• onepea on June 19, 2011

  fabulous Vietnamese chicken salad in here. Try it!

Notes about Recipes in this book

• Almond jelly

  • fairyduff on August 06, 2017

    A big favourite in our family. I make just the jelly, to add to any fruit, particularly if we're restricted to tinned fruit. I use gelatine instead of agar-agar, and also use a complete small tin of evaporated milk - no waste/leftover - and adjust the liquids accordingly. I am tempted someday to substitute other essences for the almond - just to experiment. I have rosewater essence particularly in mind.

• Coconut bananas

  • fairyduff on April 28, 2019

    Very popular with the kids, who have now learnt to make it for themselves. To coat with coconut with less mess, I place the ingredients in a lunchbox with a lid, and gently shake.

• Indian fried fish

  • fairyduff on April 15, 2020

    Recipe is on page 251 - indexed under Seafood, but not under Fish or Fried or Indian

• Chicken and galangal soup (Tom kha gai)

  • Dannausc on October 13, 2018

    Really easy. I doubled the recipe and served it as a main course. It’s good and flavorful, but the lime was a bit overpowering. I think it would be best eaten as a component of a larger meal.