Snack

Banoffee with a tropical twist

Banana slices, caramel, toasted coconut, whipped cream and shaved chocolate in glass

No crust as this dessert isn’t a pie. Instead of digestive biscuits, you have toasted coconut flakes. You serve the banoffee in wineglasses to expose the beautiful layers of banana slices, salted caramel and cream.

Cook time: 10

Servings: 4 people

Crispy beef tripe

Beef tripe cooked until tender is cooled, sliced, marinated in Vietnamese mixed fish sauce, tossed in starch, and deep fried until golden and crisp. Served with a tangy and spicy dipping sauce, crispy beef tripe may be enjoyed as an appetizer, snack or main course.

Cook time: 8 15

Servings: 3 people

Coconut and lychee sorbet

The meat from two young coconuts and a can of lychee went into this coconut and lychee sorbet. Dairy-free but it scoops like ice cream. A lovely summer snack or dessert.

Cook time: 0

Servings: 6 cups

Thai stuffed omelette (khai yat sai)

Chopped mushrooms, vegetables, herbs and spices are sauteed, stirred into beaten eggs and poured into a hot pan. Rolling the cooked omelette into a log and cutting it into thin slices is purely optional.

A very lightly seasoned omelette, the dish comes alive when drizzled with a sweet-sour-spicy sauce, and served with fried shallots and the leaves of cilantro.

Cook time: 10

Servings: 2 people

Sambal eggs

Spicy, citrusy, salty and sweet all at the same time, the secret to sambal eggs is frying hard-boiled eggs before simmering in the sauce to blister the surface to enable to spicy sauce to stick to it better. Serve these spicy eggs for breakfast, as a side dish for lunch or dinner, or as a snack.

Cook time: 30

Servings: 4 people