Far East and Latin Fusion Dish
A Triple Ginger Formula
“It’s the combination – Far Eastern Ginger and Latin Flan – that makes this dish Fusion. And I love it!” –Tenley Clemente
Flan is a Custard baked with its own caramelized Sugar sauce. It originated in Spain, then spread to Latin America and Mexico. Ginger arrived in Latin America and the Caribbean during the great period of Spanish outreach and exploration.
This easily made recipe for Ginger Flan combines the Ginger and the Flan in a delicious version which will provide a dessert for about 6. If you are serving a larger group, you may want to make two Flans. Continue reading →
Ghee or Clarified Butter, commonly known by its Hindi name Ghee घी, is known by various names in a wide swatch of South Asia and beyond.
Ghee is one of the most important cooking fats in South Asia — India, Pakistan, Sir Lanka, Bangladesh and Nepal. In the opinion of many cooks in the area it is the best of all cooking fats. Continue reading →
Bean Sprouts are an important vegetable in Japanese as well as a number of other Pacific Rim cuisines.
Here’s a recipe for a crunchy Bean Sprout Relish using Memmi that works well with Burgers. Next time you grill burgers outdoors on charcoal, you might like to gry it. The recipe was suggested by Japanese cooking maven Joan Itoh Burk, now a resident of Ontario, Canada.
The Burgers don’t need to be Meat either. Ms. Burk says, :”The burgers don’t have to be meat. Fish on the grill really take to the spicy Soy Bean Wasabi dressing.” Or it could be served with the recent Continue reading →
Lassi लस्सी is a popular refreshing drink commonly served with meals in many parts of India. It is basically Yogurt thinned with water and with spices such as Salt and Pepper added.
Lassi has its origins in the Punjab region, but is widely served in other regions of South Asia as well as the Indian Diaspora overseas. Together with Tea, it is probably the most popular beverage in Indian Cuisine.Continue reading →
In Chinese cooking, Watercress often appears with other things, like Bean Curd or in soup. Watercress is also often stir-fried just by itself without Soy Sauce, but you can also stir-fry it with Soy Sauce, as in the following: