It is a very busy time for everyone, and we like being busy. :)

For our Christmas Day Brunch, the team made a Carving Section which included Roasted Duck, Piglet and Beef Rib.

Khamhoung prepares the Duck for Air Drying.

Saki and Sen get the section ready.

Christmas Brunch wouldn’t be complete without Turkey! (followed by Turkey Sandwiches, Turkey Soup, Turkey Larb! etc..etc.. )

During our recent staff party, the team decided to dress to impress! ;)

Junior and Sen, mean business..

:)

***

We are currently putting the final touches to our Gala New Year Dinner, with all the 300 seats fully booked. Apart from preparing the large range of Champagne Appetizers, two of our best dishes feature in the 5 Course and 2 Desserts Dinner, which is being prepared by the Central Kitchen (which means all of the cooking teams from all the restaurants).

On the 1st January 2008 (hopefully not hungover , all of us are preparing an All Day 5 Star Brunch, so as you can see, we love being busy .

The next post will be in 2008 (a few days after I recover! ;) ), so until then, on behalf of the Laocook Team we:

Wish You a Very Happy,

Healthy and Fun 2008!

(2008, Let´s get Fatter!)

I guess that around this time of year you are either;

A) Visiting relatives or friends houses for lunch or dinner, or

B) People are coming around to your home, and you are preparing the food. :shock:

One great appetizer or cold buffet favourite is Smoked or Marinated Salmon. Because we wouldn’t want to be responsible for you burning your kitchen or having your house filled with smoke, we are going to share our recipe for Marinated Salmon.

The Scandinavians have been curing Salmon since the Middle Ages. The dish has many names, the best known being Gravlax (though those from Norway, Iceland or Finland could disagree!). ;)

These recipes call for 4 main ingredients, which are Salmon, Salt, Sugar and Dill.

It is very easy to make, all you need is patience.

We make ours using Coriander Leaves, and sometimes we add shredded Lime Leaves and Lemongrass. Below is our recipe for Coriander Marinated Whole Salmon.

You will need a cleaned whole Salmon, head removed, cut in to two fillets and all bones removed (if you don’t have time, ask your fishmonger to do this for you). You don’t have to have the scales removed.

In a Pestle and Mortar pound together 3 Star Anise, about a tablespoon of Black Peppercorns, 2 tablespoons of Coriander Seeds, 10-12 Juniper Berries, 2 Bay Leaves and a pinch of 5 Spice Powder.

In a bowl, mix together ¾ Cup of Maldon Salt and 1 Cup of Sugar.

Finely chop some Coriander Leaves and Stems, the more the better.

Place some Cling Film, large enough to fit the Salmon on a work surface.

Mix the pounded spices with the salt and sugar mix, sprinkle some of this and some of the Coriander Leaves on to the film.

Lay one Salmon fillet, skin side down on to the film. Cover this with some the chopped Coriander.

Cover the fillet with the rest of the Spices, Salt and Sugar mix.

Make sure that you cover as much as the surface area as possible.

Place the other fillet on top, head to tail.

Gather up the Cling Film and wrap the Salmon “Sandwich” tightly.

You will now need a suitably sized container to store the fish in the fridge for 3 days. What will happen during this time is that moisture will be drawn out of the fish, mix with the dry marinade and turn that in to a sort of syrupy brine. You should turn over the fish every morning to distribute the thick liquid. Some recipes tell you to weigh the fish down, but if you have wrapped it firmly in the film you don’t have to.

After three days, remove the fish from the film, scrape off the remaining bits of the marinade, (some recipes tell you to wash the fillet under cold running water, but what is the point of that?) and slice as you would a Smoked Salmon.

Re-wrapped and kept in the fridge, the Salmon can be kept up to a week, or frozen for later use (make sure to defrost it in slowly in the fridge).

If you prefer a more salty flavour, just decrease the amount of sugar used.

If you ask 10 cooks how they prepare an Octopus, you will probably get 10 different answers.

