Halloumi and Eggplant

Ingredients; Halloumi 200gr, eggplant 1, medium sized onion 1, red chili pepper 1, tomato pasata 200cc, pepper, salt, cumin, parsley, paprika powder, olive oil

Cut the eggplant into 5mm thick slices, do the same with the halloumi. Heat a frying pan, add olive oil. Add the eggplant and fry until golden brown. The eggplant will soak up quiet some olive oil, make sure there is enough in the frying pan. Once golden brown place the eggplant on a plate and put aside. Chop the onion and the chili pepper, and add to the frying pan. fry until soft and add the tomato pasata and a bit of water. Bring to the boil, add pepper, salt and a teaspoon of cumin powder (or crushed cumin seeds). Cook for about 10 minutes, turn off the heat and add 2 or 3 tablespoons of finely chopped parsley.
Take a portion sized ovenproof dish, add a thin layer of the tomato sauce, a layer of eggplant and a layer of halloumi. Do it twice and finish with some paprika powder on top. Put in a preheated oven (medium height) for 5 to 10 minutes.
Serve with steamed rice or even better with some naan bread.

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.

Feed me; an all-time favorite

An all-time favorite, chicken cashew nuts. Many Thai restaurants serve a kind of chicken cashew nuts, one better than the other, but most of them are just lovely. When done right, it is slightly sweet with a mild chili kick.

Feed me; Pink

The main square for a Chiang Mai event must be the one at the Tha Phae gate. Staying just opposite the square whenever visiting Chiang Mai, I've seen festivities from markets to sporting events, from the Kings birthday celebrations to Thai theater festivals and from body building shows to Miss ladyboy contests. One thing in common, serving food and snacks all night long.

sugar peas

Ingredients; sugar (snap) peas 200gr, cherry tomato 10, garlic cloves 2, 1 or 2 red chili peppers, oil 1 tbsp, oyster sauce 1 tbsp, water 1tbsp, sugar 1 tsp, fish sauce 1or 2 tsp (if you are vegan replace with light soy sauce).

Heat a wok, add oil. Add the chopped chili peppers. Stir fry for 1 or 2 minutes, add the sugar peas. Stir fry for another 4 to 5 minutes on medium heat. Add fish sauce (light soy sauce), oyster sauce, water and chopped garlic. Slice the cherry tomatoes in half and add, fry for 3 minutes add sugar if needed.
You can add tofu if you like.