Serves 4-6


Ingredients:

500g smoked cod
3 tbsp lime juice
½ cup (30g) flaked coconut
1 cup (200g) jasmine rice, cooked and cooled
½ cup (25g) chopped fresh Vietnamese mint
3 tbsp chopped fresh mint
½ cup (25g) chopped fresh coriander leaves
8 kaffir lime leaves, very finely shredded

Dressing:
1 tbsp chopped fresh coriander root
2cm piece fresh ginger, finely grated
1 red chilli, finely chopped
1 tbsp chopped lemon grass (white part only)
3 tbsp chopped fresh Thai basil
1 avocado, chopped
⅓ cup (80ml) lime juice
2 tbsp fish sauce
1 tsp soft brown sugar
½ cup (125ml) peanut oil


Method:

• Preheat the oven to slow 150°C. Place the cod in a large frying pan and cover with water. Add the lime juice and simmer for 15 minutes, or until the fish flakes when tested with a fork. Drain and set aside to cool slightly before breaking it into bite-sized pieces. 
• Spread the coconut onto an oven tray and toast in the oven for 10 minutes or until it is golden brown, shaking the tray occasionally. Remove the coconut from the tray to prevent it burning. 
• Place the fish, coconut, rice, Vietnamese mint, mint, coriander and kaffir lime leaves in a large bowl and mix to combine. 
• To make Dressing: Place the coriander root, ginger, chilli, lemon grass and basil in a food processor and process until combined. Add the avocado, lime juice, fish sauce, sugar and peanut oil and process until creamy. 
• Pour the dressing over the salad and toss to coat the rice and fish. Serve immediately. 

Nutrition per serve (6):
Protein 20g
Fat 35g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 45mg
2090 kj (495 cal)

Serves 4-6


Ingredients:

300g chopped fresh pineapple
1 long cucumber, chopped
1 punnet cherry tomatoes, halved
155g green beans, finely sliced
155g bean sprouts, scraggly ends removed
⅓ cup (80ml) rice vinegar
2 tbsp lime juice
2 red chillies, seeded and very finely chopped
2 tsp sugar
30g dried shrimp, to garnish
small fresh mint leaves, to garnish


Method:

• Toss together the pineapple, cucumber, tomatoes, beans and sprouts in a bowl, cover and refrigerate until chilled. Combine the vinegar, lime juice, chilli and sugar in a small bowl and stir until the sugar dissolves. 
• Dry-fry the shrimp in a frying pan, shaking the pan constantly until the shrimp are light orange and fragrant. Process the shrimp in a food processor until finely chopped. 
• Arrange the chilled salad on a serving platter, drizzle the dressing over the top and garnish with the chopped shrimp and mint leaves. Serve immediately. 

Nutrition per serve (6):
Protein 5g
Fat 0g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 30mg
270 kj (65 cal)

Serves 4
Ingredients:

300g green or snake beans
10 spinach leaves
80g snow pea (mange tout) sprouts
1 red pepper (capsicum)
1 red (Spanish) onion
100g bean sprouts, scraggly ends removed

Spice Dressing:
2 tbsp peanut oil
1 clove garlic, crushed
1 tsp grated fresh ginger
1 small red chilli, chopped
2 tbsp desiccated coconut
1 tbsp brown vinegar
⅓ cup (80ml) water


Method:

• Top and tail the beans and cut them into 10cm lengths. Remove the stems from the spinach leaves and slice the leaves thinly. Remove about 1cm of the long stems from the snow pea sprouts. Cut the red pepper into thin strips. Finely slice the onion.
• Place the beans in a large pan of boiling water and cook for 1 minute to blanch; drain. Combine the beans, spinach, snow pea sprouts, bean sprouts, red pepper and onion in a bowl.
• To make Spice Dressing: Heat the oil in a small pan; add the garlic, ginger, chilli and coconut, and stir-fry over medium heat for 1 minute. Add the vinegar and water, and simmer for 1 minute. Allow to cool.
• To serve, add the dressing to the vegetables, and toss until combined.

