The staff canteen
Hot and Sour Soup base--shallots, tomatoes, chilis, coriander roots, thai basil, galangal, tamarind, lemongrass, lime leaves
oops
Irina, one of our kitchen porters
Max the restaurant manager
Rambutans
Mysterious double scallop
Chris the Sous Chef--even the most hardened chefs enjoy an occasional Cosmo
I got to work early today and therefore was the first on the scene to scoop an ample container of fresh coconut cream to use in my dtom kaa kai.
Dtom Kaa Gai is a wonderfully rich soup of chicken, coconut and galangal. LOTS of galangal is required.
the peeling of galangal requires a firm hand
I accidentally jabbed our kitchen porter with the tip of my knife. Oops.
After the galangal is peeled it is soaked in salt water to mellow it a bit. We then simmer it in coconut cream and chicken stock with some chilis, shallots, coriander roots, lemongrass and lime leaves. After seasoning with palm sugar and salt you add your straw mushrooms and sliced chicken. When the chicken is cooked ladle the soup into a bowl and season with lime juice, fish sauce and roasted chili powder (blue tongue powder). And a little fresh coriander (cilantro for you North Americans).
beware the breakfast cook
beware the smiling room service waiter, for he brings bad tidings
As today was Sunday I cooked a humongous roast of beef. Chris the Sous-Chef made an equally monstrous Yorkshire pudding. We truly went all out: I cooked up frozen peas and corn and even powdered gravy!
Yorkshire Pudding, for the staff canteen
Today is my only day off this week and I am determined to spend as much time sitting down as possible. The day started with a good two-hour sit on the sofa with a cup of Nescafe and a book of short stories by Rudyard Kipling. I was then forced to leave the house briefly to go to the post office and the grocery store, where I purchased a bottle of Chablis to celebrate. I’m back on the couch now and am contemplating going to a movie at the Chelsea Cinema later on tonight.
Yesterday I worked like a fiend for 16 hours without a break OR a meal. I was fairly stressed out for the better part of the day and I could barely make it to the bus stop at the end of it. On the bright side, it was the first day in four that I didn’t get a bollocking. Let’s hope this trend continues. 
4.39 AM, full daylight here in London and I wake to the voice of a man saying “I’ve turned off your alarm clock.” Panic-stricken I fumble for the clock, only to realize the voice was only a dream.
7.15 AM- I am roused from a fitful sleep by my alarm clock.
7.30-8.29 AM- I board the number 44 bus along with about a hundred other people and we slowly make our way to Victoria station, where I wait in line at a Starbucks with another hundred others who all order skinny lattes. My brewed coffee is quite weak by Vancouver standards.
8.30 – I push open the swinging doors and make a grand entrance into the kitchen proper, where I commence the ritual “Lighting of the Burners”. This involves lighting a wooden skewer on fire and delicately, oh so delicately taking it over to my stove where I have to gently coax the pilot lights into life. This can take some time.
8.45-11.59 AM- Pilots lit, I start chopping vegetables, peeling prawns, gutting fish, slicing things, and frying things. Vigorously.
12.00-3.00 PM- Lunch service
3.10 PM -sit outside for 5 minutes and breathe the sweet sweet air.
3.15 PM-5.45- Much chopping, frying, and assembly of various ingredients. Much use of a large mortar and pestle.
5.45- Sandwich crammed into mouth and double espresso to help it get down.
7.00-11.30- a furious dinner service.
11.45- As I’m speeding towards the bus stop a creepy man says very earnestly “I like your boobs.” Thanks!
12.05 AM – Once I get home I have a strict routine: kick shoes across the hall, fling off sweaty clothes, don pajamas, and crack a beer.
