A combination of recipes from the warmer climates, including Singapore, Malaysia, Thailand, Vietnam, Indonesia and Japan. Pacific Rim cuisine, or pan-Asian food, is fast becoming one of the more popular choices for eating styles in Western Civilisations. The proliferation of Asian delicacies into Western culture, for example, peanut sauces, rice noodles and lemon grass, are no longer limited to the shelves of Asian markets or specialty stores. Recipes are simple and easy to prepare, resulting in delicious foods using exciting and flavourful ingredients that make up the bold and vibrant cuisine of South-East Asian cooking that addresses all four of the palate’s principal taste elements-sweet (sugar, fruits, sweet peppers), hot (chillies), sour (vinegar, lime juice, tamarind) and salty (soy sauce, fish sauce)-usually simultaneously. The assault on the entirety of one’s tasting faculties is irresistible. The dishes excite the olfactory sense as well with aromas and scents-basil, coriander, lime leaf, garlic, lemon grass, ginger, cumin, turmeric and coconut-combining and re-combining in subtle variations, creating stimulating and lusty flavours.

Recipes may include:

Thai Squid with Mango and Peanut Sate
Thai Tom Kha Gai
Japanese Soba Noodles with mentsyu
Thai Mee Krob
Indonesian Prawn curry
Thai Dim Sum Money Bags
Japanese Miso Soup
Thai Beef with red pepper and pineapple
Red Curry Paste
Singapore Chicken and Pumpkin Laksa

Chicken Panang curry
Panang Curry Paste
Vietnamese Green paw-paw, chicken and fresh herb salad
Singapore Noodles
Vietnamese Spring rolls
Indonesian fried rice (Nasi Goreng)
Japanese Deep Fried chicken with seaweed
Japanese Vegetable tempura with dipping sauces
Malaysian Chicken curry with peanut sauce
Chiang Mai Noodles
Yellow Curry Paste