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.

:)