Monthly Archives: March 2013

Cooking class in Luang Prabang

My first contact to Laotian food took place in Paris many years ago, at a restaurant called Rouammit in the 13th arrondissement. The same owners nowadays have three restaurants on the same street and since they opened Lao Lane Xang 2, we have been going to this one (http://www.viamichelin.com/web/Restaurant/Paris_13-75013-Lao_Lane_Xang_2-233365-41102).  We usually go there at least once a month and in my opinion it is one of the best restaurants in Paris, and I am not only talking about the Asian food category. Needless to say, I was excited to take a cooking class in Luang Prabang to learn more about the culinary culture in Laos. A country that has exported such an excellent restaurant to Paris must have a lot to offer, I figured! IMG_1449

We chose to have our first Luang Prabang lunch at Tamarind, a restaurant our friend who knows what good food means had recommended to us (http://www.tamarindlaos.com/). The lunch was so tasty that I had no more hesitations about where to do my cooking class, so I booked myself into a one-day cooking class for the next Saturday (classes fill up fast, so book in advance by email!).

Just before 9 o’clock on a Saturday morning everyone met at Tamarind, from where we were taken to a market to learn about the local ingredients. From the market we moved to a beautiful, green setting a bit outside the town, where the culinary secrets were about to be revealed to us.

We started preparing Jeow Mak Keua (eggplant dip). The fact that the ingredients (eggIMG_1472plant, onion, garlic and chillies) were grilled on an open fire gave the dip a smoky taste, and the peeling easier. (The moist should come out while the eggplant is being grilled, so don’t forget to puncture it beforehand!) After peeling these grilled ingredients I pounded them together with coriander, salt and fish sauce in a mortar (a stone bowl). When the paste became soft, our breakfast was ready: apparently Laotians like to eat sticky rice with this dip! So, the next time you fancy a break from your daily croissant or cereal, you know what to do… and you may even not need coffee to wake you up afterward!

The next dish we prepared is called Mok Pa (fish steamed in banana leave). In Cambodia it is called amok, and I have seen tIMG_1463his dish (with different name variations) in almost all Southeast Asian restaurants I have been to.

In a mortar I pounded 1 teaspoon of sticky rice powder, 3 shallots, 1 spring onion, 1 kaffir leave, 2 chillies, 5 thin slices of lemongrass, a bunch of dill and basil, plus a pinch of salt. A generous amount of fish sauce helped the pounding. The next step was to place banana leaves on a fire for few seconds (it makes them softer and more flexible to work with). I then cut the fish into rather large chunks and mixed them with the paste. Lastly, I placed the fish chunks on the banana leaves and folded and tied the leaves (use toothpick to close your banana leaf packages). These packages were then steamed. The next time my father says he has caught too much fish and doesn’t know what to do with the quantity, I tell him to surprise my mother with Mok Pa.

One of the highlights of our lunch at Tamarind a few days earlier had been Oua Si Khai (stuffed lemongrass) so I was pleased to hear it was part of our cooking class program. AIMG_1460s with the previous dish, we started with the mortar and pestle: pound 2 cloves of chopped garlic, 4-5 chopped spring onions, coriander to your taste, 2 kaffir leaves and salt (apparently the blender won’t release the flavors as well as the mortar and pestle). I chose to stuff my lemongrass with chicken and added the minced chicken meat to the paste, but only the imagination is your limit (try fish, shrimps, beef, tofu, vegetables, etc).

Before I could stuff the lemongrass with the chicken paste, I had the most difficult task to accomplish: cut the lemongrass! Actually I will copy paste the instructions from Tamarind, Restaurant & Cooking School, Exploring Lao Cuisine leaflet we were given in the end of our class, as tIMG_1476he cutting technique is quite challenging. “Using a sharp knife, and starting about 1cm from the base of the lemongrass, make a cut right through the stalk for about 4-5 cm, ensuring that both ends of the stalk remain intact, as these ends hold the filling in place. Rotate the lemongrass stalk a quarter turn and repeat. This will give a central hole or cage to hold the filling.”

I managed the cutting part quite ok and after one missed attempt, the chicken paste entered the lemongrass rather neatly. Before I could fry my oua si khai, I dipped them in beaten egg. I asked the chef why we cannot add the eggIMG_1481 directly to the chicken paste, but he said the stuffing part will become very slippery (maybe I will try it anyhow one day).

