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Tender cabbage, carrot and thoroughly cooked bean sprouts are lightly dressed with olive oil and spooned into baked filo cups with yogurt. Lemongrass flavours the cooking water and is removed, while thinly sliced fresh red chilli finishes the cups.
Lightly coffee-flavoured almond cake squares with orange pieces and flaked almonds. Makes sixteen small bites, two per serving.
Sautéed mushrooms and ginger are combined with cooked white fish, finely diced cucumber, mint and herbs. Spoon the topping onto small crisp baguette toasts.
Pak choi, cabbage, cold cooked bean sprouts and brown rice are tossed with ginger vinaigrette, with lime wedges alongside.
Rice and mushrooms simmer with onion, chilli and a lemongrass infusion. Cooked noodles are warmed in the soup before serving.
Rice and tofu simmer with onion, garlic and light soy sauce. Cucumber is added near the end and lime wedges accompany the soup.
Cooked white fish and warmed firm tofu are folded through rice with spring onion, mint and herbs. Serve the mixture on small crisp toasts.
Tofu, cucumber and prawns join tender potato and onion. Spring onion and cilantro finish the dish.
