Feed me; thing thing.

Thing Thing restaurant near Psar Thmei, Phnom Penh.

Feed me; lovely pastry

On the way to "Golden Rock", Myanmar. I love the pastry served with your morning coffee.

recipes: Chicken salad with rocket salad and cashew nuts.

Ingredients: tomatoes 4, rocket salad 100 gr, chicken fillet 150gr, cashew nuts 100 gr, ginger 2 cm, olive oil, paprika powder, cayenne pepper, salt, pepper, balsamic cream 2 tbsp, Vinegar 1 tbsp, honey 1 tbsp, rock salt, chives

Cut the ginger into small strips and fry in a little oil until golden brown. Put the ginger on some paper towels to soak up the oil.
Cut the chicken to bite sized bits, season with pepper, salt and paprika powder. Heat a frying pan add some olive oil and fry the chicken. Just before its done add honey and cayenne pepper.
Meanwhile dry roast the nuts.
Slice the tomatoes. Cut the chives and rocket salad.
Dress a plate with the tomatoes, rocket salad and nuts. Sprinkle the ginger and chives on top. Dress with the warm chicken. Drizzle with the honey from the frying pan, vinegar and white balsamic cream. Finally,  finish with some rock salt.
I used apple vinegar and rock salt from Bo Klua, Thailand.

Feed me; energy bar.

Wrapper from a Vietnamese energy bar. Peanuts and sesame in a lovely sugary coating.

Feed me: Air Limau.

 

Air Limau a Malaysian specialty. Comes in small and big sizes.
How many limes in this one?

recipes: Shrimp curry with eggplant.

Ingredients: 1 small onion, 2 small eggplants, 2 garlic cloves, sunflower oil, lemongrass 2 stalks, half a lime, ginger about 2 cm, coconut milk 25 cl, 10 big shrimps, fish sauce 2 tbsp, light soy sauce 1tbsp, dark brown sugar 1 tbsp, panang curry paste 3 tbsp, tomato puree 1 tbsp, lime leaves 5

Cut the eggplants into 4 parts and fry in 3 tbsp of sunflower oil until soft and golden brown. Meanwhile cut the onion roughly, slice the ginger and fry in a wok (1 tbsp sunflower oil) for a few minutes. Add the curry paste, coconut milk and tomato puree and bring to the boil. Smash the garlic and lemongrass (to release more taste) and add. Now add lime juice from half a lime, sugar, soy sauce and fish sauce and let it simmer for 5 minutes. Throw in the cleaned shrimp and let them simmer until done. Put out the fire and add the shredded lime leaves. Serve with the eggplant and rice. 2 portions.

Feed me; red topping!

Green ice-cream and red topping, love it to bits! This one's lime, but could be green tea or pandan leaf when having this color.

Feed me: morning coffee!

Coffee and pastry. A good way to kick off the day. Hongsa, Laos.