Bean sprouts
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Sprouts have had a new lease of life as a health food bursting with nutrients. In this form they are often added raw to salads and sandwiches. They are even more beneficial when (briefly) cooked, so it seems more than a coincidence that bean sprouts are an essential part of so many of the stir-fried dishes of China and Southeast Asia.
The common or garden bean sprout is a germinated mung bean. These have a long crunchy stem.
Soya sprouts are stumpy and more strongly flavoured. Even in these days of instant packing and total refrigeration, bean sprouts are not an item to stockpile – forgotten in the fridge they soon lose their crunch and start to taste fermented.
Serves 4Seafood and Coconut Laksa
This Malaysian-influenced recipe was given to me by Sarah Randell, the Editor of the Collection. She says you can make it using ready-made laksa paste but that it is infinitely better if you make it yourself.
Serves 4, or 6 as a starterThai Bean Salad with Pink Grapefruit and Grapes
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
Serves 2 as a light lunchSoba Noodle Salad with Soy and Citrus Dressing
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be ver
