Asian Fusion Recipes

Asian fusion cooking is all about the wonderful flavors and ingredients of the Pacific Rim infused into simple and delicious dishes. Highlighted by fresh ingredients, many Asian fusion recipes are cooked quickly to preserve the fresh flavors of the ingredients in the dishes. Another wonderful aspect of Asian fusion cuisine is the presentation. The colorful ingredients found in many dishes offer the professional and home chef the chance to be creative and deliver a finished dish that is not only delicious to the taste, but also to the eyes.

Asian fusion takes advantage of many cooking styles and is a great platform to learn new and exciting ways of preparing foods. A complete cuisine, the range of dishes is ideal for entertaining guests from breakfast, through, lunch, dinner, and dessert. As with Asian cooking in general, much of the prep work can be done well in advance, allowing the chef to concentrate on the cooking and create perfect dishes.

AsianFusionRecipes.com is the authority on Asian fusion cuisine offering dozens of recipes, as well as insight into this exciting and growing cuisine. The site includes tips and techniques for ingredient selection, preparation, and cooking. You will discover suggestions for menu planning, guidelines for keeping a well stocked pantry, and tips for efficient shopping and cooking designed to save you time and effort. The site continues to grow regularly. Bookmark and come back often.

Featured Recipe

Crab Lemongrass Tartlets

Ingredients -

1/2 Pound Lump Crabmeat, picked over
4 Lemongrass Stalks, white parts only - finely chopped
4 Eggs
1/2 Cup Heavy Cream
2 Scallions, white and green parts sliced 1/8 inch thick and reserved separately
Salt and Freshly Ground White Pepper
1/2 Pound Frozen Puff Pastry Dough - thawed

Preparation:

Combine the crab, lemongrass, eggs, cream and scallions in a large bowl.
Season with the salt and white pepper.
Mix and set aside.
Preheat the oven to 350 F.
Unfold the sheet of puff pastry and cut six 3x3 inch squares.
Prick the squares with a fork at 1/2 inch intervals.
Spray a muffin tin with 2 inch cups with nonstick cooking spray and press a pastry square into each.
Line each tartlet with foil and fill with uncooked beans to keep the pastry from buckling.
Bake for about 10 minutes or until the sides of the pastry are golden.
Remove the foil and continue to bake for another 5 minutes or until the bottoms are golden.
Divide the crab mixture among the tartlet’s and bake for 12 to 15 or just until the tip of a knife or cake tester inserted in the filling comes out clean.
Serve warm or at room temperature.