Feed me; Coffee at the Lanna Folklive Museum.

Nicely presented, A coffee and a latte caramel iced.  A quiet garden setting in central Chiang Mai, centered between the 'Lanna Folklive Museum' and the 'Chiang Mai House of Photography'.  It's just across the 'Three Kings Monument', Not the cheapest but excellent quality.

Noodles with fennel and tofu

Ingredients; Tofu 200gr, fennel 1 bulb, red chili 2, fresh ginger 1cm, lemon 1, fish sauce 2-3 tbsp, sunflower oil 1 cup, chili oil 1 tbsp, dark soy sauce 1tsp, noodles 200gr, palm sugar 1tbsp, water

Clean the fennel and cut into small strips, keep the fine green top aside (cut very fine). Slice the tofu in bite size bits, about 5 mm thick. slice ginger and red chili's into small strips.
Heat a wok, add all of the oil except 1 tbsp. when hot, deep fry the tofu. Place the deep fried tofu on kitchen paper so the excess oil is removed.
Get rid of the oil. Heatthe wok, add 1 tbsp of oil, add fennel. stir fry, but don't let the fennel get any colour. you may have to add a bit of water once in a while, stir fry until the fennel starts getting soft and glazy.
Meanwhile, bring water to the boil in a cooking pot, cook the noodles until almost soft. Drain the noodles.
Add chili's and ginger to he fennel and fry for a few minutes. Add fish sauce, sugar, soy sauce and juice of half the lemon. Heat and taste, add more sugar or lemon according to taste. Add the noodles. Dress the noodles and tofu on a plate and finish with the finely shopped greens from the fennel.

Feed me; roasted chicken

Marvelous, roasted chicken served with sticky rice and Som Tam (papaya salad). If you ever find yourself in Thung Chang (city), Thailand, it is on the main road just past the school on the left side (coming from Nan).

Feed me; deep fried snack !

I don't eat a deep fried snack that often, but this fish looked too delicious to pass by. A lovely restaurant in Khorat (Nakhon Ratchasima), Thailand. Plenty of choice and not mentioned in any guide books to my knowledge. Opens about five in the afternoon, once serving starts you might have to get in line for a seat, well worth it though. I don't know the name but it's on Jomsurangyard road.
(Check location for a map)

 Closed in this picture from google maps.

Liver and garlic chives

Ingredients; liver 150 gr, 2 chilis, garlic cloves 3, oil 1 tbsp, oyster sauce 2 tbsp, peper,
                    palm sugar 1/2 tbsp,water 1 or 2 tbsp,  light soy sauce 1 tsp, garlic chives 100 gr (stalks)

Slice the liver in 5 mm thick bite size pieces. Cut the chives into 5 cm long pieces. Heath a wok, add oil. Bash the garlic cloves and fry for a minute. Add the liver, fry on high temperature for 1 or 2 minutes. Add the sliced chili's, palm sugar and oyster sauce. After a minute, add the chives fry for 1 or 2 more minutes. Add water if necessary. Add the soy sauce, stir and serve.
You can use any kind of liver, this one is pork.
Recipe thanks to my friend Lak, she makes some great jewelry as well. Have a look over here.