Penang Street Food
Taste of Shrimp and Smoke
Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers
These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading
A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been 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.
Nutmeg Meets Lemon Meets Nikka
These little cookies are good with any Whiskey, even Bourbon or Rye. But they seem to work better with Japanese Whiskey, Canadian or a Scotch blend. Continue reading
Asian and Latin American Notes
This Asian Fusion recipe would also work with Red Snapper. There are influences from Southeast Asia and also reflects a Latin American feeling. It wold be good served with Rice or Couscous and a green Continue reading