Food Lovers November 2011

Vol.04 Issue 05 November 2011

Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin 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 Sofitel Centara Grand Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin Thank You in Indian Restaurant

“Cold Fresh Canadian Lobster with mix salad & grilled lemon” Photograph courtesy of Prime Restaurant

Food Lovers’ Favorites Risotto with Pecorino and Stuffed eggplants

Ingredients: for 6 people Chef Pimrapat Nakongdee

By Mamma Mia! Cucina Italiana & Pizza!

For the Risotto: 360 grams of Carnaroli rice Extra virgin olive oil 1lt Vegetable stock 1/2 Onion 2 Aubergine oval 150 gr of fresh Robiola Cheese 4 Tablespoons of Pecorino Romano DOP 4 Tablespoons of Parmesan Cheese 1 Strip of basil The stuffed eggplant: 4 Small Eggplants 2 Tablespoons of Pecorino Romano dOP 2 Slices of bread for sandwiches 2 Egg yolks Extra virgin olive oil 4-6 Basil leaves Salt and pepper

Preparation: Remove the cap of the small eggplants and scoop out the pulp with the help of an appropriate tool or spoon ,wrap the pupl and chunks of the Aubergine in aluminium foil after being anointed with oil and salt and bake at 200 grades for 20 minutes. Merge to a pulp, chopped and cooked with the egg yolks, the grated pecorino cheese, the bread crumbs, salt,pepper and cut the basil into strips. Fill the 4 eggplants with the mixture and bake again for another 10 minutes at 200 degrees.

For the Risotto, peel the eggplant and reduce the flesh in cubes, sprinkle with salt and oil, wrap in aluminium foil and bake at 200 degrees for 20 minutes. Chop the onions, fry brown in a fund of oil, add the rice and toast to it, add the broth and bring all to a boil, eventually joining the eggplant pulp, the robiola cheese, pecorino and parmesan. Serve with the stuffed small eggplant and Buon appetito !!!!!

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

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 2010 as chosen by readers of Thailand Tatler

please make reservation in advance!

Reservations : Anders 0890 283 547 or 032 532 507 E-mail : prime_restaurant@hotmail.com Web : www.primehuahin.com 8/5-7 Soi Kanjanomai, Poolsuk Road, Hua Hin, Prachuabkirikhan 77110 Thailand

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 199Bahtuntil30November,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 Thai Tradition Pizza Tom Yam Goong

Chef Wittawat Sornsomrith

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

Ingredients : Pizza dough 1 portion (170 gm) Lemon grass 15 gm Kaffir lime leaves 5 gm Galangal 15 gm Lime green 1 piece Fish sauce 5 ml.

Chili paste 15 gm Mayonnaise 20 gm Tiger prawn 60 gm Mozzarella cheese 90 gm Fresh mushroom straw 30 gm Fresh Coriander leaves 5 gm Oregano leaves

Method Make the sauce for pizza by dehydrated Kaffir lime leaves, Galangal and Lemongrass grinded to powder.

Mix the powder with Mayonnaise and Chili paste, seasoning with Fish sauce, Lime juice.

Marinate the Prawns with Lemon juice and Chili paste.

Spread the sauce on the pizza then put the Cheese, Prawns and Mushroom on the dough and bake in oven at home at 180°C until light brown underneath.

Garnish Fresh Kaffir lime Fresh Galangal Fresh Coriander leaves Fresh Lemon grass

Chef’s

Recommendation

Spanish Recipe

by Cool Breeze Paella

Chef Somboon Piyanetwijit

By Cool Breeze

Ingredients: for 2 Persons 1 Small onion, finely chopped 1 Green pepper, finely chopped ½ Red pepper, boiled until soft

and then cut in to long thin strips 2 Medium-sized tomatoes, skinned

and finely chopped 2 Carrots, finely chopped 100 g Peas, cooked 200 g Prawns ( if using cooked prawns substitute

fish stock for the water ) 200 g Small clams 200 g Squid 12 Mussels 350 g Rice (traditionally shot grain rice is used

but I prefer to use long grain) 2 Cloves of garlic, coarsely chopped A pinch of saffron strands ( if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid) A sprig of parsley, finely chopped Olive oil About 800 ml water

Preparation: Heat some olive oil in a large frying pan, Add the onion, green pepper and carrot and fry gently for about five minutes. Add the Chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated.

Add water (or the water from boiling the prawn shells or fish stock if using frozen fish) , clams and the garlic / saffron / parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes-checking that it has enough water .If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

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

Friday – Saturday 11am – Midnight

531 470 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

Happy Hour from

ily

11am until 7pm da

Sangria Buy 1 Get

Tapas Buy 3 pay 2

1 Free

House wine 99B a

glass

mas Dinner Traditional Christ ow Dec 25th book n

www.coolbreezecafebar.com Telephone: Facebook: coolbreezecafe Twitter: coolbreezecafe

032 253 1062

Food Lovers’ Favorites Seared Tuna steak with Cheese Risotto

Ingredients :

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

Tuna fillet Cheese Risotto rice Vine tomato Asparagus Parsley chops 5 Lime Salt Pepper Olive oil

140 g 120 g 120 g 80 g g 1 piece

Method: Seasoning Tuna steak with pepper, salt, lime and chop parsley, make sure that tuna is at room temperature.

Sear the marinated Tuna in a hot pan for 1 minute on each side or until browned all over and pink in the middle. Remove from the pan to rest For the Risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 minutes. Add the Cheese flakes and wine and bring to the boil, when the wine has been absorbed slowly add the stock.

Bring the mixture to a simmer and gradually add the stock continuously stirring.

To serve, spoon the Cheese Risotto into a shallow bowl and place the Tuna steak on top. Arrange the grilled Tomato, Asparagus over the Tuna and garnish with half a lime.

Food Lovers’ Favorites Vasterbotten Cheese Pie

Pie Dough:

125 gr Flour 3 dl Water 0.5 Teaspoon salt.

Executive Chef Peter Hogstedt

By Prime Steakhouse

Add everything in a bowl and make a smoth dough.

Make the dough as thin as possible in a round form.

Bake the form in oven 220 C for 5-8 min.

Add raw yellow peas on the top so the dough not rise.

Filling:

3 Eggs 2 dl Whipping cream 250 gr Vasterbotten Cheese

Salt & White Mix everything in a bowl and add in the baked dough form.

Bake for approx. 20-25 min in 200 C. Serve with mixed Salad

BAKERY - BREAKFAST – LUNCH – TAPAS BAR

by French Deli Three course menus Chef’s Menu 440.Seafood Menu 550. French Menu 660. -

www.paillote.net

For reservation: 032 - 521025 or reservation@paillote.net

Naresdamri Road 174 - Hua Hin Located opposite main entrance Sootel

Evenings we are open for tapas and drinks from 6:00pm onwards!

164 Petchkasem Road soi 70 (Chomsin Road), HuaHin

Tel: 032-511-913 www.french-deli.net info@french-deli.net