Sashimi on Ice Revisted

Now that the days are longer and the weather warmer, we decided to take another look at our Sashimi on Ice.

Below are pics of our new version, and features Sashimi of “Pez Limón”.

New Sashimi on Ice

New Sashimi on Ice 2

Soon we will be adding some colour to the ice. It is important to spray the ice with water before adding any food, otherwise the morsels will get “stuck”. 😉

Sashimi is partnered with Sushi, which is made to order.

Sushi Laocook

Sushi Laocook 2


Last weeks Amuse Bouche.

Red Pork Noodle

Pork Tenderloin, cooked Char Siu style, served with Japanese Noodles in Basil and Coriander Oil.

Tuna Toasts

Coriander Oil also plays a part in our Smoked Tuna Forehead, served on top of Garlic Toasts. Finely chopped Shallots add a nice kick to this “pop it in your mouth” taster.



7 thoughts on “Sashimi on Ice Revisted

  1. Coriander Oil? It is new to me.
    I love the flavour of coriander so am I very curious about it. Do you think it is easy to get it in Thailand ? I am going to Thailand this week.

  2. Hi Madam Yang.

    I have never seen Coriander Oil on sale. We always make our own, its very easy.

    Boil some water, add desrired amount of Coriander (we use quite a lot), and blanch for a few seconds, then plunge in to an Ice Bath (this keeps its bright green colour), wring, making sure you squeeze out as much water as possible, then blitz adding the oil of your choice, we use Grapeseed or a light Olive Oil. It will keep for about 3 days in the fridge.

    Hope that helps, have fun in Thailand.


  3. Pingback: coriander oil by lao cook « plumeria

  4. sai bai dee ai. i heard so much about you and your cooking style.i really like how you cook the way food suppose to be taste not the way they and i
    know pretty well that when  alot of mistery in the food when favor combines with all sorts of most case more adult tends to have more food to be fresher and eaten when it first arrive the same day and use as fast as possible.i on the other half like my to more mix with different variety of taste to go with my drinks.and the reason that i wrote you this is i have a craving for my hometown food that missed for a while back in laos.i understand in laos we don’t a fish called stripped bass.howeverver in california we do.i really wanted to make the best gok pa for my friends and family this saturday coming  feast.can you showed me how to do it in the lao way of cooking and i also wanted to learned how to make the cerivched the new style of raw food mix with alcohol that’s what i’ve been seen new younger enterpuer eating these days. can you help?

  5. Hola Donnie, and thanks for your nice comments.

    I guess that I am too late for your Stripped Bass feast, I hope it went well.

    When you say Gok Pa, do you mean Mok Pa or Goy Pa?. The former is cooked whilst the second is very similar to Ceviche. I know if I have a fresh piece of fish it would be eat raw, IMO thats the best way to enjoy it.

    I have heard of Ceviche made with a dash of Tequila, but nothing more regarding adding alcohol to the recipe. I would guess that it must be a fashionable dish if young entrepreneurs are eating it!.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s