Nutrition per serve:
Protein 10g
Fat 10g
Carbohydrate 5g
Dietary Fibre 10g
Cholesterol 0mg
725 kj (170 cal)

Serves 5-6


Ingredients:

7½ cup (550g) mixed dried fruit, such as prunes, apricots, figs, apples, pears and peaches
2 tbsp sherry
juice ½ lemon
2 tbsp clear honey
½ cinnamon stick
4 tbsp brandy
¾ cup (85g) toasted almond flakes
½ cup (55g) walnuts, coarsely chopped
chilled single (light) cream or ice cream, to serve


Method:

• Soak druit overnight in 2½ cup (625ml) water and the sherry.
• Put fruit and soaking liquid into a saucepan with lemon juice, honey and cinnamon stick. Cover and simmer on a low heat until fruit is just tender. Discard cinnamon stick, transfer fruit to serving dish and keep warm.
• In a small pan, heat brandy and set alight. While still flaming, pour it over the fruit. Scatter with almonds and walnuts and serve immediately, with cream or ice cream.
  

Note: The effect of flaming brandy is to burn off the alcohol and so concentrate the flavour. It is important to warm brandy first or it will not set alight.

Serves 4


Ingredients:

⅔ cup (150ml) olive oil
4 tbsp balsamic vinegar
2 tbsp chopped fresh basil
2 thsp chopped fresh rosemary
2 cloves garlic, crushed
4 skinned and boned chicken breasts
1 red capsicum, deseeded and quartered
1 yellow capsicum, deseeded and quartered
2 zucchini, cut into 1cm thick slices
2 large open cup mushrooms
¼ cup (55g) toasted pine nuts
8 sun-dried tomatoes
½ tsp sugar
salt and pepper


Method:

• Mix together 4 tbsp olive oil, 2 tbsp vinegar, 1 tbsp basil, 1 tbsp rosemary and the garlic. Put the chicken into a shallow, flameproof dish and pour over the mixture. Leave for 30 minutes. Preheat grill.
• Place dish of chicken under the hot grill and cook for 10-14 minutes, turning halfway through cooking until the chicken is brown and crispy; cool. Lay the capsicums, zucchini and mushrooms in the grill pan, brush with 2 tbsp oil and grill for about 10 minutes, turning them once; cool.
• Peel the skins from the capsicums, using a sharp knife, and cut the mushrooms into quarters. Slice the chicken breasts into 2.5cm thick slices and arrange with the grilled vegetables in a dish. Sprinkle over the pine nuts and sun-dried tomatoes. In a small jug, mix the remaining herbs with the oil and vinegar. Add the sugar and season with a little salt and pepper. Pour over the chicken and marinate for 1 hour, stirring occasionally.

Ingredients:

2 cucumbers, peel, scrape design with fork and cut into slices of medium thickness
salt to taste
juice of 3 small limes
2 red chillies, slice thinly
2 green chillies, slice thinly
1 onion, cut into half and slice fine
1 cup grated coconut, add ½ cup water and extract ¾ cup milk


Method:

• Sprinkle salt over cucumber and leave for 5 minutes then rinse cucumber and drain.
• Put the sliced cucumbers in a bowl, add lime juice, chillies and onion.
• Pour coconut milk dressing over salad.

Note: If salad is to be kept, boil coconut milk dressing, cool, then pour over salad. If serving immediately, use freshly squeezed coconut milk.

Ingredients:

100g cauliflower, cut into small florets
1 small carrot, cut into strips or cubes
8 french beans, cut into small pieces
½ medium size cucumber, remove seeds and cut into small cubes
2 tomatoes, remove seeds and cut into small cubes
2 green chillies
juice of ½ lemon
4 sprigs coriander leaves, chop
4 sprigs mint leaves, chop
4 tbsp vinegar
1 tbsp sugar
pinch of salt
½ tsp black pepper
½ tsp chilli powder
½ tsp cumin powder


Method:

Dissolve sugar and salt in vinegar. Add spice powders, stir and cool. Combine all vegetables in a bowl, pour lemon juice over then pour cooled vinegar. Mix well. Sprinkle coriander and mint leaves over vegetables.

Ingredients:

1 can (425g) sardines
½ cucumber, peel, cut into small squares
¼ pineapple, cut into small squares
2 medium sized tomatoes, cut into small squares
1 big onion, chop
2 red chillies, slice
1 green chilli, slice
pinch of salt
pepper
some small coriander leaves for garnishing, chop


Method:

Arrange sardines on a platter. Mix all the other ingredients together and spread over sardines. Sprinkle with coriander leaves before serving.

