Day 226 - Cooking School

Today was far more satisfying. We handed out oranges with the lovely old lady from next door. Armed with our plate of fruit, it was easy to send the hawkers away, and the monks seemed pleased with the tiny sweet oranges.

We returned to our guesthouse for a blissfully hot shower. Some thumping noises from the Wat across the alley drew our attention, and we managed to spot a young novice perched precariously on some shed roofs trying to swat down green coconuts with a long bamboo pole. The roof was far from solid, and the coconuts stubborn - we held our breath until he succeeded in knocking down three plump nuts.

By 10AM, I was at the front door of the three elephants cooking school eagerly awaiting the lessons that would unlock the secrets to Laos cooking. Luckily, only one other student had signed up for class today. The two of us teamed up with the two teachers for a six hour intensive. Our day started with trip to the market where all kinds of forest fruits and vegetables, wild mushrooms, tobacco, and the carcases of anything that swims, crawls, or flies could be bought. Our teachers patiently explained how to choose everything we would need for the class (they had actually pre-purchased for us earlier on in the day), and we returned to the cooking school. Back at the school, the other student and I had tea while the teachers set up the 'classroom'. for he rest of the day, the teachers would prepare a dish and explain it, then the other student and I would take our cookbooks and try to repeat what the teacher had done. We were remarkably successful, producing a perfectly edible lunch and dinner. By the time the class ended, we had made 5 dishes ourselves, and learned how to make 3 more by watching the teacher.

Most of the dishes are quite easy. Here's one for you to try.

Luang Prabang Salad.
This salad is particular to this city. Laos watercress is milder than western watercress, so you may want to substitute baby spinach for half the watercress amount

Ingredients
Two handfuls salad leaves (lettuce, spinach, or a salad mix - we used green leaf lettuce)
One big handful watercress (See note above)
1 medium tomato, sliced
1 medium cucumber, sliced
cilantro for garnish
1Tbs crushed peanuts
1Tbs Minced pork cooked and drained (optional)
1hard boiled egg, sliced
2hard boiled egg yolks
2 Tbs oil (any veg oil will do)
2Tbs white vinegar
1Tbs sugar
.5tsp. white pepper (black is OK)
.25tsp salt

Prepare the sauce
Put 2 egg yolks, oil, vinegar, salt, sugar, and pepper in a blender or food processor
Blend until smooth


Make the salad
Coarsely chop the watercress and greens
Add dressing to taste and mix
Place the salad in a bowl or plate in a mound
Place the cucumber around the base
Layer the tomato above it on the sides of the mound
Follow with the eggs
Put a tuft of cilantro in the open space at the top
Drizzle with a little more dressing
Sprinkle with the peanuts, pork, and cilantro

We ended the day with an evening walk down the oh-so-European main street. Well except for the palm tree silouetted in the setting sun.