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Recipe Swap: Peach and Thyme Tea and Thai Larb Salad

Most of us have our go-to recipes, be it for amid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ failsafe recipes from around the world to add to your repertoire. Bon appétit!

recipes in singapore, peach and thyme tea
Afternoon Tea: Peach and Thyme Tea

Dawn Lee, Singaporean

“As the temperature gets hotter I like to beat the heat with some homemade iced fruit tea. Brewing your own tea from tea leaves is way better than using bags or buying bottled drinks that are loaded with sugar and artificial flavouring. Plus, you get all of the antioxidant goodness!”

Peach and Thyme Tea
Serves 1


• 1 fresh peach

• 1 teaspoon of organic black or green tea leaves with flower petals

• Fresh thyme or mint leaves

• 1-2 teaspoons of pure thyme floral honey

• 200ml of water


1) Steep the tea leaves and petals in freshly boiled water for about 5 minutes.

2) Strain the tea.

3) While the tea is cooling (about 20 minutes) slice the peach into medium slices.

4) Place fresh thyme or mint leaves into the tea along with the peaches and honey. Stir until honey is dissolved and herbs are infused.

5) Serve lukewarm or, for something even more refreshing, refrigerate for a few hours and serve with ice cubes.

dinner recipes in singapore, thai food
Dinner: Thai Larb Salad

Kanak Muchhal, British

“Larb salad is my favourite Thai dish. It’s a must to order it wherever we go. It’s tangy, aromatic, flavourful, light and can pack a punch if you like it spicy!”

Thai Larb Salad
Serves 4


• 8 sprigs of coriander, leaves removed and chopped coarsely

• 12 sprigs of mint, leaves removed and chopped coarsely

• 2 sprigs of Thai basil, leaves removed and chopped coarsely

• 4 spring onions, chopped coarsely

• 2 tablespoons fish sauce

• ½ tablespoon ground dried red chillies

• 6 tablespoons lemon or lime juice

• 5 shallots or mild red onion, thinly sliced

• 300g minced pork

• 3 tablespoons toasted rice powder


1) To make the toasted rice powder, add 3 tablespoons of white rice to a dry pan and toast on low to medium heat. Keep stirring to prevent it from burning. Take off heat when golden brown. Cool and then grind into a powder in a spice mill. (A mortar and pestle will work too, though it requires more effort!)

2) Marinate minced pork in 3 tablespoons of lemon juice for 10 minutes. Then cook in a hot pan with 2 tablespoons of water. Keep stirring until pork is well done.

3) Put cooked pork, coriander, mint, Thai basil, spring onion, shallots and toasted rice powder into a serving bowl and mix.

4) Make salad dressing by combining fish sauce, remaining lemon juice (3 tablespoons) and ground red chillies. Toss salad with dressing.

5) Taste and adjust flavour by adding more fish sauce or lime juice if necessary. Garnish with mint and coriander leaves.

6) Serve in lettuce cups as an appetiser or as a great accompaniment to a curry or stir-fry.

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