laocook

We have been working very hard on our new “Aharn Menu”. We have been trying a few new dishes on our clients over the past few weeks, and have made subtle changes when required.

Some dishes didnt “work” or were too complicated for some palates, but what did work was greeted with enthusiasm.

For those of you who do not know, our “Aharn Menu” is our tasting menu. 10 to 12 small dishes are served, so that diners can taste an array of different textures and flavours. There is no additional charge for such a menu, we only request that the menu is pre-booked and is served to the whole table.

Below are some of our new work.

King Crab and Avocado with Tobiko Mayonnaise. Strands of King Crab and Avocado dice are smothered in Flying Fish Roe dressing. The crunchiness of the Roe lends itself well to the creaminess of the dressing, which is perked up with dashes of Siracha sauce.

Putting the final touches to one of the new dishes.

Chicken Oyster with Foie Gras, Potato Puree and Teriyaki Sauce. The sweetness of the Teriyaki sauce adds the delcate balance needed for the Foie Gras. The creamy Potato Puree is slow cooked in Duck Fat. This is a very heavy dish, and can only be appreciated when served in small portions.

Laocook Beef Sushi with Apple and Truffle Oil. We also use Venison Fillet for this interesting dish, you need a very lean cut of meat for it. Crispy Roasted Shallots and grated sour Apple are a great partnership. The meat is brushed with Truffle Oil mixed with some Shallot Oil. The whole piece is popped in to the mouth, no soy sauce needed.

Most of the other dishes are being kept secret for the time being, you´ll have to come and try them!!

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Meanwhile, our Interns have now moved to the Fish Section.

Before you know it, they´ll be on the Sushi Section.

We are proud to present some professional photos of Laocook starlet Anouck, aka Sorrene Aleene.

Over the past few months Anouck, or should I say Sorrene has been travelling the globe.

Not only has she been busy in the studios, she has also been busy as an official model for a high quality magazine.

Always a Laocook Girl at heart (Here To Stay, written and performed by Band INU, is the LCTV Laocook Theme), we cant wait until she returns to visit the LC Team in Spain.

Right now she is taking a break from her hectic schedule, and we hope that she will find time to join her sister Laurene and my brother King in our special Laocook Reunion weekend in September.

Photographs were taken by acclaimed photographer Paul West.

We like to smoke. ;)

Smoked foods not only have an interesting aroma, they also impart a delicate flavour to the foods. We have all tried Smoked Salmon (we also make our own, using Olive Wood), and have tasted the nutty nuances that it has to offer.

We decided to give Ox Tongue a try.

Normally, I would reserve Ox Tongue for a simple Marinated Grill, with perhaps some Jéow Som (Sour Dipping Sauce). However, we couldnt resist in marinating it in Asiatic spices before giving it a good smoking with Wood Chips.

The result was great. Not only did the Tongue retain its smooth texture, the smoking gave it a “Salty Spicy” taste.

Honestly, the dish needs a little work, but from the first impressions, things are looking good. Not only will smoking preserve the meat, but the taste will also mature over a few days.

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Let´s see what out Interns are up to.

Charged with the Amuse Bouche section, Sak is fitting in well.

He is using Homemade Chinese Roasted Red Pork for a Vietnamese Fresh Roll filling.

Its hard work making the appetizers to order (especially with someome shouting down your neck) but truth be told, Sak has settled in well.

Fresh Vietnamese Style Rolls with Roasted Red Pork with Sweet Chilli Dressing and Spinach Oil.

Sometimes we have to prepare foods that will be eaten outside at such gatherings as meetings or celebrations.

Some Spanish Ham Sticks with a more traditional Cold Beef Wellington.

Home Smoked Salmon being prepared, it will finally go out garnished with chopped Onion, Gherkins and Chives.

Tuna Sushi on the go… :)

Later that night we decided have our own Al Fresco dinner.

The Bitter Gourd is being blackened and will be eaten with…

Larb Peht, Laotian Duck Salad…. Yummy

Saki gets shown some thanks

Bean Curd Sheets have many uses. They are available in Asian food stores, but when we get time, we like to make our own.

The sheets can be used immediately or dried for use later.

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Above, an Amuse Bouche of Mussel with Yuzu Marinated Vegetables. Mussels are great either warm or cold, as long as they are not overcooked, otherwise they become chewy.

Vietnamese Style Crepes with pork and Mushroom. These fresh Crepes are made with Rice Flour over a steamer and served cold. The Crepes go well with Sweet Chilli Sauce and Crushed Peanuts.

