laocook

We love the texture of Tofu, especially Silken Tofu, which we dust with a little Corn Flour and Deep Fry so that the outer layer is crispy and gives way to the silkiness inside.

Yakitori sauce is drizzled over just before serving.

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We save the best cuts of Tuna for our Sushi and Sashimi, lovingly prepared by Kuchi and Saki.

However, sometimes we get hold of other interesting parts, in this case the “Morillos”, taken from the Forehead of the fish.

In Spain it is normally served grilled. Firstly, we too served ours grilled with a delicate Tobiko and Caviar Mayo, but then later experimented with Smoking it over some Olive Wood chips.

The result was very interesting.

We made three different batches, one with a Dry Cure, one with a Wet Cure (brine) and one that was only seasoned before being smoked.

Out of the three, the Dry Cure produced the best flavour.

Storing the Tuna in a light flavoured Olive Oil rendered the meat even more tender than it was when we started, without losing the “smokey” flavour.

For the first time, we are offering Internships with Laocook.

We are based in southern Spain, in the 5 star Fairplay Golf Hotel & SPA,
a member of The Leading Hotels of the World.

We are offering Interships for both Kitchen and Restaurant Service staff.

Though the 3 month Interships are unpaid, accomadation and meals will be provided.

The starting dates will be around mid-July and will finish mid-September.

The Internships would suit those who are looking to start a career in Hotels & Catering,
or for those who are intrested in gaining experience.

EU Nationals do not need a Work Permit to work in Spain.

(edit: Darly has just informed me that, U.S & Canadian citizens can study abroad in the EU for 90 days and do not require a Visa.)

Applicants should be able to swim (at some point, you will be thrown in to the pool! ;) )

Bamboo Shoots are mostly available packed in water. Once shredded, they can be used steamed, in soups, stews, fried or in our case, a Salad.

We call it “Zoup Nor Mai”.

What gives this dish character is the aroma and flavour of the Yanang juice, obtained by blitzing Yanang Leaves with Water, this mixture can then be frozen for later use.

The nutty flavour comes from Pan Roasted White Sesame Seeds, some of which are sprinkled on top before serving.