Food Lovers February 2013

Vol.05 Issue 8 February 2013

Black Lotus Restaurant & Lounge Beach Café Restaurant Cantaloupe Island Bar & Bistro 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 Karoon Guest House & Restaurant La Paillote – French Restaurant The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Living Room Bistro & Wine Bar Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Novotel Hua Hin-Cha Am Beach Resort & Spa Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Terrace Restaurant, Banyan Golf Club, Hua Hin

“Soft Center Pudding”

By Baan Khrai Wang

The Hua Hin - Cha Am Restaurant Guide

Food Lovers’ Favorites

Bulgarian Summer Salad C=0 m = 45 y = 100 k=0

Ingredients:

Crepes & Co Hua Hin

lettuce 40 g watermelon 100 g tomato 50 gl feta cheese 50 g lemon juice 1 pc extra virgin olive oil 20 g black olives

Garnish & Presentation: sliced olives in a wooden salad bowl

Preparation:

1. prepare bed of lettuce into a salad bowl 2. add a little salt on top 3. cut watermelon and tomatoes in squares about 1cm and add to lettuce 4. add crumbled feta cheese (soft style) 5. seasoning order: 1-salt; 2-pepper; 3- lemon; 4- extra virgin olive oil 6. garnish with black olives and serve

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

Crème Brulee

Ingredients:

6 egg yolks 6 table spoons white sugar ½ teaspoon vanilla extract 2 ½ cups heavy cream 2 table spoons brown sugar

Pastry chef Frederic Paris Putahracsa Hua Hin

Directions:

1. Preheat oven to 150 degrees C. 2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick white and creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to boil.

Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

5. Bake in oven for 30 minutes. Remove from oven and cool to room temperature.

Refrigerate for 1 hour, or overnight 6. Preheat oven to broil.

7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.

Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

8. Remove from heat and allow to cool. Refrigerate until custard is set again

Food Lovers’ Favorites

Mustard-Glazed Wagyu Top

Sirloin Accompanied

by Feta roasted pepper Ingredients: 200 gm.

2 Tbsp.

2 Tbsp.

2 Tbsp.

½ Tsp. ½ Tsp. ½ Tsp.

Wagyu Top Sirloin Steaks Soy Sauce Dry Sherry Dijon Mustard Juice of 1 Lime Dried Thyme Garlic Salt Freshly Ground Black Pepper

Procedures:

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort

Preheat and oil the grill. Bring the steaks to room temperature.

Place the soy sauce, sherry, mustard, lime juice, thyme, garlic salt, and pepper in a small bowl and whisk together.

Brush the steaks on both sides with the glaze. Grill over direct medium-high heat for 4 minutes. Turn the steaks over, brush again with the glaze, and grill for 4 minutes longer for medium-rare, 5 to 6 minutes for medium, or to the desired doneness. Remove from the grill and let rest a few minutes before serving.

Feta roasted pepper Ingredients:

3 whole bell peppers (color of choice), halved and seeds and pith removed 1/2 cup diced button mushrooms 1/2 cup crumbled feta cheese 1/2 red onion (or more to taste) diced 1/2 cup diced green bell pepper (for color pop), if desired 1 whole can cannelloni beans, drained and rinsed Shredded chicken, if desired (I didn’t use) Salt, pepper and a little garlic salt, as desired olive oil, for drizzling

Procedures:

1. Preheat oven to 190C/375F 2. Combine all diced ingredients in a bowl 3. Lay bell peppers in a casserole dish, cut side up 4. Spoon the mixture into the peppers, making sure to over-stuff 5. Sprinkle over salt, pepper, garlic salt and olive oil as desired 6. Bake for 25-30 minutes, until the peppers are really soft, and starting to blacken 7. Serve immediately (also good left over)

Food Lovers’ Favorites

Khao Soi with Chicken Ingredients:

Chef Pairichat Songsai (Pla) Lanna Hua-Hin Restaurant

3-4 pounds chicken,

cut into large pieces

(or you could use 2 legs,

2 thighs and 2 breast

pieces, about 3 pounds altogether) 2 ½ tbsp. Red Curry Paste 2 tbsp. Oil 3 cups Coconut Milk 1 tbsp. Curry Powder ½ tbsp. Turmeric Powder 1 piece star anise 1 cinnamon stick 4 cloves 2 cardamom seeds

Water or chicken stock

1-1½ cup(s) ½ tsp. Sugar Fish Sauce to taste

Directions:

Into a hot heavy bottom pot, add 2 tbsp oil and the red curry paste, curry powder, turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste.