A mini version of one of our signature dishes, Larb Tartare, a cross between a Raw Beef Larb and a Steak Tartare. A Quail Egg Yolk is hidden in the centre.

Our version of the classic Chinese Lunch Bun. The soft Bun is filled with Red Pork. Our version is smaller the the usual sized Buns found in Chinese Bakeries.

Talking about Bakeries, below are some Chorizo and Lao Sausage Filled Rolls.

A kind of Spanish-Lao dish…

Our thrid and final Intern for the Summer period has finally arrived.

Above, Sak, accompanied by his sister Phone visit the Laocook Kitchen.

Sak hails from Lyon, France and will be with us until the last week of August. He is new to the scene and wanted to spend time with the Laocook Team before starting Catering College.

Meeting the rest of the team. Sak will be under the watchful eye of Khamsene.

After a few weeks he will move to the Sushi Bar, to be guided by Kuchi and Saki.

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Its not all work….

Suri and Junior prepare to go to a fancy dress party as Convicts…

A night out on the town… burp… ;)

A late dinner (midnight) at the Asia House, enjoying all the lovely herbs and veggies that Phone brought. :)

This year the Tour de France, kicked off in London. This great event saw more than a million people hit the Capital. At Trafalgar Squre, they set up large TV Screens so that you could see the “Grand Depart”.

We finally make it to the Big Screen. :)

The attack of the famous Trafalgar Square Pigeons. Nasty. :shock:

After a lot (and I mean a lot) of sightseeing, the girls cool down with some “of the good stuff”.

A quick trip to see my cousins before heading off home for dinner.

With cousin Vicky.

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Dinner at my parents house is never short of surprises.

Crispy Pan Fried Soft Shell Crab with Light Ginger.

Spicy Green Lipped Mussels cooked in Green Curry Paste.

Duck Egg. Lao Style. ;)

Hot Pot of…

Vermicelli Threads and King Prawns.

Yummy…

The Underground network in London means that it is easy to get around.

We decided to go for a nice Dim Sum.

My Unlce Chanh and his daughter, my cousin Melody. Notice the first issue “Laocook” Polo Shirt ;)

Chinese Roast Duck, one of my favourite dishes.

Duck Tongue. Lovely.

Black bean Chicken Feet. ;)

Dim Sum is great when you have a large table and everyone is “fighting over the food”, seems to make everything more tasty…

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Next day it is Chanh´s turn to cook for us. This time a nice Sunday “Roast”.

An excellent Roast Crispy Pork with Yorkshire Pudding and Vegetables. This just goes to show that Cuisine is International, and if everyone puts their mind to it, you can cook all different types of food. Not only does Chanh cook traditional British dishes, his menu also contains favourite Thai and Lao plates too.

We also had time to visit Brick Lane Market.

My parents stall in UpMarket, serving Thai & Lao Cuisine, each dish is prepared to order, the menu is quite large, and at lunch times draws a large crowd.

Laurene with actor Kyal Marsh and King.

The night drew to a close with more than a few beers. ;)

I have just returned from a short break in London to catch up with King & Laurene. This time, Laocook waitress Jopi and her Boyfriend (Greg) joined us for our long weekend.

Pre dinner drinks.

If you ever venture out to Upton Park in East London, Thai-Thai is a great small restaurant to visit. The welcoming staff always have a smile and the food is prepared in their semi-open kitchen by Isaan Cooks from Khon Kean.

Ready to eat, from left to right: Jopi, Greg, Rose, Laurene, King and our Mother.

Their menu features Thai and Isaan favorites as well as a large vegetarian section. Extra chillies were provided for us! ;)

The restaurant is uncluttered and simple, yet you can see the effort that has gone in to the preperation of the food.

With more and more Thai restaurants popping up over London, its good to know that Thai-Thai is focusing on authentic foods, prepared simply and well.

Sanya joins the Laocook Team for a Summer Internship. He will be spending a few weeks in Service before moving in to the kitchens.

Sanya is Lao French, from Paris. If he looks familiar, thats because he is Junior´s brother. :)

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In our previous post we talked about Cherry Tomatoes, we like to make lots of them at a time and use them in dishes to add colour. Above the Cherry Tomato is used as a garnish for our Fish with Lemongrass and Tamarind Sauce.

Cherry Tomatoes also come in Yellow, and in the next few weeks, we´ll be using them too.

:)