‘Asian Fusion’ Cookbook Review, Recipe, and Contest!

Yes, you read that title correctly—I’ve got lots of goodies for you today!

Asian Fusion is a unique take on ethnic vegan cuisine. Written by chef and cooking instructor Chat Mingkwan, the book explores the exotic flavors of many Asian countries—including Burma, China, India, Indonesia, Japan, Korea, Laos, Malaysia, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam. Seems like a lot to tackle, right? Mingkwan takes on the challenge with ease.

I’ll admit, as far as Asian cuisine goes, I’ve never attempted much more than a stir-fry in my own kitchen. While I love curries and sushi when dining out, I just never considered making these dishes on my own. Lame, I know. But Asian Fusion is a great resource for a beginner like me because unfamiliar ingredients and tools are explained right in the introduction.

I tried out this recipe over the weekend, and I’m so excited to share it with you!

Filipino Sweet-Potato Fritters

For the batter:
1 lb. sweet potatoes
1 cup vegetable stock, plus more as needed
1/4 lb. bean sprouts
1/2 lb. well-drained and crumbled silken tofu
1 cup all-purpose flour
1/2 cup rice flour
1/4 cup cornstarch
1/4 cup thinly sliced green onions (including both the green and white parts)
3 Tbsp. minced garlic
2 Tbsp. sugar
1 Tbsp. vegetable base (flavor enhancer or a bouillon cube)
1 Tbsp. baking powder
1 tsp. salt

• Peel the sweet potatoes and grate into fine strips using a box grater or a hand grater.
• In a small pot, bring the vegetable stock to a boil. Place the bean sprouts in a large mixing bowl. Pour the boiling stock over the bean sprouts and let cool to lukewarm.
• Add the remaining ingredients to the bowl and mix well. The consistency should be a little thicker than that of pancake batter; add more vegetable stock or flour as needed.

For the sauce:
1/2 cup rice vinegar
2 Tbsp. minced garlic
1 Tbsp. minced red chilies (optional)
1 tsp. salt
1/8 tsp. ground pepper

• Combine the vinegar, garlic, chilies, salt, and pepper in a bowl. Mix well. Transfer to a saucer.

For the fritters:
3 cups vegetable oil

• In a wok or deep pan, heat at least 2 inches of oil to 375°F.
• Dip a large spoon or ladle into the oil so that it thinly coats the spoon. Use the spoon to scoop out the batter and gently slide it into the hot oil. Avoid placing the fritters too close together; the hot oil should bubble between the fritters. Add spoonfuls of batter until the fritters fit loosely in the pan.
• Fry the fitters for 4 to 6 minutes, ladling them with the hot oil and turning them once, until they are cooked through and are golden brown on both sides.
• Transfer the fritters to a rack or absorbent paper to drain the oil. Serve warm, with the sauce on the side.

Makes 6 servings

Now here’s your chance to try out more delicious recipes from Asian Fusion. We’re giving away six copies of the cookbook right here on PETA Living.

To enter, leave a comment about your favorite Asian-infused vegan dish and complete the form below by December 3. Winners will be selected at random and notified on December 5, 2010. 

Good luck!

This contest has ended.

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