Add 1 cup of coconut milk and let the pan come back to a boil. Let it bubble for a few minutes over med-high heat, stirring well, until you begin to see the red oil separating from the coconut milk mixture. Add second cup of coconut milk, again wait until the oil separates.

Add the chicken pieces, anise, cinnamon, cloves and cardamom to the pot, with 1-cup water and the rest of the coconut milk. Let it come back to a boil, then lower the heat and simmer.

Add the fish sauce, starting with 2 tbsp. Close the lid and let simmer until the chicken is done. Check the seasonings; you might need to add more fish sauce. The flavor of the curry should be a bit salty and spicy with a sweet aftertaste. When you taste the curry at this stage, it should be a bit saltier than what you would like the final dish to taste.

Take 1 cup of cooked noodles, fluff up until the strands are separated. Fry a little bit at a time in a pan with very hot oil until golden; you will need to flip the noodles once in the pan to get the same color on both sides. Set aside.

Use the oil to fry up the dried chilies very quickly being careful not to let them burn.

Set aside.

Slice the shallots, rinse and slice the Chinese cabbage or mustard greens, cut up limes, chop cilantro and set aside.

C=0 m = 45 y = 100 k=0

Food Lovers’ Favorites

Hua Hin Shish Kebab Skewer

Ingredients: 150 10 10 10 5 30 10 5 0.5

gms. gms. gms. gms. gms. ml. gms. gms.

Oz.

Cut cube lamp loin Chopped fresh thime herb Chopped garlic Chopped shallot French mustard olive oil Salt & black pepper Chopped parsley red wine

60 60

gms. gms.

Mint jelly sauce Rose mary gravey sauce

30 80 1/6

gms. gms. fruit

Mixed green salad Wedge potatoes Yellow lemon

Sauce:

Garnishing:

Chef Witoon Kamlaikagw Cantaloupe Island Bar & Bistro

Preparation:

Cut cube lamb loin marinated with fresh thime herb and French mustard skewer with onion, bell pepper, and zucchini. Bring to the grill and serve with mint jelly sauce, rosemary sauce, mixed green salad and wedge potatoes.

café bar

Open from 11am until late daily

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

Something for everyone to enjoy…

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Happy Hour from

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99B a Glass pay 2 House wine

Set Lunches 260

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www.coolbreezecafebar.com Telephone :

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Facebook : coolbreezecafe Email : info@coolbreezecafebar.com

Food Lovers’ Favorites

The Macarons Directions:

Macarons fit in the palm of your hand. They are lightly crisp on the outside, smooth ad creamy in the center, filled with ganache, rich cream, home-ade fruit jams or other quality ingredients.

Ingredients:

Egg white Sugar Icing Sugar Almond Powder Food coloring

Preparation:

Pastry Chef Pimporn Khampa Centara Grand Beach Resort & Villas Hua Hin

440 gr.

250 gr.

900 gr.

500 gr.

Mix icing sugar with Almond powder Wisk the egg white and add sugar.

Pour the food coloring gently Using a pipping bag, drop a round shape on the cooking paper to about 1.5cm Keep outside between 15 to 20min. in a dry area to give it a dry skin on top Cook at 150C for 10min ina a ventilated oven.

The Macaron should rise and get a crispy skin Once cooked, let them dry for 10min. Then, add the filling of your choice on one side and select on other piece to close it. Do not press to hard.

It’s ready to eat!

Unique in Hua Hin-Sea View Pier International Cuisine & Thai Food

A Dreamy Guest House

with a Restaurant and Lounge Bar Breakfast from 7:30 am Dinner from 5:00 pm until 22:30 pm

Karoon Guest House

80 Naresdamri Road 77110 Hua Hin Tel. 032 530 737 Tel. French & English 08 4572 7190, Tel. Thai & English 09 0436 1448

Karoon Restaurant & Lounge Bar