Fusion cooking, anyone have any recipes or ideas?!
Fusion cooking, anyone have any recipes or ideas?
i myself especially like the savoury asian flavours, fish dishes and vegetables. i also like sweet or sour.
Answers:
The skies the limit when it comes to fusion cooking. Just take a base product, meat chicken, pork, fish, pasta and use your Imagination and your tongue to combine flavors (spices) to create duel sub-ingredients and sauces, i.e. Sweet and Sour/ Graham Marsala.
EAST-MEETS-WEST GARLIC NOODLES
Ingredients:
Garlic Sauce
14 large garlic cloves, crushed
1 heaping tbsp pesto verde sauce
2 tbsp rice vinegar
1/4 cup sesame oil
1/4 cup extra virgin olive oil
1 1/2 sticks melted, unsalted butter (12 tbsp)
1 tsp light brown sugar
1 tbsp Maggi seasoning liquid
1/4 cup fish sauce
? tsp Lemon grass powder
1/2 cup LITE coconut milk
dash of black pepper
Prep:
2 lbs linguine no. 11 noodles
1/2 cup minced red peppers
1/3 cup finely minced cilantro for garnish
preparation
Cook linguine pasta in 6 quarts of boiling salted water until al dente. Drain and set aside.
While pasta is boiling, mash garlic cloves with the side of a cleaver or large chef's knife. Remove skins. Microwave butter until softened for only 30 seconds to 1 minute depending on the wattage of your microwave.
In a blender or food processor, blend sauce ingredients thoroughly until very smooth and sauce reflects a silky gleen. Sauce may be made one day ahead and chilled, covered.
Mince red peppers into 1/8" thickness and set aside. Remove stalks from cilantro and finely mince cilantro leaves to yield 1/3 cup and set aside.
Pour garlic sauce into drained, hot linguine noodles, fold in minced red peppers and gently toss to distribute sauce mixture evenly.
Let the pasta mixture sit for one hour in a large microwavable container to allow the sauce to set into the pasta noodles.
Before plating the pasta, microwave the pasta for 2-3 minutes depending on the wattage of your microwave.
Plate the hot pasta onto a large serving platter and garnish with finely minced cilantro.
******************************...
Ginger Chicken
Ingredients:
1 tsp. Black Pepper
? tsp. Turmeric Powder
? tsp. Mustard seeds (black)
? tsp. Fennel Seeds
10 tbsps. Ginger (paste)
4 tbsps. Vegetable Oil
? tbsp. Red Chili Powder
2 pieces Cinnamon
5 cloves Garlic
1? lb. Chicken (skinless, boneless)
2 nos. Red Chilies
1 Onion
1 Tomato
Cilantro for garnishing
Prep:
Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes. Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.