I've read that a lot of chefs hear "Asian" paired with "fusion" and instantly shudder due to a period of abuse of the term in the 90's. I agree: I too am disgusted when i read a recipe loosely associated with an ethnic group just by throwing in a couple of familiar ingredients in this casual and thoughtless spirit (ginger? Chinese! Lemongrass? Why, it's Vietnamese!)
But the following is passable in my book. There are no fast and hard rules and I'm sure it's an art, not a science.
Sweet and spicy deep-fried wings
Hari Cari (Cari = Curry in Hindi)
Five-spice slow-cooked pulled pork
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