Feed me; Aroon Rai.

 Before!

 After!

Another excellent meal at Aroon Rai, Chiang Mai, Thailand.

Has to come with sticky rice and a large Chang classic.

Recipes: Beef and mushroom

Ingredients: dark soy sauce 3 tbsp, mirin 2 tbsp, sake 1 tbsp, teriyaki sauce 1 tbsp, ginger 1,5 cm, garlic 1 clove, palm-sugar 2 tsp, lemon juice 2 tbsp, sesame seeds 2 tbsp, 4 chili peppers, 1 onion, 8 big mushrooms, sunflower oil, beef 250 gr (steak)

 

Mix soy sauce, mirin, sake and teriyaki sauce in a bowl. Add the finely chopped ginger and garlic and mix well. Slice the chili peppers and onion. Dissolve the sugar in a little water. Add oil to a hot frying wok and fry the chili peppers for a minute. Set a side. Fry the onions for about 5 to 6 minutes and set a side. Add some more oil in de wok and fry the whole mushrooms. Once they start coloring add a little water. Continue until they are soft and set a side. Cut up the beef in small strips and fry them for a minute on each side. Set a side.

Pour the sugar mixture in the wok. When it cooks add the lemon juice. After a minute add the soy mixture. Cook on a high temperature for 2 to 3 minutes add onions and mushrooms cook for 1 minute more and add the Beef.

Dress a plate with the beef and vegetables, and add some chili and roasted sesame seats. Serve with rice.

Feed me; fast food

A Cambodian "fast food" stand. Have a quick baguette, Siem Reap.

Feed me; take away chicken

Take away chicken! Sibu, Sarawak Malaysia.

recipe; Hungarian goulash, more or less.

Ingredients: 500gr stew beef, 1 big onion, 1 yellow sweet pepper, 1 red sweet pepper, 200gr mushrooms, about 8 garlic cloves , 5 red tomatoes, 5 bay leaves, pepper, salt, 5 chili peppers, paprika powder, thyme, 2 tablespoons of tomato puree, fish sauce, butter or oil.

Cut the beef into bite-sized pieces and fry in hot butter or oil until brown. Use a deep frying pan. Slice the chili peppers and add them. Cut up the onion and sweet peppers, big chunks will do. After frying the chili peppers for two minutes, add the onion and sweet peppers. Turn the heat down and let it simmer for 5 to 10 minutes. Add about 10 cl of water, the finely chopped tomatoes and tomato puree.
Now add the mushrooms, garlic, bay leaves, pepper and salt.
Close the lit and let it simmer, about 30 min. Have a taste and add a little thyme, paprika powder, chili flakes and fish sauce. Let it simmer until the meat is very tender. (about 1 hour).
Taste and add more fish sauce, herbs and spices if needed.
Serve hot with dark bread. You can top it with some cheese.
You don't have to add fish sauce, but Asian friends love it in their stew.