I have heard of fisherman “smashing” the Cephalopod on rocks and hanging them out to dry for a while before grilling them, or housewives “beating the tentacles” before cooking in salted water (adding a wine cork), or avant guard cooks “confitting” them in flavoured Olive Oils, or steaming them in “Sous Vide” bags, the list goes on…

Why all the fuss? (I hear you say). Well, the short and quick answer is because Octopus has a reputation for being tough if not cooked properly, or “squidgy” if cooked too long.

My method of boiling the Octopus gives good results every time (well, for me anyway ;) ), and is fairly easy.

The Octopus we buy comes frozen and already cleaned (when caught it is quickly frozen seeing as Octopus spoils quickly).

Once defrosted it is put in a pan of cold water (just to cover) with a whole sliced Daikon, bunch of Celery sticks and leaves, a few Bay Leaves, a chopped Onion, a split Carrot and half a bottle of white wine.

It is brought to the boil, you have to watch it at this moment otherwise your cooker will be full of overspill “Cappuchinolised Octopus Foam!!!”, when the water is boiling, lower the heat to a gentle simmer and set your timer for 1 hour. (You may have to top up the water depending on what you consider a “gentle simmer”, if so, make sure the water used is boiling hot).

When the hour has passed, remove the Octopus, which would have shrunk incredibly, and allow to cool. Once cooled, cover and place in the fridge until needed.

Living in Spain, Octopus is available in nearly every Tapas Bar, and is mainly served “a la Gallega” (Galician Style), on top of boiled potatoes and seasoned with Sea Salt, Olive Oil (a good one) and some Paprika powder.

It was this dish that gave the inspiration for ours. After cooking the Octopus as described above, it was then thinly sliced and covered with a Miso and Tamarind mix for a day or two, before being grilled.

Keeping with the Spanish theme, it was served with boiled Potato chunks cooked in Olive Oil (a good one). :)

It is served with Miso Mayo dollops and has a Sweet and Tangy taste.

Only the tentacles are used for this small dish (only available on the “Aharn Menu”), the Head we used for something else…

Octopus Head Yum, a simple salad of diced Cucumber and Octopus head tossed in Yuzu Sesame Vinaigrette.

A wedge of Lime is offered for those who like their Amuse Bouche more sour.

***

Seeing as the festive season is in full swing, we have (loads of) Turkey to prepare.

Our supplier is a local company that raises organic free-range poultry, they are a little bit more expensive, but the taste is so much better.

On behalf of the whole A-Team, we wish everyone a safe and happy festive season (just think of us working in the hot kitchen whilst you and you family/friends enjoy your parties.) :(

You can buy nearly everything at the Morning Market, and any trip to Vientiane wouldn’t be complete without visit to the “Talat Sao”.

The market is moving to a newer and air conditioned home next door, the new multi-storey car park is already in use, though most people still park in the surrounding streets.

As with any market, there are many things on offer, from T.V´s and other electrical appliances (big and small), Books and Stationary, Toiletries and Household Products, Gold and Silver (upstairs), Clothes and Textiles, etc, etc, etc…

The vast food section sells Vegetables & Fruits, Meat & Poultry, Fish, Spices, Herbs and Ready-to-eat foods. It is perhaps the busiest part of the market.

A stall selling cooked meats such as pork, duck, chicken, beef and tripe.

A portion of Crispy Pork being cut. It will be sold wrapped in the Banana Leaf, then in to a small carrier bag.

“You looking at me?”

Stewed Duck Webs are nice to eat with some cold Beerlao. Some people may not like the idea of eating animal feet or hooves, but I love them…

Nearly every part of the animal is edible. Nothing good should go to waste.

Som Moo, Sour or Fermented Pork. We have a recipe for this here.

Lovely ripe Sugar Apples. Hmmmmm.

Lod Chong Desserts, sold in bags with Coconut Cream and Liquid Palm Sugar.

Despite the name, the Morning Market is open from about 06.00 until 17.30hrs everyday, and is situated opposite the main Post Office. You can haggle over many things except the cooked food items, but seeing as the items are cheap by EU standards, it shouldn’t be a worry.

A word of warning, be careful when ordering a “Tum Mak Houng” (Papaya Salad), even if you ask for it “Bor Phet lai” (not so hot), the likelihood is that it will still leave your mouth on fire!. ;)