Wednesday, September 30, 2015

When Chocolate Goes Asian: Spiced Ginger Chocolate Cake

Spices! Ginger! Chocolate! The flavor elements for a richly dark cake from Asia which is unlike any other chocolate cake you have ever experienced. Even better, it's very easy to prepare at home!

This is not one of those chocolate cakes which is overly sweet. Matter-of-fact, this cake was originated as a base to pile berries or fruit upon. It's texture is rather dense, much like the American pound cake.

For the best taste and texture results, you will want to use a good quality cocoa powder. It may cost a little more, but it will be well worth the added expense.


For the FREE recipe to make Spiced Ginger Chocolate Cake go to Fusion Asiana @ http://on.fb.me/1KLB5XW









 

Monday, September 28, 2015

Quick, SImple and Healthy Stir-Fry: Shrimp "N' Shrooms

Looking for a quick, delicious and healthy dinner? A wonderful stir-fry dinner that takes about 10 minutes to prepare? Look no further than Shrimp 'N' Shrooms (mushrooms).

There is something about the textures of both shrimp and mushrooms which make the perfect match. You can of course use any type of Asian mushroom to make this dish but I think the flavor of crimini mushrooms really make the dish shine and crimini mushrooms are available at most markets for minimal cost.

For a complete dinner, serve Shrimp 'N' Shrooms with some steamed rice and vegetables.


To get the FREE recipe for Shrimp 'N' Shrooms go to Fusion Asiana @ http://on.fb.me/1Rchy5m 




 

Sunday, September 27, 2015

A Chinese Food Favorite: Chinese Lemon Chicken

It is one of the more expensive dishes on the menu of most Chinese eateries. It is also one of the most beloved dishes. It is a perfect combination of taste and texture. It is the classic Chinese Lemon Chicken.

At Fusion Asiana when we prepare Chinese Lemon Chicken, we do it the authentic way. We make our lemon sauce with real lemon, unlike most restaurants which use a processed lemon glaze. The result is pure freshness, just as Mother Nature intended it.

When sauteing the chicken for this dish, you want the meat to be moist and you want a very slight crispness to the exterior. How you get this is two-fold. First, you dredge (coat) the chicken with cornstarch and not flour. Secondly, you saute the chicken slowly. This will result in a chicken breast you can literally cut with your fork.

This is a rather simple dish to make at home and I think you will find it becomes one fo your favorite chicken dishes from China.


To get the FREE recipe for Chinese Lemon Chicken go to Fusion Asiana @ http://on.fb.me/1PHKfpI 













Saturday, September 26, 2015

The Food fo Downton Abbey: Authentic English Muffins

If you're a true fan of Downton Abbey, you are aware of the dinner parties. Did you know that on the television show, when it comes to food, breakfast is shown just as much as the dinners? It's true and one of the favorite breakfast dishes to come out of Mrs. Patmore's kitchen are the patron pastry of England, the famed English Muffin!

If you have never had a real English Muffin, you are in for one very special treat. These in no way resemble in taste or texture those things sold in markets. These have an almost angelic texture and an exterior with a very subtle and rather elegant crunch.

The secret to a true English Muffin is they must be cooked on a griddle or in a pan. They are never to be baked. This is how you get those famous "nooks and crannies." Serve these with some sweet creamery butter and some honey or marmalade and totally enjoy your very own Downton Day!

These are indeed rather simple to make at home and we will take you through each of the steps in the how-to pictures.

You can get the FREE recipe for Authentic English Muffins from the Food of Downton Abbey @ http://on.fb.me/1OYy9KE












 

Friday, September 25, 2015

The Flavors of Mongolia: Mongolian Pork and Eggplant

Quick! Simple! Delicious! Those three words pretty much sum up the cuisine of Mongolia and this dish, Mongolian Pork and Eggplant is a perfect example.

The eggplant we are going to use for this dish is known as Asian Eggplant. They are little eggplants shaped like a golf ball. They are becoming quite popular in supermarkets. They are unlike the Japanese eggplant, which are longer and thinner and every unlike the Italian eggplant, which are quite large. Asian eggplant need no special treatments before you cook with them.

If you are not a fan of pork, this is dish is also quite popular when using lamb. Just make sure it is thinly sliced. This can be served over a bed of steamed rice or some freshly cooked Asian noddles.


You can get the FREE recipe for Mongolian Pork and Eggplant from Fusion Asiana @ http://on.fb.me/1OX8Etl





 

Wednesday, September 23, 2015

Low-Fat and High Flavor: Asian Baked Cod

Sometimes you just don't have the time to fix a delicious and healthy dinner. When you learn how to bake fish Asian style, this task becomes very simple. Once you pop it into the oven, you can start relaxing and let the heat do all the work!

Baking fish is a very healthy way to eat. You don't have to worry about any oil, the calories are usually very low and in the case of Asian Baked Cod, your fat intake is minimal.

For the best result you will want a very fleshy type of fish. We like to use either cod or pollock. Simply serve this with some steamed rice and a vegetable or two and you have a great and healthy dinner!


For the FREE recipe for Asian Baked Cod go to Fusion Asiana @ http://on.fb.me/1KvBVbb








 

Monday, September 21, 2015

Sausage and Eggs Asian Style! Lat Suong Ma and Eggs

Eggs for dinner? Yes, especially when they are made with one of the tastiest of Asian sausages, Lat Suong Ma!

In most area's of Asia, eggs are not just a food made for breakfast. There are some incredible dishes created with these orbs of nutrients (eggs are considered one of nature's wonder foods). This dish is almost like an omelette, yet you don't have to do any pan-flipping or fancy work.

Lat Suong Ma, is a wonderful cured Asian sausage. It has a sweet and maple taste. It can be found in most Asian markets and is best when sliced very thin. It is NOT a pre-cooked sausage so you will always want to cook it before using it in a dish.

Serve this dish with some steamed rice for an outstanding evening of dining on Asian cuisine!


For the FREE recipe for Lat Suong Ma and Eggs go to Fusion Asiana @ http://on.fb.me/1OLiJtc