Archive for March, 2006
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 ;)
Khamhoung, known as Kham is from Vientiane and a proud father of 3. Formally working at the Lao Plaza, Kham now stands behind the flames of the burner at the Lao Cook Team kitchens.
Kittirat, known as Kit is from Bangkok, and is currently working in the French section of the hotel.
