Pumpkin and Cucumbers with Coconut

Small Pumpkin and Rosemary Parcels have been doing the rounds in the hotel. They are delightfully petite and savoury.

Versatile Won Ton wrappers are filled with a mixture of Pureed Pumpkin, Garlic, Chives, Rosemary and other herbs.

Like many Won Ton dumplings, they can either be fried, steamed or boiled. We prefer the former, which gives them a nice crunch.

They are served with a tangy sweet chilli sauce and some fresh leaves.


When I think about Cucumbers, they remind me of Summer, and a good “Tum” (Laotian Spicy Salad).

We also put them to other uses such as fillings for Fresh Vietnamese Style Rolls, or use them as garnishes for our staff dinners (with Larbs).

We grow our own Cucumbers, which magically sprout from their vines on a special frame that we built using bamboo sticks. If you leave them for too long they will ripen (yes, most Cucumbers are sold and eaten when they are green and unripe), and ripe fruit (yep, its a fruit) can taste bitter, just think of Bitter Gourd, they are from the same family.

Below is our chilled Cucumber and Coconut Soup.

Very velvety and refreshing, it is garnished with diced Cucumber flesh mixed with seasonings and herbs and a good splash of Extra Virgin Olive Oil.

We thought about making a “Gelatina” at first, but after tasting, we decided that the chilled soup version was better.

During our experiments we also added Truffle Oil, but we found the flavour to be too overpowering and detracting from the subtle aroma of the Coconut.

Over the past few weeks we have been getting our menues and special dishes ideas ready for the festive period, that’s right, hotels and restaurants plan ahead!

There will be some interesting dishes to taste in the next coming weeks or so… šŸ˜‰


2 thoughts on “Pumpkin and Cucumbers with Coconut

  1. Have fun on your trip to the U.S! Can’t wait to hear what you ate, where you ate, and your experience!

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