laocook

Here is our LCTV presentation of the recipe for Som Moo Dorn. This differs from the normal Som Moo because whole pieces of Pork are used instead of ground/ minced Pork.

The video for our other version of Som Moo can be found here.

We would like to welcome Monique (now fondly called Monica by the Laocook team) to our kitchens.

Monica is a self professed addict to cuisine and is French born of Lao and Viet descent. Having completed an internship in a well known French Restaurant, she asked if she could join the A-Team and gain some Work Experience.

King explains the technique of cleaning a whole Tenderloin.

Monica appreciates the development of Asiatic foods. An ardent lover of traditional cuisine, she is embracing the creativity of modern cooking.

Asked why she wanted to join Laocook, she said it was because;

“I love the audacity of presenting Lao foods with modern presentation and cooking methods”.

Monica gets to grips with our Amuse Bouche of the day, Chorizo Puree with Maggi, Poached Quail Eggs, Crispy Bacon and Shallot Bread Crumbs.

Getting our Dried Star Fruits ready.

These will be slow dried in the oven until crispy and used as garnishes for our “sweet things”.

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Also this Easter Weekend, my Mother and Father took a few days off from their hectic schedule to join us us for a weekend, which meant a lot of eating and drinking…

If there ever was a good reason to eat out everyday, it is when your parents are here…. :)

No visit to Spain would be complete without a lunch at the Asia House.

Khamhoung and the rest of the team prepared a lovely lunch, using loads of fine herbs and veggies, Tum Mhak Houng, Som Moo, Larb etc…

Whilst the rest of Europe is experiencing cold storms and snow, we are enjoying the afternoon sun (and light breeze)….

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That evening we decided to make some Vietnamese Style Amuse Bouche for our diners.

Finger thin Vietnamese Style Fresh Rolls filled with King Prawn, Noodles, Egg and Herbs.

Served in Shot Glasses with Sweet Chilli and Jerez “Reserva” Vinegar Sauce.

Easy to eat. Just the way we like it… ;)

We all need Salt. I personally have about 15 types of Salt at home.

A good quality Salt shouldn’t taste “salty”. I know that sounds weird, but it is true. Spending a few extra Euros can reap culinary wonders, plus the Salt lasts ages.

On our 2 Teppanyaki Tables, we like to offer various Salts for sprinkling over our mini Beef Tenderloins (Fillet Steaks).

From left to right, Original (and perhaps the best) Maldon Salt, Tea Smoked Salt, Wood Smoked Salt, American Black Salt, and Rosé Salt.

Each Salt lends an individual taste to the finished dish.

If you come across a nice salt in your local stores, do pick some up, and you will notice the difference to the usual Table Salt variety. And you will probably thank me for it later… :)

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I have always enjoyed Octopus, whether it is used in Sushi or the extremely popular Spanish “Pulpo a la Gallega”.

I have already worked that dish once. That was more of a “fusion style” dish, but this time I wanted to remain faithful to the original ingredients, yet present it in a modern, yet Asiatic way.

One day, whilst working on our Padek Crackers, I went out for a quick lunch. As usual, I ordered a “Tapa” of “Pulpo”. It was then (as is many times, when you least expect it) that it hit me. Why not make a Cracker out of Octopus? I wasn’t quite sure whether it had been done before (I am sure it has somewhere), but it seemed like a good idea.

After several attempts, I decided that the best results came from skinning the Octopus before using it. Now let me tell you, skinning a raw Octopus is not easy. Slithery is the word that springs to mind!.

Anyway, to cut a long story short, I made up a batch of Octopus Crackers, using the same technique as for our Padek Crackers, but increasing the weight of our 8 legged cephalopod to ½ kilo.

Next I decided to make a puree from the potatoes, mixed with Olive Oil and (the cooking) water. Paprika Salt added some colour.

The Crackers are wonderful on their own, but I always serve them with the Potato, like a homage to the original dish that I am very fond of.

Eggs come in all shapes and sizes. I like to use Quail Eggs because they are small and easy to eat. Gone in a mouthful. A perfect way to start a meal.

A great way to serve them is to poach them. After a brief plunge in simmering water, we give them an ice bath to stop the cooking. They can then be stored in the fridge until needed. Before serving, they are placed in to warm (50ºC) water, which is just enough to warm them through without further cooking the liquid yolk.

Bacon and Eggs.

A creamy sauce made from Smoked Bacon, Crispy Bacon and Poached Quail Egg. As I said earlier, gone in a mouthful. :)

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This week has seen us preparing Marinated Salmon.

I have got the recipe down to 1 cup of Sugar to ¾ cup of Sea Salt, plus pounded Jamaican Peppers, Juniper Berries, Pink and Black Peppercorns, and about two packets of Dill per whole Salmon.

The Salmons will now stay weighted down in the fridge for about 3 days. The end result will be a slightly sweet Marinated Salmon, which is great served on Shallot Toasts.

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Our “Amuse Bouche Mis en Place”.

Shimeji Mushrooms have a wonderful “woody” flavour.

They are lightly sautéed in Smoked Butter, which helps the flavour and texture along.

A few tiny drops of Truffle Oil adds an elegant touch.

We top off the dish with our new favourite ingredient, Black & Grey Sea Salt.