Chicken Wings and Champagne
Korean Fusion Dish
Korean food used to be just that, but more and more we are seeing Fusion dishes with a Korean inspiration like this one. This Korean-inspired Fusion appetizer matches ingredients like Chinese Shao Xing Wine and Hot Bean Paste to produce a distinctive East-West taste. This is good served warm as a substantial appetizer with a glass of Champagne. Continue reading
Asian Fusion with Latin American Notes
Saffron Meets Cilantro, Coconut, Lemongrass
Fish Sauce
This Fusion recipe makes enough to serve four persons. It takes about half an hour to prepare, another half hour to marinate, and about ten minutes to cook. Goes well with Saffron Rice. Another way to use Lemongrass. Continue reading
Ginger, Garlic Create the East-West Link
Simple Way to Prepare this Grass-Fed Meat
A Hand of Ginger
Lamb of course is the other major naturally raised Meat, along with Duck, often neglected by North American cooks. Lamb or Continue reading
A French Touch of Red Wine
Chestnuts,Sesame and Omelet Garnishes
Mirin
In this enhanced version of Kalbi Jim, the classic Korean Short-Rib dish the Black Pepper and Red Wine provide a French 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
Five S[oce, Ginger and Mushrooms
Another Fusion Preparation
Five Spices Powder aka Wu Xiang Fen, a Chinese Spice Medley
The Red Onion adds color, as does the Ciiantro Five-Spice, Mushrooms and Ginger add fragrance in this variation of Jasmine Continue reading
Sour Cream and Yogurt Showcase the Ginger
Echoes of Seville
Bananas
This simple Asian Fusion dessert combines Pineapples and Bananas with some Western ingredients like Sour Cream and Yogurt very effectively. Butter is another Western touch, along with the Orange Marmelade. While any Orange Marmelade will work, one made with bitter Continue reading
Asian Fusion — Elegant and Fragrant
Potstickers Become Cookies
Dynasty Gyoza or Potsticker Wrappers
In this Fusion recipe, the Potstickers end up as delicate Cookies. They are layered with Whipped Cream and Strawberries, topped with Almonds and served chlled Continue reading
Mussels and Shrimp in Coconut nd Lime Broth
Coconut Milk
This Thai-influenced Mussels Soup would make a light meal for four to six people and can be ready in about half an hour. The Coconut Milk is key, and the whole recipe is typical Thai hot-sweet-sour-salty, all simultaneously Continue reading
A Fusion Dish
Butter Meets Shallots
Snw Peas Stir-Fried with Carrots
Some authorities on Chinese cooking have written that the two fats that can never be used in cooking Chinese dishes are Olive Oil and Continue reading