Nan night market with the usual suspects, sausage and fish balls on a stick!
Recipes, pictures and more about food. Simple dishes easy to make. Some dishes are very spicy. Just give them a try.
Sunday 29 July 2012
Thursday 26 July 2012
recipes: Spicy meatballs
Ingredients: minced meat (beef) 400 gr, 1 egg, breadcrumbs 70 gr, sambal oelek 2 tbsp, dark soy sauce 2 tbsp, fish sauce 2 tbsp, 2 shallots, pepper & salt, parsley. butter
Chop the shallots very fine and fry them in a little butter until soft. Leave them to cool down.
Chop the parsley fine, you will need about 4 tbsp.
Add all the ingredients (except the butter) in a bowl and mix well. Easy on the salt because the fish sauce is already salty.
Roll small meatballs and fry in butter. Serve as a snack with dip sauce
(sweet chili sauce, peanut sauce, ...) or use in a dish.
Tuesday 24 July 2012
Saturday 21 July 2012
Feed me: Mukdahan
Mukdahan night market, love to eat at these places. Just order, eat, drink and meet people.
Wednesday 18 July 2012
recipes: Tagliatelle, herbs & salmon
Ingredients: tagliatelle 200 gr, shallot 2, sambal oelek 1 tsp, olive oil 2 tbsp, lime 1, black pepper crushed 2 tsp, salt, rock salt 2 tsp, smoked salmon 250 gr, horseradish paste 1 tbsp, parsley, chives, rocket salad, about 20 to 25 cherry tomatoes
Cook the tagliatelle in water and some of salt.
Take a non stick wok or pan and heat the olive oil. Add Sambal and finely chopped shallots, fry gently for a few minutes. Cut the cherry tomatoes in half and add with some salt and black pepper to the shallots. Cook for a few more minutes and add zest from the lime. Now add the drained tagliatelle to the frying pan.
Shred the herbs (parsley, chives and rocket salad) roughly. Take the wok of the fire add the herbs and gently mix.
Dress up a plate with the salmon, a little horseradish and some lime. Add tagliatelle and drizzle with some lime juice. Sprinkle a little rock salt over the plate.
Serves two.
Take a non stick wok or pan and heat the olive oil. Add Sambal and finely chopped shallots, fry gently for a few minutes. Cut the cherry tomatoes in half and add with some salt and black pepper to the shallots. Cook for a few more minutes and add zest from the lime. Now add the drained tagliatelle to the frying pan.
Shred the herbs (parsley, chives and rocket salad) roughly. Take the wok of the fire add the herbs and gently mix.
Dress up a plate with the salmon, a little horseradish and some lime. Add tagliatelle and drizzle with some lime juice. Sprinkle a little rock salt over the plate.
Serves two.
Monday 16 July 2012
Friday 13 July 2012
Tuesday 10 July 2012
recipes: Lemon chicken
Ingredients: coconut milk 0,4 L., chicken breast 400 gr, 1 lemon, 1 lime,
2 red chili peppers, lemongrass 2 stalks, 3 lime leaves,
spring onion 1, light soy sauce 1 tbsp, turmeric 2 tsp,
white sugar 1 tbsp, pineapple 300 gr, butter 2 tbsp.,
fish sauce 1 or 2 tbsp., chili peppers 2
Mix coconut milk, juice of half a lemon, juice of half a lime, sugar, turmeric, sliced chili pepper and soy sauce in a cooking pot and bring slowly to the boil. Add lemongrass. Slice the chicken in to medium sized parts and add to the mixture. Let it simmer. Add fishsauce to taste.
Meanwhile cut up the Pineapple (you can use canned), heat the butter in a frying pan. Fry the pineapple until golden brown.
Add the zest of the lemon and lime to coconut mixture. Taste and add more lime or lemon juice if necessary. I add 1 tbsp fish sauce as well. When the chicken is ready, serve it and dress with the pineapple, spring onion and sliced chili peppers.
I serve this one with white rice.
2 red chili peppers, lemongrass 2 stalks, 3 lime leaves,
spring onion 1, light soy sauce 1 tbsp, turmeric 2 tsp,
white sugar 1 tbsp, pineapple 300 gr, butter 2 tbsp.,
fish sauce 1 or 2 tbsp., chili peppers 2
Meanwhile cut up the Pineapple (you can use canned), heat the butter in a frying pan. Fry the pineapple until golden brown.
Add the zest of the lemon and lime to coconut mixture. Taste and add more lime or lemon juice if necessary. I add 1 tbsp fish sauce as well. When the chicken is ready, serve it and dress with the pineapple, spring onion and sliced chili peppers.
I serve this one with white rice.
Sunday 8 July 2012
Friday 6 July 2012
Wednesday 4 July 2012
recipes: pork tenderloin with yogurt
Ingredients: 800 gr pork tenderloin, 100 gr mature cheese, 1 L. firm yogurt, pepper, salt, 1 tbsp.paprika powder, 50 gr plain flour, parsley, 2 medium sized onions, 50 gr butter, some toothpicks.
Cut the pork in approximately 8 cm long pieces, and slice 'em halfway through (lengthwise). Cut up the cheese so you have piece of 1x1x8 cm. put the cheese inside the pork, close the meat and use 2 toothpicks for each piece to keep them closed.
Mix the flour and paprika powder. Put some pepper & salt on the meat and roll it in the flour mix until it is covered. Melt the butter in a cooking pot and fry the pork for a few minutes until it is sealed.
Meanwhile cut the onion into small pieces and once the meat is sealed and a little colored, add the onions. Turn down the fire close the cooking pot, let it simmer until the onions are soft and glazy. Add the yogurt, pepper and salt and cook softly for about 45 to 60 minutes. Stir once in a while.
When the yogurt doesn't thicken enough you might want to use some extra flour, dissolve the flour in a bit of warm water before adding. Cook for a few minutes while stirring Add the parsley and serve.
We serve it with mashed potatoes.
Cut the pork in approximately 8 cm long pieces, and slice 'em halfway through (lengthwise). Cut up the cheese so you have piece of 1x1x8 cm. put the cheese inside the pork, close the meat and use 2 toothpicks for each piece to keep them closed.
Mix the flour and paprika powder. Put some pepper & salt on the meat and roll it in the flour mix until it is covered. Melt the butter in a cooking pot and fry the pork for a few minutes until it is sealed.
Meanwhile cut the onion into small pieces and once the meat is sealed and a little colored, add the onions. Turn down the fire close the cooking pot, let it simmer until the onions are soft and glazy. Add the yogurt, pepper and salt and cook softly for about 45 to 60 minutes. Stir once in a while.
When the yogurt doesn't thicken enough you might want to use some extra flour, dissolve the flour in a bit of warm water before adding. Cook for a few minutes while stirring Add the parsley and serve.
We serve it with mashed potatoes.
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