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.