This is a dish I use to eat when I was a child, it's a barbecued fish roe (in this case a hake, but cod roe works equally well) wrapped into a sticky rice parcel. In the photograph on the right, is a cooked but unwrapped roe.

Ingredients
200 gms Hake Roe
1 Teaspoon Salt
1/4 White Pepper
1 Tablespoon Oil
Cooked Sticky Rice
Aluminium Foil

Preparation
1. Add salt to the hake roe, add white pepper, and oil and mix together.
2. Wrap each roe in foil. Roe's are often in two parts, one part to one piece of foil is best.
3. Grill the foil parcels on the barbecue for 5 minutes, if you don't have a barbecue ready, you can also dry fry it in the tin foil.
4. Flatten a lump of sticky rice in your hands, place a roe in the middle, and wrap the sticky rice around it - it's as simple as that.

Serve With
Mint
Sticky Rice
Chillies in Fish Sauce

This savoury dish is perfect to take on picnics. Inside each banana parcel is rice and beans and fatty pork, packaged in a way that makes it easy to eat. I find these not very interesting on their own and like to eat them with meat strips fried in garlic.

Ingredients for 8
100 gms Sticky Rice
50 gms Pork With Fat & Rind
30 gms Black Beans
30 gms Red Beans
2 Teaspoons Salt
1/4 Teaspoon White Pepper
Banana Leaves
Cloth String (Not plastic)

Preparation
1. Soak the sticky rice, black beans and red beans, in water overnight.
2. Chop the pork into small pieces and fry seasoned with salt and white pepper for 3 minutes.
3. Mix the sticky rice & beans with the pork.
4. Cut the banana leaves into 8 25x30cm sized pieces.
5. Spoon the rice & pork mixture into the centre of the leaves, rollw them up into parcels and tie with the string.
6. Place the parcels into boiling water for 40-50 minutes.

This is how Isan people, from the north east Thailand eat barbecued chicken. It's always served with sticky rice and since sticky rice is soaked for hours before it's cooked, you should allow plenty of time to prepare this dish. The spicy sauce is what makes this dish special. You take some of the chicken, and some of the sticky rice with your fingers, dip it into the sauce and eat. It's delicious!

Ingredients
100 gms Chicken Breast
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
1 Teaspoon Honey
1 Teaspoon Salt
4 Cloves Chopped Garlic
1/2 Teaspoon White Pepper
Wooden Skewers

Preparation
1. Cleaning the chicken breast and chop into 3cms cubes.
2. Mix the chopped chicken with all ingredients together and leave it to marinade for 15 minutes.
3. Skewer it onto the wooden sticks, and cook on a charcoal grill until cooked. Alternatively you can cook it in the oven at 180 degrees.
4. While it's cooking make the sticky rice and sauce.

Ingredients for Hot Chilli Sauce
8 Bird Chillies
4 Cherry Tomatoes
4 Garlic Cloves
1 Red Onion
1 Tablespoon Chop Coriander Leaves
2 Tablespoons Fish Sauce
1/4 Teaspoon Salt

Preparation
1. Grill the bird chillies, red onion, garlic, and cherry tomatoes for 3 minutes until cooked.
2. Put these ingredients into a Thai mortar and pound them into a pulp (alternatively you can chop them finely by hand).
3. Add the fish sauce and salt and pound more to mix them in.

Serve With
Boiled Eggs
Steamed Green Cabbage
Cucumber
Long Green Beans
Aubergines