A pickle made with cabbage, carrots, cauliflower and chillis shredded or sliced with other seasonal vegetables, blanched in vinegar with spices including turmeric, which gives it its characteristic yellow colour, and then left to steep for a week. Alternatively, it may have any combination of diced melon, cucumber, grated green papaya, celery or bamboo with daikon radish, mango, red peppers and vinegar with spices including garlic, fenugreek, turmeric. Some versions in South East Asia may contain dried, fermented fish similar to anchovies. Other versions may contain just bamboo shoots in vinegar with spices.

A stir-fried vegetarian dish of peppers, cucumber, beans, root vegetables and macadamia nuts highly seasoned with chillis.

Dill. An herbaceous plant which grows practically all over India and north and west across Russia into Europe. It is about 1 meter (3 ft) in height, with wispy leaves bearing clusters of small yellow flowers and oval, pod-like fruits. The fruits are left to ripen on the plant until they have dried. The fragrant seeds are then extracted, threshed and dried. It has an aroma slightly reminiscent of caraway, warm, aromatic and tingly.

Cooked fermented soya beans stir fried with prawns (US: shrimps) and coconut.

Sesbania or agathi. A small tree which produces feathery leaves, pods and flowers. The flowers are used in curries.

August

A mixture of Chinese mushrooms, prawns (US: srhimps), chicken, garlic, ginger, greens, egg and soy sauce, garnished with crab meat, shredded omelette and onion and served with stir-fried noodles.

A dish made with pieces of chicken which are lightly sugared with garlic, ginger, galangal, lemon grass, coconut milk and pandanus leaves.

A dessert made with ice shavings made into a cone and filled with adzuki beans, attap and jelly and topped with coloured syrups, brown sugar syrup and evaporated milk. Another version is chendol, which is the same but topped with coconut milk instead of evaporated milk.