Pickled fish, generally carp. The fish is gutted, washed repeatedly and pressed and squeezed with the various ingredients repeatedly to get the flavours in. It is then left for two to three days and must then be eaten as this method of pickling is to impart flavour rather than to preserve.
A spicy salad made with sour, unripened papaya shredded with other vegetables and served with sticky rice.
Ivy gourd. A small crunchy gourd reminiscent of a gherkin, green ripening to red, popular in the cuisines of India, Thailand, Indonesia and other South East Asian countries. The shoots and leaves can also be eaten.
A spicy salad made with sour, unripened papaya shredded with other vegetables and served with sticky rice.
