laocook

A Banh Xeo is a savoury Vietnamese Crepe. The basic technique is similar to the French style Crepe, but the ingredients are different, as well as the finished texture and taste.

Fillings for the Banh Xeo vary from one place to the other sometimes you can find Pork, Chicken, Prawns and even Venison!

We are “always thinking” about how we can take a standard recipe, add are A-Team touch and “reinvent the wheel” so to speak.

This is King´s first attempt of New Style Banh Xeo.

Crispy Banh Xeo “a la Millefeuille” with Pork and Two Types of Cold Soba Noodles with Green Tea Sauce.

There are various ways that Tuna is packaged, whether in Tins with Oils or a “Mojama”.

However, to some people, fresh Tuna is best eaten raw or cooked like a steak on a grill. We have many uses for it, though the former remains the most enduring.

Our fresh Tuna, weighing in at 89 kilos is kept on ice until it is delivered.

Recently we were lucky to have some Master Chefs over from Japan, who made a demonstration of how to cut this fantastic specimen.

The innards are cleaned out and kept for a special dish. There is a lot of blood still inside the Tuna and cleaning it can be a messy job.

Every part of the Tuna can be used. Even pieces from the head and bones.

The flesh is gloriously red, much like fresh beef. The darker meat can be used for grilling, sometimes it is too tough to be eaten as sushi as well as being too overpowering.

For Sushi & Sashimi, we only use the best parts. Kuchi demonstrates the final stages of portioning the meat. You can see the the meat at the lower half is lighter in colour.

On the plate you can see the various parts of the Sushi cuts. These will be used in different types of Sushi and Sashimi.

The cut furthest away will be used as Sashimi, the middle cut will be used in Sushi and the nearest piece will be cut in to strips and rolled with Rice and Nori to make Maki´s.

Tuna is truly an amazing fish and we feel proud to be able to offer the best pieces for our diners :) .

Lets not forget though, that the Chef has to try some too ;) .

There is a cut from the Tuna that is simply divine. It comes from near the stomach and fetches high prices on the market. It should, at its best, be eaten as is, in Sashimi form. It is known as “Fatty Tuna”, which really does melt in your mouth. Mind you, because of the high fat content, only a little should be eaten.

It´s colour is light pink, tinged with white specks. It has to be handled delicately and is extremely fragile. There are many grades of Fatty Tuna, or Toro as it is known amongst connesiours. The texture is like Velvet, and its price is dictated by its fat content.

For our Sushi we use a wide array of Fish, but Tuna remains our favorite.

There is a kind of mystery surrounding the making of classic Roast Duck. Many books give you recipes that are hard to follow, some even tell you to add red food colouring!!

Some restaurants use a special cylindrical oven to achieve the crispy skin (perhaps the best part of the duck ;) ). Seeing as we have an up-to-date oven, we can roast and steam many foods that the home cook cannot, or would find difficult to do. And, No, we dont add food colouring…

Khamsene is responsible for our restaurants duck, which we mostly serve with a Red Curry.

The duck is first cleaned and scalded with boiling water, patted dry and hung in a ventilated area for a few hours.

Sen then adds his Secret stuffing ingredients (ginger, coriander, five spice powder, garlic and other yummy things ;) ) and carefull sews up the duck cavity.

In order for the air to circulate around the duck, we hang it to cook in the oven. We like to cook the duck in two phases, first for 45 minutes at 50º, then for 15 minutes at 180º.

It is important to let the duck “rest” after cooking, for a minimum of 15 minutes before you can start to carve it.

At our cooking times, the duck (about 2 kgs) will just be cooked through, with a “pink tinge” and not over cooked.

I don’t know anyone who doesn’t like a steaming bowl of Pho (pronounced “fhur”). This dish, said to originate from Vietnam is made from boiling beef or other bones with Cinnamon, Star Anise, Garlic and other wonderful aromatics. Every family has their special “own” recipe and method for making the stock.

