Food Lovers November 2012

Vol.05 Issue 5 November 2012

Black Lotus Restaurant & Lounge Beach Café Restaurant Cape Nidhra Hotel, Hua Hin Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hua Hin Hills Vineyard Hyatt Regency Hua Hin InterContinental Hua Hin Resort 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 Oceanside Restaurant, Putahracsa Hotel OPIO Restaurant, Bar & Lounge - Golden Tulip Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Resort Cha-Am Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin

“Ob-Oon bakery” By Putahracsa Hua Hin

สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์ ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเล ร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล

Live Music and Violin, Grand Piano

ทุกวัน ยกเว้น วันอังคาร

รายา เรสเทอรองท์ แอนด์ ซีฟู๊ด

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

Duo Charcoal Steak

Chef Vichien Phadungvieng Rest Detail Hotel Hua Hin

Ingredients:

Method :

1 2 50 g.

10 g.

20 ml.

40 g.

50 g.

40 g.

30 g.

20 g.

10 g.

• Tenderloin steak; lay out beef tenderloin on a cutting board. Slice it into medallions about two inches thick, carefully wrap it with a strip of bacon and secure with a toothpick. Generously season both sides of medallion with the mix of salt and pepper then grill both sides for medium-rare doneness. Top with red wine gravy sauce.

pork tenderloin, cleaned and trimmed slices of bacon tiger prawn Parma ham red wine gravy sauce potatoes whipping cream steamed jasmine rice butter shallot Small pinch of saffron Salt and pepper as per your taste Few leaves of green oak and red oak

• Mashed potatoes; bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small sauce pan heat butter and whipping cream over low heat. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

• Saffron fried rice; sprinkle the saffron into 1 tablespoon of water. Stir gently and set aside. Melt butter on a wok/pan and stir-fried steamed jasmine rice with shallot, salt and pepper until the rice is done then add the saffron water.

Cook this mixture until most of the water evaporates.

• Grill tiger prawn; peel and devein the shrimp, leaving tails on, mix with salt and black pepper. Wrap Parma ham around the shrimp and grill on a hot, clean grill about 5-6 minutes. Top with white wine lemon dill sauce.

Food Lovers’ Favorites

Khao Soi

(Spicy Noodle Soup) Ingredients : Red Curry Paste

10 white peppercorns, grounded 1 tablespoons coriander seeds, toasted

and grounded 1 tablespoon cumin seed, toasted

and grounded 15 medium dried red chili, soaked in hot

water for 15 minutes 2 teaspoons Thai shrimp paste, wrapped

in foil, roasted 180ºC oven for 10 minutes 1 medium onion, chopped roughly 10 cloves garlic, peeled ¼ cup or 2 stalks, finely sliced lemongrass 1 tablespoon finely chopped galangal 1 tablespoon lime zest 1 ½ - 2 teaspoons salt 1 teaspoons ground nutmeg 2 tablespoons vegetable oil

Ingredients : Khao Soi

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort

3 - 4 tablespoons vegetable oil 2 teaspoons Asian meat curry powder ¼ cup Thai red curry paste 1 cinnamon stick ¼ cup coconut cream 5 chicken thigh fillets 3 cups coconut milk ¼ cup Thai palm sugar 2 tablespoons lime juice 250 g flat fresh egg noodles 1 liter vegetable oil 4 stalks spring onions, chopped ½ cup picked coriander leaves 1 lime cut into small wedges 4 tablespoons caster sugar ¼ cup Chinese chilli and oil sauce

Preparation : Red Curry Paste

If making by hand with mortar and pestle, pound in order of ingredient list but omit oil.

If pulverizing with a mini food processor, I would pound or grind peppercorns, toasted coriander and cumin seeds in a spice grinder first, then add the remaining ingredients.

Store in an airtight glass jar. This curry paste will keep refrigerated for up to 3 weeks and 2 months in the freezer.

Preparation : Khao Soi

In a medium sized pot, heat oil on medium heat. Sauté the curry powder until fragrant add curry paste and cook until slightly caramelized and aromatic. Add cinnamon stick and sauté very briefly, for about 5 seconds, before adding coconut cream. Cook for about 20 seconds and then add chicken pieces and coconut milk and the Thai bouquet garni. Bring to the boil, make sure the chicken is cooked through and then add palm sugar. If you wish, adjust to taste at the end with fish sauce, palm sugar and lime juice, to get your salty, sweet and sour balance right.

Heat 1litre of oil until a small piece of fresh noodle goes golden in 5 seconds. Take 100g of the noodles and divide into 4 bundles. Deep fry each bundle until golden brown. If you use a cup shaped spider use a swirling motion as the noodles cook, they will crisp up into a nice circular shape. Fill another medium sized pot with water and bring to boil.

