Feed me; 100 year old eggs

Preparing 100 year old eggs. A recipe will follow soon.

Feed me; Bo Klua salt wells.

Bo Klu(e)a salt wells are nicely situated in the Nan province. The lovely motorcycle trip from Nan (town)  and an overnight stay in this remote mountainous location is well worth it. As is the salt, great on a salad... well, you can use it in most dishes...

Feed me; Sushi street bar

A Sushi street bar at Thanon Phra Athit, Bangkok. 

Shrimps and Fennel

Ingredients; shrimps 16/20, fennel bulb 1, red chilli pepper 1 or 2, juice of 1 lemon, honey 1tbsp, olive oil 2tbsp, little nob of butter, black pepper, salt, fish sauce

Chop  the fennel bulb into bite size bits. Chop some of the top green very fine (2 tbsp) and set aside. Heat a frying pan add 1 tbsp oil and butter. Add cleaned shrimp, season with black pepper and salt, fry one to two minutes each side. Set aside.
Heat a wok add 1 tbsp oil and add the chopped fennel. Stir fry on medium heat until almost soft (with a bite) if necessary add some water while stir frying. Add chili pepper, stir fry for one minute. Add lemon juice, honey and fish sauce. fry for a minute and add the shrimp. fry for 2 more minutes and serve. Dress with the chopped green of the fennel.
You can serve it with noodles, I like it with some naan bread.

Feed me; Chili peppers

Chili Peppers - one Ringit, at the Sibu market ( Sarawak, Borneo). You love 'em or you hate them, personally I adore chili peppers and spicy food.

Feed me; Thai dessert

Exquisite to some, strange to others, the Thai dessert. I'm a fan of most, Love pandan ice cream and those little jelly things you mainly eat for the sweet sauce they are served in. Top of the list; Khao Niaow Ma Muang or sticky rice with yellow mango !

Paksoi, mushrooms and tofu

ingredients; tofu 200gr, paksoi 1, small eryngii (king oyster) mushrooms 100gr, flour 50gr, 1 red chili, fish sauce, mushroom sauce, garlic 1 clove, water 2 tbsp, chili oil 2tbsp, sunflower oil 25 cl, sugar 1 teaspoon

Cut the tofu into small bite size cubes. Put the flour in a bowl (you can add some parsley and other spices). Poor the sunflower oil in a small cooking pot and heat.
Slice the mushrooms lengthwise (5 mm thick). cut the paksoi in bite size pieces, keep the leaves ans the hard parts apart.
Heath a wok add the chili oil and the finely chopped chili. stir fry for 1 minute. Add the mushrooms and stir fry for 2 more minutes. Now add the hard parts of the paksoi and stir fry for 5 more minutes.
add some water if it is too dry and add the smashed garlic.
Meanwhile deep fry the tofu until golden brown.
Add the leaves from the paksoi, stir fry for 1 to 2 minutes. Add  fish sauce, sugar  and tmushroom sauce to the mushrooms and paksoi. Cook for 1 minute and turn off the heat.
Serve with noodles or rice

Feed me; Preparing bitter gourd and egg

Another Thai Classic, bitter gourd and egg. Served with chilli sauce it is an excellent dish. Easy and fast; slice the gourd lengthwise (500 gr) and scoop out the seeds. Cut the gourd in small pieces. Heat oil add a bit of shopped garlic (1 clove) stir fry for a minute, add the bitter gourd  and fry for 3 more minutes. Add 2 -3 tablespoons of water and 2 tbsp of fish sauce. Fry for 2 minutes and add 2 beaten eggs. Stir well and turn of the heath. Stir until the egg is cooked. 

Feed me; hot green tea

Hot green tea, you like it or you don't. Note, most of the time it ain't fresh. It is made from the powdered tea leaves added to hot milk. You can have it hot, cold, iced or shaken and with  tapioca pearls if wanted.

pimp your noodles

Ingredients; mama instant noodles 2 (or any instant noodle you like), lean pork meat 200gr, teriyaki sauce 2tbsp, dark soy sauce 1tbsp, mirin 1tbsp, mustard leaf or water convolvulus 300gr, fish sauce 1tbsp, garlic 1clove, sunflower oil 4 tbsp, sambal 1 tbsp.

