Salat, or Salak, is a species of palm tree.
It is a very short-stemmed palm, with leaves up to 6 metres (20 ft) long; each leaf has a 2-metre long petiole with spines up to 15 centimetres (5.9 in) long, and numerous leaflets. The fruits grow in clusters at the base of the palm, and are also known as snake fruit or snakeskin fruit due to the reddish-brown scaly skin. The fruit, resembling a ripe fig in size and shape, has a crunchy and moist consistency. The edible pulp inside, often compared to large peeled garlic cloves in appearance, offers a unique flavor profile. It typically presents a sweet and acidic taste with a notable astringent edge, which can vary significantly among different cultivars. The most recognized cultivars include the salak pondoh from Yogyakarta, known for its sweet flavor and dry, crumbly texture, and the salak Bali, famed for its moist crunchiness. The diversity in salak cultivars leads to a range of flavors, from intensely sweet to tangy and slightly sour, making it a fruit

Bird's eye chili or Thai chili (Thai: พริกขี้หนู, romanized: prik ki nu, lit. ''mouse-dropping chili'' owing to its shape) is a chili peppervariety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.

The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.

The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville units, which is less than a habanero, but many times hotter than the spiciest jalapeños.

Citrus hystrix, called the kaffir lime, Thai lime[4] or makrut lime,[5] (US: /ˈmækrət/, UK: /məkˈruːt/)[6] is a citrus fruit native to tropical Southeast Asia.

Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery.[9] Its rind and crushed leaves emit an intense citrus fragrance.

Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in Eastand Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.
In Thai cuisine, mung bean sprouts are usually eaten in soups and stir-fried dishes. In pad thai they are often added to the pan for one quick stir before serving and in soups such as nam ngiao they are sprinkled on top of the dish.