- Golden Enoki and Vegetarian Sushi
- Basil and Tomatoes
- Opportunities with the Laocook Team
- When in Rome…
- Salted Egg and Wasabi Dice
- On the Shoulders of Giants
- Garnishes
- Laos in the 2008 Beijing Olympics
- Ping Gai and Cauliflower Gazpacho with Litchi Tartare
- Salted Egg and Wasabi Dice 2
Vienne, PureHmongBabe - When in Rome... 2
Vienne, Jeff D - Laos in the 2008 Beijing Olympics 13
Kham, Sao Noi, khoun lao, Mim [...] - On the Shoulders of Giants 1
Sithilert - Ping Gai and Cauliflower Gazpacho with Litchi Tartare 1
Mark Colan - Shark with Egg & Tuna with Cheese 4
mika, Vienne, elgo, keiko (madam yang) - About the Author 22
Lulu, Bluesparkle, Odara, Vienne [...] - Yellow 2
Vienne, Chris - The Last Meal 1
Ginger
The Other Side
August 7th, 2006
I get to taste the food that we make everyday, but it is not often that I get to taste it as a “Diner”. To be on the other side of the Swinging Door that separates the Kitchen from the Restaurant.
My date and I were treated to a small “Tasting Menu”.
Salad Dressed with “Laotian Salad Dressing” and Beef “Lorn”, dried marinated Sesame beef strips. The dressing is made from cooked Egg Yolks.
Sea Bass Rose with Yuzu Dressing. Yuzu is a fantastic Japanese Citrus fruit, it has a characteristic tang that is similar to Lime crossed with Orange.
Tuna Toro with Avocado Tower. The Tuna is so meltingly soft, the Tower is made by shaping paper thin slices of Avocado.
New Style Goong Che Nam Pla with Caramelised Shallots and Cilantro Oil.
Homemade Prawn and Pork Dumplings, deep fried and served with Sweet Soy and Sesame Sauce.
“Kiep Moo Or”, Laotian Style Crispy Pork Stew with Dill, the skin still remains crunchy and the aroma of Dill is enchanting.
Crispy Fish with Sweet Spicy Tamarind Sauce. Rolled Fillet of Sea Bass stuffed with Dry Green Onion and Lemon Grass, served with a Sweet and Spicy Tamarind Sauce.
Fatty “Ping Gai” Chicken with Spicy Laotian Tomato Chutney. The Fat on the Chicken renders the marinated meat tender and juicy. The Tomato Chutney is made with Black Roasted Tomatoes and Shallots, and has an intricate smokey aroma.
August 8th, 2006 at 7:15 pm
Looks good. I like that ping kai. I do something similar with boned leg meat and cilantro root-based marinade.
Is your fatty chicken a special kind of chicken?
August 13th, 2006 at 10:12 pm
Yes, the Chicken is actually a “Pularda”, a “Fattened Hen”. We use Coriander Roots also, we love the aroma. Do you cook for a living, or pleasure?
August 19th, 2006 at 2:45 am
Pularda, very interesting. I’ve never heard of it. Must be unique to Spain. How does it compare to a Bresse hen?
I cook for pleasure. It would be nice to do it professionally but…do you have space in your kitchen? haha
August 19th, 2006 at 11:26 am
[...] Chef Vienne and I were treated to an exquisite “Tasting Menu” the first night of my arrival. The next afternoon I attended the A-Team Fiesta and enjoyed myself to good old Lao food, from larb sien, tum maak houng, to ping gai. [...]
January 26th, 2008 at 9:09 pm
[...] Chef Vienne took me to the Asiatic Restaurant. We were treated to a small (not that small) “Tasting Menu“. The dishes were beautifully prepared and tasted delicious. Don’t take my words for it, go [...]
February 24th, 2008 at 12:49 am
[...] Vienne and I were treated to an exquisite “Tasting Menu” on the first night of my arrival. The next afternoon I attended the A-Team Fiesta and was [...]