You “Poung” your own dish of Pho to suit your personal taste. I like to add loads of Mint Leaves, Bean Sprouts, Coriander, Crispy Garlic, Sriracha Chilli Sauce, Lime Juice, Fish Sauce, Chinese Chilli in Oil, Pickled Cabbage and loads of other condiments (though I never add Sugar). Its a wonderful dish that is Spicy, Sour, Hot and Flavoursome.

I also prefer “Sen Nyai“, long fat rice noodles. Pho is great when you have a side dish of “Ka Pi“, a Shrimp Paste that you dip your fresh Chillies in…. yummy. ;)

An early morning Pho in VTE (next to the Water Tower near the That Luang) with Rose.

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I have often said that “Simple Food Prepared Well” is outstanding. One thing that is evidently simple is Grilled Fish. Just add salt and hot coals and you have yourself a meal. I love the smell of fish being cooked over an open fire, its inviting aroma reminds me of days spent with my family, when we used to prepare the fish for “Pun“. Flaky white fish meat is wrapped in individual Salad Leaves along with Somen Noodles, Herbs and Spices. There is an art to preparing the “mouthful”, it should be just big enough to fit in to your mouth after dipping it in to a Sugar and Chilli based sauce with added crushed Peanuts. You pop the whole thing in to your mouth and enjoy the combination of flavours. Often people eating “Pun” will resemble Hamsters with their cheeks stuffed to the limit. :)

Fresh clean fish is seasoned with large grain sea salt and destined for the glowing embers of the fire. The sizzle and crackling of the salt grains on the coals combined with the aroma of smoke make a culinary symphony, music to my ears and nose.

Always time to Chill after a hearty feast ;)

(UPDATED PICS on Bounsou, Khamsene and Lao Cook Team pages)

A translation of this dish would be “Fish Curry”. Any white fish can be used. The basis for most types of Asiatic curries is Coconut Milk, cooked with Herbs and Spices. For a Green Curry we use Green Herbs and for the rich wonderful colour we belend in some blanched Spinach and Broccoli.

The fish is marinaded beforehand and simply pan fried. The Green Curry sauce is spooned on to the warmed serving plate, then place the fish on top. (The Carrot is cut to resemble our Golf logo.)

I like Red Curry as much as I like Green Curry. The former is made in more or less the same way as the latter uses, Dried or Red Spices instead of fresh Green. For the bright colour I have blended in some blanched Red Peppers.

The “Foaming” effect lifts the Red sauce and creates an interesting contrast in flavours between the Green and Red Curries, with the fish lending a soft texture to tie it all together.

Surely by mixing red and green you should get yellow?

This evening I ate a whole leg of Milk Fed Lamb (Cordero Lechal) ;)

Though a little more expensive than normal Lamb, the soft texture and flavour of the meat are well worth the money. Unlike older lamb, Milk Fed is more “softer” and doesnt “smell” as much, some Lao find the smell of Lamb off putting or “staining” (“Qow”).

Tonight I simply roasted/grilled it and had it with Garlic and Shallot Confit and a nice Chicken Gravy (yes, Chicken).

Home cooking, or should I say, Cooking at Home is very different to what we make at work, first of all, I dont have a huge up-to-date kitchen, and secondly, I dont have the staff. But that doesnt mean that you shouldnt be able to enjoy “restaurant style food” at home.

For the Gravy

Next time you roast a chicken, be sure to collect all those lovley tit bits and “sauce” that are left in the baking tin, this is where all the flavours are, concentrated and yummy. Strain the left over juices and allow to cool, then place in the fridge for about 2 or 3 hours. You will find that the fat will rise to the top (and harden) and can be easily removed, though dont remove all of it, you will need some. Divide in to manageable sizes (i.e. in an ice cube tray, covered) and freeze until needed.

For the Confit

Grab a load of Shallots and peel, grab the same amount of Garlic Cloves and remove the outer dry white skin, try to choose only the biggest cloves, more or less the same size as the Shallots.

Put some Olive Oil in a Saucepan and genlty heat, when hot add the Shallots. The oil should not be too hot as to “fry” the Shallots, but hot enough to “poach” them. Turn the heat to the lowest setting and leave the Shallots to be poached for about 10 minutes, then add the Garlic. Leave to swim in the oil until done (you can test this by pricking with a toothpick, they should be soft without being burnt). Turn off the heat and allow to cool in the oil.

