Comments on: New Style Satay, Tempura and Scarlet Prawns http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 27 Jul 2010 12:54:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: laocook » Blog Archive » Tasting Menu Highlights of April 2010 http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-22724 laocook » Blog Archive » Tasting Menu Highlights of April 2010 Sun, 16 May 2010 13:35:38 +0000 http://laocook.com/?p=1319#comment-22724 [...] Carabineros are an extravagant topping for sushi. Per kilo they are more expensive than Lobster. The taste is simply divine and well worth it. Like in all our recipes featuring the Scarlet Prawn, a sauce is made from the head. In the case of this sushi, the sauce is served separately in a small bowl with a brush so that the diner can “paint” more flavour on to it. [...] [...] Carabineros are an extravagant topping for sushi. Per kilo they are more expensive than Lobster. The taste is simply divine and well worth it. Like in all our recipes featuring the Scarlet Prawn, a sauce is made from the head. In the case of this sushi, the sauce is served separately in a small bowl with a brush so that the diner can “paint” more flavour on to it. [...]

]]> By: laocook » Blog Archive » Satay, Satay? http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-21450 laocook » Blog Archive » Satay, Satay? Tue, 20 Jan 2009 20:30:32 +0000 http://laocook.com/?p=1319#comment-21450 [...] the menu the dish was firstly known as New Style Satay. In order to serve it without the skewers, it was decided to  mince the meat before cooking it on [...] [...] the menu the dish was firstly known as New Style Satay. In order to serve it without the skewers, it was decided to  mince the meat before cooking it on [...]

]]> By: laocook » Blog Archive » Putting a Foot in it. http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20855 laocook » Blog Archive » Putting a Foot in it. Wed, 09 Jul 2008 16:04:54 +0000 http://laocook.com/?p=1319#comment-20855 [...] New Style Satay, Tempura and Scarlet Prawns [...] [...] New Style Satay, Tempura and Scarlet Prawns [...]

]]> By: black http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20837 black Sun, 29 Jun 2008 11:09:27 +0000 http://laocook.com/?p=1319#comment-20837 Vienne, we wen't to Barcelona, where we partied in a more private korean/chinese venue, drank lots od beer and tequila sunrises and whatnot, and rejoyed after the 3:0 win of spain over russia. It was awesome. I also had a chance to visit las ramblas, la boqueria, to see some incredible produce, and take back some spices with me, and some chorizo sausages. It's really hard to get those around here, definetly not common. All in all, we had a great time in Catalunya and are definetly returning sometime, but by plane. Coming by car was a little overkill, since we wasted like 2 days driving over 3000km return trip. But we did relax a bit on the way back, since we decided to stop in Lloret del Mar, it's the little choices that made our trip brilliant. Next time, I'dd like to meet you so we could have some one on one beer and food time, if you would like. Judging by the food you create, and your helpfull comments, you are very much a person I would like to meet some day :) Best regards, Tit Vienne, we wen’t to Barcelona, where we partied in a more private korean/chinese venue, drank lots od beer and tequila sunrises and whatnot, and rejoyed after the 3:0 win of spain over russia. It was awesome. I also had a chance to visit las ramblas, la boqueria, to see some incredible produce, and take back some spices with me, and some chorizo sausages. It’s really hard to get those around here, definetly not common.

All in all, we had a great time in Catalunya and are definetly returning sometime, but by plane. Coming by car was a little overkill, since we wasted like 2 days driving over 3000km return trip.

But we did relax a bit on the way back, since we decided to stop in Lloret del Mar, it’s the little choices that made our trip brilliant.

Next time, I’dd like to meet you so we could have some one on one beer and food time, if you would like. Judging by the food you create, and your helpfull comments, you are very much a person I would like to meet some day :)

Best regards,
Tit

]]> By: Hank http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20828 Hank Thu, 26 Jun 2008 00:55:12 +0000 http://laocook.com/?p=1319#comment-20828 LOVE those prawns! Never seen such huge ones. I too love the coral, and make a riff off a traditional Virginia she-crab soup using lobster meat from the bodies and the coral. It's like a light bisque, made with lobster broth and a little heavy cream at the end. LOVE those prawns! Never seen such huge ones. I too love the coral, and make a riff off a traditional Virginia she-crab soup using lobster meat from the bodies and the coral. It’s like a light bisque, made with lobster broth and a little heavy cream at the end.

