laocook

LCTV´s presentation of some “Wild” ingredients found at the Morning Market in Vang Vieng. The Mountains and surrounding Forests are home to some fascinating animals.

Ever wondered what a Mangda (Water Beetle) looks like before it is pounded and made in to an aromatic Chutney?

Small titbits served before the meal proper. Used to whet the appetite and get it ready for things to follow.

What have we been serving over the past few days?

Baby Chicken in Pancakes. A take on the Crispy Aromatic Duck theme that found its way on to the top of the Starters list of many Chinese restaurants. Instead of using duck, we opted for Baby Chicken (Spring Chicken), which had been simmered in Sweet Soy Sauce. Hoisin is mixed with Spanish Honey and used as a sauce.

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Braised Pork Rib. Deboned and served with Pickled Greens and a Tangy Tamarind Sauce. “Crispy Seaweed” adds a nutty aroma and goes well with the sour vegetables.

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Lao Bisque. Kitirat´s version of a Bisque, made with Stewed Roasted Prawn Heads. Blanched Squid is added as well as Chilli Oil to give the Bisque an added “kick”.

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Vientiane Suki. Khamsene´s homage to the “Suki” he misses from “back home”. The delicate flavour was a hit with our diners, and a few even asked for a second helping… :)

Below is our LCTV presentation of an easily made Fried Fish. We have used Mackerel, but any fish which is not overpowering will do.

Mackerel is a great fish to use, it has a discrete oily finesse that is heightened when quickly fried. For presentation purposes, we have used fillets, but you can use the whole fish, and if you prefer, you can also grill the fish as opposed to frying it.

The Fried Fish goes well with Som Pak.

Som Pak, or to be precise in our LCTV Presentation, Som Calumbee (Soured Cabbage).

You can make this dish with most vegetables, but we find that the Cabbage keeps a nice firm texture.

It will be ready to eat after 24 hours, though the flavour is more intense after 36.

You can also add some boiled Beef or Pig Foot, which should be well cleaned, boiled, allowed to cool then cut in to thin strips. We have omitted meats in our version, preferring to show you our basic recipe.

You can play around with the amount of ingredients to suit your personal taste.

Once soured enough to your liking, place in the fridge and consume within 4 to 5 days at the most.

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To many, the thought of consuming Blood would conjure up images of fictional characters created by Bram Stoker or Anne Rice.

However, on closer inspection, you can see that blood plays a major role in foods from many cultures (ever wonder what is in your Black Pudding, Morcilla, Blutwurst, Boudin, Biroldo etc…?)

Duck Blood Larb is mentioned in many books and websites about Laotian Cuisine.

Once upon a time animals roamed free, free of pollution to the air and waters (a bygone time when we respected the Earth?).

These animals ate well and produced the best meats. Nowadays, with so many food borne viruses, we have to be careful of what we eat.

I can imagine a time when this dish was prepared in a carefree manner, with all the family gathering around to help with the various cooking techniques and dishes that a Duck would supply (the Larb, a Soup, a BBQ).

Our LCTV presentation below was filmed when Avian Flu, in all its disguises, was prominent in the news.

Trusting our kinfolk to find us a “free-range” Duck, we filmed the making of “Larb Luert Ped”.

To some, the texture of the semi-congealed Blood may be off putting, but to others, it is a dish worth savouring for its fine aroma, smoothness and body.

If you feel uncomfortable seeing your food “alive” before it arrives to the table, or feel unsettled about seeing animal blood being prepared, then we suggest that you refrain from watching the presentation.

Don’t worry if you don’t understand Lao, the majority of the presentation is in English. (On the other hand, if you do understand Lao, you may find some of the dialogue amusing :).

Regular visitors will know by now about our love for King Crab, and we are seeing it appear more and more in our Supermarkets.

Our Dumplings are filled with King Crab strands and bound together with a little fatty Pork, which has been seasoned with Coriander and Fish Sauce, it is then steamed and served as an Amuse Bouche with a Soy based sauce.

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Pandan Leaves have an amazing aroma, and remind us of home. Pastry Chef Akiyama Mansanori put together a wonderful Coconut Panna Cotta topped with Pandan Jelly.

Not overly sweet, the “creaminess” of the Coconut goes well with the Pandan, and on the palate, the Coconut is subtle and the Pandan leaves a nice finishing after taste, almost wisp like.

Photos for this post were unfortunately lost when the Server crashed on May 23 2007.

Its not all work and no play at the Laocook Kitchens. Recently we had a night off and some of us ventured out to eat some “Vaca Brava”.

A nice Restaurant (Los Monteros) and wonderful Enate Crianza Red Wine.

Deep Red Vaca Brava, cooked “Vuelta y Vuelta” (rare, blue). (Though it must be said, Kit wanted his “Medium”)

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Meanwhile in the Kitchens, Tuna Cones make a reappearance.

