Pot Stickers with Ginger Tomato Sauce

Ginger Meets Feta Meets Tomatoes
Pot Stickers with a Mediterranean Touch

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

In this Chinese Fusion dish, Won Ton or Chiao-Tzu Wrappers are used to contain fillings with a true Fusion element — Tomatos and Feta Continue reading

Maile Strawberry Dessert

New Year’s in Honolulu, 1972

Here’s a Hawaiian Fusion dessert from the 1970s.   About the only local element may be the Strawberries: According to Whitney’s Guide, Strawberries were well established in Hawaii by the 1870s.  Of course virtually all plants and animals we think of as Hawaiian actually originated elsewhere and migrated to the Islands. Continue reading

Cold Cucumber Soup

Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required

Cold Cucumber Soup, a Fusion Dish

Cold Cucumber Soup

This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.

This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.

Continue reading

Ginger Salad

Cabbage Meets Ginger
A Triple-Ginger Dish

How to make delicious Ginger Salad

Ginger Salad

This is an Asian Fusion dish that takes advantage of the affinity between Ginger and Cabbage.

Since it uses Ginger in several forms, it is a Triple Ginger preparation, which should be attractive to true fans of the rhizome.

Ginger Salad

Asian Fusion

Ingredients: Continue reading

Ginger Flan

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

Crystallized ginger

Crystallized Ginger

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

Shrimp Cakes with Chile-Lime Sauce

A Hawaiian Fusion Dish
Panko Makes It Special

How to cook with Japanese breadcrumbs Panko

Panko Makes It Special

This is a Hawaiian Fusion dish for Shrim Cakes with an unusual Chili-Lime Sauce.

It’s based on a dish served in Maui at the Sansei Seafood Restaurant & Sushi Bar in the Kapalua Mall.

The dish is popular with locals and would work well as a substantial appetizer or at brunch.

The special sauce is what makes it work, and the Panko Japanese bread crumbs is what makes the Shrimp Cakes themselves work. Continue reading

Litchi Ice Cream

Yang Gwei-fei’s Favorite
A Nondairy Version

“Eunuchs gallop up in continuous succession,

“Bearing delicacies for the Imperial kitchen.” — Tu Fu

Using litchi fruit to make nondairy litchi ice cream

Litchi Fruit in Syrup

Here is a simple nondairy ice cream featuring Litchi fruit, the favorite of the Honorable  Concubine, Yang Gwei-fei, favorite of the Tang Dynasty emperor. Continue reading

Susanna Foo, Master Chef

From Mongolia to Main Line
The Librarian Who Is Also a Master Chef

It’s the minced pork fat that provides the traditional taste.” — Susanna Foo

Mongolia

In the Shadow of the Great Wall: Susanna Food was born in Inner Mongolia and spent her early years in Shanxi Province of Northern China, near the great Wall.  Her father was a general in the Nationalist Chinese army

Move to Taiwan: After the victory of the Chinese Communist forces in , the family escaped to Taiwan where Continue reading