laocook

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. ;)