laocook

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.