Vol.05 Issue 6 December 2012
Black Lotus Restaurant & Lounge Beach Café Restaurant Cantaloupe Island Bar & Bistro Cape Nidhra Hotel, Hua Hin Crepes & Co Centara Grand Beach Resort & Villas Hua Hin Coco51 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 Novotel Hua Hin-Cha Am Beach Resort & Spa 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 Terrace Restaurant, Banyan Golf Club, Hua Hin
“Seared Foie Gras”
By Living Room Bistro & Wine Bar
The Hua Hin - Cha Am Restaurant Guide
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
Hish Taouk
(Chicken Shish kebab) Ingredients :
6 boneless skinless chicken breasts 3 garlic cloves, crushed 1/4 cup olive oil 1 lemon, juice of 1 tablespoon paprika 1 (6 ounce) can tomato paste 1 cup yogurt 2 tablespoons sumaq 1 teaspoon salt 2 teaspoons black pepper
Method
Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort
1. Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.
2. If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the Directions: soaked or metal skewers. Heat the grill to high or have a hot 1 Cut chicken breasts into pieces griddle pan or. for skewers. Arabian bread ( Sai ) 2 Mix remaining ingredients together 5 lb. all purpose flour to make a marinade. 2 env. dry yeast 3 Add chicken to marinade, mix well 5 c. lukewarm water, approximately and refrigerate in a non-reactive container 2 tbsp. salt from 2-8 hours. 1/2 tsp. sugar; optional 4 Thread chicken on skewers and grill Dissolve yeast in 1/4 cup of warm water. Set aside. Add or cook under a broiler. sugar at this point. In a large pan mix flour and salt. Add yeast mixture. Gradually add the water, mixing and kneading Lamb, lemon & dill souvlaki. until dough is smooth. (This dough has to be firm enough to Ingredients : roll with a rolling pin.) Cover with a towel and put in a warm 2 garlic cloves , finely chopped place for 1-2 hours or until the dough rises. Cut dough 2 tsp sea salt into sections the size of an orange. Form balls by tucking 4 tbsp olive oil the dough underneath the make the round and smooth. Let zest and juice 1 lemon rest for 30 minutes between the towels. On a lightly floured 1 tbsp finely chopped fresh dill surface, roll out balls to 7 inch diameter. Let rise for 1 hour 700g lean lamb such as neck fillet or boneless covered with cloth. Preheat oven to 450-500 degrees. Then leg, trimmed, then cut into large chunks bake 5-10 minutes until bottom is light brown. Broil top for 1/2 minute until light brown. pitta bread or flatbread, to serve
Hummus Dips
1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt 2 tablespoons olive oil
Fetoush Salad Ingredients: 1 large tomato 2 medium cucumbers 5 small radishes Salad leaves Fresh Mint Fresh thyme Toasted arabic bread
Dressing :
Olive Oil, Juice from 1 lemon, Salt, Sumac, Pomegranate Molasses
Method :
1.Cut all vegetables medium to small chunks. 2.Toss salad with olive oil, salt, sumac and lemon juice. 3.Drain and arrange on the serving plate. 4.Toast some pieces of arabic flat bread in the over sprinkled with olive oil. 5.Arrange arabic bread pieces on top of the salad. 6.Best part is - generously sprinkle on top with pomegranate molasses.
Food Lovers’ Favorites
Pumpkin Falafels
Ingredients:
Chef Ampai Sangpetch Cool Breeze Cafe Bar
1 kg 400 g 1 ½ tsp 1 tsp 2
pumpkins or butternut squash, deseeded and cut into wedges can chickpeas , drained, rinsed and dried garlic clove , chopped chilli flakes ground cumin small bunch parsley, roughly chopped slices white bread, whizzed to crumbs
Preparation:
Put the pumpkin in a microwave-safe bowl and cover with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chilli flakes, cumin and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth. Allow the pumpkin to cool slightly, then scoop the flesh from the skin and add to the chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 12 little patties with your hands. Put the falafels on a plate and chill for 10 mins. Meanwhile, mix the remaining parsley with the grated carrot, onion and feta cheese, then set aside. Heat the grill to Medium, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split the pitta breads lengthways and fill with the warm falafels and some of the feta salad.
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C=0 m = 45 y = 100 k=0
Food Lovers’ Favorites
Crepe & Company
Ingredients:
Papaya 20 gr Pineapple 20 gr Apple 20 gr Honey 1 tea spoon Mango (well done) 50 gr crepe dough for 1 portion vanilla ice cream 1 scoop 100 g icing sugar to dust C=0  m = 45 y = 100 k=0
Crepes & Co Hua Hin
Preparation: Fruit salad 1 2 3 4
peel papaya & pineapple clean apple cut 3 fruits in small square of 0.5-0.7cm & put add honey, mix well and store in fridge in air-tight container
Mango sauce
4 peel mango & remove bone 5 crush mango in blender 6 when mango is made puree, store in the fridge
Final preparation
7 prepare evenly thin crepe on the griddle 8 wait 3-4 minutes to allow to crisp 9 once almost cooked, put fruit salad in middle 10 add ice cream 11 fold into triangle 12 pour over mango puree 13 dust with icing sugar & serve
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
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Set Lunches 260
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www.coolbreezecafebar.com Telephone :
032 531 062
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