We have decided to share with you some of our earlier work which I originally posted at Laoplanet.net.
Yum of Cuttlefish. There are tons of Cuttlefish and Squid to be found at the markets here. Mostly we like to score the slices of Cuttlefish and Wok fry them with Spicy Salt & Pepper. This time I had decided to cut the Cuttlefish to resemble Noodles (when just cooked just right, they have similar textures).
Vermicelli Salad with Tiger Prawn and Tamarind and Chilli Dressing. The sauce is a great clash of Sweet, Sour and Spicy. We remove the seeds from the Chilli before making the sauce. The Tiger Prawn is shelled, cleaned and simply wrapped in a Spring Roll Sheet, it is deep fried just before serving and adds a Crunchy addition to the dressed Vermicelli.
Steamed Sea Bass with Ginger and Tiger Prawns. The Sea Bass is a very fragile fish, and shouldn’t be served if overcooked. The Prawns have been slow cooked in Sake and Sweet Soy sauce, just until half cooked, otherwise like the fish, the texture will be lost if overdone. Fast steaming is the key to cooking fish, the water should be boiling rapidly, that way it quickly seals the lovely juices inside the fish.
Chicken Wings with 4 Sauces. This dish is an example of what Lao Cook Team is all about. The bringing together of Cultures and Recipes. The first sauce is a favourite of the staff, is a Laotian Tomato & Coriander Chutney (Jéow Mak Len), the second is a wonderfully aromatic Roasted Mushroom Puree, which is basically a New Style version of Jéow Mak Het. Japanese influence plays a role in the Miso and Poached Garlic Sauce and Red Sauce, made with Sesame and Peppers with a host of Sour Plums.
Dtom Khem with Spring Chicken and Quail Eggs. I still love a bowl of steaming rice with Dtom Khem, the sweet tasting sauce mixed with the white grains of rice were always a treat. Mostly made from Pork cuts, Dtom Khem obtains its colour from the caramelising of sugar, adding ginger cuts the taste and wont make the Dtom Khem overly sweet. We use Spring Chicken, aka Poussin, the meat is tender and absorbs the sauce flavourings well. Seeing as we use small poultry, it is only fitting that we add Quail Eggs to the recipe.
Our fascination with “Imitating” other foods continues with our Milk Udon with Pineapple and White Pepper Soup. Milk Jelly is cut to resemble Japanese Udon noodles, the sweet refreshing taste of the Pineapple (which is ice cold) is pricked with White Pepper “juice”, which adds an interesting concept to almost confuse the taste buds, you can taste the Pepperness without the actual presence of Pepper grains. This dish was realised with the help of our Japanese Pastry Chef, Akiyama Mansanori.
Akiyama also plays an important part in our Green Tea Parfait with Jasmine Mascarpone Cream. This iced desert is creamy and a little heavy with the addition of the Mascarpone, but sometimes you have to spoil yourself. It is made even more rich with the addition of Sugar Rings, made with Sugar, Water and Spanish Vinegar. This desert would later be changed and evolve in to our Green Tea Tiramisu, minus the Sugar Rings.