Rivera - Exotic & Flavorful Asian Fusion Recipes: A Complete Cookbook of Delectable Dish Ideas!

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Table of Contents

What are the best ways to create tasty Asian fusion dishes while using ingredients that are similar to the ones used in traditional Asian cooking?

Just thumb through the amazing recipes in this illustrated cookbook.

How do Asian ingredients lend themselves to delicious meals in other parts of the world?

Many of the spices used in Asia are used in cooking exotic dishes in other countries. Each Asian fusion dish brings numerous and different tastes.

Asian fusion has been growing wildly for the last decade or two, and even some smaller towns in the United States have restaurants that specialize in the style of Asian cuisine. They offer unique and delicious takes on foods that may have once been considered more traditional.

When you cook with fusion Asian recipes, they allow you to use Asian-type ingredients and dishes in different ways. The ingredients may be more traditional in Asian foods but used in dishes from other types of cuisines.

Asian fusion is built on experimenting with various ingredients, flavors and cooking techniques to create new dishes. Read on, and learn to experiment with these amazing dishes yourself!

If you enjoy Mexican food, you may eat tamales often. These are a fusion version, made in Filipino style with spiced meat and corn masa. Theyre so tasty!

Makes 12 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 1/2 lb. of chicken
• Kosher salt, as desired
• Ground pepper, as desired
• 1 tbsp. of canola oil
• 2 peeled, minced garlic cloves
• 1 peeled, finely chopped onion
• 4 cups of milk, coconut
• 1 cup of chicken broth reserve after cooking chicken
• 2 & 1/4 cups of rice flour
• 1 tbsp. of atsuete powder (made from achiote seeds) dilute in 1 tbsp. of water
• 1 tbsp. of peanut butter, smooth
• 3 peeled, quartered, sliced hard-boiled eggs
• 12 banana leaves, to serve

Instructions:

In pan on med. heat, place chicken. Add water sufficient to cover the chicken. Bring to boil and skim away any scum that floats to the top. When broth is clearer, season as desired.

Reduce heat and cover pan. Simmer till chicken has cooked fully through, 15-20 minutes. Drain the chicken and reserve a cup of its broth. Let chicken set till cool to the touch and flake it.

Heat the oil in wide, large pan on med. heat. Add garlic and onions. Cook till they soften. Add the broth and coconut milk. Bring to gentle boil.

Add the rice flour slowly, while vigorously whisking, so lumps wont form. Stir regularly while cooking till it resembles a thick, smooth paste, 3-5 minutes or so.

Separate 2/3 of mixture in one bowl. Add remaining 1/3 of mixture to separate bowl. To second bowl, add peanut butter and dissolved atsuete. Stir till evenly colored and combined well.

Wash the banana leaves. Wipe them off with paper towels. Soak for several minutes in heated water till they are more pliable and softer. Set the leaves aside.

Scoop 2 tbsp. +/- of plain mixture onto banana leaves. Spread it to 3 wide or so.

Scoop 1 tbsp. +/- of colored mixture atop plain mixture. Spread evenly.

Arrange flaked chicken pieces and hard-boiled egg slices atop colored mixture.

Fold the banana leaves each over the tamale mixture, fully enclosing it. Use kitchen twine to secure by tying.

Arrange tamales in a steamer basket. Steam till cooked, 20-30 minutes.

Remove tamales carefully from the heat. Allow to sit for a couple minutes and serve hot.

This is a handy morning meal to make, largely because youll have many of the ingredients in your pantry or refrigerator. Its a breakfast version, so it omits the traditional salmon and lox, but its still delicious.

Makes 2 Servings

Cooking + Prep Time: 15 minutes

Ingredients:

• 2 cups of leftover, cold rice
• Furikake seasoning available at Asian markets and online
• White and black sesame seeds, as desired
• 1/2 strip-cut nori sheet, toasted
• 1 sliced avocado, fresh
• Lime wedges, freshly-cut

Instructions:

Divide cold rice into two bowls. Sprinkle with sesame seeds and seasoning, as desired. Top with nori strips and avocado slices, as desired.

Garnish with lime wedges and serve.

This is the simplest recipe for semolina made in Southern Indian style. Its an easy breakfast to make, and it fills you up for your busy day ahead.

Makes 2 Servings

Cooking + Prep Time: 25 minutes

Ingredients:

• 1/2 cup of semolina
• 1 tsp. of white lentils (urad dal)
• 1 tsp. of canola oil
• 1 medium onion