Food Lovers May 2013

Vol.05 Issue 11 May 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

“Crepe & Company” By Crepes & Co Hua Hin

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

Food Lovers’ Favorites

Grilled Rack of lamb with penne feta salad Price : 550 Baht Ingredients: 1 1 1/2 1 2 1 2

racks of New Zealand lamb (3bones each) teaspoon salt teaspoon ground pepper tablespoons Dijon mustard tablespoons olive oil tablespoon fresh lemon juice teaspoons chopped fresh rosemary

Directions:

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort

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Prepare mustard and rosemary mixture: Mix Dijon mustard, olive oil, lemon juice and rosemary in a dish.

Remove lamb from the refrigerator Trim off any excess fat.

Sprinkle salt and pepper over the racks of lamb. Cover the lamb with mustard mixture and let lamb come to room temperature, about 10 to 20 minutes Preheat the grill to medium heat. Clean and oil the grill.

Place the rack of lamb on grill meat side up, with ribs away from direct heat. Do not place the lamb directly over the heat, in this instance we are actually roasting the lamb on the grill.

Cook for 6-7minutes turning and basting occasionally with the mustard mixture.

Remove the lamb from the grill when internal temperature is 130-135 for medium rare. and let rest a few minutes before serving

Penne feta cheese salad Ingredients: 1 1 1 1 50 20 30 1

tbsp tbsp tbsp tbsp g. g. g. pcs.

extra virgin olive oil fresh lemon juice salt & and pepper red wine vinegar penne pasta cherry tomatoes (halved) feta cheese (crumbled) red onion cube

Food Lovers’ Favorites

Roasted pork rib with red wine vinegar Accompanied with braised red cabbage in butter and potatoes wedged

Ingredients: Pork spare rib​​​​​​

Marinated sauce

300 ​​gram

Red wine vinegar​​​​​ 20​​ ml.

White vinegar ​​​​​​40​​ ml.

Bay leave​​​​​​ 2​​ gram White sugar​​​​​​ 40 ​​gram White peppercorn​​​​​ 2 ​​gram Oyster sauce​​​​​​ 20​​ ml.

Water​​​​​​​ 250 ​​ml.

Chef Vichien Phadungvieng Rest Detail Hotel Hua Hin

Garnish

Potatoes wedged​​​​​ 100​​ gram Braised red cabbage butter red wine vinegar​ 50​​ gram Tomato cherry​​​​​ 20 ​​gram Young peppercorn​​​​​ 5​​ gram

Directions:

• Marinated pork spare rib with marinated sauce for 4 hrs.

• Then roasted in oven about 20 minute.

• Served on plate with braised red cabbage butter red wine vinegar and potatoes wedged.

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

Food Lovers’ Favorites

Pan-fried French Duck Breast with Wild Berry Sauce

Ingredients:

Sous Chef Phiraphat Prasertsung V Villas Hua Hin

Rougie French duck breast Mashed Potato Butter Cooking Bay leaves Rosemary leaves Chopped Shallot Red wine Gravy duck Micro green (garnish) Fresh raspberry (garnish) Fresh black berry (garnish) Fresh blue berry (garnish)

150 50 20 1 1 10 3 2

gm gm gm pc stall gm oz tbs

Method:

Season the duck breast with salt and peper. Heat the oil in a large sauté pan over medium – high heat. Brown the duck breast, skin side first, then flip over. Remove the duck breasts to a roasting tray put in oven 180 c about 6 minute To make the sauce, add butter, chopped shallot and red wine to the pan and cook until reduced by half add the gravy duck and reduce by half again, then add sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce on top

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Food Lovers’ Favorites

Panaeng Jumbo Tiger Prawns

Ingredients: 250 30 20 500 15 10 2 250

grams Jumbo tiger prawns (about 2 pcs.) grams Panaeng curry paste grams Oil for cooking grams Oil for frying grams Palm sugar grams Fish sauce grams Salt grams Coconut milk

For garnish: Sweet basil leaves and coconut

Chef Pichet Keawkong InAzia Restaurant SHERATON HUA HIN RESORT & SPA

cream, sliced Kaffir lime leaves, sliced large red chili

Method: -

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Clean the tiger prawns, cut the shell along the back side and remove the dark vein.

Heat enough oil in a wok so the prawns can be fully immersed in the oil. Deep fry the tiger prawns for about 3 minutes or until they change to pink color.

Heat oil in a pan or wok over medium heat, stir in Panaeng curry paste and fry until fragrant.

Add some coconut milk and stir to combine with curry paste.

Add remaining coconut milk, bring to boil and simmer until sauce slightly thickens. Add jumbo tiger prawns and simmer in the curry sauce for another minute.

Season with fish sauce, palm sugar and salt to taste.

Arrange tiger prawns on a serving plate and coat with the curry sauce. Drizzle with coconut cream and garnish with the sliced Kaffir lime leaves, red chili and sweet basil leaves.

Serve with steamed jasmine rice.

Food Lovers’ Favorites

Spanish Tapas

Ingredients:

Chef Supattra Sunjai

Centara Grand Beach Resort & Villas Hua Hin

40 30 30 30 10 15 30 30 10 2 5 20

grams grams grams grams grams grams grams grams ml ml grams grams

Serano Ham Manchego Cheese Red Bell Pepper Yellow Bell Pepper Garlic Boquerones Anchovies Tomato White Beans Extra Virgin Olive Oil Red Wine Vinegar Fresh Thyme Rye Bread

Method:

Toss the cooked white beans with the olives oil, the red wine vinegar, the finely chopped garlic and chopped parsley. Add the small tomato dices and check the seasoning.

Slice finely the Serano ham & the Manchego cheese Marinated the Boquerones anchovies with extra virgin oil and chopped garlic.

Dispose the fine slices of the plate, the toasted bread with tomato& garlic.