Chef Notes
The creamy consistency of the laksa was just how I imagined and the bite of galangal, ginger, turmeric and lemon grass cut through the coconut cream while the bok choy gave it the required fresh hit. Hot snow peas got the taste buds going but i'm not sure about the fried bean sprouts, maybe they needed the tempura treatment.
Chef Notes
The first time I’ve used green papaya and it didn’t quit live up to expectations – was expecting something a little more sour. The tangy marinade lifted it above it’s disappointingly bland beginnings though. Black coconut and kaffir lime rice is such interesting combination – a good balance to the hot papaya.
Chef Notes
These were the highlight for me. The fresh vegetable filling accented with crunchy peanuts and ginger would have would have worked with a simple soy and sesame oil dipping sauce. The spicy persimmon jam had a great flavour but may have been slightly out of place – might work a little better with Brussel sprouts or something a little less oriental.
Chef NotesEvidence cardamom seeds can cut through even the richest flavours. Coconut cream and palm sugar made sure this wasn’t mistaken as a standard boarding house ‘baked custard’. The pear sandwich could have stood alone with the sweet currants offset by the roasted walnut flavour and spicy cloves – traditional Thai
? Hmmm…
A meal shared in front of the intellectually stimulating Gladiators on a cold Melbourne night. A world away from the street stalls of Langkawi but hopefully the flavours bridged the gap.
1 comment:
This is a great posst thanks
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