Bean Curd Sheets have many uses. They are available in Asian food stores, but when we get time, we like to make our own.
The sheets can be used immediately or dried for use later.
Above, an Amuse Bouche of Mussel with Yuzu Marinated Vegetables. Mussels are great either warm or cold, as long as they are not overcooked, otherwise they become chewy.
Vietnamese Style Crepes with pork and Mushroom. These fresh Crepes are made with Rice Flour over a steamer and served cold. The Crepes go well with Sweet Chilli Sauce and Crushed Peanuts.
A mini version of one of our signature dishes, Larb Tartare, a cross between a Raw Beef Larb and a Steak Tartare. A Quail Egg Yolk is hidden in the centre.
Our version of the classic Chinese Lunch Bun. The soft Bun is filled with Red Pork. Our version is smaller the the usual sized Buns found in Chinese Bakeries.
Talking about Bakeries, below are some Chorizo and Lao Sausage Filled Rolls.
A kind of Spanish-Lao dish… 😆