Photos by James Tse
Food styling by Ian Muggridge
Prop styling by Lara McGraw
In the Raw
When the heat is on, serve a no-cook menu with Asian-inspired dishes that use the freshest ingredients
##Menu##
* Chilled citrus-cucumber soup
* Thai-flavoured scallop ceviche with mango
* Fiery corn slaw
* Roast Peking duck wraps
* Lychee coconut granita
##Asian Pantry##
**A glossary of ingredients often used in asian cooking:**
* **Fish sauce** Made from fermented, salted fish. Use in small amounts instead of salt to heighten flavours.
* **Hoisin sauce** Or Peking sauce, this condiment is a sweet and spicy complement to meat, poultry and shellfish.
* **Kaffir lime leaves** Fresh leaves add an intense flower-like aroma and taste. Usually available in Asian markets.
* **Lychee** This Chinese fruit with creamy white flesh is available fresh June to mid-July. It’s juicy, smooth
and delicately sweet.
* **Napa cabbage** Or Chinese cabbage; its flavour and texture is more delicate than common cabbage.
* **Ponzu** A citrus sauce used in Japanese cooking. Lime or lemon juice is a good substitute if you can’t find it.
* **Rice vinegar** Made from fermented rice in Japan, this vinegar is somewhat more mellow than others.
* **Thai basil** Small leaves, purple stems, and a stronger flavour (with a hint of licorice) than sweet basils.
* **Thai chili** Red or green, this pepper packs some serious punch, despite its size—only 1 to 1½ inches long!
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