A Fusion Dish from San Francisco
Fennel, Chili and Mint Combine
Limes
In this Fusion preserve as served by Danel Patterson of Coi in San Francisco, Apricots combine with Fennel, Chili and Mint to produce a Continue reading
Lemongrass Meets Tamarind Meets Nam Pla
Tamarind Pods
A Malaysian concept in which a variety of aromatics combine to provide lots of flavor. But less fat than in the Standard American version of Fried Chicken. Flavor beats the Standard American Buffalo Chicken Wings hands down, with its goopy commercial sauces full of unidentified Continue reading
Ultimate Fusion Food
High Marks for Flavor, Nutrition
Beef Pho
Pho is the ultimate Fusion food. It got started when the Vietnamese were trying to find a use for the leftover Beef after the cattle were slaughtered to make steaks for the French colonial rulers. Pho became a national dish, all in less than a century, and eventually came to be served in more than a hundred varieties. Continue reading
Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek
Sambal Oelek
This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish. You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.
But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading
An Island Favorite
Limes
Mangos may not be native to the Islands, but then almost nothing else is, including Pineapples and Macadamias. This dessert gets made frequently in Hawaii, and it pairs well with Macadamia Lace Cookies, for instance.
Mango Ice Cream
Hawaiian
Ingredients:
1 cup ripe Mango pulp, pureed
2 teaspoons Lime or Lemon Juice
1 cup Sugar
4 Eggs
2 cups Milk, scalded
2 cups Whipping Cream
Method:
Mix the Mango Puree, Lime or Lemon Juice, and half a cup of Sugar. Set aside.
Beat the Eggs to thick.
Beat the remaining half a cup of Sugar into the Eggs.
Slowly add the scalded Milk.
Cook this mixture over hot water in a double boiler until a custard begins to coat the spoon.
Remove from the fire and chill.
Finally mix this custard, the MangoPuree and Whipping Cream together and freeze.
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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
Thai Fusion for the Barbecue
Fish Sauce Meets Coriander Meets Lime
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
Ideal for a Summer Buffet
Watermelon Meets Lime
This refreshing Vietnamese Watermelon Sorbet would be a nice conclusion to a summer lunch or buffet of Vietnamese style cooking. Small cookies like Langue Continue reading
A Southeast Asian Classic
The Vietnamese Version
This salad occurs in various versions over a wide stretch of Sotheast Asia and parts of South Asia. This is a Vietnamese Continue reading
Green Papaya Salad
Vietnamese Version
Green Papaya
This is a simple Vietnamese version of a type of Green Papaya Salad that ion local variants throughout Continue reading