// Tracker

See All
TypeTitleRepliesViewsLast Post

// Latest Posts

See Latest
alicetwatt Tom Yum Koong Soup. -Thai. Jul 1, 2010 9:07 PM Thai food is something to taste if you desire and envy something out of world. Not to exagerate. But really. If you like spicy you will definately like this recipe.
alicetwatt Tom Yum Koong Soup. -Thai. Jul 1, 2010 9:07 PM Thai food is something to taste if you desire and envy something out of world. Not to exagerate. But really. If you like spicy you will definately like this recipe.
CaterpillarGirl sriracha hot chili sauce. Nov 6, 2008 10:35 AM Is there anyone else out there besides me who is obsessed with this chili sauce? I have been using the Huy fong sriracha hot chili sauce or "rooster" sauce for almost 6 years now. I put it on everything, and have noticed that some chain grocery stores are now carrying it on the asian food aisle. I still get mine at the mom and pop asian markets, its cheaper that way and i am supporting local businesses. I use it for sauces, on salads, pizza, dip fries in...........its amazing stuff.
Jude C Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly) Aug 7, 2008 6:17 PM My Taiwanese mamma makes this for me every time I go home to visit, because I love it so much :D It's super easy and super tasty, and who cares about fat grams, anyway? (Sorry about the vague ingredient measurements. Everything I learn from family members, I learn without measuring cups or spoons.) * Don't get grossed out by the phrase "pork belly." American-style bacon is made from pork belly. This is the same thing, just not cured and bacon-flavored.
music_jewel321 Coconut Shrimp with Red Curry Sauce Dec 31, 2007 7:01 AM COCONUT SHRIMP WITH RED CURRY SAUCE Recipe courtesy of Tyler Florence, Food Network Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Fried rice, for serving Steamed broccoli, for serving Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint. Makes 4 servings. Red Curry Sauce: 2 tablespoons vegetable oil 2 tablespoons Thai red curry paste 1 cup unsweetened coconut milk 1 lime, juiced Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp. Yield: 1 cup

// Posts

See All
sriracha hot chili sauce. sriracha hot chili sauce.
Coconut Shrimp with Red Curry Sauce
Thai-Inspired Scallops with Noodles
Piña Colada Shrimp and Rice Piña Colada Shrimp and Rice

// Recipes

See All
Tom Yum Koong Soup. -Thai. Tom Yum Koong Soup. -Thai.
Tom Yum Koong Soup. -Thai. Tom Yum Koong Soup. -Thai.
Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly)

// Galleries

See All
Breakfast in Guangzhou,China 15 Breakfast in Guangzhou,China

// Polls

See All
How did you find out about the Asian Fusions Group? How did you find out about the Asian Fusions Group?

// Top People

See All
uptowngirl1999 Hera119 anaisethenry alicetwatt music_jewel321 haze1nut Jude C GirlC Community Manager SU3 phoshizzle CaterpillarGirl
Sites We LoveSee More