Sea Bass in Spicy Sauce

Asian and Latin American Notes

How to cook Asian dishes with Sesame Oil

Sesame Oil

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

Barbecued Beef Thai Style

Thai Fusion for the Barbecue
Fish Sauce Meets Coriander Meets Lime

Beef Barbecue Thai Style

Beef Barbecue Thai Style

In this exercise in Thai Fusion, we have a method for cooking a whole Beef Fillet on the barbecue in a Thai style in which Continue reading

Salmon with Lemongrass, Curry and Coconut Milk

A Fusion Approach
Lemongrass, Curry and Coconut Meet

Salmon with Lemongrass, Curry and Coconut MilkThis Asian Fusion approach to poaching fresh wild Salmon  would work well with King, Coho, Sockeye, just about any Salmon.  It’s quick and easy and delicious, preserving and enhancing the natural flavors. This simple preparation is also another example of the many possible uses of Lemongrass.

 

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Chicken Salad with Rice Stick Noodles

Fusion with Japanese and Chinese Notes
Crisp and Crunchy

How to cook Asian dishes with Sesame Oil

Sesame Oil

This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for Continue reading

Crystallized Ginger and Yam Salad

A Fusion Take on a Winter Vegetable
Ginger Meets Soy Meets Vinegar

Crystallized ginger

Crystallized Ginger

This Fusion dish using Ginger may be made with either Yams or Sweet Potatoes.  For those concerned about the sugars in these root Continue reading

Saba with a Western Flavor / サバの西洋風

A Japanese Fusion Dish
For Mackerel — Saba or Samma

Panko, Japanese style break crumbs

Panko

This Japanese Fusion dish for Mackerel is based on a version originally received from Joan Itoh in the seventies.  It would Continue reading

Chicken Salad / 雞肉沙拉

Chinese Recipe Fusion Style
Quick and Easy Meal for Two

Chicken

Chicken

This Chinese style Chicken Salad is a quick and convenient meal for two with some Fusion notes.  It was adapted from a recipe created by Ken Hom in the 1980s.

Chicken Salad
雞肉沙拉

Chinese – Fusion

Ingredients:

Tomatoes, ingredient in Arroz a la Filipina

Tomatoes – Another Key Ingredient

2 whole Chicken Legs
½ teaspoon Asian Sesame Oil
Sal, Black Pepper to taste
3 tablespoons Peanut or other Vegetable Oil
4 cloves Garlic
1 tablespoon fresh Ginger root
1 medium Green Pepper cup Cherry Tomatoes cups cooked Elbow Noodles, tossed with
tablespoons Vegetable Oil

For the Salad:

1 tablespoon Rice Vinegar or White Wine Vinegar
1 teaspoon Dijon style Mustard
¼ cup OliveOil
3 cups Romaine Leaves
Parsley sprigs for garnish

Method:

How to cook Asian dishes with Sesame Oil

Sesame Oil

Remove the skin from the Chicken Legs.  Cu the skin into strips.  Remove the meat from the bones and cut into strips.  Put the meat into a small bowl, add Sesame Oil, Salt and Pepper.

Smash and mince the Garlic.  Mince the Ginger root.  Remove the seeds from the Green Pepper and cut into thin strips.  Cut the Cherry Tomatoes in h alf. Prepare the Noodles and toss with the Oil and set aside.

Lay out the various other ingredients near the stove top.

When time to cook, heat a wok until very  hot. When the wok is hot, add 1 tablespoon of the Oil and heat until the Oil is hot but not smoking.  Put in the Chicken Skin and stir-fry until the skin is crisp and golden.  It will take about 5 minutes.   Remove from the wok with a slotted spoon, drain on paper and reserve.

Next pour off the fat from the wok.  Heat the wok again.  Add 2 tablespoons more Oil and heat the Oil.  Add the Garlic, Ginger and Chicken Leg meat.  Stir-fry until the Chicken is no longer pink, about 4 minutes.

Next add the Green Pepper and stir-fry until the Green Pepper is crisp but still tender.  It will take about 3 minutes. Next add the Cherry Tomatoes and cook until just heated through, maybe 30 seconds. Put the Noodles on a serving plate and top with the chicken mixture and keep warm.

For the Salad, mix the Vinegar and Mustard in the bottom of a serving bowl.  Whisk in the Olive Oil until smooth.  Add the Romaine leaves and toss to mix.  Put the crisp Chicken Skin bits on top.

To serve, arrange some of the Noodle-Chicken mixture and some of the Sa;ad side by side on individual plates and serve immediately.

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Banana Chocolate Spring Rolls

Decadent Dessert Spring Rolls
With an American Twist

Cocoa

Cocoa Powder

In the Philippines, dessert Spring Rolls might contain bits of Banana or Jackfruit.  This version, which uses Chocolate and Cocoa, is Continue reading