Cut the pork in very thin slice. Mix teriyaki sauce, dark soy sauce, mirin and fish sauce. Marinate the pork for 1 hour in this mixture. Bring 250 cc water to the boil and add the condiments that come with the noodles. Break the noodles and add. bring to the boil and cook for about 3 to 5 minutes 5until most of the liquid is absorbed. Meanwhile heat a wok add half of the oil, add the sambal and stir fry for 1 minute. Add the drained pork, keep the liquid. fry over high heat. After a few minutes add half of the marinating mixture. You might need to add some more later.
Heat a wok or frying pan add the rest of the oil. Add finely chopped garlic, after about a minute add the mustard leave or water convolvulus. Fry on high heat for 1 to 2 minutes.

Place the noodles on a plate and dress with the vegetables and the well done pork. add the sauce from the pork if you like.

Feed me; everything dried shop

This little shop has everything you ever wanted "dried". As long as it is fish, sheljfish, meat or sausages. You can find it on "Central market" in Phnom Penh, Cambodia. Easy enough to find, everybody knows it. Central market hasn't changed that much since my first visit in 1999.

Feed me; Kao Kriab Pak Moh

Kao Kriab Pak Moh, a cheap and wonderful snack or dessert. Sweet dumplings from the pot's mouth (Kao Kriab Pak Moh) are available all over Thailand. The sweet rice pancakes come in different colors and fillings, all of them are tasteful.

noodles and mushrooms

Ingredients; noodles 250gr, oyster mushrooms 150gr, king brown mushrooms 150gr, sunflower oil 3tbsp, sambal 2 tsp, fish sauce 1 tbsp, mushroom sauce 1 tbsp, light soy sauce 1 tbsp, water 2 tbsp, spring onions 2, vegetarian wok strips or mock meat 150gr, garlic 1 clove.

Slice the king brown mushrooms lengthwise into 3 to 5 mm thin strips, brush with some oil and grill. Set aside. heat a wok, add sunflower oil. Add sambal and fry for a minute. Add the wok strips and fry until golden brown. Add the oyster mushrooms and fry on high heat for about 5 minutes (add a little water while frying) add diced garlic, fish sauce, light soy sauce, mushroom sauce and water. fry for 2 minutes and add boiled noodles. Serve and dress with king brown mushrooms and diced spring onion.

Feed me; pork leg in thick gravy

Pork leg in thick gravy served on Phra Athit walking street. A 2 day event on Thanon Phra Athit around December 28. Plenty of food and drinks are served among other attractions.

Feed me; enjoying food with friends.

Nothing beats a good meal in the company of friends. A night out some drinks and late night sharing some amazing Thai food. Nan, Thailand.

Endive spears, chicken and noodles.

Ingredients; chicken 200gr, chili peppers 3, endive spears 2, noodles 250 gr, shallot 2, ginger 2 cm, sunflower oil 2 tbsp for the noodle dressing; honey 1 tbsp, mirin 1 tbsp, rice wine 1 tbsp, fish sauce 1 tbsp, dark soy suace 1 tbsp, juice of 1 lime. (ingredients; here)
For vegetarians, replace the chicken with quorn pieces or mock meat.

Chop the chicken into bite size pieces. Slice the shallot, chili peppers and ginger into fine strips. Slice the endive stalks lengthwise in long small strips.
Mix all the ingredients for the noodle dressing in a small bowl.

Heat the wok, and add oil. Add ginger, chilli peppers and shallot. Stir fry for a minute and add the chicken.  stir fry until ready. Add the endive and stir fry (on high heat). Meanwhile bring 2 liters of water to the boil in a cooking pot, add noodles. Cook until just soft (about 3 minutes) and drain. Add the noodle dressing to the cooking pot, heath for a moment, turn of the heath and add the noodles. Stir well.
The endive should be done by now, still a bit crisp. Dress the noodles on a plate and serve the chicken and endive on top.

For vegetarians, replace the chicken with quorn pieces.

Feed me; a bit grubby.

A bit grubby but they serve a good noodle soup, on the main road (road 1119) from Semenggoh wildlife centre to Kutching, Sarawak, Borneo.

feed me; sticky rice roasted in a banana leaf

Folding the sticky rice and sweet filling in the banana leaf.  The banana packets are best straigh from the charcoal grill. The sweet filling can be banana, taro paste, sweet beans or even with pork. The Charred banana leaf gives it a nice aroma.

The best 'Khao niao ping'  (in my opinion) is to be found in Nan, Thailand. Princess Maha Chakri Sirindhorn is believed to be a customer whenever visiting Nan.

