laocook

Fruits of the Sea

Vienne — Mon, 29 Jun 2009 19:56:06 +0000

(NOTE: It looks like our server move has been successful (Thanks Darly!) and everything should be in its place, if it´s not please let us know.)) On common mistake that home-cooks and professional cooks make, is over cooking delicate ingredients such as fresh mussels and king prawns. A bowl of steamed fresh mussels is a wonderful experience. [...]

Time Out

Vienne — Tue, 23 Jun 2009 08:51:07 +0000

The site will be offline a short period as our webmaster does a bit of spring (or summer) cleaning and moves us to a new server. Another excuse to take a break… . . We´ll be back soon… .

We Have Snails & Foie Gras Macarons

Vienne — Sun, 14 Jun 2009 21:35:47 +0000

Walking around town you cannot help but notice the hand drawn signs chalked on blackboards proclaiming “Hay Caracoles!”, (We Have Snails, or Snails Available) there is usually a cute drawing of a snail accompanying the wording. As you may have guessed, Caracoles are small Spanish snails that are in season now, and every Tapas Bar has [...]

Chilli Oil

Vienne — Sun, 07 Jun 2009 21:33:16 +0000

One of my favourite food memories involves Chinese restaurants. When I was younger, a trip to London Chinatown was an event. The sight of roasted ducks, chickens and pork hanging in the restaurant windows and the aroma of spices and wok cooking were very inviting. A weekend visit to a Dim Sum restaurant was a reward [...]

Thank you for today, and every day…

Vienne — Tue, 02 Jun 2009 01:37:22 +0000

Four years ago on a bright and hot sunny day, I went to Malaga Airport to pick up, what would be the Laocooks. . . Though the current team have been here since 2005, their journey started towards the end of 2003. Back then I had been sent to Thailand and Laos to look for a team of cooks [...]

Something Green

Vienne — Wed, 27 May 2009 23:24:48 +0000

Something Green. Its not Envy, or The Incredible Hulk…… . . Its an individual steamed Pandan Sponge cake. Pandan juice has an amazing aroma, an almost sweet buttery note. The Juice or Extract we use is natural and obtained by blitzing fresh Pandan leaves in a blender and extracting the (small amount) of liquid. This liquid can [...]

The King and Queen of Laocook

Vienne — Wed, 20 May 2009 21:43:05 +0000

Congratulations to . The King and Queen of Laocook.com . King and Laurene become Mr. & Mrs. Senathit. . Weddings are always special. Especially when they involve two people who I love very much. Yes, my brother King married his sweetheart and best friend Laurene. A gathering of family and friends from all over the globe attended the two days of celebrations [...]

25th SEA Games in Vientiane

Vienne — Sun, 10 May 2009 09:44:49 +0000

. From the 9th through to the 18th of December 2009, Vientiane will be hosting and celebrating the 25th SEA Games. . This is the first time that Laos has ever held a SEA or South East Asian Games. This has meant that new stadiums and facilities have been constructed to welcome the athletes and visitors from the 10 [...]

Duck Larb Recipe

Vienne — Sun, 26 Apr 2009 15:35:05 +0000

Larb´s are a type of Laotian meat salad. The most popular is made with beef which is best served raw, so freshness is very important. For those how shy away from raw meat dishes the beef can also be cooked (but where is the fun in that? ) Other cooked Larbs include chicken, pork, venison [...]

Spineless, Invertebrate Mackerel.

Vienne — Tue, 21 Apr 2009 23:16:02 +0000

A strange title for a post, I know. . An Invertebrate is an animal without a backbone, hence Spineless. Now we all know that Mackerel, like all fish have bones. Now, to serve a fish without bones means filleting it, removing the meat from the spine then carefully extracting the bones. But what if we [...]