Beautiful Colors of Laos @ Kong View Restaurant

It’s time to break the hiatus(…again)

 

I’m now a short-timer here in Laos and as such, I am frantically eating and photogging as much as I can before my time is up.

 

I was working for a while and that had been my excuse not to blog anything. That excuse went along with the job... Then it was a lost recipe that was holding back another post.

 

Realizing my short-timer status (and my newly-mandated free-time) I’ve decided to just do it. Why not? I love eating and taking pictures and writing about it. It’s like something you really enjoy doing when you sit down to do it, but you never actually sit down to do it. This is a BAAAD funk to get into. Break it! Break it down!!!

Now begins the actual blog content…

 

I’ve been to Kong View many times and have heard the food’s rave reviews. Unfortunately all of my previous experiences with KV have been at night or sans camera. Thankfully my camera was attached to my wrist today! I think I really lucked out with the view we got with the Mekong and the fisherman speeding past. A quick hand to my camera didn’t hurt matters either.. The colors out on the river are just so ALIVE! The water levels seem to be “up” so close-up opportunities are abound.

On to the food.

Ever since I discovered Tom Yum Minced Pork ramen noodles from WaiWai I’ve had this ungodly craving for the stuff. Trust me, the ramen is so good I am bringing home CASES of the stuff! Tom Yum is a soup (if you couldn’t tell from the photo). It’s bit sour, salty, tangy, yummmm. This Tom Yum is Tom Yum Gai (chicken) and i my experience, Tom Yum of any variety should be spicy. Even though I spoke Lao to the waitress she still saw Falang and as a result, there weren’t any chilis in my Tom Yum :( This is quickly remedied, “Pusao, a nee baw phet. Khaw Makphet, baw?” (Miss, this is not spicy. Could I have some chilis?) Soon after this request, a bowl of freshly sliced chilis are brought to my plate and are ceremoniously (yes, ceremoniously) dumped into my Tom Yum. The chili adding was done after the photos were taken so you can’t really get the full effect.

Of course, no blog post of mine would be complete without the obligatory  extreme close-up food porn. I will say that the chicken used in my Tom Yum was very…”country. By that I mean made with the less desirable parts of the chicken or parts that contained a lot of bone or connective tissue. Baw pen yang, I can eat around it :)

Another dish of the day was the surprisingly delectable Cashew Chicken. As its name implies, Cashew Chicken has cashews and chicken. What its name doesn’t imply is that it is also chock full of awesomeness. Awesomeness and Yum! This dish tastes as if it was prepared in a similar manner to American-Chinese food. Very delicious and full of umami so often found in wok-cooked foods. We had so much food that I got this packed up to go, but ate it soon after getting home. It was that good!

As is tradition, (and tasty) some sticky rice was ordered. Culturally, it is used a healthy meal filler. It’s also less expensive than processed carbs (Breads, flours, etc.) and proteins. In my opinion, sticky rice is most useful as the vehicle for your journey into the flavors of Lao food (Yeah, I know it went over the top..). Just pull off a small handful and smush it together. From here you can dip your sticky rice mound into all sorts of sauces and dishes. I’ll sometimes end up doing this and finish the sticky rice before I get to the other foods..

Thanks and enjoy!

Simple Fried Rice or My Leftovers’ Second-Life

 

Ok, the first of many recipes! I still have a lot to learn on taking photos, and such and appreciate tips from ANYONE.

I know I am a bit behind on my posts, but I had so many wonderful opportunities and just plain “stuff” to do this week. Better late than never!

I really enjoy making fried rice.

I learned, a few years back, that it originated as a way to use any leftover steamed rice and other food bits from the previous days’ cooking. 

I LOVE this concept. There always seems to be leftovers around in the fridge that I just never have the urge to eat. Now that I have a rice cooker, I never have to let things spoil in my fridge again! Such a money-saver.

I was invited to a Christmas party featuring some delicious catering.  (ok I know it’s WAY past xmas, but I am pumping these out as often as I can..) We had some drinks, got to know everyone, and played “Yankee Swap.” I ended up with a nice Thai cookbook and a women of BeerLao calendar. (I have about 4 now, people must not think I know what the days of the week are…)

Ok, to the point. The family was going away for a few weeks and asked that everyone take home some of the food. I wasn’t very hungry (good catering fills me up) and didn’t want to take any with me, but I was eventually persuaded. I left with a plate of fresh spring rolls and nearly a plate full of sesame encrusted pork loin.