Mushroom soup with chili oil and deep fried noodles

Ingredients; 1 red onion, sliced mushrooms 250gr, grilled chicken 150gr ( or egg tofu for vegetarians ), coconut milk 25cl, palm vinegar 2tbsp, palm sugar 2tsp, sambal 1 tbsp, fish sauce 2tbsp, mushroom sauce 1 tbsp, 1 tom yum cube stock or chicken stock, dried noodles 30 gr, sunflower oil 25cl, chili oil, water 30cl

Heat a wok, add 2 tbsp of sunflower oil. Add sambal and stir fry for 1 minute, add finely chopped onion and fry until soft. Now add the coconut milk, water and stock cube and bring to the boil.
Add sliced mushrooms, sugar and vinegar. Cook for 5 to 10 minutes.
Meanwhile heat the rest of the sunflower oil in a small cooking pot, fry the noodles for 1 to 2 minutes and place on some kitchen paper to absorb the oil.
Add fish sauce, mushroom sauce and the diced chicken to the soup. Bring to the boil and add more fish sauce or vinegar if you like. Serve hot, add some drops of chili oil and dress with some crisp noodles.

For a vegetarian version replace the chicken with egg tofu.

Feed me; spicy salad dressing

A spicy salad dressing for a really nice pomelo and fries shallot salad. Look through my notes and I will post it as soon as possible. From the top of my head you need, tamarind sauce, fish sauce, chili flakes, roasted chili flakes and condensed milk.

Feed me; Isaan style papaya salad.

Isaan style papaya salad. Papaya salad being one of Thailands favourite dishes, the Isaan version is absolutely fabulous. Called Som Tam in Thailand, it is very spicy and no two Thai make the same. It is a great compliment to any Thai meal, even lifts a simple grilled chicken and sticky rice meal to a sublime level.

Feed me; Thai iced tea

Thai iced tea (cha-yen) is made from a red-leafed tea variety that only found in Thailand. Sometimes orange blossom water or tamarind is added. There is quite some difference in taste, depending on where you have it. You can have it with condensed milk, and in general cha-yen (like a lot of Thai drinks) comes with a lot of sugar.

Custard white courgette yellow curry

Ingredients; 1 or 2 custard white courgettes, 5 medium sized potatoes, coconut milk 50 cl, shallots 5, yellow curry paste 50 gr, palm sugar, fish sauce, sunflower oil.

Cut the courgette in big chunks, peel and remove the seeds. Heat a non stick pan add a little oil. Add the courgette and fry until golden brown. Set aside. Partly boil the potatoes and set aside. Heat a wok add oil. Add shopped shallots, fry until soft. Add yellow curry paste and half of the coconut milk. Bring to the boil and cook until oil appears on top.
Add the left over coconut milk bring to the boil. Cut the pre boiled potatoes in half and add. Cook until the potatoes are done, then add the courgette. Make sure everything is cooked and add palm sugar and fish sauce to your taste.

Feed me; lovely and fresh!

Lovely fresh products from the market or from your own garden is the way to go.

Feed me; Thai home cooking action.

Home made chicken and cashew nuts.

Feed me; night before the grand opening.

Preparing food for the grand opening of Sudrit Arts Gallery.

Khao Niaow Ma Muang

Khao Niaow Ma Muang or sticky rice with yellow mango, one of my favourite. This one is in Siem Reap, Cambodia. But for me the best Khao Niaow Ma Muang is served at Sailomyoy near Tha Phae gate in Chiang Mai, Thailand. 

Not easy to get the ripe yellow mango's used in Thailand (Nam Doc Mai mango). But if you can this is my recipe. You can use another kind of mango, but the Thai ones are the best for this dish.

Ingredients: sticky rice 200gr, ripe yellow mango 200gr, coconut milk 200 cc, concentrated sweet milk 100 cc, sugar 50gr, salt.

recipe; soak the sticky rice for 24 hours and drain. Steam the sticky rice in a steamer or steaming basket.

Heat 100 cc of coconut milk, the sugar and a pinch of salt. Turn off the heat when it starts boiling. 

Put the sticky rice in a bowl add the coconut mixture. Use chopsticks or a fork and loosen the sticky rice. 

Peel and slice the mango. Mix the rest of the coconut milk with sweet milk and a pinch of salt.

