Feed me: small roadside restaurant

 Small roadside restaurant near Champasak, Laos 2002 **?**

Feed me: chicken feet soup

 

The broth is very nice, the feet to chewy for my taste. Eat it hot because it becomes gelatinous when it cools down. Nan, Thailand, Xmas 2011.

recipes:aubergine with tomato (vegetarian & non vegetarian)

You can use courgette or sweet pepper instead of aubergine.

ingredients: Soy meat 75 gr, tomato 4 big ones, 2 small onions, olive oil, pepper, salt, 2 aubergines, 2 red chili peppers, parsley, stock, 1 cup of water, paprika powder, parsley

Boil the soy meat in some stock until soft (5 min.) and drain. Meanwhile fry the chopped chili peppers and onion until soft (in olive oil). Add the drained soy meat, a bit of pepper, salt and paprika powder fry for another 10 minutes. Now put in the peeled and diced tomato, a cup of water pepper and salt and let it simmer until the juice has evaporated. Take from the fire and add shopped parsley.

While frying, put the aubergines in the oven at 180°c until soft, drizzle with olive oil. Take a tajine and wipe it with some oil, put in the aubergines and slice then lengthwise. Fill the aubergine with the tomato sauce and poor the rest of the sauce around it. Close the tajine and let it simmer very slowly for another 30 minutes. Serve with bread or rice. Or as we do with Greek pasta.

Substitute the soy meat with minced beef or lamb if you like your meat. Or with beef sliced into small strips, if you try this, first fry the beef in hot butter for one minute on each side, take it out of the frying pan and let it rest until the tomato sauce is finished and everything goes into the tajine.

Cut the aubergines in four parts before putting them in the oven, if you want it to look like the picture.

You don't need a tajine, but you need to simmer it slowly in a closed pot or cooking pan.

Feed me: foodsellers

Food sellers on a bus at Pakse bus station, Laos 2004.

Feed me: eat, drink & pay!

Have a go at Tang City Food Court in the Chinese district of Kuala Lumpur, Malaysia.

It's tucked away behind the outside tables of the restaurants on Jalan Hang Lekir. Walk around before you order, we went back a few times and still there was more on our to eat list. Stay a bit and watch the hectic life of eaters and servers while having a drink and some homemade ice cream. **?**

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.

Feed me: iced coffee in Malaysia

Iced coffee at the Kuala Lumpur Modern arts museum **?**

Feed me, vernissage great expectations

Vernissage "Great expectations" Olivier Martens en Dicky Vlayen at " de Bottelarij". Ulbeek, Belgium 2011. **?**

Feed me, whole fish in a salt crust

Silaphet waterfall Nan province, Thailand **?**

recipes: Panang chicken and mushroom

Ingredients; sunflower oil 2 tbsp, coconut milk 0,5 L, garlic 6 small cloves, chicken (breast) 200 gr, fresh ginger 3 cm, panang curry paste 80 gr, lime leaves 5,  onion medium sized 1, mushrooms 300 gr, lemongrass 2 stalks, fish sauce 2 tbsp, lime 1, red chili pepper 2, palm sugar 25 gr

Fry the roughly chopped onion and sliced chili for a few minutes in the oil. Add the panang paste and fry for one more minute before adding the coconut milk. Let it simmer for about 5 minutes (until oil comes on top) and add sliced ginger, garlic (just bash it) , the lemongrass (cut in 3 and bash it) and sugar. Cut the mushrooms in half and add together with the diced chicken. Cook softly until ready and finish of with fish sauce and lime juice. taste and take of the fire before adding the shredded lime leaves. Serve with rice. You use more or less curry paste and chili peppers, this is medium spicy.

For a vegetarian meal you can add mock meat instead of chicken.