Once Again French Influence
Lemongrass, Star Anise, Cayenne are Key Elements
Caramel Sauce is Key
A Fusion Note with Pancetta
The strong, intense bittersweet Caramel Sauce is the key to this dish. This version,adapted from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.
Clay Pot cooking is one of the favored techniques of Continue reading
A True Fusion Bevereage
Perfect on a Hot Day
“I’m Thai, but my husband is Vietnamese, so he has to have his Vietnamese, or French-style Coffee.”–Overheard at an Asian Supermarket in Chicago
Vietnamese-style Iced Coffee has to be a true Fusion dish, incorporating as it does, both Milk and Coffee, neither of which were native to Indo-China before the arrival of the French. Continue reading
Singapore Braised Eggplant
Good with Curries and Western Meat Dishes
Eggplant has an image problem with Western cooks. This results from the fact that they usually cook it the wrong Continue reading
An Island Favorite
Mangos may not be native to the Islands, but then almost nothing else is, including Pineapples and Macadamias. This dessert gets made frequently in Hawaii, and it pairs well with Macadamia Lace Cookies, for instance.
Mango Ice Cream
1 cup ripe Mango pulp, pureed
2 teaspoons Lime or Lemon Juice
1 cup Sugar
2 cups Milk, scalded
2 cups Whipping Cream
Mix the Mango Puree, Lime or Lemon Juice, and half a cup of Sugar. Set aside.
Beat the Eggs to thick.
Beat the remaining half a cup of Sugar into the Eggs.
Slowly add the scalded Milk.
Cook this mixture over hot water in a double boiler until a custard begins to coat the spoon.
Remove from the fire and chill.
Finally mix this custard, the MangoPuree and Whipping Cream together and freeze.