laocook

Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.

Every afternoon, for a few minutes, the A-Team gather in the Chef´s Office. This precious time is used to decide if any changes need to be made for the evening menu (perhaps a certain ingredient hasn’t arrived, or perhaps we only have say, 7 portions of Weeping Tiger). We also discuss what dishes will be placed on the “Aharn Menu”, and what the “Amuse Bouche” will be. Ideas are thrown back and forth, changes are made, new ideas are developed, and changed again until we think we have come up with something “special”.

Khamhoung wanted to redo our “Cappuchino of Dtom Kha“.

Even though it retained the same name, we reworked it completely. We decided to serve our new version as a cold soup, and to add a twist, I decided to add a warm “Foam”. We agreed that King Prawns would add a nice touch, instead of Mushrooms and Beans that we had used before. I also changed the way the foam was prepared. It has to be served quick, otherwise the “head” will loose its delicate body and aroma.

You will need:

King Prawns, cleaned, deveined and chopped, then blanched in Chicken Stock then cooled.

1 litre of (finished) Dtom Kha Soup (everyone has their own recipe, used as a base are Chicken Stock, Lemon Grass, Galangal (where the name of the dish originates), Lime Leaves, Lime Juice, Coconut Milk, Fish Sauce, Crushed Coriander Root and Stem, Sugar (only if you must!) etc…). We use a double boiled Chicken Stock, which enhances the flavour.
Season the soup to taste, strain, keeping the liquid and discarding the rest. Place half the Soup in the fridge to chill.

For the Foam I use an ISI Whip.
Pic shows 1 litre and Half Litre (I use the latter)

To achieve the Foam, soak a Gelatin Leaf in cold water for 5 minutes until soft, remove from the water and add to 100ml of the warm strained Dtom Kha, mix until the Gelatin is dissolved, then add the remaining 400ml. Place in “ISI Whip” and charge with one Nitrous Oxide canister, shake a few times and recharge with another N2O canister (using 2 chargers will give you more “body”). Keep ISI Whip warm in a Bain-Marie until needed.

When ready to serve, place some chopped King Prawns in a Shot Glass, add the chilled Dtom Kha soup until about half full. Top with the warm Dtom Kha foam from the ISI Whip. Serve immediately, garnished with some chopped Chives.

Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.

The King of Crabs.

Laurene, King and I had the opporunity to eat some succulent King Crab.

Simply boiled or steamed, the meat has a very juicy texture.

Partnered by the Giant Prawns and jar of Jéow Som, it was a great lunch indeed.

Pre-dinner drinks, later the same day.

We had a very special dinner, washed down with very special wine.

**

Elsewhere, the A-Team are having their own party.

Khamhoung demonstrates his Fork Bending Routine!.

**

Back in our kitchens.

Garlic Fried Scallops and Tofu, covered with Sweet Corn Soup with Beetroot Oil. This dish is served lukewarm and is a part of our “Aharn” Menu.

Steamed Black Sticky Rice with Egg Custard Topping. Brown sugar is sprinkled on top at the last minute and caramelised before serving.

To finish the meal, a Coconut and Coffee “Capuchino”.

Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.

Adventures in our Tasting Menu (Menu Aharn) continue with…

Mini Larb Gai with Chips.

“Yawl Moo” (homemade Pork Ballotine, Vietmanese style) on toast with Ginger & Nam Pla Marinated Sea Bass, Salad Leaves with Yuzu Dressing with Sesame Seeds.

Cylinders of Larb Moo (Pork Dressed Salad) with Green Apple Air.

Sticky Rice, Black Sesame and Caramel “Popcorn”.

Mini Banana Roll with Raspberry Sorbet.

**

Khamhoung managed to capture a photo of a rainbow that appeared after a short burst of rain. Khamhoung loves his camera, and will take photos at every opportunity.

Lobsters. Everyone loves them. Poached, boiled, BBQ-ed, it doesn’t matter. We all love Lobsters.

A-Team Lobsters mean grilling, eaten with Jéow Som, a sour spicy sauce, pungent yet sharp. Add a few garlic cloves in to the mortar and you have perhaps one of the best sauces you can eat. We all fight over the heads of the Lobsters, soft, squidgy and flavoursome.

Khamsene gets stuck in, slicing the Lobsters in half, in a matter of seconds they will be on the hot coals of the BBQ, cooked “Shell Down”, and covered with a piece of Foil Paper, to capture the natural steam that will lightly cook the exposed flesh. Never overcooking the Lobsters, they will remain juicy and tender.

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Back in the Restaurant, King holds a meeting about our new “Tasting Menu”. It is our wish that diners get to sample various dishes, traditional and modern, in one sitting. We discuss what dishes can be used, they are all dishes that are on our seasonal menu, with a few new additions to be added.

King and I decide that 13 “Tastes” should be sufficient, and that we should not be confined to a set menu, so it is decided to go “Omakase” style. This Japanese term meaning that the kitchen will prepare whatever they consider to be the best dishes, using the freshest ingredients. The influence is mostly heavily Laotian (and took a lot of work), with a few New Style touches. On our first night the result was;

1. Appetizer of “Squid Lollipops”

2. Saki´s Sashimi Rose of Sea Bass with Ginger Dressing

3. New Style Goong Che Nam Pla with Melon

4. Crispy “Kiep Gai” (Fried Chicken Skin) with Laotian Tomato Chutney and Red Apple Air

5. Khamsene Chicken Cakes with Sweet Tamarind Sauce

6. Mini Vegetable Spring Rolls

7. Aubergine Chips with Mushroom Chutney (Jéow Hét)

8. Larb Phet with Cucumber (Laotian Duck & Cucumber Salad)

9. Tofu with Green Curry

10. “Weeping Tiger”

11.  Basil and Chicken Fried Rice

12. Diced Pineapple with Pineapple Ice Shavings and Gazpacho Sorbet

13. Khamhoung´s Tapioca and Coconut Dessert

Because a few tables ordered the Tasting Menu, called “Aharn Menu”, we made a few changes, making sure that not all the tables received the same dishes. This keeps us on our toes to say the least. Glad to say, everyone was happy, if not “full”. But we learn as we work and the next “Aharn Menu” will be more refined.

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After work its time to party.

Junior confirms that the “Kojak” style is the rage.