Serve the sticky rice, dress with the mango and drizzle some coconut and sweet milk mixture on top.

Feed me; herbs

Ready to start cooking, learning a new recipe from a friend.

Thai holy basil on the left. On the right chili peppers, lemon grass, galanga and lime leaves.

Chicken, lime and mint

Ingredients; chicken fillet 250 gr, shallot 1, chili pepper 2, fresh ginger 3 cm, fresh mint, potato flour 1 tsp, 1 lime, honey 1 tbsp, mirin 2 tbsp, rice wine 2 tbsp, lemongrass 2, sunflower oil

Slice chicken fillet int small strips. Take a bowl and add the juice of one lime with the honey, mirin and rice wine. Mix well and add the chicken strips, marinade for one hour.
Slice the ginger into small strips and fry in sunflower oil until golden brown. Set aside on some kitchen paper. Heath a wok add some oil. Add finely chopped shallot and chili. Fry for 2 minutes. Drain the chicken, keep the marinade. Add the chicken to the wok and fry for a few minutes. Add the bruised lemon grass and the marinade. Bring to the boil. Mix 2 tbsp of water with the potato flour and add to the wok. Cook for one minute, turn off the fire and add chopped fresh mint.
Serve with rice or noodles.

Feed me; sweet dessert.

Talat Warorot, the upstairs food section might not be the best in Chiang Mai but it is very low cost. The  market is popular and good fun. She sells take away sweet desserts, just give it a go.

Feed me; slowly cooked pork backbone soup !

Delicious, slowly cooked pork backbone soup, what's in a name...

 I'm sure this dish has an unpronounceable Thai name. Only came across it in Nan, Northern Thailand.

Butternut squash soup

Ingredients: 1 butternut squash (2,5 kg), vegetable stock 2 l., onions 2, garlic cloves 8, pepper, salt, olive oil 8 tbsp, chili oil 1-2 tbsp

After washing the butternut cut it in big pieces, take out the seeds. Clean seeds and set aside. Place the pieces of butternut in an oven scale, drizzle with oil and place in a medium hot oven. When almost soft add the oiled garlic cloves (unpeeled).
Fry the seeds in 2 tbsp of olive oil until golden brown. Put them on some kitchen paper.
Slice the onion. Heat 2 tbsp of olive in a cooking pot and glaze the onions .
When the butternut is soft take it out of the oven, scrape the soft flesh from the skin. Put the butternut in the cooking pot. Peel the soft garlic. Add to the cooking pot and cover with vegetable stock.
cook for 5 to 10 minutes and blend it with a mixer. bring back to the boil, add pepper and salt. Add the chili oil. Serve hot, add some of the fried pumpkin seeds.
You can add some shrimps or croutons, or both.

Feed me; wonton soup!

Creating one of my favourite soups, wonton soup. A long time favourite when near Khao san road, only serving in the evening. I don't like what's going on at Khao San Road, but the soup just drags me back onces in a while. Just have a taste....

Feed me; ESPRESSO!

"Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans": according to Wikipedia. I don't care, I need it in the morning, at noon and in the evening... or whenever I smell it....

Feed me; Blue lemon soda!

Blue lemon soda next to a caramel latte frappé. A very Thai refreshment, I like it a lot, if it isn't too sweet. Leaves you with a blue tongue, but hey ..... who cares...

Pork and dark beer Lao stew

Ingredients; Pork stew meat 1 kg (cubed), 3 big onions, bay leaves, fish sauce 3 tbsp, garlic 2 cloves, white wine vinegar 4 tbsp, palm sugar 1 tbsp, dark beer Lao 1 bottle, raisins 150 gr., chilli flakes 1 teaspoon

Dust the pork with a little flour. Heat oil in a saucepan until sizzling, add the pork. Cook over medium heat until brown, add the chopped onions. Stir occasionally until the onions start to get soft.
Add the Beer Lao, bay leaves, garlic, sugar, fish sauce, chili flakes and vinegar. Let it simmer for at least 40 minutes, stir occasionally.
Add the raisins and cook for another 20 minutes. Taste and add more fish sauce, sugar or vinegar to your taste.

Feed me; Hot bread.

The filling of an Indian roll served in a homemade pita bun, marvelous. You can order veggie, chicken or beef filling at "Hot bread" in Nan, Thailand. I order it for breakfast whenever I can. They have excellent Khao soy as well.