laocook

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

The past weekend has been hectic for everyone. Everyone has a welcome day off tomorrow (another excuse to go out to eat!).

The Laocook Hat is continuing its journey is now currently in Kansas City, after being in Volendam (Holland), perhaps we should make some more Laocook Hats and see how far they reach…

Back in the kitchens…

“Missing Photo”

Squid Lollipops ready to go: A favourite Amuse-Bouche that surprises everyone.

“Missing Photo”

Finishing touches are added to Saki and Kuchi´s “Dragón Del Mar Rolls”. King Prawns are coated in Panko, then deep fried until Golden. Then they are wrapped up Ura-Maki Style (inside out Maki) with Cucumber and Avocado, then wrapped again in thin Avocado slices. Soft and Crunchy!

Khamsene´s Char Siu Pork, made with the renowned top-grade Iberico Pork (perhaps the best pork in the world), and served Spanish Style with Picos.

“Missing Photo”

Marinated Sardines served on top of Green Tea Chips. Fresh Sardines are marinated in our special recipe before being immersed in Shallot Oil for a day. They are served with Grated Daikon and Ginger. The Sardines taste fresh, sweet, clean and the saltiness of the Caviar mingles well with the aftertaste of light Ginger. It sounds weird, but tastes great…

“Missing Photo”

Two Way Fish Special. A whole Bream is filleted, the body seasoned and deep fried whilst the delicate flesh is steamed with Lime, Ginger, Sake and Soy Sauce. To serve, Julienne vegetables (Wok fried with Oyster and Sesame Sauce) are sandwiched between the steamed fillets. The dish is finished with a Sun Dried Cherry and Ginger Sauce (not shown).

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

We have aways enjoyed Won Ton Soup (aka Wonton). The delicate dumplings of Chinese origin can be filled with numerous fillings. The soft delicate casing (Won Ton Paper or Wrapper) can be used for a variety of dishes, steamed, boiled, baked or fried, it is so versatile.

Our version of the classic soup dish served as a pre-starter. We called it the “King Prawn and Water Chestnut Open Won Ton”. Firstly, we make the Prawn Dumpling, using Fresh King Prawns that retain their natural sweetness, mixed together with some herbs and Water Chestnuts, the latter giving the dumpling its characteristic “Crunchiness”.

These are then blanched in Chicken stock. We cook the “Won Ton Paper” separately. To serve, we place the Prawn and Water Chestnut Dumpling in a bowl, cover it with the cooked “Won Ton Paper”, and gently pour over some seasoned Triple Cooked Chicken Stock, a small dash of Roasted Garlic Oil is added and some finely chopped Chives, the dish is put together in seconds, and served lukewarm, so that it can be eaten immediately.

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Another great “Wrapper” that has many uses is the Spring Roll Wrapper. We use it for our Mini Spring Rolls, Mini Summer Rolls (different fillings), Rice Parcels, Desserts and Chips.

Our Chips are used in various ways, though manly as a Starter or Amuse Bouche, we season the Chips with a wide range of seasonings, sometimes Sugar and Salt, Icing Sugar and Chocolate Powder, Chilli Flakes etc…

However, the most enduring has been our Green Tea Chips.

They are easy to make and if kept in an airtight container, can last up to three days, however, we like to make our a few hours beforehand.

To make the Chips;

You will need;

Spring Roll Wrappers

Maccha Green Tea Powder

Freshly Milled Szechwan Pepper mixed with Caster Sugar and Fine Salt

Sunflower Oil for Deep Frying

Method.

Cut the Spring Roll Wrapper to your deserved shape, heat some clean Oil to 180º. Deep fry the Chips (in batches) until crispy and golden brown, remove with cooking chopsticks or tongs, (being careful not to break them) letting the excess oil drip away, place on to some Kitchen Paper and immediately sprinkle with the Szechwan Pepper Mix (you must do this while the Chips are hot). Dust over some Green Tea Powder. Store until needed.

Tuna and Avocado Tartare with Yuzu Dressing, Green Tea Chips and Coriander Oil. We like to use the Chips with Tartares or Larbs, we find that the slighly sweet and spicy crunch goes well with the tartness of the toppings.

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

Now that August and the “Staff Holiday Season” is over, its all “Full Steam Ahead” in the A-Team Kitchens.

“Kuchi Maki”, King Prawn and Avocado Ura-Maki (inside-out roll), rolled in Rice Paper. The result is a chewy and refreshing texture. Made “to order” the Nori still retains its crunchiness, whilst the Rice paper bonds the morsel together. The King Prawns are skewered (to stop them from bending whilst cooking), and cooked briefly (a matter of seconds) in boiling water, then plunged in an Ice Bath, that way they keep their natural flavour without becoming overcooked and flaky.

“Oshinko Maki”, Pickled Daikon Maki, served on Chopsticks (because we felt like it!). The Pickled Daikon adds a tangy bite to the rice. Instead of our normal Vinegar Sushi Rice Mix, we added extra Mirin to make it a little sweeter, that way the sharpness of the Pickled Daikon becomes more noticeable, a kind of Sweet and Sour Maki…

“Pon Pla on Yuca Chips”, our Pon Pla is made with Bream, which has a soft fresh flavour. Saki´s idea to add Crispy Shallots to the “Pon Pla” added an additional pleasant aroma. The Yuca chips are made by finely slicing Yuca and frying them in very hot oil until golden. The “Chips” kept in an air-tight container will keep for a week. We also like to serve “Goy Pla” (a kind of Larb Fish) on the Chips too.

Individual Satay´s are served with our Special Spicy Peanut Sauce. Homemade Red Curry Paste is added to our Peanut Sauce (no Peanut Butter! that’s cheating), to give it extra “body”. Khamsene and Khamhoung have been working hard on our Peanut Sauce recipe, which uses deep fried raw Peanuts and is pounded my hand with a Pestle and Mortar. Another secret ingredient is PX Sherry, which lends a subtle sweetness.

Mini Flash Fried Salmon “Chilli Tamarind Teriyaki” with Vegetables. The vegetables are wok fried with Shallot Oil and a dash of Sesame Oil which gives the dish a very welcoming aroma. Because we find that Salmon is a very “fatty” fish, we cut the Teriyaki sauce with Tamrind and Chilli Puree to give it a tangy spicy kick.

Extra Crunchy Tempura by Saki. We love Tempura of all kinds, especially when Saki makes it. The secret is in the temperature of the oil when frying. Tempura is purely a Japanese dish and we remain faithful to the original recipes, the batter is crunchy yet remains light, not overpowering the goodness of the primary ingredients, in our case, Long beans, Mushrooms, Carrots and King Prawns. A delicate dish like this cannot be rushed in preparation or execution. It is well worth the wait…

Black Sticky Rice with Coconut Flan. An old favorite, presented in an “Easy to Eat” fashion. A Nigiri-Sushi influence is obvious, is it easy to eat and savour, our bite-sized pieces are offered as an “Appetizer” to the dessert proper.

Before serving, Brown Sugar is added and the use of a Kitchen Blow Torch adds an extra dimension. Welcomingly Gooey and Sweet….

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We cant seem to stay away from Restaurants. Even on our days off, we always seem to end up in a restaurant.

Rose, King, me and Junior await our Oysters in a local eatery. The table shows a bottle of water (for Laurene), but later it would be occupied with 4 bottles of wine…….hiccup… :)