laocook

King wanted to make a Documentary of our visit to VTE. So he hired a cameraman and we set off on a day of sightseeing, eating and shopping, with the poor cameraman on tow.

King explains the origins, historical and sentimental aspects of the “That Luang“.

There is always someone seeking the attention of the camera…

Laurene with the Patuxay Monument towering behind.

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Looking for some snacks we headed of through a maze of back roads until we reached a short dirt track were 4 or 5 makeshift BBQ Shops were selling their specialties.

Hmmm, nothing better than Pork “Organs” and tails to get afternoon going…

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Back to the Present.

I have a foundness for a well cooked Risotto. The rice should be “chewy”, and the texture creamy. Though we do not use Italian rice in our cooking, I have taken the concept and use Jasmine rice with Coconut Milk and Coriander.

Above, Fillets of Fish on Coconut Laotian “Risotto” with Spicy Lime/Tomato Sauce.

The rice is very easy to make, and should not be rushed. You will need…

Cooked Jasmine Rice (enough for two person, depends on how much you eat!)

Coconut Milk (we use Arroy D in 400ml)

Sugar (to taste)

Lime Juice (to taste)

Fish Sauce (dash)

Mushroom Soy Sauce

Finely Chopped Fresh Coriander

In a saucepan, add about 50ml of Coconut Milk, a teaspoon of Sugar, dash of Fish Sauce and Mushroom Soy Sauce, gentley warm, but dont allow to boil.

Add the Rice and mix well. The Rice will soak up nearly all of the Coconut Milk, so make sure you mix contantly. The idea is to get the warmed Coconut mixture to heat the rice. When the Rice has absorbed nearly all of the mixture, add another 50ml of Coconut Milk and a teaspoon of Sugar. Mix well. Repeat again, this time adding some Mushroom Soy Sauce to personal taste.

Just when you are about to serve, squeeze in some fresh Lime Juice (you can also add grated Lime Zest), adjust the taste with some sugar if it is too sour or salty, remember to be constantly mixing the rice all the time. You have to work pretty fast during the last stages, if you find that the Coconut Milk is being absorbed too quick, turn the heat down and add a few more tablespoons of Coconut Milk. Finally add the chopped Coriander, mix once more and serve.

The taste should be a lighty tangy/sweet Coconut scented creamy Rice. Eat quickly as the rice will harden when cooled.

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When we were kids we we taught “never to play with fire”. Glad to say that we have grown up.

Hot work on the Teppan Table.

The calling of the sea draws members of the LC Team out. Nothing beats a good hot day, nice sand and clear sea.

Kham shows that Laotian can play Football.

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A Feria in Spanish means a Local Festival (could be translated as “Boun” in Laotian). It seems that every town has its own unique Feria and reason to celebrate. The Spanish like to take full advantage of parties and reasons to eat and dance, and they make a very special effort when it comes to the Feria. The colourful dresses, flamenco music and smell of cooking Tapas is an incredible one, and has to be experienced to be understood.

Laurene enjoys an afternoon at Sanlucar´s Feria, perhaps one of the most enchanting Ferias within the region.

Singing, Eating and Dancing go hand in hand at the Ferias, which last for about 4 days, 24 hours a day.

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Meanwhile, back in the kitchen, the boys are preparing the evenings dinner.

Rose of Tuna from the Almadraba, its so soft, you would think that you are eating Velvet.

King at his Table.

Above, one of our selection of Starters, including New Style Goong Che Nam Pla, a Squid Yum and the mandatory Mini Rolls.

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A good Laotian Tomato Chutney is hard to beat. Our friend Manivan has a great recipe on her site. Grilling (or blackening) the vegetables brings out loads of flavours and aromas.

Grilled Fish with Laotian Tomato Chutney, Tamarind Sauce and Roasted Limes.

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Our deserts are the fruits of many ideas, and they are prepared lovingly by our Pastry section. As with most dishes, ideas are thrown about, flavours respected and matched with fresh suggestions. Our Pastry Team is led by Japanese Chef Aki and French counterpart Pascal. The deserts, like our menu are changed every 48 hours, so it keeps everyone on their toes.

(Above, Passion Fruit & Mango Mousse Under Minestrone of Fresh Fruits.)

Everyone knows that Rice plays an important role in Laotian food. We cannot dream of a meal that wouldn’t include Rice (or Noodles). When we look at deserts featuring rice, coconut springs to mind, after that Milk. Milk Rice Pudding is wonderfully creamy, and when you use Soya Milk, the taste becomes its own.

Our Creamy Soya Milk Rice Pudding with Apples, Crumble (that would be the British in me speaking) with Calvados Ice Cream (French Apple Brandy) with Dried Apple. It is served cold, the rice “al dente” to retain its natural texture, the rich Milk Pudding and Sweet Ice Cream add a cool softness.

