A Defining Flavor
Texture of Sugar Crystals
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 Vetnamese, 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
Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key
“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller
In this dish, adapted from Miller, the Chicken is first fried briefly then braised.
This suble and delicate Chicken dish is esy to make and is low on fat and sodium. There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.
Chicken Balls Braised in Oyster Sauce Continue reading
A Tang Exotic
Ham Meets Milk Meets White Pepper
“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller 
“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud 
A Bengali Style Dish
Cabbbage and Potatoes Bengali Style is an Indian classic. A pure vegetarian dish. Tis version, with its three Mixtures, is adapted from Hosain and Pasricha. Continue reading