laocook

Patti´s sister, brother and friend have been over to visit her over the past few days.

“We are family”… Patti´s older sister (left) and younger brother.

**

The kitchens have been busy, but still we found some time to recreate some old favourites, and try out some new dishes.

A “Nahm Dtok”, so loving named after the “juices” that flow when grilling the beef over a high flame.

Beef Tongue, LC style. The Tongue of the cow is perhaps one of the most underestimated cuts. When prepared properly, the meat is ever so tender, with an almost “melt in the mouth” texture (excuse the pun).

Bite sized pieces of “Ping Gai with Laotian Tomato Chutney”. Chicken Oysters are used because the fat renders the meat juicy…

“Larb Tuna Cones”. The bottom of the “cone” is filled with Avocado, which has a wonderful, creamy texture.

“New Style Larb Beef, with Orange “Caviar””. This dish is one of those dishes that has to be tried to be believed. A fine Beef Larb is topped with Orange “Caviar” made from fresh (sour) Orange Juice cut with Lime. The “balls” just burst on the taste buds.

“5 Star Sushi” (geddit!). Salmon Sushi Balls, King Prawn and Avocado, Tuna “Ventresca”, Seabass, “5 Stars”, Inside Out Maki with Flying Fish Roe…

My Chilli plants (read mini-farm ) have been going crazy over the past few weeks. Gleaming Green Chillies which adorn the plants magically seem to turn in to Bright Red Fruits at a blink of an eye. Some of you may wonder why I am fussing over the plants, and the sole reason is because Fresh Chillies are almost impossible to buy here (so I grew my own). Not only do the plants supply the Restaurant, they also supply the A-Team with their “fix”.

The Chillies originated from some fruits that I got from London last year, I started growing them “just to see if I could”. Now I am glad that I did.

During Darly´s visit in August she was kind enough to give us some seeds, she gave the majority to the care of the A-Team (they have a bigger garden). The ones that she gave me I started in mid-September.

I am glad to say that they have started to grow. Above we have a mixture of various Chillies, that I hope will grow tall and strong.

Not to be outdone by the Chillies, her Papaya (which we never see here) have started too!!

It would be fantastic if they would bare some fruit!.

***

Meanwhile, back in the kitchens…

We adore “Ho-Fun”, flat white flour noodles. We have made them before, but find them time consuming.

We have made Squid Udon Noodles before, by slicing squid to resemble the Udon threads, so we thought we would do the same with “Ho-Fun”.

We used Cuttlefish, which is larger than Squid. Quickly blanched and given an Ice Bath makes them easier to handle. Cut thinly to resemble “Ho-Fun”, we seasoned them with a Tangy Dark Orange and Lime Sauce.

They really do look and have the same texture as noodles.

We serve the “Noodles” with Mini Green Tea Chips.

***

One of our most adventurous dishes this past week has been the “Tamarind Dragon”.

It was inspired by our Seabass with Tamarind Sauce. This time the fish is filleted, the fillets are then seasoned and rolled before being deep fried. The body is also fried, with the mouth of the fish kept open, when golden brown the fish carcass resembles an angry Dragon.

Some Like it Hot!.

It seems that every meal for the A-Team consists of something SPICY. Nothing beats that sharp burning hit that Chilli gives you. It is not Hot for the sake of being Hot, it is Hotness with Flavour and Character.

We love it when diners request a bit of added Spice with their meals.

Our Hot Trio.

Fresh Chillies with Garlic, Fish Sauce and Lime Triangles is the star of the Trio.

Chinese Style Chilli Oil (cut with Shallot Oil) and Thai Original Sriracha complete the Hot Threesome.

**

We adore Steamed Fish. Not only is it a healthy way to prepare a dish, it is also lovely and smooth, and full of flavours.

Our fish for steaming (in this case a Sea Bream) is deboned (easier to eat) before being stuffed.

You will find Ginger (a must) alongside Spring Onion Tails (Scallions), Bruised Lemon Grass, Limes and Kaffir Leaf inside the cavity of the fish. Garlic Oil is also drizzled over the fish as well as Mushroom Soy Sauce and a dash of White Wine.

It it steamed for only a few minutes before being served.

Lucky. Lucky is the name that the A-Team have given their adopted friend. She flew in to their lives one day and is now a regular visitor to the House.

She likes to be photographed.

***

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

Back in the Kitchens…

Our fleet of Sea Dragon Rolls are ready to set sail. King Prawn is fried in Breadcrumbs before being rolled in Sushi Rice. Paper thin slices of Avocado give the dish a smooth finish.

Boiled Pork Dumplings, which will simply be served with Double Cooked Chicken Stock with a dash of Garlic Oil.

Our Char Sui Pork. The Oven Thermometer tells us when the pork has reached 145º, that’s when we let the meat rest (the temperature will still rise to about 155º whilst resting), that’s how we achieve succulent pork that is not dry inside.

Marinated Sardine on Yuca Chip served with a Sake Sour Shot. A nice way to begin your meal…

Other Pre-Dinner Canapés ready to go.

Our Dim Sum assembly line… Here we make bite sized dumplings either for steaming or frying.

Newly arrived Corvina that will be shared between the restaurants. The A-Team gets first Dibs on the Innards which will be made in to an “Or”, a Laotian Stew.

Preparations for the evenings Teppan Table in progress.

***

Its not always work, work, work. Sometimes we find time to chill.

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

What a month this has been!.

When you are having fun, time seems to rush on by so quickly.

To end this month, King used some Pandan Juice that he had stocked. Kindly provided by Darly, the Pandan leaves were juiced then frozen until needed. Needless to say, the aroma of the Pandan Juices makes the A-Team think about home…

Kanom Chun (Layered Dessert) takes time to make, the Coconut and the Pandan Aroma compliment each other very well. King adds Sesame Seeds, recently toasted to add a different, earthly scent. The dessert is served very cool, so that the layers “Speak for themselves”, as King fondly says.

Tangerine “Supremo’s” give a welcome acidic yet sweet accompaniment.

**

The “most ordered” dish this month is unarguably the “New Style Goong Che Nam Pla”. Whenever it is on the menu, it always “sells out”. Each day, fresh King Prawns are prepared for the evening “Service”, which starts at 20.00hrs. Normally by 21.00hrs, the dish is “sold out”.

Because of the fine slices of King Prawn, this dish needs to be assembled and eaten as quickly as possible, that way, the Prawns retain their special and succulent flavour, whilst the Marinade deliverers a roasted and toasted subtleties to the overall dish, all washed down with Sushi Wine, I must say, it is one of my favourites too…