laocook

As we enter the last week of August, we can look back at the busy period and think, “yeah! it´s over!”,

Only joking of course. We enjoy being busy, proves that we must be doing something right!.

Small plates with “snacks and bites” are very welcome in the summer, and we have been serving an array of these.

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Fresh Spring Rolls are always a favourite, especially when filled with King Prawns.

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Buns have risen and are ready for steaming.

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We have stopped filling the buns before cooking, choosing instead to fill them afterwards with different fillings ranging from Red Roasted Pork and Hoisin, Shredded Peking Duck, Pâté and Homemade Pork “Yhor” with Pickled Carrots etc..

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These filled buns have now become a staple for our “Tapas Time” that takes place in the bars during the afternoon.

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Our Doughnuts get fried.

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Then topped with a sugar glaze. Strangely enough, not many of these made it to the bars as most of them were eaten in the kitchen!

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Bonito is smoked. I love the flavour and aroma of homemade smoked fish.

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The fish is served with a thick “Salmorejo”, a cold Andalucian soup, and cousin to “Gazpacho”.

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After Service, its time for the Laocooks to snack

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Fillets of fish are quickly sliced and placed in to a chilled bowl.

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On hand are the usual suspects, chopped Coriander, Galangal, Shallots, Mint, Spring Onion, Chillies, Lemongrass etc…

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Lime Juice and Fish Sauce add the sourness and saltiness.

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Everything is quickly mixed together.

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The end result is a very satisfying Goi Pa, a kind of Laotian Ceviche, or is the Ceviche a kind of South American Goi Pa?

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After the heat of the kitchen, its good to go out and chill.

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The Laocooks and the rest of our staff make the most of the night.

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