Vol.05 Issue 12 June 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 Hua Hin Butler .com Hyatt Regency Hua Hin InterContinental Hua Hin Resort Java Jazz Cafe & Wine Bistro La Paillote – French Restaurant Le Bistro Hua Hin Living Room Bistro & Wine Bar The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Restaurant & Wine Bistro Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Terrace Restaurant, Banyan Golf Club, Hua Hin
“Yam Hua Plee Goong Yang” By Sheraton Hua Hin Resort & Spa
สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์
ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล
Live Music and Grand Piano
ทุกวัน ยกเว้น วันอังคาร
รายา เรสเทอรองท์ แอนด์ ไวน์ บิสโทร
ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�”(ชายหาดชะอำ�)
เปิดบริการ ตั้งแต่เวลา 07.00-24.00น ทุกวัน
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
Phad Thai Lobster
F O O D L O V E R S ’ FAV O R I T E S Modern Thai Stir-fried rice noodle with aromatic tamarind sauce, tofu and rock lobster For 2-3 portion
Method:
• Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Make sure that the noodles are submerged in plenty of water. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. • Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Cooking:
Ingredients:
Thai rice noodles ¼ bean sprouts 1/3 Chinese chives 1-1/2 cooking oil 2 tamarind paste 2 sugar 2 shallots 1 preserved turnip 1 extra firm tofu ¼ dried shrimp ¼ ground pepper ground dried chili pepper ½ minced garlic 3 fish sauce 3 egg 1
package cup cup tablespoon tablespoons tablespoon minced tablespoon pcs. lb teaspoon cloves cloves
• Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. • Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. • Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort
• Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.
• Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top. • As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.
F O O D L O V E R S ’ FAV O R I T E S
Ingredients: 1 150 30 50 50 10 100 20 30 20 2
half g g g g g ml ml ml g g
chicken breast mashed potato carrot brocolli cauliflower garam masala powder whipping cream white wine chiccken stock butter fresh thyme
Directions: • • • •
Roasted Chicken Breast Masala
seasoning chicken breast with salt, pepper, garan masala powder. Heat grill to medium both sides and into a 180 degree oven for about 5 minutes. For sauce make in the old pan from grilled chicken add the butter, garam masala powder, white wine, stock, c ream, thyme and seasoning with salt & pepper. Sidedishes :basic mashed potato & sauteed vegetable.
Chef Preecha Pewsa-ard Living Room Bistro Hua Hin
C=0 m = 45 y = 100 k=0
F O O D L O V E R S ’ FAV O R I T E S
Fruit Pavlova
Ingredients: 120 200 20 10
gm. gm. gm. gm.
Egg Whites Sugar Vinegar Corn Powder
Method:
1. Beat the egg whites gradually adding the sugar, then the vinegar and corn powder. Beat until stiff. 2. Bake the mixture at 100-120 degrees for about 20-25 minutes 3. Decorate with whipping cream and fresh fruit 4. Serve with passion fruit juice
Chef Latthawat Reungwijit Rocks Restaurant, Cape Nidhra Hotel, Hua Hin
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
Happy Hour from
Sangria Buy 1 get
Tapas Buy 3
ily
11am until 7pm da
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
F O O D L O V E R S ’ FAV O R I T E S
Tajine Zitoun
Ingredients:
chicken thigh salt pepper Saffron olive oil olives onions garlic slice lemon juice preserved lemon water
Preparation:
12 1 1 2 50 300 600 50 120 24 500
pc tea sp tea sp gr g g g g g pc cc
1. marinate chicken in garlic, salt, pepper and olive oil, for 4-5 hours (overnight is ok too) 2. fry chicken until golden brown and set aside (keep cooking juices) 3. in a tajine (can use a thick pot too) place layers of chicken, onions, saffron, olives lemon slices & Lemon juice 4. add cooking juice of chicken and water 5. cover the tajine and cook slowly for minimum at least 1 hour
C=0 m = 45 y = 100 k=0
F O O D L O V E R S ’ FAV O R I T E S
Ikomi, Slow cooked Australian beef short rib and coated with “Miso” Ingredients:
Slow cooked Australian beef short rib Braised green radish Mashed potato Miso BBQ sauce French Sea salt Yuzu salt Ume salt Slow-cooked short rib (with in bone) Shoyu Grade A Tonkathu Sauce Sliced onion Sliced carrot Sliced ginger Sliced celery (with out leaf) Brown Sugar Black Pepper Tori Extract Water Australian beef short rib (with in bone)
Method: • •
Mixed all the ingredients and bring to a boiled. Add the beef short rib and let simmer at the low heat for 2 hours.
Chef Supattra Sunjai
Centara Grand Beach Resort & Villas Hua Hin
2 2 10 3 3 3 3 1.5 1.2 1.5 1.5 750 120 1 100 300 15 6 6
pcs pcs grams grams grams grams grams liter liter liter kg. kg. grams grams kg. pcs. ml. liters kg.