Feed me; sugar and fish sauce.

On every table and in every soup you're bound to find sugar and fish sauce. A pungent smell at first, the fish sauce but unmistakably Asian. You get used to it fast and it is a very nice condiment. The picture is taken at a lovely restaurant where Thanon Phra Athit turns into Thanon Phra Sumen (close to Phra Sumen Fort). Careful with that sugar, probably already added.

recipes: Fish, lime and Belgian endive.

Ingredients: palm sugar 1 tbsp, 1 little red onion, 4 red chili peppers, 2 green chili peppers, coconut milk 30 cl, lemon juice 3 tbsp, lime juice 1 tbsp, 300 gr white fish (cod, ..), fish sauce 2 tbsp, massaman curry paste 2 tbsp, sunflower oil.
For the vegetables: ginger 4 cm, endive stalks 3, salt and black pepper, sunflower oil.

Slice the chili peppers. Heat a deep frying pan add oil and fry the peppers for a few minutes. Add finely sliced onion after 2 to 3 minutes add coconut milk and curry paste. When the curry paste is dissolved add lemon juice, lime juice and palm sugar. Cook for 5 minutes and add fish sauce. Taste, add more juice or sugar if needed. Cut the fish into2 parts. Lower heat and add the fish. Cook gently until ready.

Slice the ginger into thin long strips. Heat a frying pan add oil and fry the ginger for 2 to 3 minutes.
Slice the endive stalks length wise into strips and add. Fry on medium heat. Add salt and black pepper. Fry until soft, you might have to add a few tablespoons of water while frying.

Serve with rice or noodles.

Feed me: Good vibes at the market

Guess he loves his job. The fish section at Nan market.

Feed me: Sibu market

 Fish at Sibu central market, Malaysia.

recipes: Tom Kha with shrimp (koeng)

Ingredients; Lemongrass 1stalk, 3cm fresh ginger, 3 red chili peppers, 4 Kaffir leaves (lime), 400cc stock (1/2 cube fish stock + 1/2 cube tom yum stock), 100gr mushrooms. 1 lemon, fish sauce 3 tbsp, 150 cc coconut milk, 12 big shrimp, 200 gr white fish fillet, 2 springonions, 6 cherry tomatoes, sugar 1 tbsp.

Take a wok or cooking pot and add the stock, chopped ginger, sliced chili peppers, fish sauce and bashed lemongrass bring to a boil. Cook for about 5 to 10 minutes. Add the mushrooms, coconut milk, sugar, lemon juice and lemon zest let it simmer for a few minutes. Cut the white fish in four even pieces. Up to you if you peel the shrimp or not. Let the fish and shrimp simmer in the soup until ready. Take the soup of the fire and add shredded kaffir leaves and sliced spring onion. Serve with rice.