NOTE: It is NOT worth making an entire pork loin for such a small role in a fried rice dish. Sure, it tastes great, but there are other, much more economical (and tasty) alternatives.

 

I am so happy to have a rice cooker!! I love it!

I put some dry crushed chile flakes in with the rice. Putting it in with the rice brings out the flavor of the chiles and is not so much for making the rice spicy. THAT will come later.

This is an EXTREMELY simple fried rice. That in mind, there won’t be any fancy pics of elaborate ingredients and preparation methods, just plain simple fried rice that anyone can make. Some torn up cilantro always gives the food a fresh taste, and cilantro happens to be one of my favorite herbs. It is a VERY close tie with Thai basils and mint.

Since the pork has already been cooked an seasoned (With sesame, yeah!) I throw it in the same time as the carrots. Let em soak up some nice flavors.

 

A brief glance of the fried rice before any sauce is added.

These bad boys are spicy! Actual size is smaller than my pinkie, but pack a wallop!  I cut some up for a garnish. I ate a few of em. I sure am lucky that the housekeeper brings water daily!

I believe in writing or following recipes when doing anything Asian. Asian cooking isn’t so much about being precise in recipes as it is about knowing how everything goes together and what it looks like when it is correct. (IMHO)

I will, however,  still do my best to make a recipe.

Simple Fried Rice  - serves  about 2

Ingredients:

Steamed rice, about one cup uncooked

1 tablespoon oil

2 pinches and about one tablespoon dry chile flakes, pinches for steamed rice (if possible) tablespoons for seasoning

1 small Thai chile, chopped (optional garnish)

Small handful of Cilantro, About 10 or so whole stalks, torn

Cooked meat, about 3 medallions cut into small cubes

Carrot, 3 inches long cut into small cubes

Soy sauce, about a half cup, or rice all light brown color

Procedure:

1. Cook rice

2. In a pan (large enough for rice and movement) heat oil until it runs like water and add the meat and vegetables and stir for about 3 or 4 minutes or until the carrots are soft

3. Add the rice and remaining chile flakes and break up all chunks of the rice (I actually break up the rice with my VERY clean hands. Much better results than with a spoon or spatula

4. When rice is fully heated (steam rising, or hot to the touch) stir in the Cilantro

5. As soon as the Cilantro wilts (very slight wilt) add the soy sauce. Don’t just dump it in one spot, spread it around. When all of the rice is a very light brown shade, you are finished!

Garnish as you please, or use the chopped Thai chile. I used the Thai chile and some Thai basil. Thai basil has an anise flavor. I enjoy adding it in many dishes.

Hot chile Oil, but be careful...

I decided that with all of my fresh ingredients I could make a nice infused oil. It was pretty fun but there is a dangerous side to it. Look at the end for some safety tips to follow.

My first step was to make the hot chile part of the hot chile oil.
Back when I worked at the Chinese restaurant in the states we had to get some crushed red peppers ready for use  in the Kung Pao Chicken. We pretty much made chunky hot chile oil.

To do this set aside some red pepper flakes. Let's say about a cup or so. Put them into a container that can handle the high heat of the oil. Something Pyrex or metal. Next to a pot/pan/whatever add about twice the amount of oil as you had flakes and heat. If you are watching carefully I would say put it up to high.

I don't worry too much about exact measurements or guidelines (unless it is regarding safety) so don't worry if things are a bit off.

You want the oil to be more fluid, just like water. I used chopsticks to move the oil around and could easily see when the oil had reached that consistency. I am sure this matches some temperature but I don't have a food thermometer. (I haven't ever needed a thermometer except when I needed to monitor for safety while doing some seafood) As soon as it has reached this consistency add it to the chile flakes.

The oil is cooking the chile and extracting some capsaicin and flavor.

It will bubble up around the chile the same as if you put anything into a deep fryer. This is EXACTLY what we want. Set this aside for now and be aware that the container will still be hot so exercise caution.

Add more oil to the pan and add the other ingredients and heat. Once your oil and ingredients reach the liquid consistency strain out the additives and bottle. You could also wait until the oil in the pan cools then strain and bottle. I would personally choose to keep the oil with the ingredients a bit longer.

Now back to the chunky chile oil we created earlier. The safest way to proceed is to strain the flakes out and pour the oil into the container with the rest of the oil. I put it all in the bottle but won't keep it for very long. Place in the fridge and you are finished.

