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Archive for December, 2006

Happy Holidays

December 27th, 2006
Author: Vienne

Everyone at the Laocook.com Team send you their best wishes for this Holiday Season.

We have been working through the festive season, and in January, will take our annual Holiday.

Further updates will appear towards the end of January 2007.

In the meantime, we would all like to thank you for visiting Laocook.com and making our first year On-line, a memorable one.

Wishing you all the best for 2007 and years to come.

The Laocook.com team.

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Author: Vienne

Like most cities, Vientiane is host to an array of aromas and flavours. The Street Stalls that grill Duck are held in high esteem, with each Stall Keeper remaining faithfull to his or more likely her “special recipe”.

The scent of grilled meats is an inviting one, served with a cold Beerlao, and a side sauce of spicy, sour chilli. Duck is served on the bone, so be prepared to get your fingers dirty…

Laocook Roast Duck Laotian Style

Below is our LCTV presentation of Laotian Style Roast Duck.

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Author: Vienne

We all love Sushi Maki´s, they are easy to prepare and easier to eat!

Below is our LCTV´s presentation of our Sushi Maki with Daikon Wrap, we have used King Prawns and Avocado, but you can use any fillings that you want.

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LCTV: Bitter Melon Soup

December 6th, 2006
Author: Vienne

Bitter Melon or Bitter Gourd goes by many names, shapes and colours. It may be an aquired taste, but when the taste grows on you, you will certainly appreciate the soft bitterness that is imparted by this vegetable.

There are many ways to eat the Bitter Melon, one way is to remove the seeds and chargrill the rest until blackened. However, the most enduring method is to make a Stuffed Bitter Melon Soup. Our LCTV presentation shows you how we make ours.

:)

You can also make the soup without removing the seeds, and instead of stuffing you can use chopped Pork Ribs.

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LCTV Update: Mushroom Garnish

December 3rd, 2006
Author: Vienne

King explains how to make a simple Mushroom Garnish.

Try using different sized “V Incisions” to create various patterns. The Mushroom trimmings can be kept and used in stocks.

The “Sashimi on Ice” bowls are made using Mineral Water. Because of its relativley large size, it will stay frozen at room temperature for a good 10 to 15 mintues, which is more than enough time to eat the Sashimi!

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Recent Comments

  • TUYEN PHAM: anybody have recipes involving waterbuffalo please post. i would really appreciated.. thanks, or is...
  • Leon: Hey Vienne,   This is a great entry. I’m pretty sure there are a lot of people out there that may gag...
  • laocook: really care for the dish. I have seen it served many times and have even uploaded a video from LCTV in a...
  • Lanoy: hey there.. me and my husband was just talking about making larb duck..  what about the jello blood.....
  • Don: Vienne, I enjoyed the chicken heart and liver myself when I visited Laos. It goes well with beer, no doubt. My...

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