Firstly, a belated Happy Lao New Year to everyone!
Things have been pretty hectic around here lately, so many things to do, with so little time to do them in! However, the team and I did find time to enjoy a New Year Party and invited the rest of the hotel staff to join in too! (Crazy night!)
In the kitchens I have been working on a new menu and some new dishes. With the restaurant being fully booked every evening, its been a long and hard month, but the team and I are pleased with the results!
It is cold here! That´s what you get by living in one of the “Casas Viejas”, or “Old Houses”, which this town is now named after. These typical white houses nestled in villages in southern Spain adorn picturesque postcards, they look so lovely and cosy, which they are, but what these pictures don´t tell is is that during the summer, they are hot as an oven (I am sure I can cook something Sous Vide by leaving it wrapped up and placed in a water bath throughout the night!), and during the winter they are hideously cold. All of my neighbours have chimneys, outside you can smell the wood smoke, sadly my house doesn’t have one, it just has gas powered heater that I sit next to, shivering… brrrrrr….
I take some of my annual holiday in November or December when the hotel is less busy. I tend to return to London, another cold place, to visit family and friends.
Obviously there are many, many places to visit in London. Once you are done with “all that tourist stuff”, Brick Lane is a great place to visit and unwind.
Famous for its Sunday Market, the place is teaming with the trendy set, the arty types and the bargain hunters.
There is a huge amount of street art and installations to be found on every corner. Its one of my favourite places in London, away from the hustle and bustle of the West End and it´s “tourist stuff”.
Autumn is one of my favourite seasons. The weather is still great and the beaches are less busy. However, there are some draw backs. It´s the busiest time at the hotel! Therefore I only get to enjoy the beach for a few days at the beginning of September before the hotel gets fully booked, however I have my November holidays to look forward to. :biggrin:
With all the restaurants at the resort fully booked for every lunch and dinner service, there is little time to take photos and research new recipes or improve old ones. However, with my trusty iPhone to hand I can still take the odd photo now and again then upload them to my Facebook page.
One of my favourite food memories involves Chinese restaurants. When I was younger, a trip to London Chinatown was an event. The sight of roasted ducks, chickens and…
Larb´s are a type of Laotian meat salad. The most popular is made with beef which is best served raw, so freshness is very important. For those how…
Now that you know how to make your own Som Moo, let´s have a look at Nhem. :biggrin: Often and incorrectly referred to as “Laotian Fried Rice”…
Som Moo is also known as Fermented or Soured Pork. Som Moo can be found in many Asiatic stores, sometimes in small packets, sometimes in large blocks. It…