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
Steamed Scallops, China Fusion Style
Shaoxing Meets Butter
In this Fusion dish, adapted from Ken Hom, the Chinese side is represented by the Shaoxing Wine, while Butter appears as a Western element. Orange Juice could also make an appearance,but the Asian element will still come through. Continue reading
Japanese Fusion
Nutmeg Meets Lemon Meets Nikka
Lemons
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
Excellent for Marinades
Good for Teriyaki
Chicken
A staple of the Japanese cook. This is good for variety of marinades, in making soups another dishes and can be used for making Chicken Teriyaki. This recipe makes about three and a half cups of rich Chicken Stock. Continue reading
A Barbecue Version
Asian Fusion Style
Shiitake Mushrooms
In this Fusion version, you can prepare fresh Shiitake Mushrooms for the barbecue. It’s quick and the flavor is good. This quantity might feed four persons, depending on what else is being grilled. The Olive Oil helps to make this preparation a bit Fusion, as that Fat has until very recently not been used by Asian cooks, at least in making Asian dishes Continue reading
Can These Noodles Fight Cancer?
Regulating Cholesterol
Mirin
A classic of Japanese cuisine, where steaming is a frequent cooking technique. The dish combines at least three very Japanese flavor elements — Dashi,Mirin, and Soba. Besides their flavor and texture, Soba noodles Continue reading
A Hawaiian Fish Salad
Simple, Quick and Savory
Poke is the Hawaiian term that roughly corresponds to the Japanese concept of Sashimi, or sliced raw Fish. The Hawaiian versions often contain additional seasonings or other ingredients, as in this one. Continue reading