Japanese soba (buckwheat) noodles are marinated in tamari, sesame oil, rice wine vinegar, sugar and chilli oil, then tossed with julienned carrots and red peppers for a delicious cold salad with an Asian touch.
A variation on the classic Middle Eastern salad, Tabbouleh, this delicious dish made with cracked wheat makes a healthy light lunch or supper.
Shrikand is an Indian dessert, originating from Gujarati. It's based on milk curds and sugar, which is lightly fragranced with cardamom and saffron. It can eaten on its own or as part of a meal.
This is lovely served as an accompniment to curries or can also be served as a dip!
If you like to watch your fat intake and low fat hummus just doesn't do it for you, here's a spicy alternative. Serve with crudites and breadsticks.
If you love coffee, you'll love this coffee jelly! Coffee is mixed with gelatine and sugar, then allowed to set. Serve with evaporated milk, whipped cream or ice cream.
A slightly different tabbouleh. Bulgur wheat is tossed with tomatoes, spring onions, fresh coriander, garlic, lemons, olive oil, cumin and seasonings. Serve as a side dish. Perfect for the summer months.
This is a simple, yet easy way to make your own sushi rolls. Nori sheets are rolled with cooked glutinous rice, spiced tuna mix, cucumber and avocado. Serve with wasabi and soy sauce.
This is a simple and delicious no-cook fish dish. It's the Borneo version of the classic ceviche. Red snapper fillets are "cooked" in a seasoned llime juice.
A delicious and refreshing cucumber salad. Cucumber is tossed in a dressing made from garlic, water, black vinegar, sugar, sesame oil, soy sauce and mirin. Serve as a side salad.