Food Lovers September 2011

Vol.04 Issue 03 September 2011

Banyan Golf Club, Hua Hin Banyan Resort & Golf, Hua Hin Beach Café Restaurant Club S’mor Spa Beach Bar & Restaurant Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin La Paillote – French Restaurant Livanto Thai. European Restaurant Mamma Mia & Pizzamia Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Sheraton Hua Hin Resort & Spa Sofitel Centara Grand Resort & Villas Hua Hin Thank You in Indian Restaurant

“Andaman Crabmeat with Avocado Salad”

Photograph courtesy of Oceanside Beach Club & Restaurant, Putahracsa Hua Hin

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

Bavarian Weeks by the Beach September only

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 199 Baht until 30 September, 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.

Thai Food

Recommended Recipe

Pad -Thai Geaw-Krob

Executive Chef Samran Tatsoi

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

Ingredients : 150 g River Prawns 20 g Dry Shrimp 20 g Bean Cud 10 g Chinese chives 50 g Bean Sprout 8 Pcs. Wonton 25 g Tamarind 25 g Plum Sugar 20 g.

Sweet Turnip 20 g.

Shallots 5 g Salt 1 Pcs. Lemon 30 Bud Bananas

Procedure : 1. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus shallots, sweet Turnip, stir-fry until fragrant (30 seconds).

2. Add all ingredients with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, continue stir-frying in this way until cooked 3. Add the bean sprouts and continue “tossing� 1 more minute, or until cooked.

4. Taste-test for seasoning, adding more fish sauce until desired flavor is reached. Toss well to mix all ingredients.

5. Top on crispy wanton and serve with deep fried river prawns, dried peanuts, fresh bean sprouts, lime sliced and bud banana.

Food Lovers’ Favorites

Thoroughly hearty and delicious, this classic pasta !

Easy to make with common ingredients almost always on hand.

Spaghetti alla Carbonara

Ingredients :

Owner / Chef Claudio

By Mamma Mia! Cucina Italiana & Pizza!

Fine sea salt, 7 ounces thick-sliced flat pancetta or bacon, 3 large egg yolks, 1 cup freshly grated Pecorino Romano cheese plus more for sprinkling at serving, 3/4 cup freshly grated Grana Padano or Parmesan cheese, Freshly ground black pepper, 1/4 cup extra virgin olive oil, 1 pound of spaghetti

Preparation:

Bring a large pot of salted water to a boil. Meanwhile, cut pancetta into 1/4 inch batons. In a medium bowl, whisk together egg yolks, grated cheeses,1/3 cup of water and a generous pinch of salt and pepper. In a medium nonstick skillet, combine pancetta and oil and cook over medium heat, stirring frequently, until browned.

About halfway through pancetta cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving 1/4 cup of the pasta cooking liquid. Drain the pasta and return to pot. Add pancetta and its rendered fat; toss to mix. Immediately add egg mixture and 2 tablespoon pasta cooking liquid; quickly stir to mix.

Moisten with additional pasta cooking liquid ,if desired.

Serve immediately, passing cheese and pepper at the table.

Buon appetito !!!

Food Lovers’ Specialty French Giant Cookies

Ingredients :

50 g of softened butter, 40 g of caster sugar, 50 g of brown sugar, 1/2 egg, 50 g of flour, 1 g of salt, 80 g of chocolate chips.

Chef Gregory Breitel

By French Deli

Preparation: In a salad bowl, mix the butter with sugars.

Add the egg, mix, then the flour and the salt.

Finally, add chocolate chips. Mix with a wooden spoon.

Preheat the oven to 240°C (thermostat 8).

Shape cookies about 5 cms in diameter and 1/2 cm in thickness.

Arrange them on the plate covered with greaseproof paper.

Put in the oven approximately 10 minutes.

Let cool little before unsticking them, then putting them on a railing.

Cookies must be soft in the center and crisp on edges.

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

531 470

Friday – Saturday 11am – Midnight

INFO@PUTAHRACSA.COM WWW.PUTAHRACSA.COM

Food Lovers’ Favorites Prosciutto Wrapped Scallops with Pickled Vegetables with Thai sesame lime Drizzle

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

Ingredients : 4 Large, fresh scallops Juice of 1/2 a fresh lemon Freshly ground black pepper, to taste 4 Slices thin prosciutto, cut in half lengthwise Butter or olive oil (for greasing pan) Method: Dry the scallops with a paper towel and sprinkle the scallops with lemon juice and pepper to taste.

Wrap each scallop neatly with a strip of prosciutto. Lightly butter or oil a baking sheet and arrange scallops seam-side down.

Bake for about 5-10 minutes, until scallops appear slightly brown but not overcooked then garnish with red oak salad and top with sesame dressing.

Chef’s

Recommendation

Slow-cooked short rib (with in bone) Ingredients : 1) 1.5 Liter.

2) 1.2 Liter.

3) 1.5 kg.

4) 1.5 kg.

5) 750 grams.

6) 120 grams.

7) 1 kg.

8) 100 Pcs. 9) 300 ml.

10) 15 Liters.

11) 6 kg.

Shoyu Grade A Tonkathu Sauce Sliced onions Sliced carrots Sliced ginger Sliced celery (with out leaf) Brown Sugar Black Pepper Tori Extract Water Australian beef short rib (with bone)

Preparation: Mixed all the ingredients and bring to a boiled.

Add the beef short rib and let simmer at the low heat for 2 hours.

Executive Chef Dominique Martinez

By Hagi Japanese Restaurant, Sofitel Centara Grand Resort & Villas Hua Hin

Miso BBQ sauce 450 grams.

150 grams.

230 grams.

3 grams.

10 grams.

470 grams.

600 grams.

150 ml.

480 ml.

150 ml.

600 ml.

450 ml.

30 ml.

300 grams.

375 ml.

300 ml.

10 pcs.

Ingredients: Sliced onions Sliced capsicum Green Sliced garlic Dry chili Thai Coriander Leaf Honey Sweet chili sauce Tonkathu Sauce Tomato juice Rice Vinegar Water Japanese Plum Wine Tabasco Tamarind Soy Sauce Balsamic Vinegar Black Pepper

Preparation: Mixed all the ingredients and let simmer for 3 hours at low heat.

Let cool down and infused for another 4 hours in the refrigerator, then strain the liquid.

Mix the broth with 600 grams of Tsubaki Miso to finish the sauce.