter in a microwave, stir in the olive oil. To this warm mixture, add the Parsley, Rosemary, minced Garlic, chopped Onion and Paprika (a pinch of rubbed Sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs mixture to infuse(stand) for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken halves , skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. Place chicken (about 6 inches away) over white the hot coals on the grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
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.
Any Pizza Composition 199 Baht until 31 December, 2011 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 Insalata di Polipo e Patate Octopus and Potato Salad
Chef Pimrapat Nakongdee By Mamma Mia! Cucina Italiana & Pizza!
Ingredients (for 4 people)
Preparation:
1 Octopus of 800 gr 4 Potatoes Some fresh chopped Italian parsley Some lemon Thyme Garlic Yellow Lemon Dry white wine Extra virgin Olive oil Salt Pepper
• Clean the Octopus, cut its eyes out and wash it under fresh flowing water. • Then boil it in a pot with water and a teaspoon of salt for almost 60 minutes. • When it’s tender, leave it to dry, skin it and cut it into small pieces. • Clean the potatoes peel them and boil them. Leave the potatoes to cool off and dry, cut them into small pieces. Put potatoes in a pot and add a bit of white wine. • Add the Octopus, sprinkle it with parsley, a pinch of salt, some pepper and lemon Tyme. • Add extra virgin Olive oil and some fresh squeezed lemon juice. • Toss well all the ingredients and decorate the plate with some slices of lemon and serve immediately.
Hua Hin’s Wine Experience
Experience the best... Wines over 200 perfectly stored & selected
Prices from 350 Baht & for every occasion
Loyalty Program free membership to Mondo Miles
Events & Functions regular wine dinners & tastings
Knowledge GM Niall has 20 years wine experience
December News (Ho Ho Ho!) Gifts For All Tastes - with Gift Wrapping & Gift Vouchers We’ve got your gifts all wrapped up!
Wine Flights Start - 3 different wines with a common theme. Learn a little and enjoy a lot
Wine Promotion - Orvieto & Merlot 350 Baht if you buy 6 Classic Christmas wine specials 22/65 Naeb Kaehat Rd, Hua Hin (next to Putahracsa)
032 531493
www.info@mondovino.co.th
Free Flow Thursday (6 to 7.30pm) buffet & wine only 500 Baht each
Deli/Restaurant Cigars, Grappa, Whisky & more
Chef’s
Recommendation
Spanish Omelette (Tortilla de Patatas) Recipe
Ingredients: for 2 Persons • 1/2 pint of olive oil • 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt • 1/2 yellow Onion, chopped • 3 cloves Garlic, minced • 5 Eggs • Salt
Preparation: Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
Chef Somboon Piyanetwijit By Cool Breeze
Serve warm or at room temperature. • Serves: 4 • Preparation time: 35 minutes
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
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
1 Free
House wine 99B a Tapas Buy 3 pay 2
glass
mas Dinner Traditional Christ now Dec 25th book
www.coolbreezecafebar.com Telephone: Facebook: coolbreezecafe Twitter: coolbreezecafe
032 253 1062
Food Lovers’ Favorites Australian Loin of Veal
Chef Nokyung Singkarawong By Terrace Restaurant, Banyan Golf Club, Hua Hin
Ingredients :
Preparation:
Loin of Veal Asparagus Parma Ham Polenta Mustard Red wine Fresh milk Onions Salt Black pepper
- - - - - - - - - -
180 100 40 60 10 1 100
g g g g g oz g
Season the Loin of Veal with Black pepper, Salt and Mustard Grill the Veal to Medium Warm Fresh Milk up and add Polenta and Salt. Cook for about 3 minutes and grill Cut the Asparagus and boil until half raw then wrap with the Parma Ham SautĂŠ with Butter, Onions, Salt and Black pepper Mix the Red wine with the chopped Onions and Brown sauce. Season with Salt, Black pepper. Place the Veal , Polenta and Asparagus on a plate and sprinkle the browned sauce around the food. Serve
Food Lovers’ Favorites
MALAI KOFTA INDIAN HOME STYLE
Ingredients 150 gm Boiled Potato 150 gm Cottage Cheese 10 gm Khoya 5 gm Corn Flour 5 Pieces Chopped Fried Cashew Nut 2 Pieces Chopped Green Chili – Coriander Leaves 1½ Spoon Garam Masala & White Pepper Powder 1½ spoon Cardamon Powder& Cumin Powder Salt to taste
How to Make MalaiKofta Executive Chef Sajed Shaikh By Thank you in Indian Restaurant
Mix together Potato, Cottage Cheese, Khoya, Corn Flour Cashew Nut, Green Chili, Coriander Leaves, Garam Masala White Pepper Powder, Cardamon Powder, and finally make round balls & fryin oil Slowly until turn Brownish, serve with Rice
Gravy 4 pieces of chopped Garlic 100 g Red Onion 100 g Tomato Paste 50 g Cashew Nut paste & Water 350ml Salt to taste, 1tsp Red Chili Powder, Garam Masala 1½ Spoon black Pepper Powder& Cumin Powder
How to make the Gravy Stir fry in oil together Garlic, Onion Paste, Tomato Puree, with Cashew Nut Paste for 5 minutes Then add Garam Masala, Red Chili Powder,Black Pepper Powder& Cumin Powder Add water and stir for 20 min.add Conditioner Cream and add the Kofta. Serve with Rice