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.

.###

cropped-TaiPakcover.jpeg

Mushrooms Poached with Coriander

Black Pepper Meets Coriander Meets Cilantro
In a Fusion Formula

Coriandere Seeds

Coriander Seeds

This simple Vegetarian dish combines ingredients that would have been familiar to Marco Polo in an Asian-influenced dish that involves the two forms of the Coriander herb — the leaf and the seeds.

Continue reading

Tea-Smoked Game Hens 茶熏 茶子雞

A Sichuan Dish
Black Tea 
Meets Star Anise Meets Brown Sugar

How to cook Asian dishes with Sesame Oil

This dish is adapted from the Sichuan classic Tea-Smoked Duck, substituting Game Hens for the larger bird.  It has the intense, robust flavors characteristic of Sichuan, which transfer nicely Continue reading

Zucchini and Tomatoes तोरी और टमाटर

A Vegetarian Dish
Ginger and Turmeric are Key

How to cook delicious and healthy Asian dishes using tomatoes

This pure Vegetarian Indian Vegetable dish shows how delicious Vegetables can be when prepared Continue reading

Spare Ribs

A Honolulu Favorite
Tender and Savory Rather than Sweet

Cooking Asian dishes with fresh ginger

Ginger

This is a Hawaiian Fusion approach to Pork Spare Ribs cooked over a grill. This succulent recipe is easy because the ribs are parboiled first, to remove some of the excess fat, which makes them on the lean side.  They will have a tender texture after a short grill time  Also, they will be on the savory side, rather than sweet. Continue reading

Ginger Pilaff

A New Way to Use Your Rice Cooker
Ginger Meets Butter Meets Mochi

Ginger PilafA contemporary Japanese way of preparing Chicken with Ginger that also uses Butter together with Mochi — so definitely Fusion — and uses your electric rice cooker in an innovative way.

The Mochi and Butter seem to neutralize each other.  And there’s Sake, too, for its delicate perfume.Ginger Pilaf Continue reading

Hawaiian Style Chicken Breasts with Grapes

An Old Kamai’ina Favorite
Are Grapes Hawaiian?

Using grapes to cook Asian Pacific dishes

Grapes

Here is one of the Old Kamai’ina recipes from Hawaii, most of which taste good, but often contain a very marginal Pacific flavor. Grapes have been grown in Hawaii since 1815, so they can be considered Hawaiian.

Canned grapes, as in this recipe, Continue reading

Cantonese Style Baked Spare Ribs

A Classic Cantonese Formula
Tomato Catsup Meets Hoisin Sauce

 

How to cook delicious Cantonese style baked spare ribs

Cantonese Style Baked Spare Ribs

There is no end of good recipes for Chinese-style Spare Ribs.  This one may be the best of them all — the decision is largely a matter of personal taste.  But they are very easy to make, delicious and the recipe is easy to follow and fool-proof.

The recipe was received many years ago from a Chinese-American friend of Cantonese origin living in San Francisco. It reflects the way her family made Spare Ribs, baked in an ordinary kitchen oven and in some ways cannot easily be improved upon. Continue reading