Asian/Fusion Archives - Page 3 of 30

Char Siu Duck Legs over Braised Cabbage

Char Siu Duck Legs over Braised Cabbage
🦆 🥬 🦆 🥬 🦆
Celebrating the Lunar New Year

The year turns. The celebration continues…

Food is central to 🧧 Lunar New Year because the holiday is rooted in family reunion, symbolism, and wishes for the year ahead. The celebration isn’t just about marking a date — it’s about expressing hope, gratitude, and continuity through the shared table.

Char siu — literally “fork roasted” — is the Cantonese barbecue style known for its glossy, caramelized finish and sweet-savory depth. While traditionally associated with pork, the same lacquered glaze works beautifully with duck, where the rendered skin takes on a deep mahogany sheen and delicate crispness.

I served the duck over wedges of green cabbage slowly braised with sliced carrots and sweet onion in olive oil and chicken stock, then finished under the broiler so the vegetables picked up their own smoky edges.

The char on the cabbage mirrors the roasted notes of the duck, while the hearty winter vegetables anchor the dish in the season. A scattering of fresh cilantro sprigs brightens the plate and adds a fresh, herbal contrast. With poultry long associated with unity and celebration, it feels like a thoughtful festive way to mark the Lunar New Year.

Char Siu Duck And Cabbage Recipes

Continue reading “Char Siu Duck Legs over Braised Cabbage”

Hoi An–Style Fried Wontons (Shrimp & Pineapple)

Hoi An–Style Fried Wontons
(Shrimp & Pineapple)
🏮 🏮 🏮
Celebrating the Lunar New Year

When my brother shared photos of the famous Hoi An fried wontons he was enjoying in Vietnam, I was instantly inspired. Crispy, golden, topped with shrimp and pineapple — they looked utterly irresistible. With Lunar New Year in full swing and the Bellagio Conservatory alive with lanterns and blooms, pandas and koi celebrating the Year of the Fire Horse, it felt like the perfect moment to recreate a little of that festive magic at home.

Year of the Fire Horse, Bellagio Las Vegas

These fried wontons hail from Hoi An, the charming central Vietnamese town known for its vibrant food culture. The local specialty is an open-faced, crispy shell with a well‑balanced, tangy topping.

My version recreates the sweet, savory, mildly spicy glaze. Fish sauce brings a caramelized depth that makes the shrimp taste fuller and more complex, adding an umami component. Dried red chilies fried in oil are served on the side for those wanting more heat.

Served as an appetizer or shared plate, they’re emblematic of Hoi An’s love for texture, freshness, and dishes meant to be enjoyed together. I served the wontons over a bed of curly green leaf lettuce, garnished with cilantro.

Hoi An–Style Fried Wontons (Shrimp & Pineapple)

Hoi An–Style Fried Wontons Recipe

Continue reading “Hoi An–Style Fried Wontons (Shrimp & Pineapple)”

Butter Masala Chicken Bowl with Green Herb Chutney & Yogurt

Butter Masala Chicken Bowl
Green Herb Chutney, Yogurt, Jasmine Rice

Imagine tender grilled chicken thighs, in an authentic butter masala sauce, topped with a bright, herbaceous cilantro-mint chutney and a drizzle of yogurt—served with a scoop of fragrant jasmine rice—every bite smoky, tangy, and layered with flavor.

Chicken thighs are cooked on the grill for a smoky char, chopped, then finished in butter, and simmered in the warm, aromatic masala sauce.

The green chutney spooned on top adds a fresh, herbaceous lift, with a kick from chili and ginger and a subtle richness from roasted peanuts. The lightly thinned yogurt brings cooling creaminess, balancing the spice and tying the flavors together.

This colorful Indian-inspired dish combines fire-kissed, juicy chicken in a spiced butter masala sauce with the zesty, vibrant chutney and silky yogurt, creating a harmonious medley of flavors and textures that’s both comforting and exhilarating.

Butter Masala Chicken Bowl Recipe

Continue reading “Butter Masala Chicken Bowl with Green Herb Chutney & Yogurt”

Shrimp and Chayote Stir-Fry

Adapted from The Slanted Door, Modern Vietnamese Food by Charles Phan, this stir-fry is light and refreshing.

Chayote aka mirliton is crisp, pale-green squash with a delicate flavor and tender crunch, somewhere between zucchini and green papaya. It holds up beautifully in a quick stir-fry and absorbs seasonings well.

Here, the colors and textures are part of the appeal. The light green chayote stays crisp-tender, while the shrimp turn soft pink and slightly springy. Together they create a clean contrast — cool green and warm pink, crisp and juicy against sweet and firm. Tossed with air-dried Momofuku noodles, it becomes a complete dish — the noodles soaking up the light, savory sauce and tying together the light jade and blush pink in a tangle of satisfying chew.

Shrimp and Chayote Stir-Fry Recipe

Continue reading “Shrimp and Chayote Stir-Fry”

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

Continue reading “Crudo vs. Tataki”

Char Siu Duck Legs over Braised Cabbage 🦆 🥬 🦆 🥬 🦆 Celebrating the Lunar New Year