To start. Prepare the meat by trimming away any excess fat, then cut into 1 inch dice.
Marinade the meats in these mixes for at least 30 minutes. The thread onto bamboo or metal skewers before cooking.
For the slaw:Remove the root end of the Chinese cabbage. Separate out the leaves. Wash and spin dry, if necessary. Finely shred the cabbage.
Wash and spin dry the mizuna.
Thinly slice the red chilli.
Remove the tail from the red pepper, scoop out the seeds, and cut into thin matchsticks.
Trim and clean the spring onions, then cut into thin slivers.
Mix all the vegetables together.
For the dressing: Whisk together all of the liquids together and toss with the vegetables.
For the dip. Cook the remaining soy, mirin, rice wine vinegar together with the palm sugar until its thick enough to cover the back of a spoon.
For the chicken. Mix together the ground coriander with a little of the peanut oil, add a splash of each, soy, rice wine vinegar and mirin.
For the prawns. Peel and dice the garlic, de-seed and chop the chilli, Chop the coriander, mix it with the 5 spice, chilli, garlic, lemon juice and a little oil, the fish sauce and a pinch of salt and pepper.
For the lamb. Peel and dice the garlic, de-seed and chop the chilli, mix them together with the miso, sugar a little of the oil and a pinch of salt and pepper.
«Use a grill or bbq to get that smokey flavour that works so well with these dishes.»