Snacks and Bites

As we enter the last week of August, we can look back at the busy period and think, “yeah! it´s over!”, :happy:

Only joking :biggrin: of course. We enjoy being busy, proves that we must be doing something right!.

Small plates with “snacks and bites” are very welcome in the summer, and we have been serving an array of these.

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Fresh Rolls

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Fresh Spring Rolls are always a favourite, especially when filled with King Prawns.

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Buns (1)

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Buns have risen and are ready for steaming.

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Buns

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We have stopped filling the buns before cooking, choosing instead to fill them afterwards with different fillings ranging from Red Roasted Pork and Hoisin, Shredded Peking Duck, Pâté and Homemade Pork “Yhor” with Pickled Carrots etc..

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These filled buns have now become a staple for our “Tapas Time” that takes place in the bars during the afternoon.

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Doughnuts

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Our Doughnuts get fried.

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Doughnuts (1)

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Then topped with a sugar glaze. Strangely enough, not many of these made it to the bars as most of them were eaten in the kitchen! 😆

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Smoked Bonito

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Bonito is smoked. I love the flavour and aroma of homemade smoked fish.

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Smoked Bonito (1)

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The fish is served with a thick “Salmorejo”, a cold Andalucian soup, and cousin to “Gazpacho”.

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Goi Pa

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After Service, its time for the Laocooks to snack :biggrin:

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Fillets of fish are quickly sliced and placed in to a chilled bowl.

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Goi Pa (2)

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On hand are the usual suspects, chopped Coriander, Galangal, Shallots, Mint, Spring Onion, Chillies, Lemongrass etc…

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Goi Pa (3)

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Lime Juice and Fish Sauce add the sourness and saltiness.

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Goi Pa (4)

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Everything is quickly mixed together.

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Goi Pa (5)

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The end result is a very satisfying Goi Pa, a kind of Laotian Ceviche, or is the Ceviche a kind of South American Goi Pa? 😆

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After the heat of the kitchen, its good to go out and chill.

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After Hours

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The Laocooks and the rest of our staff make the most of the night. :biggrin:

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After Hours 1

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:biggrin:

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3 thoughts on “Snacks and Bites

  1. can you go into more details with the goi pai recipe. like if i use four fillets, how much of the other ingredients would i use? also, is coriander the same as cilantro?

  2. Hello! As usual, your dishes look fantastic… I wonder when could go there and enjoy a meal in your restaurant!!
    Panya
    PS: Could please give me the recipe of yhor?

  3. Hi Vienne ,
    Just got back from a trip in Corsica & Sardena so your answer wasn’t late for me ..
    I didn’t get the chance to try your Clear Tomato soup but i will someday…

    Thank you for my photos on my blog , i am obsessed with my camera and want to buy a new Canon 500 D and some more lenses but i am just an amateur …

    When it comes to laotian food i would love to learn more …my friends are to far from France to teach me now but I try to learn on my own by reading ..

    your Blog is wonderful and i hope someday to be abble to visit your restaurant …

    Garance (Nathalie Ruffat-Westling)

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