Ravioli and Lamb

Its good to get back to normality. :biggrin:

As a child I always enjoyed a nice “Dtom Khem”. The recipe is made by braising pork (or sometimes chicken) and spices with soy sauce and sugar, the resulting dish has a lovely dark caramel colour and a sweet and savoury taste. The best bit has to be the hard boiled eggs that are added to the pot that take on the wonderful colour of the sauce.

I could just eat the sauce over steamed rice and that would be a fine dinner.

We have toyed around with Dtom Khem in the past, sometimes changing the hens eggs for quail eggs, or swapping pork for beef. However, its return to our kitchen this time sees it served in pasta.



Notice that there is no sauce accompanying the dish. You´ll notice that I said it is served “in” the pasta, and not “with” pasta. 😉




Apart from the micro-herbs that adorn the pasta, the only liquid that is drizzled over them is melted browned butter, which gives the dish a wonderful toasted nutty taste that goes great with any pasta dish.



Once you cut in to the pasta, the existence of the Dtom Khem becomes apparent.



Sauce oozes out. The slight chewiness of the pasta and the “melt in the mouth” shredded pork along with the sweet, savoury and (now) nutty sauce blend very well with each other, and the dish has quickly become one of our favourites. :biggrin:

We have tried the dish with Truffle Oil instead of butter, but we find the former overpowers the dish, though it is still very nice. :cheerful:


Another dish we have been working on are Lamb Chops.

We get our lamb imported from New Zealand as the Spanish chops tend to be quite thin.

With most meats that are roasted or grilled, we like to serve them with a simple sauce made from fish sauce, fresh chillies, garlic, coriander and lime juice. However, lamb lends itself well to the aroma of mint, so we decided to make our sauce with mint and replace the lime with tamarind.



Our tamarind comes in pulp, which has to be briefly boiled to extract the flavour. Once it is softened in the water it is strained.



It is now mixed with chopped blanched garlic, mint, shallots, fish sauce and sugar. The sauce is allowed to rest for a few hours so that the flavours “get to know eachother”. 😉

Our lamb is served in double cutlets on top of  a spoonful of sauce.



Like every meat, overcooking the lamb is a crying shame, a sin, a crime against nature!! :pinch:

We serve ours medium rare (though some may feel that medium rare is already overcooked!).




You can see in the above photo that the meat has a wondeful tender pink colour. Whats more interesting is that the colour is uniform, meaning that it is the same from the top of the cutlet, to the bottom. This is achieved by cooking the cutlets “Sous Vide” for a few hours at 53ºC.

Before being served, the fat is given a few blasts with a blow tourch after the cutlet has been very briefly seared for a few seconds in a hot pan, the photo above shows the cutlet before it gets its blow tourch treatment.

This method of cooking ensures that we get the same results every time. .




8 thoughts on “Ravioli and Lamb

  1. WOW! Looks absolutely amazing. We are particularly fond of the way the lamb looks. Great dish! Consistency is key, and going that extra mile to blowtorch as a finishing touch is probably an excellent move.

  2. oy, this looks amazing! i’m just discovering lao cooking myself–so far my only masterpieces are laap pa and pho kai. you’re recipes are fabulously inspiring, and, i’m sure, delicious. thanks, keep it up!

  3. nice to read some of your kitchen stories again! as a coincidence I’ve been making some ravioli as well lately, with different shapes and fillings, but not as pretty!

  4. Just made the lamb tonight (not the ravioli – let’s not overdo this cooking professional chef’s recipes thing 😉 ) and I must say it was absolutely wonderful. Thanks for the recipe!

  5. Hi Matthijs,

    Glad you like the Lamb dish, its so tender after being cooked in this manner. We also cook Pigeon Breast in this way and the results are very good, especially with some nice wine! :biggrin:

  6. Hi Lily, thanks for your comments, its always nice to hear from you.

    We are having fun with the ravioli and it looks like it will feature as a starter on the new menu. Thanks for your email photos, your ravioli looks delish! :biggrin:

  7. Hola Leslie and thanks for your comments.

    If you are making Laap Pa and Pho, then you have got on to a good start.!!

    Pho is one of my all time favourite dishes and something I eat everyday when I am in Vientiane (the best breakfast ever!).

  8. Pingback: laocook » Blog Archive » What´s Going On?

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