Sao Lao

I got special treats this week with a package from the A Team in Spain and one from aunt Kian in Vientiane. From Vienne was the Lao Cook T-Shirts in size small. I tried it on and it was a perfect fit. Now I just need for the warm weather to get here so I can put the T-Shirt on and advertise Laocook.com all over the Netherlands. I didn’t expect to get some homemade jeow bong and prawn crackers and will be enjoying eating them all by myself. If you are nice, maybe I’ll share some with you.

I didn’t get any food from aunt Kian this time but she sent me 5 photo CD and that should be plenty of pictures to keep me busy posting at all my sites for awhile.

On August 13, 2006, it was time to head back to the Netherlands. Vienne took me to the Asiatic House to say good bye to some of the A Team members. I was treated to a good old Lao dishes, with Laap Moo, Tum Maak Houng and Ping Kai, served with warm sticky rice. It was a perfect meal before heading to the airport. The week has gone by so quickly and I must depart and get back to the colder NL climate. Until next time the A Team.

At 23:41 hour I was back at Schiphol Airport in Amsterdam. It’s hard to believe at a couple of hours earlier I was in the sunny and warm Spain.

On Wednesday (10, August 2006) we went to Ronda. It is a very beautiful town and the scenery is breathtaking. I was treated to a fantastic 21 course Gastronomic meal that evening. Now I can say I’ve been there and done that.

Chef Vienne states that he and I were on a Culinary Holiday. Well said! For an entire week I did nothing but ate, ate, and ate some more. When we were not eating, we were either hanging out at the beach to digest what we’ve eaten or in Chef Vienne’s case, taking his siesta. I didn’t take siesta because I am a cranky napper, LOL.

The pictures speak for themselves. Here are some highlight pics of the food (lunch) and the sunny beaches.

Sample of our first lunch at a garden restaurant.

We shouldn’t have taken pictures after a full meal.

Chef Vienne

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The A-Team resides at the Asiatic House with access to the swimming pool. After putting long hours in the kitchen, having a BBQ party and going for a swim afterward is a great way to kill the long summer evening hours.

So on the second day of my visitation, we started the week off right by having a BBQ party, Lao style that is.

Setting up for the BBQ party by the pool side.

In the kitchen, members of the A-Team were cooking up a storm. Left to right: Junior, Khamsene, Kuchi, and Khamhoung.

Khamhoung prepares larb sien as raw as it gets.

The meat is almost ready.

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I had a wonderful time in Spain. I know I should have updated my blog on a daily basis while I was visiting the A-Team but eh I was on a vacation (eating vacation is more like it) so you have to excuse me for my lack of posting.

On the first night Chef Vienne took me to the Asiatic Restaurant. We were treated to a small (not that small) “Tasting Menu“. The dishes were beautifully prepared and tasted delicious. Don’t take my words for it, go there for yourself and sample the cooking of the A-Team at Fairplay Golf Hotel & Spa (5 stars luxury suite hotel).

Salad Dressed with “Laotian Salad Dressing” and Beef “Lorn”, dried marinated Sesame beef strips.

Sea Bass Rose with Yuzu Dressing.

Tuna Toro with Avocado Tower.

New Style Goong Che Nam Pla with Caramelised Shallots and Cilantro Oil.

Homemade Prawn and Pork Dumplings, deep fried and served with Sweet Soy and Sesame Sauce.

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