Mini Tropical Salads. Lee Geok Boi

shrimp paste is known as belachan in Malay, trasi in Indonesian and kapee in Thai. It is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry-roasted in a pan or toasted over a gas flame on the back of a spoon.

      Fish sauce is made from salted, fermented fish or prawns. Good quality fish sauce is golden-brown in colour and has a salty tang. It is used in the same way as the Chinese use soy sauce.

      Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets.

      Hae koh is also known as black prawn paste and is sometimes labelled petis. This thick black paste has a strong fishy flavour and is used in some nonya dishes such as Penang Laksa and Rojak sauce.

      Kaffir lime leaves are used in soups and curries of Thai, Malay or Indonesian origin. They are also thinly sliced and used as a garnish. Buy them fresh or frozen or dried—fresh or frozen leaves are much more fragrant.

      Rice vinegar is mild and faintly fragrant, and is the preferred vinegar throughout Asia. Chinese brands are inexpensive and widely available, while Japanese rice vinegar, used in sushi, is sweeter and milder.

      Shallots are small, round onions with thin red skins that add a sweet oniony flavour to countless dishes. They are added to spice pastes or sliced, deep-fried and used as garnish.

      Tamarind pulp (asam) is from the fruit of the tamarind tree. It is sold dried in packets or jars and generally still has some seeds and pod fibres mixed in with the dried pulp. It is used as a souring agent in many dishes. To obtain tamarind juice, soak the pulp in warm water for 5 minutes, mash well and then strain and discard any seeds and fibres. If using already cleaned tamarind pulp, slightly reduce the amounts called for in the recipes. The dried pulp keeps indefinitely in an airtight container.

      Soy sauce is probably the best known Asian seasoning, brewed from soybeans, wheat and salt. It is available in several forms—light, dark and sweet. Light or regular soy sauce is used in most recipes in this book. It is saltier, less malty in flavour and thinner than black soy sauce. Soy sauce is available in bottles—in supermarkets and provision shops.

      Tofu or bean curd comes in various forms. Soft tofu is silky and smooth whereas firm tofu has less water content and is denser and stronger in flavour. Another type of bean curd sometimes added to braised dishes or soups is fried bean curd, tau pok, which is generally sold in small rectangles. These are often sold on strings in Asia, but are elsewhere usually packed in plastic. They are light and spongy in texture, and need to be dipped briefly in boiling water to remove the oil before being used. Dried deep-fried bean curd has an almost nutty flavour and is particularly appreciated for the way it soaks up the liquid to which it is added. It can be kept refrigerated for at least two weeks.

      Water spinach is a highly nutritious vegetable also known as kangkong. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.

      Wild ginger flowers (bunga kantan) are the pink buds of the wild ginger plant, also known as torch ginger. They are highly aromatic and lend a subtle but distinct fragrance to dishes of Malay and Nonya origin. Ginger buds are available in fresh markets and supermarkets.

      Wood ear mushrooms are a favourite ingredient in Chinese cuisine. Having very little flavour, they are added to dishes for their crunchy texture and as a meat substitute They are sold in plastic packets in most Asian supermarkets and comes in small, crinkly sheets. Soak them in water before using and watch as they swell up to many times their original size. Wash well and discard any hard bits in the centre of the larger pieces.

      Yu tiao (Chinese crullers) are 2 long sticks of dough stuck together and then deep-fried. Sometimes called Chinese doughnuts (yu char kway), they are savoury rather than sweet and are traditionally eaten with rice porridge (congee). They are available in Asian fresh markets.

      How to shred green mango

      To prepare shredded green, or young, mango, first peel the fruit and discard the skin. Take the peeled fruit in the palm of your hand and, with a chopping motion, make cuts lengthwise into the mango. Cut all the way down to the seed if possible.

      The next step is to slice across the top of the mango (make sure to cut away from your body). This will yield long slender shreds of mango. Turn the mango in your hand and repeat both steps until you have shredded the whole fruit.

      If you are not comfortable with this method, use a mandolin or a coarse grater.

      How to shred green papaya