For the Lamb

Peel some Garlic cloves and cut in half length ways, stab the Lamb with a knife and insert some of the Garlic slivers. Season all over with salt and pepper, heat a large frying pan then sear the leg of lamb over a high heat in a little oil. Place in the oven on the top self and cook until it has reached the desired “doneness”.

While the Lamb is in the oven, chop some more Shallots and gently fry in a Saucepan with some butter and oil until soft. Add the Chicken “Juice” and allow to come to a gentle boil, add some Black Pepper and a dash of Double Cream, seaon to taste, remove from heat.

Just before the Lamb is done, remove from the oven and add some (or lots) of Shallot & Garlic Confit, place under a hot grill to finish off the Lamb. When done, allow to rest for about 10 minutes. Meanwhile warm up the sauce.

Warm your serving dish and add the Chicken Gravy, Confits and Lamb. Eat with gusto.

The Garlic should be soft and melt in the mouth without leaving you with “Garlic Breath”, you can just pop a whole clove in to the mouth and suck out the soft “puree” like Garlic.

Nice dish like this needs a nice medium to heavy red wine. You could serve it with Rice or Potatoes, but tonight I just “pigged out” ;)

Its always good to make lots of Shallot & Garlic Confit, once cooled you can store them in an air tight container for 2 or 3 weeks and gently heat them up when needed.

“I´m having an old friend for dinner….”

Anouck is not a well known name, but one day we hope that her name will be famous as much as her music is cool, inspiring and uplifting.

Not only is Anouck young, beautiful and funny, she has a great voice and talent, she writes her own music…

She is Lao/French and lives in the UK. Her sister, Laurene works with us in Spain and is also King´s girlfriend.

Good looks run through the family.. :)

Aha! Good looks run through both families!!!! ;)

Today I had a day off, so last night I went out until early this morning. ;)

I woke us at midday and wasted no time and started to prepare my lunch. I steamed some crab that I had arranged and sat down in the early afternoon and got “my fingers dirty”.

I watched Star Trek First Contact again this afternoon, but this time I had on the “Directors Commentary”. That’s one reason why I like to buy “Special Edition” DVD´s, it the little bonuses that make it worth while. Most of my DVD Movies are Special Editions, and I enjoy learning from the Commentaries, they unveil so much about the particular film, insights, reasons behind shots and general trivia.

Later in the evening I treated myself to some Grilled Ox Tongue with a Jéow Som (Sour Sauce) and Steamed Rice.

Basic Jéow Som

With a Pestle and a Mortar, pound some;

Chillies

Garlic

Coriander

Fish Sauce

Add some squeezed Lime Juice and Rind to taste.

I find that a cold crisp Rosé wine goes well with the sauce, and tonight I have washed mine down with some Enate.

Its a bit “heavier” than some Rosés, but it has a lasting finish that compliments the sour tang of the Jéow Som.

Tomorrow I have to make some dishes for an internal film that will be shot in the afternoon, so I´d better get some rest and get my Thinking Cap on…

In our kitchens, we take pride in the preperation of our dishes, and prefer to work with small tables of 2 to 4 persons. However, there are times when we have to do group bookings, and for this, I always insist on a set menu, which makes it better for the clients, who otherwise would have to wait for the kitchen to churn out 10 or 20 different dishes.

You need to be quick when dealing with groups, all the course dishes has to leave the kitchen within seconds of the first plate.

Roasted Chicken is one of our favourite dishes that appear on Set Menus. We use Chicken Thighs (not leg) as we find this cut to be the most tender and moist (Chicken is so easily overcooked). The marinade is ever so simple, and like most simple things, it is perhaps the best. LKK Oyster Sauce, Sherry, Lemon Grass, Lime Leaves, Garlic and Coriander Root are pounded together in to a paste, sometimes a little Garlic is added to give the chicken a final push, and I always like to place some Basil Leaves under the skin. In fact the highlight of eating this dish is the Crispy Chicken Skin… yummy ;)