Category: food
February 16th, 2015 — 10:21am
I’ve just spent the afternoon photographing maeng da edible giant water beetles, a popular ingredient in northeast Thai and Lao food. You can learn more about maeng da on an earlier post here
February 16th, 2015 — 4:27am
A woman cooking up breakfast dishes of pork, soup and sticky rice on three charcoal stoves in a morning market, Luang Prabang, Laos.
January 27th, 2015 — 3:58am
A favourite breakfast accompaniment of mine are pa ton go, Chinese-style doughnuts. They are widely available across Southeast Asia from the Chinese vendors and are often sold with soybean milk. I consider them essential when drinking the rich local coffee, overly sweetened with condensed milk. Tear a pa ton go in half and dip the
December 24th, 2014 — 4:01am
Here’s a quick one for lovers of pho. The Vietnamese dish is also a staple in Laos. My favourite, however, is khao piek sen, a chewier noodle tossed in a tapioca flour which makes the soup a little more glutinous too. With the cool weather we’ve been having lately, it’s the perfect breakfast dish.
December 24th, 2014 — 3:18am
I’ve been paying a few visits to a fish market close to where I live in Bangkok. At night the place sorts and sells sea fish trucked up from southern Thailand but in the day the catch is all river and farmed freshwater fish. There are lots of small mackerel, one the most popular
December 4th, 2014 — 5:19am
One of my favourite places to photograph daily life is Yangon. The city has some excellent street markets. As you would expect for a coastal city and one close to the delta’s many rivers, there’s no shortage of fish in the markets. Each day a fresh catch of sea and freshwater fish hit the markets
December 3rd, 2014 — 5:34am
Every now and again it’s good to return to the classics of Thai food. I love a good ‘one dish wonder’ and phad Thai, when done well, really hits the spot. When I’ve not had it for a while, it’s hard to resist a second helping but oddly enough, it never seems as good as
December 3rd, 2014 — 2:49am
But then again…there’s jaew makok. Makok, often referred to as a Lao/Thai olive, is the fruit from the spondia tree. The sour fruit is used in Issan somtam or tam mak hung in Lao. When grilled over charcoal the thin layer of pulp around the stone is also be used in a delicious jaew
December 2nd, 2014 — 5:49am
A Lao laab is a beautiful thing. One of my favourite dishes.
October 2nd, 2014 — 8:55am
The fresh markets of Vientiane are colourful, chaotic and full of characters. Shoppers, and photographers, are spoiled for choice and there are many markets to explore. Most open either in the early morning and are done by 11 a.m. or in the late afternoon and stay until dusk. Of course there are also several markets
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