laocook

It is strange that I live in such a beautiful country and have not really seen so much of her. So last weekend, I decided to just “go for it” and planned a few days in Ronda.

It is only a two hours from here, and a pleasant drive through the lush greenery of the Spanish countryside. It is a small and wonderfully hypnotic town, full of history.

It was nice to get away from the kitchens for a while, so Rose and I took full advantage of our few days away. We booked ourselves in to a small hotel call El Juncal, just on the outskirts of the town. What a joyful place! They have their own Vineyard, which produces a lovely wine, fragrant and elegant. I love privately owned small hotels, because of the care and attention that the owners and staff put in.

We had a delightful dinner in town at one of the regions best restaurants, where we were pampered with an extraordinary 21 dish “Degustation” menu. A big “Thumbs up” to the Chef Benito, who was nice enough to show me around his kitchen and offer a signed Menu from all his staff.

A truly great weekend! Good Hotel, Good Food, Good Company ;)

An enchanting aroma was carried along the floating breeze. It was early, but late by VTE standards. The neighbours where cooking, selling and talking. Looking at my watch I couldn’t believe that it was so early, by European standards, the aroma should have been Bacon and Eggs. But it wasn’t. It was a tantalising scent that reminded of my childhood, of days long ago.

Thinking: These guys have been up way before the crack of dawn and have cooked, with gusto and flair, it is only fitting that I should rise from my bed and pay homage to their efforts.

I have to admit, I am not really a “Morning” person, but when in VTE, you do as everyone does. Enjoy life. Eat.

Breakfast:

Hmm, what do we have here? Let us take a closer look.

Now there is something that you don’t see in the Supermarkets often. A nice piece of Tongue, Stomach and other lovely things.

Americans call them “Variety Meats”, or on some packaging “Mechanically Collected Meats”, in the EU we know it as “Tripe”, or “Offal”. No matter what you call it, I love it.

In Spain we have “Menudo”, a hearty stew of Offal with Chorizo and loads of fat, it is in essence, The Winter dish, heavy, filling and (excuse the pun) gutsy.

I don’t know many Laotians that would say NO to a fine piece of Tripe. Cooking methods depend on the piece in question, but gentle simmering and perhaps a short grilling will bring out the best flavour and texture.

Some may frown upon such delicacies, but let me tell you, there are worse things in your everyday Sausage or Pâte.

After a very filling breakfast, a gentle stroll in the Morning Market, especially to the smokey Food Section. Here a kaleidoscope of smells and sights mingle with the hustle and bustle of the remarkable market. It would not pass a Hygiene Test, but hey, neither would some of the food on offer. But the offerings are sincere and tasty. People of all ages are seated on small stalls, eating their spicy offerings, the rhythmic tone of the Pestle and Mortar signal the arrival of a Tum Mak Hung, so red with Chillies you would think that it the Lao were Sadomasochist.

The smell of grilled fish is a calling card for a small “Tapas”, that would comprise of some Dried Squid, or Air Dried Marinated Beef, or perhaps a small bowl of Noodles with Chunks of Blood, hmmm yes…that will do nicely.

They say that “Time flies when you are having fun”, and it is all too true when in VTE. We miss her.

As with any team, it is always sad to see people leave.

The Lao Cook Team say farewell to Kenji, our Japanese Teppanyaki Chef and to Megumi, his Wife. Kenji has spent the last year training and encouraging King in the art of Teppan Cuisine.

In “Lao Cook Team” fashion, King has taken the training and nurtured and melded it to become a particular style. And as in true Lao culture, we remain always thankful to the ones that teach us. 

We wish them the best in their future careers.

“Service” is the term we use to define the hours in which the restaurant is open for the clients. Our restaurant opens at 20.00hrs and will accept reservations until 22.00hrs. Service normally finishes when the last Desert has left the kitchen, that is normally around midnight. Though we are in Service for 4 hours, we spend the rest of the day preparing for Service.

Lao Cook Team normally start work around 10.00hrs, and sometimes will have a”Break” of about 2 hours between 16.30hrs and 18.30hrs, and will arrive home between 01.30 and 02.30.

During Service, each person has a specific task to do when the orders come in. An order is divided in to sections, normally Starters, Mains (and then later) Desert. Each kitchen section prepares his dishes to order, and the dishes cannot leave the kitchen until all components have come together.

Perhaps Sen is working on the Soups, and Toon is working on the Cold Starters and Kham is in charge of the Fried starters, if the order demands one of each section (say a table for 3 persons), then all the sections must complete their dish at the same time.

This runs extremely smoothly when you have the first table seated, but as the night continues, you find that you are calling out orders at the same time for table numbers 4,8,2 Starters as well as 5,7,3,1´s Main Courses and 9, 10´s Deserts. Then in 15 minutes time you will be wanting tables 4,8,2´s Main courses as well as newly arrived tables 15,18´s Starters for 8 persons….etc..

It is all to do with timing and coordination, and above all, good food. :)

Sometimes on busy days we like to call those 4 hours of Service “Organised Chaos” because all you can hear is shouting and the clanking of Woks, Pans, Pestle & Mortar, Oven Doors closing and opening, Fridges being slammed and Waitresses and Cooks being verbally abused (its not all gold at the end of the rainbow) ;)

Music to our ears….