Feed me; herbs

Ready to start cooking, learning a new recipe from a friend.

Thai holy basil on the left. On the right chili peppers, lemon grass, galanga and lime leaves.

Chicken, lime and mint

Ingredients; chicken fillet 250 gr, shallot 1, chili pepper 2, fresh ginger 3 cm, fresh mint, potato flour 1 tsp, 1 lime, honey 1 tbsp, mirin 2 tbsp, rice wine 2 tbsp, lemongrass 2, sunflower oil

Slice chicken fillet int small strips. Take a bowl and add the juice of one lime with the honey, mirin and rice wine. Mix well and add the chicken strips, marinade for one hour.
Slice the ginger into small strips and fry in sunflower oil until golden brown. Set aside on some kitchen paper. Heath a wok add some oil. Add finely chopped shallot and chili. Fry for 2 minutes. Drain the chicken, keep the marinade. Add the chicken to the wok and fry for a few minutes. Add the bruised lemon grass and the marinade. Bring to the boil. Mix 2 tbsp of water with the potato flour and add to the wok. Cook for one minute, turn off the fire and add chopped fresh mint.
Serve with rice or noodles.

Feed me; sweet dessert.

Talat Warorot, the upstairs food section might not be the best in Chiang Mai but it is very low cost. The  market is popular and good fun. She sells take away sweet desserts, just give it a go.

Feed me; slowly cooked pork backbone soup !

Delicious, slowly cooked pork backbone soup, what's in a name...

 I'm sure this dish has an unpronounceable Thai name. Only came across it in Nan, Northern Thailand.