Serves 4


Ingredients:

250g egg noodles
1 English cucumber, thinly sliced
1 red capsicum, seeded and sliced
1 cup (125g) fresh bean sprouts, rinsed
3 tbsp sliced scallions
2 tbsp sesame seeds, toasted
3 tbsp vegetable oil
200g firm tofu, cut into 2.5-cm cubes

Dressing:
2 cloves garlic
1 piece fresh ginger, 2.5-cm long, peeled
6 tbsp crunchy peanut butter
1 tbsp Asian sesame oil
3 tbsp rice wine
1 tbsp Worcestershire sauce
3 tsp palm sugar or brown sugar
5 tbsp chicken stock


Method:

• Cook noodles as directed on package. Drain and allow to cool.
• In large bowl, combine cucumber, capsicum, bean sprouts, scallions and sesame seeds. Cover and chill.
• In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.
• Add tofu and noodles to bowl. Add dressing and toss until well combined.
• To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food proessor. Process 10 seconds.
• Cover salad and refrigerate for 30 minutes.
• To serve, divide chilled salad among individual plates.

Serves 4


Ingredients:

250g rice stick noodles
4 (375g) squid bodies
2 cup (500ml) fish stock
½ cup (125ml) dry white wine
1 onion, cut into eighths
4 tomatoes, chopped
¼ cup (10g) fresh cilantro, chopped
¼ cup (20g) fresh mint, chopped
¼ cup (30g) scallions, chopped

Dressing:
1-2 small red chilli peppers, seeded and halved
3 cloves garlic
1 tsp Tabasco sauce
¼ cup (60ml) fish sauce
5 tbsp lime juice


Method:

• To make salad, cook noodles as directed on package. Drain and allow to cool.
• Cut squid half lengthwise. Cut shallow slashes in crisscross pattern on inside of squid. Then cut into strips 2cm wide. Place stock and wine in saucepan. Bring to boil, reduce heat to low, add squid and cook until tender, 1-2 minutes. Do not overcook or squid will become tough. Drain and allow to cool.
• In large bowl, combine noodles, squid, onion, tomatoes, cilantro, mint and scallions. Add dressing, toss, cover and refrigerate for 1 hour before serving.
• To make dressing, combine chilli peppers to taste, garlic, Tabasco, fish sauce and lime juice in food processor or blender. Process until smooth. Set aside.
• To serve, divide chilled salad among individual plates.

Serves 4


Ingredients:

200g rice stick noodles
4 cloves garlic, crushed
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp minced lemongrass
500g skinless chicken breast fillets, sliced
2 tbsp vegetable oil
3 carrots, peeled and julienned
1 cup (125g) fresh bean sprouts, rinsed
¼ cup (10g) fresh cilantro, chopped
1 bunch mizuna, leaves separated and trimmed
lime wedges for serving

For Satay Sauce:
1 cup (250ml) coconut milk
½ cup (155g) crunchy peanut butter
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp fresh ginger, peeled and grated
1 tbsp palm sugar or brown sugar
1 tsp red pepper flakes


Method:

• To make satay sauce, place coconut milk, peanut butter, fish and soy sauces, ginger, sugar and red pepper flakes in food processor. Process 10 seconds. Transfer to bowl and set aside.
• To make salad, cook noodles as directed on package. Drain and allow to cool. In glass or ceramic bowl, combine garlic, fish and soy sauces and lemongrass. Add chicken and turn to coat in marinade. Cover and allow to marinate in refrigerator for 1 hour. Drain.
• In frying pan over medium-high heat, warm oil. Add chicken and cook, stirring, until golden and tender, 4-5 minutes. Add satay sauce and toss.
• In bowl, combine carrots, bean sprouts, noodles and cilantro.
• To serve, arrange mizuna leaves on individual plates. Top with vegetable-noodle mixture. Spoon on chicken and sauce. Serve warm or chilled with lime wedges.

Serves 4


Ingredients:

60g cellophane noodles or rice vermicelli
vegetable oil for deep-frying
1 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
4 cup (375g) red cabbage, shredded
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
90g button mushrooms, brushed clean and halved
4 scallions, sliced


Method:

• Preheat oven to 200°C (400°F). Break or cut noodles into small bundles. Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, fry noodles until golden, 30 seconds. Using slotted spoon, remove from oil and drain on paper towels.
• Place sesame seeds, sunflower seeds and pumpkin seeds on baking sheet and toast until golden, 4-5 minutes. Allow to cool.
• In large bowl, combine cabbage, capsicums, mushrooms, scallions, toasted seeds and noodles. Gently toss until well combined. Serve immediately.

