Food Lovers June 2012

Vol.04 Issue 12 June 2012

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 Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Resort Cha-Am Rest detail Hotel Hua Hin Rester Long Hua Hin Sheraton Hua Hin Resort & Spa Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin

“Luna Lanai Restaurant Deep Fried Sea Bass fillet with Thai Herbs” Photograph Courtesy of Sheraton Hua Hin Resort & Spa

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

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) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล (Live Music and Violin)” ทุกวัน ยกเว้น วันพุธ

รายา เรสเทอรองท์ แอนด์ ซีฟู๊ด

ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�” (ชายหาดชะอำ�) เปิดบริการ ตั้งแต่เวลา 07.00-22.00น ทุกวัน

pm

10:00 – m a 0 :0 7 m o r n daily f

Ope

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

Food Lovers’ Favorites

Tuna Tataki

Ingredients:

Executive Chef Niwat Supharak Putahracsa Hua Hin

Fresh tuna Pomelo Fresh chili Lemon juice Sugar Fish sauce Olive oil Salt Black pepper

Preparation: 100 100 5 20 20 20 20 5 3

gr. gr. gr. gr. gr. gr. gr. gr. gr.

•

• •

• • •

Prepare your tuna fillet in a long square shape which you will then mix with salt and black pepper by rolling it.

Heat the pan with olive oil. Once it is hot, place the tune fillet on the pan.

Pan searing tuna, about 1 minute on each side to still have the rare tune inside.

As per your like, you can leave it cook longer if you want it more cook inside.

Prepare the pomelo salad with sugar, fish sauce, fresh chili, lemon juice and pomelo.

Once the tuna has been cooked, slide thin slices.

Place the pomelo salad on the plate first and then gently place the tuna slices on the top.

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 Dry Red Curry Duck Ingredients (serves 2) 1400ml Fresh coconut cream 1/2 Duck breast, skin on 1 tbs Fish sauce 1 tbs Plum sugar 1565g Can lychees, drained 14 cherry tomatoes 1/4 cup Firmly packed fresh Thai basil leaves 3 fresh Kaffir lime leaves, deveined, roughly torn 1 Fresh red chilli, sliced lengthways 1 Fresh green chilli, sliced lengthways 2 pcs Eggplant crispy 10 gm Eggplant cherry Steamed jasmine rice, to serve

Curry paste

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

5

1/4 3 tsp 1 tsp 4 1 tsp 1/2 tsp 10 3 tsp 1 tsp 1 tsp 1 tsp

dried red chillies, soaked in warm water, drained red onion, finely chopped finely chopped fresh lemon grass finely chopped fresh galangal garlic cloves, finely chopped finely chopped fresh coriander roots finely grated Kaffir lime rind whole black peppercorns coriander seeds cumin seeds rock salt shrimp paste

Method: • To make curry paste, place chillies, onion, lemon grass and galangal in a mortar and pestle, and pound until crushed. Add garlic, coriander roots and lime rind, and pound until crushed. Add peppercorns, coriander seeds, cumin seeds, salt and shrimp paste, and pound until smooth. (Alternatively, place in a small food processor and process until smooth.)

Place 125ml (1/2 cup) of the coconut cream in a medium wok or medium frying pan over a medium-high heat and bring to the boil. Add 2 tbs of the curry paste and cook, stirring, for 2 minutes or until fragrant. • Add the remaining coconut cream, duck, fish sauce and sugar. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 8-10 minutes or until sauce thickens. Add the lychees, tomatoes, Thai basil, Kaffir lime leaves and red and green chillies, and cook, stirring until heated through. Divide among serving bowls and serve with the rice.

Food Lovers’ Favorites Coffee Granita Ingredients: Espresso Coffee Orange zest (Sunquick) Water Sugar Bay Leaves Whipped Cream

1 litre 300 grams 300 grams 4

Method: •

• • •

•

•

•

Chef Latthawat Reungwijit The Rocks Restaurant Cape Nidhra Hotel Hua Hin

Boil water, sugar, bay leaves and orange zest together, stirring mixture gently.

Set aside to cool down.

Add coffee and stir again.

Strain out bay leaves and orange zest.

Freeze remaining mixture for 30 minutes to form Granita Remove Granita from freezer and scrape using a fork Replace scraped Granita in freezer for 30 minutes and repeat scrape-freeze process 3 or 4 times - or until the texture of the Granita turns into soft crushed ice.

Spoon the Granita into a glass and top with whipped cream and espresso coffee.

Hua Hin Today Call : Tel.+66 (0) 86 369 3604 (Cherry), +66 (0) 86 300 7305 (Amp) Email: advertising@huahintoday.net

Advertise in :

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

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e 99B a Glass 3 pay 2 House win

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032 531 062

Facebook : coolbreezecafe Email : info@coolbreezecafebar.com

Food Lovers’ Favorites Warm Chickpea Chorizo and Pepper Salad

Chef Ampai Sangpetch Cool Breeze Cafe Bar

Ingredients:

Method:

• 200g • 1 tbs • 410g

• 250g

• 2 tbsp

•

•

•

•

chorizo polive oil chickpeas ,(Soak for 24 hours), drained and rinsed roasted mixed peppers, drained and roughly chopped handful coriander leaves, chopped natural yogurt

Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat.

Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

Tip the chickpeas into the pan and cook for a couple of minutes until hot.

Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt

Food Lovers’ Favorites

Grilled Lamb in Panaeng Curry Sauce

Ingredients:

Chef Pichet Keawkong Sheraton Hua Hin Resort & Spa

Quantity 180 30 150 15 20 100 2

Unit pcs gm ml gm ml

pcs

Method: Ingredients Lamb Rack Panaeng curry

Coconut milk

Palm Sugar Fish Sauce Broccolli Kaffir lime leaves, sliced Sliced red chilli for garnish

•

• • • •

Heat oil in a wok over medium heat and panaeng curry paste until fragrant.

Stir in half of the coconut milk first, bring to boil and simmer for about 3 minutes.

Add remaining coconut milk and keep simmering until thickened.

Season with sugar, fish sauce and lime leaf to taste and set aside.

Grilled lamb rack untuil half cooked and put into panaeng curry sauce.

Simmer lamb rack for another 5 minutes in the panaeng curry sauce Dish out and garnish with basil leafs, sliced red chilli and some coconut cream.

Serve with steamed broccolli and jasmine rice.