Sometimes we like to use traditional recipes and add a modern touch. I mean, that is what Lao Cook Team is all about…
Larb Gai is great when minced by hand, pan fried and mixed at the very last second. As with all Larbs, it is a very simple dish that requires only good honest ingredients. I find pleasure in dry roasting the sticky rice, and then pounding it with a pestle & mortar, the aroma is subtle, but the flavour it lends to the finished dish brings out all the memories of home-cooking.
We serve our Larb Gai in small glasses, as an opener to the meal proper. I have used “Boniato Chips”, also known as Sweet Potato Chips, that have been thinly sliced and fried until its Orange Colour is bright and vibrant. It gives a wonderful texture when eaten with the mini Larb.
We all love fish, and working near a Fishing Port, we always find ourselves with fresh and tender seafood, brought to our kitchens straight from the boats. Feeling a little homesick, last night I decided to make a Lemon Grass Bream, lightly grilled and served medium rare. I marinaded the fish in finely chopped Lemon Grass, with a touch of Thai Mushroom Soy Sauce and a dash of Sherry and Sesame Oil. The combination was very much East meets West.
The fish is served with Braised Cabbage in Sake, Coriander Oil, Trout Caviar and Marbled Orange Oil, which gives the dish a tangy twist. Never overcook fish as it will become tough and ruin the velvet texture that Mother Nature (or the fishermen) intended. 😉
After work its always party time.
Laurene and Patti try their hand at the DJ booth.
BBQ´s at 2am are not uncommon.