Note: Noodles will loose crisp texture if left to stand for too long.

Serves 4


Ingredients:

1 cup (250ml) coconut milk
½ cup (125ml) water
2 small red chilli peppers, halved and seeded
1 lemongrass stalk, roughly chopped
2 skinless chicken breast fillets
150g udon noodles or spaghetti
½ red capsicum, seeded and chopped
1 carrot, peeled and grated
90g snow peas, blanched and sliced
1 English cucumber, halved, seeded and sliced
3 tbsp chopped fresh cilantro, plus leaves for garnish

Dressing:
2 tbsp lime juice
2 tsp fish sauce (optional)
1 tbsp mirin
2 tsp brown sugar or palm sugar
1 tbsp peanut oil


Method:

• To make dressing, combine lime juice, fish sauce (if using), mirin, sugar and oil in jar with screw top. Shake well and set aside.
• Place coconut milk, water, chilli peppers, lemongrass and chicken in saucepan. Bring to boil, reduce heat to low and simmer until chicken is tender, 7-8 minutes. Remove from heat and allow chicken to cool in liquid.
• Drain and discard cooking liquid. Thinly slice chicken.
• Cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine chicken, noodles, capsicum, carrot, snow peas, cucumber and chopped cilantro. Mix well. Add dressing and toss until well combined. Cover and refrigerate for 30 minutes to blend flavors.
• Spoon onto individual plates and garnish each serving with cilantro leaves.

Serves 4


Ingredients:

200g soba noodles
1 English cucumber
250g smoked salmon, sliced
6 scallions, thinly sliced
1 cup (40g) fresh cilantro leaves
105g fresh salmon roe
lime wedges for serving

Dressing:
¼ cup (60ml) lime juice
2 tsp freshly grated ginger, peeled
2 tsp Asian sesame oil
2 tbsp mirin


Method:

• To make dressing, combine lime juice, ginger, sesame oil and mirin in jar with screw top. Shake well and set aside.
• Cook noodles as directed on package. Drain and allow to cool.
• Using vegetable peeler, slice cucumber lengthwise.
• In bowl, combine noodles, cucumber, salmon and cilantro leaves. Add dressing and toss gently.
• Spoon onto individual plates. Top each serving with spoonful of salmon roe. Serve with lime wedges.

Serves 4


Ingredients:

500g sirloin steak
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp rice wine
2 tbsp olive oil
125g thin egg noodles
125g green beans, trimmed and blanched
½ English cucumber, seeded and thinly sliced
3 small red chilli peppers, seeded and sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves
1 cup (125g) fresh bean sprouts or mung beans, rinsed
1 cup (125g) unsalted roasted peanuts

Dressing:
2 tbsp lime juice
2 tbsp fish sauce
1 clove garlic, crushed
1 tbsp palm sugar or brown sugar


Method:

• Place steak in glass or ceramic bowl. Combine soy sauce, garlic and rice wine, pour over steak and turn to coat with marinade. Cover and marinate for 30 minutes. Drain steak and pat dry with paper towels.
• In a frying pan over high heat, warm oil. When hot, add steak and cook until light brown on outside and rare on inside, about 2 minutes on each side. Allow steak to cool, then thinly slice across grain and set aside.
• Cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine steak, noodles, green beans, cucumber, chilli peppers, cilantro, mint, bean sprouts ot mung beans and peanuts.
• To make dressing, place lime juice, fish sauce, garlic and palm or brown sugar into jar with screw top. Shake well and set aside.
• Add dressing to salad, toss gently and serve.

Serves 4


Ingredients:

200g rice stick, somen, udon or soba noodles
185g canned tuna in oil, drained and flaked
1 red onion, chopped
¼ cup (10g) fresh cilantro, chopped

Dressing:
1 small red chilli pepper, seeded, if desired, and thinly sliced
1 clove garlic, crushed
grated zest of 1 lime
1 tbsp lime juice
2 tbsp olive oil
1 tbsp balsamic vinegar


Method:

• To make dressing, place chilli, garlic, lime zest and juice, olive oil and vinegar in jar with screw top. Shake well and set aside.
• To make salad, cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine noodles, tuna, onion and cilantro. Mix well.
• Add dressing and toss until well combined. Cover and refrigerate for 30 minutes to blend flavors.
• Spoon into individual bowls and serve chilled.

