Fusion recipe?!
Fusion recipe?
i need to do a fusion recipe~
HELP ME?!!
Answers:
Here are a couple easy ones:
Mexican Pizza
1 Boboli pizza crust
Top it with salsa and then a layer of cheese
Add corn and black beans
Add sauteed onions, garlic and jalapenos
Then top with one last layer of cheese and bake until cheese is melted.
(http://www.geocities.com/fusioncooking/m...
Pasta Masala
3 cups Vegetables such as onions, peas, brocolli, carrot, cabbage
? cup Butter
? tsp. Tumeric Powder
1 tsp. Garlic(paste)
1 tsp. Cumin Seeds
1 tsp. Green Chili Paste
1 tbsp. Vegetable Oil
1 pack Pasta(any shape)
Spring Onion for garnishing
Salt to taste
Boil pasta as per instructions on the packet Cut all vegetables in long pieces....
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep aside. In a pan put butter....add cumin seeds fry for 1 minute. Add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour. Add pasta and vegetables. Add salt to taste
Garnish with finely chopped greens of green onions and serve hot.
(http://fusionrecipes.tripod.com/pastamas...
Here are a couple sites that have a lot of great sounding fusion recipes, you can find something that sounds good to you:
http://www.geocities.com/fusioncooking/r...
http://fusionrecipes.tripod.com/...
Also, something easy is I have an Indian friend who sprinkles curry powder on their pizza.
This recipe is a perfect blend of diverse cultural dishes. But it tastes delicious and looks amazing.
It is served in a plate where 4 different items are organized.
Item # 1
Spicy Chicken Breast
Ingredients
- Half onion for 2 breasts
- 1 teaspoon of ginger paste
- 1 garlic clove
- 1 teaspoon sugar
- a sprinkle of turmeric
- a sprinkle of red chili powder
- 2 table spoon yogurt
- a sprinkle of nutmeg
- 1 tomato
- couple of cilantro leaves
- Butter
- Vinegar
1. Mix all the spices from ginger paste to nutmeg
2. Marinade chicken breast in the spices for 3 hours
3. Put the chicken in the oven in 350 F for 15 minutes
4. Fry the chicken in butter, slowly, in low heat for about 10 minutes each side
5. When its close to the end of frying, add slices tomatoes on the chicken and ad a little vinegar (about half a teaspoon)
6. Decorate with cilantro leaves
Item # 2
Masala Tortilla
Ingredients
- 1 tortilla bread
- 1/8 of a teaspoon Mint (pasted leaves)
- Olive oil
- 1 clove of garlic
- 1 tablespoon onions soaked in lemon juice
1. Cut up the tortilla bread in 4 pieces
2. Rub the garlic clove lightly on either side (only on one side)
3. Mix the mint to 1 tablespoon olive oil
4. Spread the oil over the tortilla
5. Toast till lightly crispy
Item # 3
Tangy chickpea salad
Ingredients
- Canned/boiled chickpeas ? cup
- 2 tablespoon tamarind juice
- sliced onions
- ? cup diced cucumber
- Cilantro leaves
- ? teaspoon Chat Masala
1. Mix all the ingredients, except the chat Masala
2. Sprinkle the chat Masala just before serving.
Item # 4
Potato and cabbage cake
- ? cup boiled and mashed potato
- ? cup boiled and diced cabbage
- 1 green chili
- 1 teaspoon hot sauce
- 1 egg yolk
- Breadcrumbs
- Couple of raisins
- Cooking oil to fry
- ? teaspoon ginger paste
- ? teaspoon garam Masala
1. Mix the potato, cabbage, diced chili, hot sauce, egg yolk, raisins, ginger paste and garam Masala
2. Bread it with the breadcrumbs
3. Fry it in cooking oil for about 3 mints each side
Asian Tsunami Fusion Soup:
2? hours 1 hour prep
4 servings
4 lbs chickens
6 cups chicken broth
1/2 lb shrimp, medium size,peel and deveined
1 teaspoon baking soda
7-10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)
10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)
20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)
14 ounces coconut milk, non-sweet
3 tablespoons cornstarch, and
1/4 cup water (mix into a slurry)
2-3 tablespoons lemon juice
2 lemons, cut into wedges
1/3 cup green peppers (medium hot, reserve some for the topping) or red peppers, chopped (medium hot, reserve some for the topping)
1/3 cup cashews (not raw)
4 hard-boiled eggs, cut each into quarters
24 basil leaves, plus
4 sprigs basil, with leaves,rinse under water to remove sand
1. Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
2. Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
3. Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
4. Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
5. Run stock through a sieve and retain approximately 4 1/2 cups
6. Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
7. Add chicken pieces into pot and simmer 3 minutes
8. Add red/green chopped peppers and stir a few times, cook 1 minute
9. In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
10. On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
11. Get out your digital camera and take a photo… then enjoy!
12. Notes:
13. 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
14. 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste.