Used throughout Thailand, sweetcorn is a popular snack food. Quite often, vendors sell corn on the cob, cooked on their mobile grills. This recipe uses fish sauce but do leave this ingredient out if a vegetarian version is required.
The best way to describe this dish is as a nicoise style salad. Simple to prepare, if you use a prepared satay sauce you can serve it either hot or cold. Satay sauce can at times, be a little concentrated so do water it down before serving.
A light salad of mixed leaves tossed in light olive oil, balsamic vinegar and sprinkled with toasted sesame seeds. Do use the lightest olive oil you can get for this recipe extra virgin has too strong a flavour.
This unusual salad with its oriental dressing uses fresh pineapple, Chinese leaves, red onions, tomatoes, cucumber and spring onions. You may substitute fresh pineapple with tinned in natural juice.
This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.
This coleslaw is given an oriental twist. Light and refreshingly different, it is wonderful served as a base for ribs, steaks, fish or any grilled or barbecued food.
Bean curd is a good source of protein and this salad is ideal for vegans and vegetarians. Lightly season bean curd with salt and black pepper before frying in peanut oil for maximum flavour.
Although this dish is of South East Asian origin it is also know as Chap Chye. It is made up of a mixture of dried and fresh vegetables and tastes better the day after cooking when the vegetables have had time to absorb the flavour of the sauce. Eat with hot Jasmine Rice.
A popular restaurant starter, Crispy Seaweed is actually deep fried spring greens. Try making this at home for a cheap and easy starter or use it as a garnish for other appetizers.
Make up exotic dips using Wing Yip Sauces. As most of the sauces are concentrate, a little goes a long way.