laocook

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…

It takes my breath away to see how much Vientiane has changed over the past few years. New Roads are being laid, new buildings being built, even the Morning Market will have a new home soon.

There was a time when accommodation for the traveller meant small family run Guest Houses or Hostels.

Now Vientiane caters for all travellers with varying budgets. The towering Don Chan Palace is a landmark on the bank of the Mekong (inside you could be mistaken for thinking you were anywhere in the world other than Vientiane). The land next to the hotel is earmarked for development, a shopping centre to follow.

A little further, in what some people call “Down Town Vientiane” you can find the Lao Plaza Hotel, a favourite for Business and Official visitors, and also the former work place of the Laotian cooks that make up “the A Team”.

Big hotels are great, but if you are like me, I prefer smaller, perhaps more personal hotels.

The Green Park Boutique Hotel is one such place. Metres away from the current Morning Market, the hotel blends in well with its surroundings.

Modern yet Traditional, it is extremely well kept, and the staff, like most Laotians, are warm, friendly and helpful.

The rooms are spacious. Old Antiques and Paintings in the rooms are also for sale.

I love King Sized Beds!.

The Pool and wonderfully maintained Garden.

The surrounding land is to be transformed in to a Leisure Complex, with the Lake as its hub by a Malaysian company. Apparentely, soon you will be able to Water-Ski in the centre of the Capital!.

The hotel also has an up-to-date Business Centre, with a quick Internet connection. You can also find the usual amenities and facilities that you would expect from a high class hotel.

The only drawback I found was the restaurant, I would recommend that you venture out, but that may be because I am a fussy diner.

Talking about Restaurants, I really wanted to meet the staff and try the food at the Makphet Restaurant, unfortunately, I had saved this dinner for my last meal in Vientiane, and unluckily for me, the day I went was their day off.

If any of you have had the chance to eat there, I would really like to know.

In our latest instalment of LC.TV we show you some Dried Wild Flowers and a rather Spicy Padek Chutney.

Padek, Fermented Fresh Water Fish is added to Pan Fried Spices (no oil). Frying increases the aroma of the ingredients. In this Chutney, the Padek is first thoroughly chopped by knife to “break up” any bones and then boiled.