Dressed with Yuzu Vinaigrette and Avocado dice, they are, so, so easy to eat…

We serve 2 or 3 Cones per person as an Amuse Bouche. The Cones are made from Spring Roll Paper that has been fried in Aluminium Paper shaped as….. you guessed it…. Cones.

Once deep fried, and whist still hot, the Cones are dusted with Salt and Caster Sugar.

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Slug Sushi

Okay, we are not eating slugs!.

Our “Slug Sushi” are made from Tuna and Salmon, cut to resemble “Slugs”. This way, you can dip the Nigiri Sushi in Soy Sauce without wetting the Vinagered Rice (just dip the “Tail” in the Soy Sauce!, and “Viola”, “Robert is your Mother´s Brother” (maybe only our British viewers will get that joke)(”Bob´s your Uncle!”))

Anyway, many top and “real traditional” Japanese Restaurants have been serving their Nigiri Sushi this way for ages, so why shouldn´t we?

Our Rice Pillows are smaller and the cuts of fish are larger, this way we can offer our diners more added “Value for Money”. Next time you venture out for Sushi, take a look at what is on offer, if you get copious amouts of rice, yet little topping, something is wrong….

Som Pla, translated means “Sour(ed) Fish”. There are many Som´s that are homemade, the most famous probably being Som Moo (Pork) and Som Pak (Veggies).

I remember seeing Som Pla being sold in the streets of Laos.

Various Fresh Water Fish being sold in bags with loads of Garlic and Chillies.

They can be eaten “as is” or lightly fried with Shallots, Garlic and Tomato.

The salty/sourness may not suit every ones palate, but when eaten with Sticky Rice, I have seen many people converted.

In our recipe we have chosen Red Mullet, and used 1½ Kilos. The important thing is to make sure that the fish is very well cleaned and that no traces of blood remain, which will spoil the Som Pla.

We stored our fish in a dark cool place for 3 days, but it is best to check it after two days, as temperatures vary depending on where you are. You could also store it in the fridge, but it will take longer.

Once ready to eat (ripe), it should be stored in the fridge and consumed quickly.

Using fillets of fresh fish rather than whole fish will also allow you to keep it longer.

There are only a few ingredients needed (Garlic, Salt, Stick Rice and Fish), and the amount used can be changed according to personal preference. It is important to make sure that the ingredients are rubbed in well and thorough, we take about 3 to 4 minutes per fish, and unless you make the dish often, we would recommend taking 15 minutes or so per fish, making sure that you are firm, yet gentle enough not to break the flesh.

So, some Bamboo Clams arrived in to our kitchens. Normally, we would just steam them, add some lime juice and serve, or even grill them with some Garlic Oil and Coriander. However, we decided on a a new way to serve them, as an Amuse Bouche, wrapped in blanched Courgette and drizzled with our New Style XO Sauce with Mackerel Roe.

Mackerel is an amazing fish, oily yet wholesome. The Roe, from fresh Mackerel, is boiled, mixed with our New Style XO Sauce and Extra Virgin Olive Oil. The Bamboo Clams are blanched in Fish Stock with Bay Leaves and Young Garlic.

Just before serving, a drop of Lime Juice is dripped on to the Bamboo Clams.

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Mini Spring Rolls.

Attention to detail is needed to make our Mini Spring Rolls. Gone are the days of Rolls (Egg Rolls) as thick as your forearm (like so many so-called Asiatic Restaurants tend to serve.) We make our Rolls daily, filled with seasoned fresh vegetables and glass noodles. Our Rolls never exceed 5 centimetres in length, this way, when deep fried, oil doesn’t enter the Roll and make it greasy.

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Our Bamboo Soup is a variation of “Fish Maw Soup”. Whole Quail Eggs are cooked in Double Chicken Stock with added Dark Soy Sauce, the Bamboo Shoots add a “Crunchy” texture to the dish, garnished with Chopped Coriander, resulting in a soup that welcomes in the Spring.

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After “Service”, Kuchi celebrates his birthday, (guess how old he is!). Other birthdays that we celebrated are King´s (in his absence (we miss you)), Saki´s and Jopi´s.

Roti, a word used all over Asia can refer to different types of recipes and dishes. Indian in origin, Roti refers to Bread. To Laotians and Thais, Roti conjures up the image of street vendors, slapping the dough on an oiled surface, then frying it in oil and butter on an iron skillet.

Adding Eggs, gives the Roti more body, and it is best served immediately with lashings of Condensed Milk.

Roti Street Vendors normally start their trade at dusk, and I have fond memories of nights driving around looking for a quick snack.

You can ask for Chocolate Sauce, Coconut, Honey, Lemon and Fruits to be added if you want.

Locals seem to stick to a particular Vendor, because the Dough Recipes and Cooking Technique are individual.

Street Food at its best…