All posts in Fusion


Taiwanese Spring Rolls

[View high resolution image] Ingredients 1 lb bean sprouts 1 lb cabbage, cut into strips 2 square pieces of baked bean curd, cut into thin, fine strips 1/2 lb snow peas, cut into strips 1 carrot stick, shredded 3 green …

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Crispy Shrimp-Stuffed Chicken

[View high resolution image] Crispy Shrimp-Stuffed Chicken adds a twist to the traditional hundred flower chicken dish:  tender chicken is stuffed with shrimp, then deep fried to a crackling


Asparagus Feast

[View high resolution image] Fresh asparagus shines in this healthy, make-ahead vegetable entree. Ingredients

  • 1 lb of green asparagus
  • 2 lbs of white asparagus
  • 2 hard boiled eggs, finely chopped
  • Any salad dressing


Guava Tarts

[Via high resolution image] Guava is a round green fruit so common in Taiwan that it could be considered the Taiwanese pear.  We have a guava tree


Seafood Bisque

[View high resolution image] Seafood is an integral part of Taiwanese cuisine. This recipe for a slow-simmered savory seafood stew brings together fresh calamari, shrimp and scallop. Ingredients

  • 20 shrimp,


Egg Tarts

[View high resolution image] These custard egg tarts are a common fixture at dim sum restaurants across the United States. They originated in Hong Kong in the


Pork Dumplings

[View high resolution image] Ingredients:

  • 1 lb ground pork
  • 1 ½ lb cabbage, finely chopped
  • 4 stalks green onion, chopped
  • 2 Tbsp. ginger root, minced
  • 1 package dumpling wrappers (approximately 45 pieces)

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Golden Sesame Red Bean Puffs

Many traditional and old-fashioned Taiwanese desserts feature sweet potatoes or yams as a main ingredient. In this recipe, we use yam to make the puffs. Deep-frying


Seaweed Shrimp Rolls

This dish introduces cooked seafood, a staple of Taiwanese dishes, to the sushi roll.

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  • 1 lb ground pork or chicken
  • 15 pieces shrimp, chopped


Nagaimo-Vegetable Bake

Some Taiwanese recipes incorporate Western techniques or ingredients. This dish uses cheese and is baked, rather than stir fried, but also features the crunchy, somewhat sticky Nagaimo, known

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