Chicken is off the Menu

Go to LAM Bits for some great chicken recipes...But there will be no chicken for the people of Vientiane for a while... the authorities apparently want to wipe out the dreaded Bird Flu once and for all. During the last couple of weeks, all poultry and pet birds in Vientiane have been destroyed. Chickens, ducks and eggs have been confiscated in the markets. Restaurants have been banned from selling poultry.

It's difficult for the people of poor country to deal with. Chickens ( and eggs) are a good source of income and some people who have been selling these products for years are at a loss as to how to make money now. There are no unemployment benefits here.

Rather than hand over the birds to the authorities, many people have had parties and cooked up a feast! Though compensation is promised to those who hand over their birds, no one seems confident of getting much cash in the end.

The government is planning to import more fish and pigs to replace poultry, which until now, has been a major part of the Lao diet. It may be 3-6 months before the familiar wake up call from roosters is heard in Vientiane again.

Recipes from Daen's Dream kitchen

Some winning Lao/Vietnamese recipes from Daen. These were a hit in her cooking class...

Laab Kai ( minced chicken salad)

Note: Lao people chop the meat finely by hand to a mince-like texture. This allows it to be aerated to create a fluffy kind of texture. The roasted rice is sticky rice which is roasted until burnt, then crushed. Breadcrumbs can be used instead.

Ingredients:
150g boiled roughly minced chicken (pork or tofu can be substituted)
1teaspoon of ground chilli (or to taste-fresh if desired)
2 teaspoons ground rice (see above - or dry breadcrumbs)
5 finely sliced shallots
3 finely sliced spring onions
2 long beans thinly sliced
handful of sprouts
1/2 -1 tablespoon fish sauce ( for vego use soy)
2 tablespoons of lime juice
1/2 teaspoon sugar (if desired)
7-8 mint leaves
2 tablespoon finely sliced coriander leaves
lettuce/chinese cabbage/cucumber/long beans/spring onion to serve

Method:Instead of oil, put a little water in the pan first, then cook off the meat, til dry. Put aside when cooked, allow to cool.
Add the chilli, sugar, sprouts, shallots, spring onions, long beans, fish sauce, lime juice, roast rice...toss through.
Add mint leaves and coriander, toss again.
Serve with platter of greens.

Ginger Chicken (simple and delicious)

Ingredients:
vegetable oil
couple of knobs of garlic
sliced fresh ginger
1 tblsp fish sauce
1 tblsp oyster sauce
1 teasp sugar
pepper
large red chilli
green capsicum
quarter of an onion
3 spring onions
a cup of chopped chicken

Method: heat oil, cook off garlic and ginger. Add chicken and cook. Add fish sauce and oyster sauce, sugar, pepper to taste. Throw in the rest of the ingredients. Deglaze with a little water (a tablsp or so).

Vietnamese Noodle Soup (Fer)
Ingredients:

375g rice noodles or vermicelli noodles
6 cups of chicken stock
2 red chillies
a few sticks of fresh ginger
2 garlic cloves
1/2 cup lime juice
1-2 tablesp fish sauce
1 teasp sugar
1 onion, finely sliced
1 tomato, sliced
chives
a few thai basil leaves
3 sprigs coriander- pick leaves to serve and add tied cut roots to stock
450g chicken (trimmed,sliced)
1 bunch bok choy, trimmed
bean sprouts
crispy garlic
coriander leaves to serve
1 red chilli, sliced to serve

Method:
Soften the noodles in boiling water. Drain and put aside.
To the simmering pot of chicken stock, add a quarter of the sliced onion, fish sauce, ginger and chicken slices. Add sugar and coriander roots. Skim the scum from surface.
Place serves of noodles in bowls with bean sprouts, tomato slices, chives, basil leaves, coriander...Add crispy garlic, then pour over liquid. Serve with platter of greens, chilli, etc

Eco Lodge Living

A change from the hustle and bustle of south east asia has given my lungs a break and my taste buds a refreshing change. From months of rice, noodles, curries and soups to bbq crayfish, fresh lamb, venison, cheese and fine wines.

Tune in Alanna!
Living on the remote West Coast of New Zealand has introduced me to life in the rainforest. Surrounded by native food supplies, wildlife and fresh clean air has replenished my lust for good old european flavours. A standout has been the taste of saltwater over freshwater fish and crustations (often farmed in south east asia). The clean fresh flavour opposed to the muddy, dirty flavour I became accustomed to in asia, has been a joy to indulge in.

A short walk thru the rainforest brings you to Monro beach where crayfish up to 2kg are abundant and blue cod (the choice for New Zealand's famous fush n chup's) thrive in the waters.
The lakes around the area sustain trout the size of salmon, 3 metre eels and tiny freshwater crays about the size of a prawn. The numbers of these edible species is so great that on any given day you can see them going about their routines, cruising the waterways. (The temptation to reach down and scoop them out of the water with your bare hands is strong and realistic.)

Lake Moeraki is located about 36km north of the Haast township on highway 6, on the west coast of the south island of New Zealand. The local industries here are whitebait fishing and hunting.