What´s Going On?

Firstly, a belated Happy Lao New Year to everyone!

Things have been pretty hectic around here lately, so many things to do, with so little time to do them in! However, the team and I did find time to enjoy a New Year Party and invited the rest of the hotel staff to join in too! (Crazy night!)

In the kitchens I have been working on a new menu and some new dishes. With the restaurant being fully booked every evening, its been a long and hard month, but the team and I are pleased with the results!

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Crispy Pork Belly getting ready for its third and final blast in the oven.

I never imagined how hard it would be to find this pork cut in Spain. Every time I ordered it, something different would arrive, they finally got it right when I called it “Bacon Crudo” (raw bacon) and sent them a few photos of pork belly.

The belly is cooked three times over two days, it´s a long winded technique but the result is a tender piece of pork with a wonderful crispy skin, my favourite part!

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Cooking it this way ensures that the meat remains juicy and doesn’t dry out.

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“Crackling good!”. I normally cook the pork up to the second stage, portion it, then finish it in the oven once it is ordered.

It needs to be trimmed before it is put in to the oven so that it has a nice, even and presentable shape.

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We don´t waste any food in the kitchens, the trimmings make a perfect staff meal!

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A little tub of Chili Fish Sauce is always present when we take a few minutes to eat!

Talking about pork, many places seem to be serving pork skin at the moment, its cheap and a little goes a long way.

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I always have a few boxes on stand-by.

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Much like prawn crackers, these fluff up in a matter of seconds.

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Its not only the customers that enjoy these, they are very, very popular with the cooks! “Crunch, munch, crunch, munch!”, can be heard all over the kitchen when these are fried up! 😆

Two or three pieces are served per person as an appetiser before the meal.

Fluffy prawn and crab cakes have been another small dish that we have been serving.

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These are made fresh on a daily basis and fried to order and served with a tangy sweet chili sauce.

One dish that has been a favourite in the past month is my Mini Lao Burger.

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Lao Burger? What is that?

It´s basically a Lao pork sausage shaped in to a patty and served with a sticky Lao Tomato Chutney, which is basically a “Jeow Mhak Lhen” with most of the liquid removed by gentle heating.

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Buy reducing the moisture content the flavour becomes more concentrated, perfect for squeezing on top of a char grilled burger.

We have featured Dtom Khem a few times on the menu, though never in its original state. Previously we used it in our “Dtom Khem Ravioli” , however this time we thought that it should be served in its authentic form, boiled egg included!

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This recipe used pork ribs, slow cooked so that the meat falls off the bone, no need to get your hands dirty! :biggrin:

A nice dinner should be complimented with a nice dessert.

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Cream is slowly heated with a few vanilla pods, yes it´s créme brûlée time again!

Following my adventures with Malt Flavoured Créme Brûlée, my new dessert is now flavoured with green tea.

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Not just any green tea, I use Maccha (or Matcha).

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It is made is a similar way to my malt version and cooked in exactly the same fashion. At first glance it doesn’t look much like a green tea créme brûlée at all.

However, once its cooked the colour changes.

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Continuing with the “green theme” below is some green juice.

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Pandan Juice to be exact.

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The leaves are striped and placed in a blitzer with a little water. There is no way to find Pandan Leaves in Spain, so I had to get them from Paris.

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Once blitzed and strained the juice is portioned in to 40g containers and frozen for later use in my Pandan Créme Brûlée.

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It´s not been work, work, party, work, party, all of the time. Relaxing the other day over brunch I came across an article about grocery shopping the magazine supplement of the national Spanish newspaper “El Pais”.

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And there was former Laocook Girl Emilie and my friend and fellow blogger Iñigo of Umami Madrid.

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:biggrin:

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5 thoughts on “What´s Going On?

  1. I’m a frequent visitor of your blog and i love your pictures (and lao food in general). Can you elaborate how you cook the pork with that crackling skin? it looks like most of the fat melted away.

  2. Hi Vienne,
    Really enjoyed reading this post and seeing the great photos of very cool modern Lao food!  It’s been a while since I read one of your post but the wait has certainly been worth it!  Everything looks delectable on this page but one thing I certainly would like to try is the green tea créme brûlée! Yum!! 🙂

  3. Hola Chris,
    Thanks for your comment, I´ll be making a post about cooking the Crispy Pork shortly, stay tuned!
    Hola Ngeun,
    Thanks for your kind comments. Laocook isn’t being updated as much as it should (so many things to do, so little time!). However, now with my Twitter feed, I´ll be posting tweets with photos more often!
     

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