Archive for August, 2008
Ever wanted to be a part of the Laocook Team?
We are currently looking for two individuals for Commis positions within our team.
You should apply if you have a keen interest and entry-level knowledge in food preparation, be able to deal with pressure, undertaking various tasks at once and enjoy working as part of a team.
If you have the desire to enter the Catering and Hospitality Industry, this position will introduce you to the workings of our modern Lao and Asiatic Kitchens in the environment of a 5 Star Luxury Hotel based in Southern Spain.
The main language spoken in our Kitchens are Lao, English and Spanish, and knowledge of these languages, though not essential, are helpful.
Applicants should have previous work experience in a similar environment and be willing to learn.
If you are interested or have any questions, please send your Queries, CV or Resume to
laocook@gmail.com
When in Rome, do as the Romans do.
Okay, its not all about Pizza…
I have just returned from a short trip to the Italian capital. I must say that Rome is a wonderful city, steeped in history and romance.
During the day I did what all tourists do, and I am very glad that I did.
The outstanding thing about Rome is the preservation of monuments. There are too many to list here, you´ll just have to go and see for yourself. :)
During the evenings it was a culinary adventure. When most people think about Italian food, its Pizza and Pasta that is most recognisable. But there is so much more to be enjoyed.
Forget about all those Pizza Deliveries and over-cooked Pasta that are sold and served abroad, the real thing is here.
I made sure that I researched my restaurants beforehand and was not disappointed at all. I went to places that served the most enjoyable pastas. Cooked just right, not covered in sauce like so many places serve, almost semi-naked and chewy with that perfect “bite”. You could actually taste what the pasta maker intended you to taste.
In this day and age where ethnic foods are easily available, I guess that most of us will never taste the “real and original” flavours and textures from these cuisines.
We have been brainwashed for so long by the fast food companies that we consider what they sell to be authentic. It is shameful.
However, if you ever get a chance to visit somewhere, eat where the locals eat, you´ll be glad you did.
I also had the great chance to sample some modern Italian dishes, served up in some of the exclusive award winning restaurants scattered around the city. These chefs really have a vision. They, like us, believe that new cuisine is based on tradition and good quality ingredients.
I would love to list the names of the restaurants here, but then it wouldn’t be my secret anymore…
;)
The first time I saw Salted Eggs, or “Kai Khem” was when I was younger and my mother served some up with a Rice Soup. At first I thought that the eggs were simply regular ones. I never imagined that they would be salty, and very salty indeed. Only after the first big mouthful (and twisted face), did it dawn on me that they were not your average hard boiled variety 
Since then I have enjoyed Salted Eggs, especially with Sticky Rice. The best are made with Duck Eggs, which have a richer and larger Yolk than the Hen´s.
It wouldn’t be justifiable to say that the taste is just “salty”. The taste is quite intricate. Yes, saltiness is the prominent aroma, but there is also a “creamy like” savour, without the “creamy texture”. When eaten correctly, one egg goes along way.
The Yolk, lightly “chalky yet smooth” in texture is a delicacy that clings on to the palate. Most times I just eat the sunny centre and discard the White. ;)
Our eggs are soaked in a solution of salted water then taste tested after 14 days. Normally they reach their best after 18 to 20 days, anymore than that, the saltiness becomes overpowering.
After being boiled, they are served “broken up” with the Yolk exposed.
***
Wasabi is an essential part of Sushi and Sashimi. Normally we like to serve it shaped as a leaf, or even ball shaped. Lately we have been playing around with different presentations. The most favoured is our Wasabi Dice, which always brings a smile when it arrives at the table.
Here it is served with fresh Squid and pickled Mackerel.
It has been an extremely busy time in the kitchens. August has always been our busiest month, and this one is no exception. The restaurant is full (and at times, overbooked) on a daily basis. So I guess that we must be doing something right. :)
This week saw us “toying around” with Guacamole. We decided to serve it in small glasses, with a soft bed of Avocado and Garlic Cream. Slow Dried Cherry Tomatoes add a nice tangy yet sweet note.
We soak them in a mixture of Olive and Grapeseed Oil for a few days, and use the Oil to fry our vegetables or dress our salads.
***
The great thing about Spain is that bars and restaurants close late, well after midnight. That means that we always have a place to go after our “Service”. :)
Because we finish late, it is not uncommon for us to return home during the early hours. There have been many times that we have seen the sunrise.