I would definitely like to prepare stuffed lemongrass in Paris, too, but my only concern is where to find such large lemongrass?

While our stuffed lemongrasses were left to cook in the frying oil, we moved onto the last dish: laap. I cannot over emphasize my love for laap (sometimes also written larb) –it is one of my favorite dishes in the entire world. This minced meat (or fish) salad, a national dish of Laos, has several variations, but one of the most common variation comes with beef. We followed the tradition and started putting ingredients together in a bowl.

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First we put together everything that you can see on the left-side board (minced beef meat, sticky rice powder, chilli powder, salt and fish sauce) and cooked it on a frying pan during few minutes. Secondly and separately, we finely chopped and mixed garlic, shallot, lemongrass, galangal (LaoIMG_1480tian ginger), chillies, (Chinese) long bean, mint, saw tooth, coriander, banana flower and spring onion (the right-hand board). In the end I added beansprouts and lime juice. For the adventurous ones, there was beef bile duct juice to make it more Laotian. In the end I only had to mix the ingredients of these two bowls, place the laap on salad leaves, and voila, my very first laap was ready!

It was around 2 o’clock and we had made the eggplant dip and three main dishes. It was time to sit down at the table and enjoy the results of this pleasant day. I liked the crispiness of the chicken-stuffed lemongrass and I IMG_1482found the laap very good and subtle, and various herbs made it taste very fresh and aromatic. Banana leaf package was intact and I was pleased with my folding skills. It was maybe the least tasty dish, but at the same time it compensated for the tanginess of the laap. And when I felt like something more pungent, I had the eggplant dip.

Overall, the day was excellent. Our chef was professional, explained with patience and took time to show cutting techniques in person when needed. Tamarind also organizes an evening course where you do one dish less and there is no market visit, but otherwise it is a convenient choice for those limited with time.

Tak Bat and Buddhist Monks in Luang Prabang

I wanted to title this post Save the Monks but that would maybe be too provocative. EveIMG_1087n if it would better describe my feeling about something that is happening in Luang Prabang, Laos.

Prior to going into my personal sentiments and reasoning, let’s begin with some facts about Luang Prabang.

Luang Prabang, a Unesco Heritage Site since 1995, is an Exquisite small town, with a capital E. Unesco website introduces this former capital of Laos like this: “Luang Prabang is an outstanding example of the fusion of traditional architecture and Lao urban structures with those built by the European colonial authorities in the 19th and 20th centuries. Its unique, remarkably well-preserved townscape illustrates a key stage in the blending of these two distinct cultural traditions.” (http://whc.unesco.org/en/list/479).

It is going to be difficult for me to properly express my admiration for Luang Prabang, especially since I already nominated Vientiane the cutest capital in the world and used so many supIMG_1137erlatives to describe it. So, let me just say this: I believe Luang Prabang will be the Next Big Travel Destination. I truly believe honeymooners will soon be putting together a trip which combines some precious time between Luang Prabang and Thai (or other regional) beaches. Luang Prabang is very romantic, surrounded by lush mountains and located by the Mekong River, and one can even arrive in Luang Prabang by boat.

Contrary to Vientiane where the future and the past meet and compete, Luang Prabang is aIMG_1135 town where time has stopped. It would not be fair to stay Luang Prabang lives in the past, as it has all modern facilities any traveler would want from upscale hotels to hip bars, but there is something so old school (in a good way) there. In fact, what makes Luang Prabang so special is the wats (temples). And the monks that live in them.

32 temples remain today in Luang Prabang and according to estimates, some 2000 monks inhabit them. At least until recently, it was very common for parents to send their son to a monastery where he would receive free education and free food during few years. As everywhere in the world, the world is changing, and not every son goes to the monastery, but in Luang Prabang the time seems to move slower. Wherever you go, IMG_1131you can see monks and some of them are very young (not even 10 I reckon). They seem content, composed, calm and those who looked at us, smiled. It is very uplifting to watch them: one rarely sees such inner calm in the big cities in the West.

The problem, if I may call it so, is that these monks are very charming and photogenic. I would even say cute and I don’t mean this in a patronizing or sexual way (and I certainly hope no one does!). But it is very pleasant to observe them. They transpire beauty and you become tempted to kidnap one to take home with you (half-kidding now).