In my oil I used just a tiny half-handful of these ingredients: garlic, lemongrass, cilantro, galangal, sweet basil, lemon basil, dill, chile flakes Please be sure to read my safety tips below.

Some tips:

1. Ensure that all containers and utensils are sanitized by boiling in water. Any container/utensil/lid that cannot withstand boiling should not be used. Period.

2. Make only small amounts that can be used within one month. Some people recommend only for ten days, but this website recommends 3-7 days with a MAXIMUM freezer life of 6 months: http://www.cheftalk.com/forums/106252-post6.html

For best safety you can simply make only enough that you need for one day and make it that day.

Any infusion kept for over one day MUST be refrigerated or kept in the freezer.

3. If you couldn't tell from #2 Discard after that time SERIOUSLY

4. Make sure that the container you are using can be sealed. I would recommend something that seals tightly such as a twist off lid or an old style beer bottle like this one:
http://admin.hartspartyhire.com.au/images/productimages/76704d952f45.jpg

This bottle is unacceptable:
http://ceuco.elementality.biz/Olive-oil-bottle-sm.jpg

And so is this one :
http://www.recipetips.com/images/glossary/o/oliveOilDisenser.jpg

Specific health information:

Botulinum organisms can grow in food sources containing even trace amounts of water and cause botulism
Leaving garlic in your infusion increases the risk of Botulism. Yes, the same stuff from when cans are bulging out. Bad, yes.

So now on to how to make some of your very own oil:

Combine the herbs/spices with oil in a saucepan and heat over low-medium heat to about 180F. I would always choose a lower temperature if given a range on a recipe. What I want is to "open the pores" of the ingredients, not to cook them. (Sorry if I made anybody cringe with the use of the pore analogy) Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings.

Strain and seal into your sterilized container and allow to cool. After the oil has reached room temperature, refrigerate it. The oil can become cloudy in the refrigerator. This does not effect the flavor and goes away once heated sort of like how butter is opaque when cold but clear when heated. Maybe exactly like butter...

You may be reading this and think, "Oh, my favorite restaurant has the same bottle of oil for a LONG time and it has garlic and chiles too, I don't need to worry." WRONG! These restaurants are probably using heat stabilized oils purchased from and FDA approved vendor (if in the United States) or they are using oils that are citric acid or phosphorus supported. (Or so we can only hope...)

A good site that offers more information and how much spices to use for different flavors: http://www.cheftalk.com/cooking_articles/Cooking_Oils_-_Flavored_Oils/125-How_To_Make_Flavored_Oils.html

Food safety with oil infusion is discussed here: http://www.cheftalk.com/forums/food-cooking-questions-discussion/13025-infused-oils-safety-question.html

I want to emphasize the importance of this safety information. A great beginner project to work on without having to worry about so many safety requirements would be making an infused vinegar.
http://www.doityourself.com/stry/infusedmixes

Actually went to the store this time and also, I'm slightly cheeky about my พริก

Last time I posted about going to a store, I never actually went to it.

Now I have proof that I went to one. Wait. There are no pictures of me in the store. WHOOPS, need to fix that!

There is a store catering mostly to expats called Phimphone Market. Some of the items are local and inexpensive but some of the foreign products are a bit pricey. If anyone has ever been to a commissary on an American embassy you will understand. I only want to show of some of the less ordinary items today.

Those chiles are SUPER SPICY!! I use about one with seeds and other spicy things. A good rule of thumb for the chiles. If you like it mildly spicy remove the stem and seeds from the inside. With seeds is pretty hot and adding more chiles will obviously increase your burn.

I've had a bit of debate on whether or not the word is chilies or chiles (or anything else for that matter) and which would be more accurate for my posting. According to About.com chilis is the American way to write it and chiles is correct from the Spanish point of view. To avoid any confusion at all I could begin to use the Thai word for them: พริก. Feel free to correct my ending on that one 

This is a beautiful Dragon-fruit. I will dissect it in a later post. I am sure it will be lovely.

 

This would be Galangal root. It has an interesting flavor. It is like ginger root but it's quite a bit spicier and tastes cleaner to me. I will have to do some more research on this to be sure.

 

This is some Thai fish sauce, or Nam Pa in Lao. This brand is pronounced

Ngan Pyar Yay.

 

This soy sauce is also Thai. Most of the locals use Thai products, the Isan region of Thailand could be considered culturally Lao.