Today I asked the A-Team to think of a dish that reminds them of home. Kham got a bit excited and wanted to make Pon Pla, a dish using cooked fish, aromatic herbs and a touch of Padek to lift it. It is all assembled with a Pestle and Mortar, something that we consider the foundation of home cooking. Always thinking, we decided to go ahead with his idea and add a little Laocook touch. The result became a sandwich of East meets West, or in this case, Laos meets Spain.

The Spanish are fond of grilled fish, simply seasoned with Sea Salt and served with a Garlic , Parley and Olive Oil (salsa Verde). What better way to introduce Pon Pla to our diners!.

The Pon Pla is made with Sea Bream, which is abundant in our coastal waters. Roasted Aubergines, Onions and Garlic give the dish body. Padek “Jus” lends a Laotian touch. Fillets of the fish are grilled in the Spanish custom, next a layer of Pon Pla (lovingly made by Kham) followed by another fillet. Instead of the Salsa Verde, I have used Pan Roasted Garlic with Mushroom Soy Sauce, Coriander Leaves, Coriander Oil, Red Peppers and Grapeseed Oil.

This was our recommended dish this evening, to be washed down with a cool Chardonnay…

The A-Team offer a warm welcome to our newest member, Junior.

Junior is Lao/French, hails from Paris and has previously worked with my family in the UK. He joins the team under the supervision of King, who will be teaching him techniques for the Teppanyaki Table.

Saki, Kuchi, King and Junior behind our Sushi Bar.

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Like in every professional Kitchen, every cook depends on his or her colleagues. Timing is essential. Every cook knows his responsibility and understands that he is a vital component in the chain of events that will lead up to the final dish.

During the hours of Service, we all speak an unwritten language, we all understand each others gestures, if the whole scene were to be played out in silence, the end result would be the same. Team Work is the key and underlining current that defines the Laocook Team.

Above, we start the assembly of the dishes.

Kham and I continue. The plates are hot and each element of the dish is has been separately cooked and timed to arrive at the right moment.

The four dishes (still hot) are almost ready to go.

A lovely piece of Sword Fish “Toro” which has been sealed sits on top of individual crispy Sweet Potato Chips, Blanched Young Asparagus crowns the dish and adds a vibrant colour.

The finishing touches have been added and a Spicy Tamarind Sauce is carefully spooned over the fish and the dish is ready to go.

King selects only the best cuts of Beef taken from the Tenderloin or “Solomillo”.

Whilst the Beef is being seared over a very hot grill, the rest of the team prepare the dishes. The Beef will be served within a Crispy Potato Ring, painstakingly made by Kuchi.

Each cook knows his task and everything is carefully slotted in to place.

The dish looks simple and elegant, but a pleasant surprise awaits the diner. When the diner cuts in to the food, a warm Heavy Coconut Sauce with Red Spice will ooze out. Enclosed within the Crispy Potato Ring are Sesame Oil Blanched Pak Choi Leaves (not stalks) with Onion and Baby Spinach Leaves (mixed with Oyster Sauce, Sugar and Light Soy Sauce). On top of the leaves are Vinegared Mushrooms, Butter Fried Young Carrots and a Garlic Confit Clove. The Beef has been seared and is served Medium Rare and Pan Fried Foie Gras rests on top.

Though we love to prepare simple dishes with minimum fuss, sometimes we just “let loose” and like to combine various flavours and textures. The dish has been thoroughly thought out. The “Crispness” of the Potato Ring is a contrast to the “Softness” of the Leaves, whilst the “Tang” of the soured Mushrooms cuts the “Fattiness” of the Foie Gras, the Carrots and Beef add texture and body, the Garlic Confit adds a welcome pungent element which is all bound together with the Coconut Sauce.

With so many ingredients to put together, each one having been individually cooked, you can see how Team Work plays an important part in our job. It has taken a matter of seconds for the dish to go from start to finish, all the time the plate remains hot and the ingredients “at their point” or “en su punto”.

Every day during our Morning Meetings we share ideas, some are good, some are great and some never make it on to paper. Sometimes we come up with an idea that is too good to waste. We work on it, test it, eat it, bin it, then try again. Only when we think that it is good enough to be presented do we put it on our menu.

Next time you go to eat at an elegant restaurant, spare a moment to think about what goes on behind the “swinging doors” that separate the restaurant from the kitchen, if your cooks have put in half of the Effort, Team Work and Love that we do, you are guaranteed a memorable meal. :)

“I love it when a plan comes together!”. 

The late George Peppard as Colonel John “Hannibal” Smith, leader of the Original A-Team.