Serves 4


Ingredients:

4 chicken thigh fillets, cooked and sliced
1 celery stick, sliced
2 medium carrots, sliced
1 cup (75g) finely shredded cabbage
1 small onion, sliced
¼ cup (7g) fresh coriander leaves
¾ cup (15g) fresh mint leaves

Dressing:
3 tbsp sweet chilli sauce
1 tbsp fish sauce
3 cloves garlic, crushed
2 tbsp white vinegar

Topping:
2 tbsp peanut oil
2 cloves garlic, chopped
⅓ cup (50g) roasted, unsalted peanuts, finely chopped
2 tsp caster sugar or 1 tbsp soft brown sugar


Method:

1. Combine the chicken with the celery, carrot, cabbage, onion, coriander and mint in a large bowl.
2. To make the dressing, place the sweet chilli and fish sauce, garlic, vinegar and 2 tablespoons of water in a bowl and whisk until combined. Pour the dressing over the chicken and toss to coat thoroughly. Place on a serving plate.
3. To make the topping, heat the peanut oil in a wok until moderately hot. Add the garlic and cook, stirring, until pale golden. Stir in the peanuts and sugar and cook until the sugar dissolves. Sprinkle over the chicken salad just before serving.

Nutrition per serve:
Protein 25g;
Fat 20g;
Carbohydrate 15g;
Dietary Fibre 5g;
Cholesterol 65mg;
1450 kj (345 cal)

Note: This salad can be made several hours in advance. Add the topping before serving.

Serves 4


Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 20g;
Fat 2g;
Carbohydrate 7g;
Dietary Fibre 1g;
Cholesterol 140mg;
550 kj (130 cal)

Note: To toast the sesame seeds, place in a small dry pan and toss over low heat until the seeds are golden brown. Remove to a plate to cool.

(Vegetable Salad in Peanut Sauce)

Serves 4-6


Ingredients:

1 cucumber, shredded
125g kangkung, picked and rolled into small bundles
60g beansprouts, tailed
90g long beans, cut evenly & knotted
125g cabbage, shredded
1 small carrot, shredded
½ sengkuang, shredded
1½ dsp tamarind paste + ½ cup (120ml) water, mixed & strained to extract juice
1½ cup (375ml) boiling salted water

Ground:
180g peanuts, fried & skinned
10 red chillies
8 shallots, sliced & fried
1 clove garlic, sliced & fried
1.3cm piece dried shrimp paste, dry-fried
salt to taste
1 tsp palm sugar
1 slice ginger


Method:

1. Cook each vegetable separately in the water. Do not overcook. Drain well.
2. Blend the tamarind juice and boiling water into the ground ingredients. Adjust seasoning. Dish up.
3. Arrange the vegetables on a serving plate.
4. Serve with the sauce, as a snack or with boiled white rice.

(Indonesian Vegetable Salad)

Serves 6-8


Ingredients:

375g long beans, stringed & sliced diagonally; parboiled in salted water
250g potatoes, boiled, peeled & sliced
250g beansprouts, tailed, blanched & rinsed well
1 small cabbage, sliced & parboiled in salted water
1 large cucumber, scored & sliced
3 eggs, hard-boiled, shelled & quartered
1 cake beancurd, cubed & fried
5 shallots, sliced & crisply fried
1¾ cup (450ml) thick coconut milk

Sauce:
2 tbsp cooking oil
310g shelled peanuts, roasted, peeled & crushed
¼ tsp dried shrimp paste
3 red chillies, seeded & chopped
2 cloves garlic, minced
3 tsp palm sugar
1 tbsp lemon juice
salt to taste


Method:

1. Arrange prepared vegetables and eggs decoratively on a large serving plate.
2. To prepare sauce: Heat oil over medium heat and fry sauce ingredients for 5 minutes.
3. Lower heat, pour in coconut milk and simmer uncovered till sauce is thick and smooth, stirring constantly. Remove.
4. Pour sauce over vegetables and sprinkle with crispy shallots. Serve with a rice meal.