So my name is King Cook Daily and we're in the middle of Shore Ditch and this is my little takeaway.
So this restaurant is just about good vegan grub that the chef crafted by myself and it's made with love and I know a lot of people say that but when you cook in every single dish, it's love man.
So the two dishes I'm gonna make today, the first one being a Larb, which is the national dish of Laos. And it's basically a meat salad that is very popular in Laos.
You know, whether it be a birth of a new baby or a wedding, we tend to kind of bring this dish to celebrate.Or if you're moving to a new house, for example.So it's a very important dish in Laos.
I'll be pairing up with sticky rice, pea flower sticky rice.So it's a nice vibrant blue color. It's quite new, pea flour.You know, back in the day, obviously, it's just white sticky rice.
Now, we're getting a bit more creative and just adding colour, but using natural teas for it. Okay, so the next dish, we're going to be making Larb, which is the national dish of Laos.
And most importantly, you need rice, sticky rice, Laos sticky rice.What we're going to do, we're going to dry roast this until it turns almost black.
So it's nice and charred, gets the nutty flavour, releases the flavour, and then we're going to pound it first.We'll just be roasting the rice. Already you can smell the aroma.After 15 minutes of slowly dry roasting, that's what we're looking for.
Nice dark colour.And then we pound it to make it into a kind of a crumble and that kind of gives it another crunch and another smokiness to the dish.Doesn't have to be too fine, could be coarse also.Nice and crunchy, gives it texture.
So time to soak the sticky rice with butterfly pea flower tea.This will make it a nice vibrant blue color.I just steep the tea in nearly boiling water.It's around 80 degrees.And if you see, slowly it will start to change in color.
What I'll do is I'll strain this and then soak the sticky rice. So this normally soaks for around 2 hours minimum.So we're going to steam the rice in this traditional bamboo basket.
Now what happens is the rice takes on the aroma of the bamboo basket as well.And this is pandan leaves.It's grown all over South East Asia.Very nice aroma.Almost like in the West we have vanilla essence.But in Laos, pandan leaves.Great, great aroma.
So I'll just stick that in. And that should take around 20 minutes.And that's the finished product of the rice.And that's the sticky rice done.The pea flower sticky rice.So first of all, I'm going to be adding ripe plantain to have with my larp.
It's a great combo that I like to do.The plantain's nice and ripe when it's this colour, you see?Nice and yellow, not pale. If you get smoke in it, there's no extraction.Let it get seared a bit more.Is it alright?It's going to be smoky for you.
Is it alright, yeah? You see, when the plantain's nice and ripe, you can eat it just as.A lot of people don't know that, you know?
So what I do here, I just flash it on both sides, give it that, you know, natural caramelization from the natural sugars of the plantain.And it's, oh, believe me, it's lovely.Nice and sweet and fluffy as well when it's fully ripe.Okay, that's done.
Okay, so the plantain is there for later.So with the plantain, I just want to season with a touch of salt.Almost like a salted caramel, you know, sweetness, caramelization from the plantain and a bit of salt.Lovely, lovely touch.Touch of oil.
We're going to go straight in with some white onion. And then we're going to add some garlic.In that goes.And I'm going to add some shiitake mushrooms as well.Give it a nice meaty texture, but also savoury flavour.
One of my favourite mushrooms, shiitake. Okay, so that's in.Touch of salt, just to release the moisture from the mushrooms.And season as we go, obviously.Smelling lovely already.Touch of chili.Bird's eye chili.Nah, I think that's too hot.
We'll go less.There you go.Okay, that's the chili.Everything in there.In goes the plant-based vegan chicken.This is made from seitan. Touch of more oil so it doesn't burn, so it doesn't stick.Now I want to season.
Salt, touch of coconut sugar, and of course, vegan fish sauce.Incorporate all that together. So now all that's flavoured.So I'll turn off the heat and add some water.We're going to add in the herbs.So we have spring onion, Red onion.
Lovely fresh mint.Just roughly, coarsely slice, chop, you know.We don't want it too overly processed.Some coriander.Okay, so before the herbs go in, we're going to add in some roasted rice. Be generous with this one.Nutty flavour.
Nutty flavour, nutty crunch.In go the herbs.That's it.So we have our umami, our saltiness, our sweetness.Now add some citrus flavours in there, yeah?Lime, squeeze that fresh lime in there.Go around the wok, around the wok.Time to fold.
Just gently fold.Nice and delicate. incorporate all the herbs together.Now we're going to plate it up.I'm going to garnish with some radish, keeping them halves.Also some slices. fresh cucumber and I'm going to go with some pak choy leaves as well.
Nice and thin, very thin pak choy leaves.Crunchy vegetable.Add a bit more.In goes the plantain.And then roasted rice on top.Wedge a lime. So this is it, this is the Lao bowl salad, the Lao.
So that's basically like a warm, minced salad with loads of herbs, your mint, your coriander, your onions, spring onions, all in one.Textures of different rice.
So it's a flavor profile of salty, sharpness from the lime, umami, spice, and all the aromatics all in one.It's a lovely dish.
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