laocook

Cádiz CF is our local football team. Before the La Liga season started the team came to stay for a few days for pre-season friendlies.

Their diet was dictated by their Doctor and Nutritionist (so now I know the secret to healthy eating :) )

Below I am pictured with the Manager and two of his key players, later they would all sign a Football Shirt for me which I have had framed.

After a hards days work, its off to a Pool Party, where I am known to spin a few tracks…

I got everyone on their feet with some Lao Music, and needless to say, most of us ended up IN the pool… I cant wait for summer to arrive.. ;)

My brother, whose nickname is King has been with me in Spain for almost a year now. He is studying Teppanyaki Cuisine.

Our restaurant is a wonderful fusion of Lao, Thai and Japanese cuisines and cultures. We have a Sushi Bar, 2 teppanyaki Tables and a central restaurant where we serve “a la carte” Lao and Asiatic dishes.

Some of the dishes we make are influenced by our forefathers and the traditional way food was prepared. I love the rhythm of the Pestle & Mortar when we make our Jéows (sauces/chutneys) and Tums (Lao style pounded salads the most famous being Tum Mak Houng (Papaya and Chilli)).

Finally my arm has been twisted… I have taken DJ´s advice and started this site. Gawd only knows what I´ll be posting, before you know it you´ll be reading my rants, moans and groans, correcting my sspelling and basically have a laugh at my ideas…

Above is my attempt at Bahn Coun, which is a Rice Flour Steamed “Pancake”, filled with Minced Pork and Herbs.

I have always loved the silky texture of the Pancake and have fond memories of eating Sunday Dim Sum in London´s Chinatown. Never would a Dim Sum lunch go by without an order of Cheung Fun (as its known in Chinese circles).

Noodlepie´s site got me interested in making the dish, it has a wonderful Video of the dish being made in a Vietnamese Market.

I have added Red, Green, White and Black Peppercorns to the dish as well as Steam Chinese Leaves. The sauce we use is basically a tangy variation of the original “Boiled Sugar & Chilli” sauce that can be found in most restaurants.

Roasted Crispy Shallots add an smoky aroma to the finished dish.

Below is a “Blast from the Past” dessert that I made 2 years ago (yes, I was browsing through my HD). It was called the “Homage to Fabergé” and was released just before Easter for a limited time.