Feed me; fermented stuff !

You love it or you hate it, fermented fish is a basic ingredient in a lot of Asian dishes. Fermentation is an old way of preserving food, and a side effect is a hefty, potent odor. It is a strong taste by all means, so be conservative in using it. If you are curious about fermented stuff, here is a list of fermented foods, you might have some on your daily menu...

Tofu & Eryngii on toast

Ingredients; for the dressing: Honey 1tbsp, dark soy sauce 1tsp, light soy sauce 1tsp, fish sauce 1/2 tsp, wasabi - recipe: tofu 150 gr, 2 or 3 big king brown mushrooms (eryngii), garlic 1 clove, fresh ginger 2 cm, pink Himalaya salt, black pepper, cayenne pepper, paprika powder, rice wine 1 tbsp, basil, sunflower oil 3 tbsp, sesame oil a few drops, toast to your liking

Slice the mushrooms lengthwise, 5mm thick. Chop garlic and ginger very fine. preheat the oven, we need about 200°. Toss the mushrooms in a baking tray, cover with 2 tbsp sunflower oil, add a bit of black pepper, a little salt, garlic and ginger. Cover the tray with aluminium foil. Put in the oven, after 15 to 20 minutes, open the lid and add 1 tbsp of rice wine. cover and leave in the oven for 5 more minutes.
Slice tofu into litle squares about 5 mm thick, dust wiyh cayenne pepper and paprika powder. Heath a frying pan, add 1 tbsp of sunflower oil. Fry tofu on medium heat, until nicely coloured. Place tofu on kitchen paper to absorb oil.
Dressing; Mix the honey, dark soy sauce, light soy sauce and fish sauce in a small bowl.
Take a piece of toast (warm), put two slices of tofu as a base, add mushrooms (leave most of the garlic and ginger in the cooking tray). Dress with 1 tsp of the honey mixture, add a touch of black pepper and pink salt. Put the toast on a plate dress the plate with some wasabi and a few drops the honey mixture and sesame oil. finish with a little basil. You can use all kinds of toast, I used a soft Swedish toast.
If you are vegetarian or vegan, eliminate the fish sauce from the recipe.

Feed me; a refreshing drink !!

A great refreshing drink, known as 'air limau' by the Malaysians. Easy and quick to make.
Take a big glass, add a teaspoon of honey and 1/4 glass of hot water. Mix well before adding the juice of 2 or 3 calamansi limes and 1/2 glass of cold water. Stir, add ice, ready. I like to add the squeezed limes as well. You can use limes if you can't find calamansi limes.

Feed me; coffee and pastries

Coffee and puffy pastries, no place like Myanmar to get your daily dose.

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'.