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 minutes
Servings: 6 cups
Coconut and lychee sorbet
Snack
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 minutes
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 minutes
Servings: 4 people
Taro puffs (wu gok)
A beloved dim sum dish, the outside is crisp but the taro is soft and creamy beneath the crust. And, inside, a generous amount of well-seasoned moist meat.
Cook time: 40 minutes
Servings: 10 taro puffs
2-cheese spaghetti and fresh mussels in white wine sauce
No butter. No olive oil. The pasta sauce is reduced mussel broth and white wine thickened with melted cheeses.
Cook time: 15 minutes
Servings: 1 person