In order to get a glimpse of their life without too much interference, we decided upon soIMG_1525me basic rules: we would try not to look at them too much, and if we did, we would try to do it from the distance. We would not approach them unless they made the first contact. If they did, it is only then when I would ask for a permission to take a photo. As you can see, I have only very few photos of their faces, and now you know why. After all, they are living an ordinary life, and I just don’t believe someone should be there all the time harassing them. I would not want that for myself…

Temples and monks are surely one of the top reasons why a tourist comes to Luang Prabang, and it was one of ours, too. And to add even more charm to all this, there is something called tak bat that Luang Prabang is also famous for. Tak bat is an ancient Buddhist ritual, where hundreds of monks walk in a line, silently of course, and IMG_1030receive alms (food) from local people (usually elderly women). Normally the monks start walking around the town at 4 in the morning and finish around the sun rise.

Before we traveled to Laos, I consulted a dear friend of ours, a very cultivated, intelligent and respectful Hindu woman. Together with her husband, she is also one of the most-traveled person in the world I know. She had been to Luang Prabang one year earlier and this is what she had written to me about tak bat: “Just before sunrise, the monks from all the monasteries walk the main street asking for alms. You can buy cooked rice and dry biscuits (sold on the streets itself a bit earlier) and offer it to them. I had bought a big basket of cooked sticky rice and you put a large spoonful in each monk’s bowl as they walk past you.”

Needless to say, we were excited to wake up one morning to witness this ritual. BIMG_1189ut as soon as we walked into the event, we were shocked. It was still dark (after all it was 5 in the morning) but hundreds of camera flashes used by tourists made it look like a day. Tourists were literally chasing the monks, like one chases animals in a safari in Africa. The only thing missing was a guide yelling “look at this monk, run this way to take a photo”.

I felt sorry for everyone. For the monks as surely this conflicts with the monastery ideology (they are supposed to be meditating!). For the tourists as some of them obviously had no consideration. Some of the tourists placed themselves right in front of the monks (blocking their path), right at their face, to take a closed-up photo to bring home. Ok, I am going to stop here because otherwise I don’t know what I will say next, but what were those tourists thinking?  Imagine yourself getting married in a church and the priest giving you his blessing, and then suddenly a tourist walks in and comes right to your face to take a photo of you without asking your perIMG_1203mission (and even if he did, you would certainly say no). Imagine that.

In fact every single Laos guide book talks about tak bat and they also tell you very clearly how to behave should you want to observe it or even participate in it. There are very strict rules: for example, no flash should be used, and a woman should not touch a monk and should kneel. When you walk along Luang Prabang streets you will surely see some notice boards put up by travel agencies who educate tourists about responsible traveling. What puzzles me is that most of the tourists cIMG_1293ome to Luang Prabang from very literate countries, but obviously their reading skills are not put into use.

(I found a blog writing that talks about this bad behavior, and I found it quite interesting to read: http://www.travelblog.org/Asia/Laos/West/Luang-Prabang/blog-479534.html).

I didn’t begin this post with Save the Monks title, but I will end it with a plea: please, do respect the local culture and don’t let your egoism to destroy this centuries-old tradition. Buy a post card (in many cases the photo will be much better than any of your amateur photos taken in dark) or take photos from distance.

Return to Paris and changing eating habits

dinnerDuring the last 24 hours I have had many meals: a Malaysian dinner in Kuala Lumpur just before heading to the airport, a Cajun-inspired snack and a Malaysian nasi lemak breakfast on Emirates flight KUL-DXB, and an Arabic mezze breakfast and an Indian lunch on Emirates flight DXB-CDG.

When we arrived at home in Paris around 3pm this afternoon, it was dinnertime in Kuala Lumpur and the question what to eat arose… Naturally we had been eating a lot of noodles, fried rice, laap, Thai soups and salads during our just over three week stay in Southeast Asia. We asked ourselves what was it in the French (or European) cuisine that we really craved and nothing special came to our mind apart from fresh salad, French cheese and smoked salmon. Had we had a bit more energy, oysters would have been nice as well!

The plates are empty and it is now 7pm. I will probably break my all-time record, but I am going to sleep now.

PS Due to weak connection I was not able to write as much as I had planned to. This and next week there will be posts about Siem Reap, the temples (Angkor Wat etc) and the surroundings, more writing about Laos and particularly Luang Prabang (Unesco Heritage Site), something on Thailand even if I cannot call it the best part of the trip (we went to Koh Lipe), and lastly about Langkawi, Malaysia, where we stayed at an amazing boutique hotel. À bientôt until then!