Food is about presentation, the use of vivid appealing colours really do add an “Extra” to a dish. Perhaps it has to do with St. Patrick’s Day being in March, but the colour of the month has to be Green.
Green Tea Soba noodles feature a lot on our menus, we are forever thinking of new ways to use this versatile ingredient, which is best served cold.
I love Sashimi, but I also love what we call “Lao Sashimi”, that is slivers of fresh raw fish served with a sauce that is made with a pestle and mortar.
Garlic, Ginger, Fish Sauce, Lime Juice and a few more ingredients are pounded together and finished off with chopped Coriander leaves, I also add a little Sesame Oil to add an aroma, and I also add some homemade Orange Oil to give the sauce a lighter tang in contrast to the sharp Lime Juice.
Continuing the “Green” theme, King show off his new presentation of a favourite desert called “Kanom Suhn”, or Layered Desert. Made with Pandan Juice, extracted from the leaves and Coconut Milk, its colours offer a bright and interesting finale to a meal. Below it is served with Toasted Sesame Seeds, and Crispy Rice Puffs, we also added some Whipped Green Tea Cream, its good to spoil yourself sometimes… 🙂
We have been a little short staffed in the Lao Kitchen because Peng & Toon took two weeks off to visit friends in Madrid, however, they should be back in a few days which will give me time to take a long weekend off. I don’t know where I am going, but for sure it will be some place relaxing with good food…