]]> By: Vienne http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20827 Vienne Wed, 25 Jun 2008 17:03:30 +0000 http://laocook.com/?p=1319#comment-20827 Hi Antoine, I guess it is all to do with personal taste. The head is full edible bits, and when cooked right, taste wonderful. The cooking time depends on the size of the Lobster/ Prawn in question. If you are "undercooking" the tail meat, then yes, the head should be cooked for a little longer. If undercooking the meat is not your taste, then cook the whole thing until done, and the head will be cooked all the way through. The "green jelly-like meat" is the "Tomalley" , the Lobsters´ liver. The "orange meat" is the Coral. Personally they are the best parts of the Lobster for me. :) The only part that you should discard is the sac, found behind the eyes, otherwise, get a spoon and tuck in.... ;) Hi Antoine,

I guess it is all to do with personal taste. The head is full edible bits, and when cooked right, taste wonderful. The cooking time depends on the size of the Lobster/ Prawn in question.

If you are “undercooking” the tail meat, then yes, the head should be cooked for a little longer. If undercooking the meat is not your taste, then cook the whole thing until done, and the head will be cooked all the way through.

The “green jelly-like meat” is the “Tomalley” , the Lobsters´ liver. The “orange meat” is the Coral. Personally they are the best parts of the Lobster for me. :)

The only part that you should discard is the sac, found behind the eyes, otherwise, get a spoon and tuck in…. ;)

]]> By: Antoine http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20824 Antoine Mon, 23 Jun 2008 22:53:01 +0000 http://laocook.com/?p=1319#comment-20824 Hello there, You often say that in the kitchen you and your colleagues love  eating the head of prawn, lobsters etc... I've always been wondering, what exactly is to be eaten in the head ? everything that is inside ? is it necessary to avoid the small pouch of stone ? Does it need to be cooked longer than the meat of the body ? this is a bit confusing for a European living far away from the sea ^^ Hello there,
You often say that in the kitchen you and your colleagues love  eating the head of prawn, lobsters etc…
I’ve always been wondering, what exactly is to be eaten in the head ? everything that is inside ? is it necessary to avoid the small pouch of stone ? Does it need to be cooked longer than the meat of the body ?

this is a bit confusing for a European living far away from the sea ^^

]]> By: Vienne http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20823 Vienne Mon, 23 Jun 2008 21:25:02 +0000 http://laocook.com/?p=1319#comment-20823 Hola Black, Make sure that you dont overcook your next batch! :lol: Both Barcelona and Madrid are cool places, especially with Spain in the Semi-finals. At the Plaza de Colon in Madrid, they showed the Quarter-finals against Italy, so I guess that they will also show the semis. No matter where you watch it, I am sure that it will be fun. Ole! Hola Black,

Make sure that you dont overcook your next batch! :lol:

Both Barcelona and Madrid are cool places, especially with Spain in the Semi-finals.

At the Plaza de Colon in Madrid, they showed the Quarter-finals against Italy, so I guess that they will also show the semis.

No matter where you watch it, I am sure that it will be fun. Ole!

]]> By: black http://laocook.com/2008/06/22/new-style-satay-tempura-and-scarlet-prawns/comment-page-1/#comment-20819 black Sun, 22 Jun 2008 21:39:04 +0000 http://laocook.com/?p=1319#comment-20819 Nice! I've been working with some tiger prawns today, since I got them fresh, and I was amazed by the size, the taste, oh and especially the head, lots of meat in there. It was my first time eating them, so I bet I overcooked them by a minute or two minutes, because I could stand the meat to be a little softer ... still, damn tasty! P.s. Im coming to Spain during wednesday or on thursday, to catch the european cup semifinals in some bar somewhere. Currently I'm thinking about Barcelona and Madrid, not much further to the west. I hope to have a good time and to see Spain go to the finals :) Nice! I’ve been working with some tiger prawns today, since I got them fresh, and I was amazed by the size, the taste, oh and especially the head, lots of meat in there. It was my first time eating them, so I bet I overcooked them by a minute or two minutes, because I could stand the meat to be a little softer … still, damn tasty!

P.s. Im coming to Spain during wednesday or on thursday, to catch the european cup semifinals in some bar somewhere. Currently I’m thinking about Barcelona and Madrid, not much further to the west. I hope to have a good time and to see Spain go to the finals :)

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