The David Gillespie Blog

Thin slices of uncooked tuna as purchased from Japanese-style restaurants.

Commercially prepared filling of pork, crabmeat, carrot, bean threads and mushrooms, rolled in rice paper and fried, as served in Vietnamese restaurants.

Commercially prepared rice with fish roe, crab stick, cucumber and avocado filling wrapped in seaweed.

Commercially prepared filling of carrot, chicken or beef, bamboo shoot, cabbage, egg yolk, salt and fish sauce, fried, as served in Indonesian restaurants.

Chicken stock with prawns, mushrooms, kaffir lime leaves, lemon grass, lemon juice, chillies, coriander leaves and fish sauce, as served in Thai restaurants

Freshly prepared soup containing chicken stock with rice vermicelli, chicken and shallots, as served in the Vietnamese style restaurants.

Soup based on stock with added crabmeat and mushrooms, as served in Vietnamese restaurants.

Chicken stock with chicken, coconut milk, galanga slices, coriander leaves, chillies, lemon juice and fish sauce as served in Thai restaurants.

Freshly prepared chicken soup, containing chicken stock, chilli, pineapple, tomato, celery, mint, bean sprouts, tangerine and okra, as served in Vietnamese restaurants.

Fried pyramid/ triangular shaped puff pastry shell filled with mixture of boiled potato, green peas, onions, cumin seeds, mustard seeds and cashew nuts, as served in Indian restaurants and takeaway shops.