Archive for August, 2006
The A-Team´s Honourary member is Darly. For the work that she has done to bring Lao Culture, Cuisine, Music, Media and Awareness in to the spotlight.
In her spare time she has built a network of Lao sites, finding time between her studies to highlight and showcase our Traditions and Way-of-Life. She is driven by unselfish motives and is the backbone and founder of Laocook.com.
For all that she has done, the A-Team say “Kop Jai”.
Darly´s induction in to the A-Team, flanked by Khamsene, Khamhoung, King, and on the right, Vienne, Saki and Junior.
At the Sushi Bar.
Back in the Kitchens of the A-Team, something is cooking. New ideas, fueled by traditional methods, inspired by a collective imagination.
Skewer of Char Siu Pork with Tempura of Courgette.
Thin slices of Chinese Style Roasted Red Pork with Japanese Style Tempura of Summer Courgette with Broccoli Soup with Lobster Roe Oil. The combination sounds long, and trust me, the preparations takes ages, but the end result is a medley of taste and textures. We serve this immediately so that the Courgettes retain their Crispiness. The Broccoli Soup is cold and the Lobster Roe Oil adds an interesting finish.
Green Tea “Chips” with Tuna Larb and “Jéow Mak Lhen” (Laotian Style Tomato Chutney) with “Air”.
Seems that nowadays every restaurant is playing with “Airs”. This “Air” is made with the Tomato Chutney “Juice”. The “Chips” are made by deep frying triangles of Spring Roll Paper, then seasoned with Maccha Powder and Sea Salt. The Tuna Larb is velvety soft thanks to the quality of the fish, and the Tomato Chutney adds a “Smokey” character, all eaten together with the crunchiness of the “Chips” and wisp of “Air”, a contrast in textures and flavours, but each ingredient seems to keep its own identity.
Khamhoung´s “Split Mung Beans with Coconut Cream, Tapioca Pearls and Caramel Rice”.
The Caramel Rice is made by drying Sticky Rice that has been mixed with Black Sesame Seeds, and deep frying it until “Puffed Up”, it is then incorporated in to the thick Caramel, just coating it (We also use this technique for our “Rice Popcorn”, which is just seasoned with Sea Salt instead of Caramel). The rice is crispy, sweet and very addictive, it is also sold in the Morning Market in Vientiane and by Street Vendors. It reminded Khamhoung ”of home”.
A very special friend came to visit, so it was a great excuse to take a short holiday. The A-Team have been slaving away in the hot kitchen, whilst I have been chilling in the hot sun…
Darly and I have been on an Eating Holiday! She was kind enough to bring some Asiatic Herbs and Leaves from Holland, so the A-Team have been munching away on them over the past few days. She also came over with some Seeds, based on the growing experience of my Chilli Plant, I think that we can plant the seeds here, it seems warm enough. Hopefully by next year we will be picking our own Bai Yanang, Kaffir Leaves, Papaya, Pea Eggplants, Pak Boong (Water Spinach) and all the other lovely veggies that we miss so much.
You can keep up with every meal we had at the Food Blog at the Lao Planet Forum.
Today is Saturday, Darly´s last day before she heads home tomorrow. It has been fun having her here, she´s like a part of the family, an Honourable Member of the A-Team!.
Below is a selection of pics that we took over the last week.
Tucking in to some food at our BBQ Party.
Small Lobster, Giant Prawn and King Crab Legs. The King Crab Legs are more than a foot long, meaty and very tasty, I would say that they are better than Lobster Meat. I have read that a King Crab can reach the length of ten feet from claw to claw, now that would be a tasty event…yummy.
Now I know why they are called Giant Prawns…
A trip to the beautiful town of Ronda.
Junior and I take a break from a walk through the historic town which has breath taking views.
Junior and King wait for the beginning of what would be a 21 course Gastronomic meal.
A late night walk to digest the eventful meal.
Look Out Behind You!!
Long Summer evenings call for Fiestas! When we are not in the hot kitchens, we are next to the pool, the BBQ is lit, and the drinks are flowing.
Getting ready for the Larb.
Ingredients are freshly chopped, ready for the mixing bowl.
A Tum Mak Houng, fresh Herbs and Leaves, a Jéow Padek, Ping Moo & Gai, Geang Nor Mai, Larb and Sticky Rice…yummy…
The food has to be eaten quickly, before the flies arrive….!!, just like back home….
All the food was made possible because Darly brought over the Herbs and Leaves from Holland. As of yet, we still cant get them here. The A-Team wasted no time in preparing these dishes, which they missed so much.
You can take a Lao out from Laos, but you cant take out the Lao from him…
After the food, it was time to throw people in to the pool…
Khamsene being welcomed to the pool…
We all made a great splash that day…