Our last adult dog has been up for the slaughter, the big black one called "Foodland". The usual deal, 300bt for the Missus' household kitty, and some of the meat for me.

Got rather a large portion from the neighbour this time.

An easy and satisfying way to prepare dog meat, is to slice it into finger-thick slabs, sundry for an afternoon and grill it on the charcoal BBQ. It has a strong flavour and doesn't need any condiments, just some salt and pepper.

Anyway, I thought I'd try something else, inspired by different regional cuisines across the world:

I took a few chunky cuts, about half of the content of the plastic bag, and fried it for a few minutes with the aubergines and onion:

Then, into the ricecooker with the sliced plantains and tamarind.