A few days ago we were invited to chill out with some very special friends.
King with Ferran Adria.
A Chef who really doesn’t need any introductions. An inspiration to the majority of young (and old) cooks, a trend setter, an icon and (the best part) a really down-to-earth person.
As the night wore on, and more drinks were served the conversations turned to other subjects. I guess that all Chefs get bored talking about food 24/7.
Time to lighten up and enjoy ourselves.
Laurene and Juan Mari Arzak.
Always polite and a gentleman, Señor Arzak has helped shape the Culinary Horizon.
King and Jose Andres share a moment with Chef Jose´s photo with the “My Last Supper” book.
When we all sat down we agreed that it would be difficult to sum up what your last meal would be, there are so many things to choose from.
When we talk about food, we always mention Asiatic Cuisine and its influence on the world stage. Everyone agrees that Cuisine is an International Language, it is able to bring people together, sit them down and let them enjoy something in common.
It will come as no surprise that many (and I mean many) cooks are using S.E. Asian ingredients in their dishes.
All in all it was a great night which went on till the early hours.
In fact, we are still hungover… 
When a dish is composed, we have to think about garnishes that will accompany the main ingredient.
Like many Asiatic restaurants, we serve many of our main dishes with Rice (Hom Mali from Thailand) and a few vegetable garnishes on the side.
These adornments cannot be random, they should either have a connection to the main ingredient, or have a flavour that is relevant and complimentary.
Butter and Smoked Salt sauteed Shimeji goes well with our Beef Tenderloin and Mushrooms.
Organic Cherry Tomatoes are slow roasted (for 6 hours) with Rosemary and Garlic then wrapped in blanched Pak Choi Leaves, Shallot Oil Crumbs add a welcome pungent aroma to our Duck dish.
We only use the breast for this dish, the legs are reserved for another dish and the carcasses and aromatics are used to make the sauce.
Our Summer Intern Emilie hangs the Duck which needs to be air-dried.
A few days ago, “The Greatest Show on Earth” started. Yes, I am talking about the XXIX Olympiad hosted by Beijing.
Whilst watching the wonderful Opening Ceremony, I let out a loud cheer for the 4 athletes that Laos has sent.
I read that the Lao Olympic Chief Somphou Phongsa has said that “Medal chances for our 2 Swimmers and 2 Runners were slim”, but I think that the fact that we are on the World Stage is great, and I think that we should all support our brave quartet.
“One World, One Dream“, the slogan for these games is very much true.
Ping Gai is the name given to Laotian Style Grilled Marinated Chicken. A favourite at parties, gatherings and BBQ´s, succulent pieces of Chicken are marinated then grilled and normally served with Sticky Rice.
At the restaurant I cook our Ping Gai “Sous Vide”, which means “Under Vacuum”.
Basically the marinated Chicken is vacuum packed then cooked at a specifically controlled temperature for a certain amount of time.
Because the meat is packed, it retains a lot more natural moisture than other cooking methods, which means we get a result that is more tender and flavoursome.
Before serving, the Chicken is given a few minutes in a hot pan to “crisp the skin”.
The piece we use is from the thigh, which has a good ratio of fat to meat, which also adds flavour and texture.
***
Our Clear Tomato Soup is now served with chunks of Mango and “Iced”.
The soup is kept in a bottle in the freezer and removed when ice crystals form, it is then given a shake before being returned to the freezer.
It is a perfect Summer Amuse Bouche.
***
Gazpacho is normally associated with Tomatoes and is a Andalucian favourite. We have been working on a Cauliflower and Mint version.
Summer. It is hot outside and even more so in the kitchens.
This watermelon caused quite a stir when it arrived.
Its flesh is a wonderful Yellow colour, and it tastes sweeter than the regular variety. In some places it is also known as the Honey Watermelon. There are also Orange coloured Watermelons available too.
***
Tuna Tataki has made its way back in to our Amuse Bouche section. Elegant strips of Tuna are flash grilled then dipped in to ice water to arrest the cooking. Patted dry and sprinkled with a little Sea Salt, they easy to eat.
Here it is served with some Yellow Daikon with a smooth Avocado puree.
***
It has been a busy few weeks, with a lot of time being spent on our new menu (which was released last week). What we have done is basically changed the presentation of some of our dishes, without changing the traditional cooking methods or recipes.
Our “new look” Spicy Beef.