Food Lovers September 2012

Vol.05 Issue 3 September 2012

Black Lotus Restaurant & Lounge Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin 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 Sheraton Hua Hin Resort & Spa Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin

“Baked stingray with zucchini, beetroot and coked ham”

By Golden Tulip Samudra - Hua Hin - Suites

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

R a y a

R e s o r t

C h a - a m

T h a i l a n d

Raya Restaurant & Seafood will assure you welcoming service and sumptuous Thai seafood and a glimpse of French and Italian Riviera cuisine.

While watching over the horizon on the beach or having a romantic evening inside there is no other reason why not to come and enjoy your dining experience here at Raya Restaurant & Seafood.

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

m Open daily fro pm 7:00am – 12:00 For Reservations and information, please contact Raya Resort Cha-am Thailand 264/2 Ruamjit Rd. Cha-am, Petchaburi 76120 Thailand Tel: +66 (0) 32 472 641-2

Thailand´s top restaurants 2010 as chosen by readers of Thailand Tatler

E

njoy 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.

8/5-7 Soi Kanjanomai Poolsuk Road

162/5 Naresdamri Rd (Hilton Street) mexhuahin@hotmail.com

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

Spicy Steamed fish fish of Choice

(shown is Thai Pomegranate fish)

Thai Chillies 2 Chinese celery 6 Cloves Garlic (large) 3-4 Spring Onions 10 gm. Ginger 2 Coriander Root 2 Small Limes 2 ts Salt 2 Tbs Fish Sauce 1 ts Sugar 1 Tbs Chicken Stock Powder 2 Tbs Oyster Sauce

Sesame Oil

Preparation :

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan the Resort

•

• • •

•

•

Finley slice and chop the ginger having first peeled it Finely chop the coriander roots and garlic Finely chop the chillies making tiny rings Slice 1/2 a lime into thin slices for serving later and the rest into 1/3rds Slice spring onions lengthways having removed most of the green first Cut leaves from Celery and keep for serving, stems not required

Making the Spicy Lime Sauce :

•

• •

•

Squeeze the juice of one and half limes into a large mixing bowl and add the fish sauce Add Chicken Stock, Oyster Sauce and sugar. Stir until dissolved.

Next add the coriander roots and garlic followed by sliced chillies stirring together Leave until fish is cooked

Cooking:

• Cut a few slices into the fish as per video and season with salt and sesame oil • Stick it in the steamer for about ten minutes, or until cooked, times may vary depending on equipment used • After it is cooked add the sauce we made above,

cover with the shredded Ginger and cook for a further 5 minutes • When cooked remove the whole fish from steamer, pour sauce from the steamer over the top and garnish with slices of lime, shredded spring onions and celery leaves..............Done!

Food Lovers’ Favorites

German Beef Rouladen Ingredients : 6 3 1 3 2

1-2

Executive Chef Peter Spelhaus Heaven’s Kitchen Hua Hin

slices top round (see below) slices lean bacon onion, sliced garlic dill pickles, sliced tbsp. butter mustard, salt, pepper, corn starch cups water

Ingredients : •

• •

•

•

• •

•

•

Season beef slices with salt and freshly ground pepper.

Thinly spread mustard on top of each slice.

Divide bacon, pickle, and onion slices on one end of each slice.

Roll up slices, tucking the ends in and securing with skewers,

wooden cocktail picks, or thread.

Heat butter in skillet. Brown rouladen well on all sides.

Do not crowd rouladen in skillet, or they will not brown nicely.

Do in small batches if necessary. Add extra butter if needed.

Once all rouladen are well browned, add 1 - 2 cups of hot water,

gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.

Simmer for about 1 1/2 hours.

Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.

Season gravy to taste with salt and freshly ground pepper.

If you wish, add sour cream to the gravy.

Remove skewers, picks, or thread to serve rouladen with their gravy.

Email: advertising@huahintoday.net

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

Advertise in :

Food Lovers’ Favorites

Warm Chickpea Chorizo and Pepper Salad

Ingredients:

Chef Ampai Sangpetch Cool Breeze Cafe Bar

• 200g • 1 tbs • 410g

• 250g

chopped • 2 tbsp

chorizo polive oil chickpeas ,(Soak for 24 hours), drained and rinsed roasted mixed peppers, drained and roughly chopped handful coriander leaves, natural yogurt

Method: •

•

•

•

Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat.

Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

Tip the chickpeas into the pan and cook for a couple of minutes until hot.

Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt

Food Lovers’ Favorites

Bouillabaisse Description : South of France fish soup with saffron Ingredients Portion: For the broth: 2 tablespoons olive oil 1 cup onion, chopped 1/2 cup celery, chopped

salt and pepper 3 cloves garlic 1 bay leaf 8 peppercorns 2 sprigs thyme 1 pound fish bones

water to cover 1 cup white wine

Sous Chef Sommai Yuenyang at Railway Restaurant Centara Grand Beach Resort & Villas Hua Hin

For the Bouillabaisse:

pinch of Saffron 1 cup leeks, julienned 3 cups tomatoes, peeled,

seeded, and chopped

juice and zest of one orange 1 cup fennel, julienned 2 tablespoons garlic, chopped 2 tablespoons parsley,

finely chopped

salt and pepper 2 pounds assorted fresh fish,

scaled and fillet

salt and pepper

Method : •

•

•

For the broth, heat the olive oil in a large sauce pan. Add the onions and celery.

Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer.

Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse, place the stock on the heat and bring to a simmer.

Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish Cook for 8 minutes Remove the fish from the pan and place on a large platter. Pour the stock and vegetable atop. Serve crusty garlic bread on the side

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

1 Free

Tapas Bu

ine 99B a Glass y 3 pay 2 House w

Set Lunches 260

B.

www.coolbreezecafebar.com Telephone :

032 531 062

Facebook : coolbreezecafe Email : info@coolbreezecafebar.com

Food Lovers’ Favorites

Blue Crab

with Avocado Salad (2 portions)

Ingredients : • 160 g • 160 g • 20 g • 10 g • 20 g • 20 g • 60 g • 6 g Executive Chef Niwat Supharak Putahracsa Hua Hin

Steamed Crab meat Diced Avocado Olive oil White Vinegar Garlic Diced onion Diced tomato Salt

Method : •

•

•

Prepare a white vinaigrette dressing with the olive oil and combine with onions, tomatoes, salt and pepper.

Add crab meat and toss well. Then add diced avocado, mix carefully, not to mash the avocado.

Divide in two portions and arrange on a plate ready to serve.

Food Lovers’ Favorites

Scallops XO Sauce

Ingredients : 1 Portion 180 gm 15 ml 10 gm 40 gm 40 gm

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

Hokkaido scallops, cleaned Cooking oil Garlic, minced Trimmed green asparagus tips XO Sauce (available in Chinese Food Markets)

Method :

• Blanch scallops and asparagus in boiling water. Refresh asparagus in ice water to retain their green color and drain well.

• Saute minced garlic in the cooking oil until fragrant.

• Add scallops, green asparagus and XO sauce. Quickly stir fry until the scallops turn opaque. Be careful not to over-cook the scallops.

• To your liking add some chicken stock and thicken the sauce with cornstarch diluted in water. Serve immediately with steamed fragrant rice.