Sushi for a Group

A Sushi Buffet
Tuna, Shrimp, Wasabi, Nori are Keys

California Maki Sushi

Sushi is a favorite category in Japanese cuisine for many people. Here”s a way to serve Sushi buffet-size for a group of friends.  This is a simple Temaki Sushi for a group. This will serve around 10 people, but you will want to add a couple of other Sushi dishes, prepared ahead of time, to complete the buffet style Sushi party. Continue reading

Grilled Chicken Wings with Turmeric and Lemongrass

Lemongrass Meets Tamarind Meets Nam Pla

Tamarind pods from Thailand

Tamarind Pods

A Malaysian concept in which a variety of aromatics combine to provide lots of flavor.  But less fat than in the Standard American version of Fried Chicken.  Flavor beats the Standard American Buffalo Chicken Wings hands down, with its goopy commercial sauces full of unidentified Continue reading

Berry Pavlova

A National Dish for Two Countries
Quintessential Pacific Rim Fusion

Using whie Balsamic vinegar to cook Asian foods

When legendary Russian ballet danger Anna Pavlova toured Australia in the early 20th century, she became all the rage.  A special berry dessert was created in her honor.  It became the national dessert of Australia.  The same thing also happened in New Zealand.  So versions of Berry Pavlova have become the national dessert of both countries.  Typical Pacific Rim Fusion dish.  Continue reading

Another Thai Omelet / ไข่เจียว

Found on Menus Throughout Thailand
Sriracha Meets Cilantro

“This omelet appears in one form er another everywhere in Thailand. And every local region has their own variation> — Nancy S. McDermott

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This omelet is not just for breakfast, but can appear any any time of day.  In the context of a Thai meal, it would be served to several people along with other dishes.  McDermott served as a Peace Corps volunteer to Thailand and later wrote a cookbook featuring regional dishes she learned in Thailand.  So  a staple of Thai cuisine.

Continue reading

Cornish Hens with Sichuan Papper

Good with Squab or Pigeon, Too
A Quick and Easy Low-Fat Method

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

Sichuan Pepper, Hua Jiao

Adapted from Chinese chef Virginia Lee, whose version used Pigeon or Roasted Squab and was deep-fried.  Pierre Franey adapted Lee’s method for Cornish Hens and used broiling instead of deep-frying.  The result is  a Chinese version of Cornish Hen, with Sichuan notes.This version is low-fat and is quickly made. The Lemons Continue reading

Pho, Again

Ultimate Fusion Food
High Marks for Flavor, Nutrition

Instant Beef Pho

Beef Pho

Pho is the ultimate Fusion food.  It got started when the Vietnamese were trying to  find a use for the leftover Beef after the cattle were slaughtered to make steaks for the French colonial rulers.  Pho became a national dish, all in less than a century, and eventually came to be served in more than a hundred varieties. Continue reading

Worldwide Obesity Epidemic

United States Heads Obese List
Japanese Adults Slimmest

A detailed report in the New England Journal of Medicine reports that Americans are leading in the worldwide obesity epidemic.

Worldwide about 12 percent of adults are obese. This compares with 38 percent in the United States and only 2.7 percent in Japan.  Obesity rates among American children Continue reading

Fried Rice Strips – Char Kway Teow

Penang Street Food
Taste of Shrimp and Smoke

Using garlic to make Nasi Minyak, Savory Rice

Garlic

This simple stir-fried dish of flat Rice Noodles, Bean Sprouts, Eggs, Shrimp, Garlic and maybe Chinese Sausage, is typical of the street food for which Penang is famous. Continue reading

Stir-Fried Chicken with Mint

 

Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek

cooking with Indonesian hot sauce Sambal Oelek

Sambal Oelek

This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish.  You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.

But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading