Feed me; spiral mooncakes

Spiral mooncakes just look lovely. I think mooncakes originated in China, eaten at the mid-autumn festival. The Chinese ones look a bit different, but come with the same fillings. The multi layered outside comes in a variety of flavours and colours. Filled with Taro, lotus seed paste and red bean is most common. At a mooncake stand at the Khorat book show at least 20 flavours were on offer, tried about six I hadn't seen before. The purple and green mooncakes look the best though.

Feed me; cheesecake

Cheesecake and passion fruit sauce served by a nice Japanese lady in Chiang Mai, Thailand. She runs a lovely organic place at the Chiang Mai Art Museum's parking lot. A bit out of the town centre, but well worth a visit. Food and drinks are excellent. Easy enough to find once you are at the museum, on entering the parking lot it is on the far right hand side. Or ask at the museum's reception for 'Din Dee Mudhouse Cafe'.

Shrimp, Fennel and Star Anise

A variation on the 'Shrimp and Fennel' recipe.
Ingredients; shrimps 16, fennel bulb 1, chilli flakes 1 tsp, juice of 1 lemon, honey 1tbsp, sunflower oil 2tbsp, little nob of butter, black pepper, salt, fish sauce 1 tbsp, Star anise 4, Ouzo 2 tbsp, water 10cl.

Chop the fennel bulb into small 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 flakes, half of the lemon juice , honey, fish sauce, Ouzo and star anise. Fry for a minute and add the shrimp. Fry for 2 more minutes, taste and add more lemon or honey. Serve, dressed with the chopped green of the fennel.
You can serve it with noodles or steamed rice. I like it with some naan bread.