I cannot believe that we have almost reached the end of May! Wow, how time flies! Almost half the year gone already!
During the spring, the team and I have been busy in the kitchen preparing food for gala dinners, weddings and other big events. There is never a dull moment!
Another traditional classic, Larb Gai has also been served up, this time I added quinoa to the recipe. The texture is almost rice-like and it absorbs and compliments the flavour of the chicken salad. It looks like I´ll be serving more of this pretty soon.
Happy New Year to all the Lao people around the globe, may you be blessed with happiness and health!
In the kitchen this week I have been continuing my experiments with nut cheese, Cashew Nut Cheese to be precise.
Earlier in the week a small packet arrived and in this package was some Probiotics that I purchased online. Probiotics are basically friendly bacteria found in the body. I am not taking these supplements for any health reasons, I bought them to ferment my cashew cheese.
Though my previous and basic recipes for this cheese tasted good, adding the probiotics took it to another level. Its hard to describe the improvement, its like playing for years on a Playstation 2 then discovering the Playstation 3! :biggrin:
Som Pla, translated means “Sour(ed) Fish”. There are many Som´s that are homemade, the most famous probably being Som Moo (Pork) and Som Pak (Veggies). I remember seeing…
There are probably 100´s of recipes for Larb Beef online, each one different and unique in their own way. In Laos, nearly every household has their own recipe….