Drop remainder noodles into boiling water and cook until heated through but still el dente. Drain immediately and divide into 4 bowls. Spoon curry sauce over noodles and garnish each bowl with a bundle of the fried egg noodles, spring onions and coriander.

Serve immediately with lime wedges, pickled mustard, sugar and chilli oil, each offered on separate, little dishes

Food Lovers’ Favorites

Yam Hua Plee Goong Yang

Ingredients:

Chef Pichet Keawkong InAzia Restaurant, Sheraton Hua Hin Resort & Spa

1 100 30 1 30 5 20 3 15 30 30 10

pcs g g g g g g g g g g g

Banana blossom Tiger prawn Fresh shallot Roasted Coconut Coconut milk Fried shallot Chilli paste Fresh chilli Spring onion Fish sauce Lime juice sugar

Method :

1. Peeled bananan blossom petals, the unpacking. Thinly slice crosswise. Soak in mixed vinegar water, it is the tip of banana blossom do not turn to back, then set aside.

2. Grill tiger prawn until cooked and set aside.

3. In the bowl put chilli paste, coconut milk, fresh shallot, fresh chilli, spring onion, fish sauce, lime juice and sugar then gently mix them together.

4. Add banana blossom and roasted coconut and mix together with the mixed ingredients in a bowl.

5. Dish out and garnish with grilled tiger prawn, fried shallot and coconut milk.

Food Lovers’ Favorites

Spicy Tuna Roll

Description

The art of Japanese food, tuna Akami roll with Japanese rice, cucumber, nori and chili sauce.

Ingredients Portion: 1

Chef de Partie Noppadol Srirapid Hagi Restaurant at Centara Grand Beach Resort & Villas Hua Hin

Tuna Akami 0.12 Red Chili 0.05 Mayonnaise 0.01 Chili Sauce 0.01 Sesame Oil 0.05 Cooked Japanese Rice 0.15 Mitzukan 0.15 Sugar 0.15 Wasabi 0.01 Ginger Pickled 0.01 Nori 1

Method : Kg Kg Kg Lt Lt Kg Lt Kg Kg Kg Pc

• • • • •

Place tuna on bamboo mat, press a thin layer of rice on the tuna.

Put some wasabi on the rice and cover the rice with Nori.

Arrange cucumber, tuna and chili sauce on the Nori.

Roll from bottom to the top with help of bamboo mat tightly.

Cut roll into 8 equal pieces and serve.

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Email: advertising@huahintoday.net

Hua Hin Today

Call : Tel.+66 (0) 86 369 3604 (Cherry)

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Food Lovers’ Favorites

Kefta Burger

Ingredients :

Chef Roong-aroon Suksri Black Lotus Resort & Villas Hua Hin

Ground Beef 100 gm.

Ground Lamb 100 gm.

Chop meat two times in the machine 2 large onion, roughly chopped 2-3 cloves of garlic, roughly chopped 1 handful cilantro, large stems

removed 5 tablespoons garam masala 2 chopped fresh chili peppers

Method :

• Mix all the ingredients together, kneading the mixture for a minute or two to evenly distribute the spices and herbs. Cover and leave the seasoned ground beef to rest for an hour or longer before cooking. • Shape the meat into patties and grill over hot coals, turning once. (If you prefer, you can cook the hamburgers under a broiler, on a grill pan, or in a regular frying pan.) Serve immediately with your choice of toppings.

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…

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Food Lovers’ Favorites

Grilled Oysters

Ingredients :

- 16 whole live oysters - 2 cloves garlic, finely minced - 3 tablespoons extra virgin olive oil - 3 tablespoons unsalted butter - 1 teaspoon lemon juice - 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco) - 1/4 teaspoon salt - cracked black pepper to taste - 1 tablespoon finely minced parsley Chef Kriangkrai Wongsawat HEAVEN KITCHEN Hua Hin

Method :

• Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and sauté until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

Method :

• If you can find large, fat oysters, you can place the oysters directly on the grill grates. It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula.

However, if the oysters are small and flat, you’ll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I’ve done, which is to place the oysters on a bed of rock salt or rice in a small pan -- and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling.

Food Lovers’ Favorites

Vasterbotten Cheese Pie!

Ingredients: 125 3 0.5

Executive Chef Peter Hagstedt Prime Restaurant

gr dl flour teaspoon salt.

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 and add in the baked dough form.

Bake for approx. 20-25 min in 200 C.

Serves with mix salad