Yesterday evening we served an intricate cocktail of fruit and flowers.
On top is an “Air” of Litchis and Jasmine.
Below it starts to get a little busier.
Very light Jellies made from:
Basil and Green Apples
Apricot and Pineapple
Red Grapes and Roses
Eaten with a teaspoon. each small mouthful serves up a variety of flavours, all summery. 🙂
In another part of the kitchen our Roast Duck is being prepared.
Saki removes the cooked duck from the oven.
Ducks are hung from a rack when roasted, this allows the hot air to circulate and cook them evenly.
After being marinated for three days, left to dry for a further two, they are roasted until just under medium done, the reason for this is that they will be cooked further later.
The duck has to cut in to sections, with various parts being used for different dishes.
The breasts will be served as a main dish on our new menu, simply with rice and Pak Choi leaves.
The Legs will be slow cooked in a mixture of sweet Soy Sauce and aromatics until the meat falls off the bone.
The carcass and other off cuts will be used to make two different sauces that will accompany the Breast and Leg dishes.
The other side of the kitchen sees Emilie, our Summer Intern getting some Starters ready.
Emilie is Lao Chinese from France, and joins us for the summer from London. She has previously worked in a family run restaurant in Nantes, France.
Talking about France, Suri just returned from a family wedding there and brought back some of his mothers Som Moo and some Pak E-lurt (Beetle Leaves).
Now what can you do with some Som Moo and Pak E-Lurt?
A Nhem of course! 🙂
One of the favourite dishes of the Laocook Team.
Full of herbs and crunchy bits of deep fried rice that has been mixed with coconut flakes, it is a complete meal.
In some restaurants it is sometimes referred to as “Laotian Fried Rice”, which I think can be misleading.
When we serve it at ASIA we normally call it our Laotian Rice Salad.