Chickpea Fritters with Coconut Chutney

A Goan Fusion Dish
Onions, Chickpeas and Coconut Meat

Tamarind Juice

Tamarind Exract

Thiis Portuguese Fusion recipe combines elements from the long trade route blazed by the Portuguese navigators, explorers and missionaries in the 16th century that led to Latin America in the West and in the East went as far as Japan, traversing Continue reading

Stir-Fried Bamboo Shoots and Mushrooms / 炒雙冬

Black Mushrooms Meet Bamboo Shoots in Brown Sauce
A Taste of Old Shanghai

Cooking with bamboo shoots

Bamboo Shoot Tip

This is a basic simmered brown sauce recipe,, originally from Shanghai. The Chinese name, Chao Shuang Dong, 炒雙冬means “braised two winter vegetables.” Many different vegetables may be used, as well as Bean Curd. It is so versatile, delicious and Continue reading

Pressed Ginger Pork

A Fusion Approach
Ginger + Shaoxing + Sichuan Pepper

Using Sichuan pepper, hua jiao, to cook delicious Sichuan dishes

Sichuan Pepper, Hua Jiao

This is a convenient Fusion concept for an appetizer that can be made in advance.  The flavor notes are an unusual  combination of Ginger with Shaoxing Wine and Sichuan Pepper.

Actual cooking time is not long, but you have to marinate and chill and press it for quid a while Continue reading

Broccoli with Vinegar and Hot Chili Oil / Chinese Fusion

Broccoli in Another Guide
Cooks in Seven Minutes

Broccoli

Broccoli

A Chinese method with a Fusion twist. This is a simple, quick way to prepare Broccoli with a little extra flavor kick.  It’s ready in about 7 minutes cooking time, possibly 10 minutes total. Continue reading

Chicken Teriyaki

Chicken Teriyaki

Japanese Style Chicken Teriyaki, Wok Grilled

A New Twist on an Old Favorite
A Quick Version

Teriyaki Style ia a typical Japanese cooking technique which baiscally uses a sweetened Soy Sauce marinade to grill Fish or Meat.  There are many variations, and most home cooks  use several. Continue reading

Steamed Rice Cakes / Bibingkas

Popular at Christmas and or Meriendas

Cooking with Coconut Milk

Coconut Milk

There may be as many recipes for Bibingkas, a custardy cake popular in the Philippines, as there are for Lumpia or Adobo.  Bibingkas often appear at meriendas,or afternoon teas.  This version is popular at Christmas in the Philippines and is often made at home and also often sold outside churches during the holidays. Continue reading

Adobe with Chicken Livers / Adobo Sa Mga Livers Ng Manok

The Most Famous Philippine Dish
Annatto is Key Here

White Vinegar

Adobe, a soupy stew flavored with Vinegar, Soy Sauce, Bay leaves, and black peppercorns, is perhaps the best-known Philippine dish.  This version, based  on an Ilongo original, omits the Soy Sauce and is lower in Salt than some more Continue reading

Kathmandu Chili / Nepalese

Beans, Beef and Oegano
The Flavor of the Himalayas

To make this Nepalese style chili, you will need about an hour or so of cooking time, but you’ll wan to soak the Beans overnight

Kathmandu Chili

Nepalese

Ingredients

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

2 pound cry Pinto Beans, soaked overnight
½ cup Cornmeal
1 pound Ground Beef
1 pint water
4 cloves Garlic, mashed with a little Salt
½ cup Chilli Powder
1 teaspoon Oregano
2 Chili Peppers, crushed

Method

The day before cooking, soak the Pinto Beans in Water.

When ready to cook, throw off the soaking Water, and cover the Beans with fresh Water.  Cook until they are tender, about an hour.  Then add the Cornmeal, simmering for another fifteen minutes.  Brown the Beef and put into a saucepan or pot with a pinto of fresh Water.

Add the mashed Garlic, Chili Powder, Oregano and boil for 45 minutes.

When ready to serve, put a portion of Beans in a bowl, then a portion of Meat, then sprinkle with crushed Red Pepper.

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Patan, Nepal, two girls