Fusion Delights!

Tom Yum Pasta: A Fiery Fusion of Thai and Italian Cuisine!

Welcome to the world of fusion cuisine, where culinary traditions collide and new flavor combinations are born! In this blog post, we delve into the delightful fusion of Thai and Italian cuisines with a mouthwatering recipe for Tom Yum Pasta. Get ready to tantalize your taste buds as we embark on a culinary adventure that blends the aromatic spices of Tom Yum with the comforting indulgence of pasta. Join us as we explore the origins of fusion food, discover the magic behind Tom Yum Pasta, and learn how to create this fusion delight in your own kitchen!

Ingredients:

• 8 oz pasta (linguine or spaghetti works well)
• 1 tablespoon vegetable oil
• 1 tablespoon Tom Yum paste
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 4-6 mushrooms, sliced
• 1 cup coconut milk
• 1 tablespoon fish sauce (for non-vegetarians) or soy sauce (for vegetarians)
• Juice of 1 lime
• Cilantro or basil leaves for garnish
• Optional: Cooked shrimp, chicken, or tofu for protein

Instructions:

1. Cook pasta according to package instructions, until al dente. Drain and set aside.
2. In a large skillet or wok, heat oil over medium heat. Add minced garlic and diced onions, and sauté until aromatic and lightly golden.
3. Add Tom Yum paste to the skillet and stir well to coat the onions and garlic. Cook for a minute to release the flavors.
4. Add sliced bell pepper, julienned carrot, and sliced mushrooms to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
5. Pour in the coconut milk, fish sauce (or soy sauce), and lime juice. Stir well to combine and bring the mixture to a simmer. Cook for a couple more minutes to allow the flavors to blend.
6. Add the cooked pasta to the skillet and toss gently to coat the noodles in the Tom Yum sauce. If using, add cooked shrimp, chicken, or tofu at this stage and mix in.
7. Remove from heat and garnish with fresh cilantro or basil leaves.
8. Serve hot and enjoy your mouthwatering Tom Yum Pasta!

We hope you savor every bite of this delicious Tom Yum Pasta, where the vibrant and tangy flavors of traditional Thai cuisine meet the comforting, hearty textures of Italian pasta. It's a unique fusion dish that brings the best of both worlds to your table.

Chinese Bhel: From Street Stalls to Home Kitchens: A Culinary Journey into Chinese Bhel!

Chinese Bhel is a delightful tangy snack that combines the best of both Indo-Chinese fusion in a single, flavorful dish. Chinese Bhel is a popular Indo-Chinese street food snack that is particularly popular in Mumbai, India. It combines elements of traditional Indian bhel puri (an Indian street food snack) with Chinese-style ingredients and flavors.

Whether you're looking to satisfy your cravings or whip up something quick and delicious for your friends or guests, this is the perfect recipe for you. Let's delve into how to make this delicious snack in under 20 minutes and 10 steps using easily accessible ingredients that you can find anywhere in the UK.

Ingredients for 1 serving-

First, fry noodles, you will need-

• 5 cups of water
• ½ tsp salt
• 1 tsp oil
• 2 pack noodles, hakka noodles / instant noodles
• Oil for frying/Olive oil for healthier frying

For the main dish-

• 3 tsps of oil
• 1 finely chopped garlic clove
• 4 tbsp spring onion, chopped
• 1 piece of finely chopped ginger
• ¼ of finely chopped onion
• ½ carrot, shredded
• 1 cup cabbage, shredded
• 2 tbsp schezwan sauce
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• 1 tbsp vinegar
• ½ tsp pepper, crushed
• ½ tsp chilli powder
• ¼ tsp salt
• Tamarind chutney and green chutney according to your liking of sweet and tangy (we recommend half a spoon each.

Step-by-Step Process

1. First, we need to prepare fried noodles. For this, boil 5 cups of water along with ½ tsp salt and 1 tsp oil.
2. Once it boils, add 2-pack noodles and boil the noodles till they remain firm when bitten for that extra crunch!
3. Dry the noodles and spread a handful of cooked noodles into hot oil, repeat this in batches and keep stirring.
4. Fry the noodles till they’re golden brown and crisp, now crush slightly.
5. For the bhel masala, heat 3 tsp oil and saute 1 clove of garlic and 1 small piece of ginger. At the same time saute ¼ onion and 2 tbsp spring onion.
6. Further saute ½ carrot, and 1 cup of cabbage till they are half cooked and crunchy.
7. Now add 2 tbsp of schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, Tamarind chutney and green chutney according to your liking, ½ tsp pepper, ½ tsp chili powder, and finally, ¼ tsp salt.
8. Stir well on high flame till the sauce combines well and transfer the masala mixture onto fried bhel (noodles).
9. Add 2 tbsp spring onions and some coriander leaves for further garnishing, and your Chinese bhel is ready!

Give it a try and experience the harmonious blend of Indian-Chinese cuisine that will leave you craving for more. Your next fusion masterpiece awaits!

Kimchi Dumplings: the delightful fusion of Chinese and Korean cuisines

In this blog, we are going to discover the perfect blend of Chinese and Korean flavours with our Kimchi Dumplings also known as Kimchi Pot stickers. These mouth-watering dumplings combine the traditional Chinese pot sticker with the bold, spicy flavours of Korean kimchi. Each dumpling is filled with a savoury mixture of minced pork, finely chopped kimchi, tofu, and a touch of garlic, all wrapped in a crispy, golden-brown shell. 

Perfect as an appetizer or a main dish, these kimchi dumplings offer a tantalizing blend of textures and tastes, delivering a satisfying crunch with a burst of umami and spiciness in every bite. Pair them with a soy-vinegar dipping sauce for an extra kick and enjoy a deliciously unique culinary experience.

Ingredient:

    • 200 g Minced pork

    • 150 g Cabbage

    • 4 stalks Green onions

    • 100 g Kimchi

    • 2 tablespoons Soy sauce

    • 1/2 tablespoon Sugar

    • 2 g Ginger

    • 10-15 g Minced garlic

    • 10 g Sesame oil

    • 30 g Korean chili paste (Gochujang)

    • Dumpling wrapper

Instructions:

    1. Combine the minced pork, sugar, soy sauce, minced ginger, minced garlic, Korean chili paste, and            sesame oil in a bowl. Mix well until the meat becomes sticky, then refrigerate the mixture.

    2. Finely chop the cabbage and place it in a bowl. Add a pinch of salt and wait for 15 minutes to                    dehydrate it. Meanwhile, chop the green onions into small pieces.

    3. After 15 minutes, rinse the cabbage with water and squeeze out the excess moisture. Finely chop the         kimchi and squeeze out the kimchi juice before adding it to the bowl with the cabbage.

    4. Add the squeezed cabbage, chopped green onions, and chopped kimchi to the meat mixture. Mix                 everything thoroughly.  Wrap the filling into the dumpling wrapper and we get several potstickers             ready.

    5. To cook the potstickers, heat a pan until water droplets dance on the surface. Add oil to the pan. Place         the potstickers in the pan and add some flour water. Cover the pan and cook for 10-15 minutes, then            uncover and continue cooking until all the water has evaporated.

Nasi Lemak with Spicy Fried Chicken Recipe: Malaysia's Iconic Coconut Rice

Ingredients:

For the Coconut Rice:

• 2 cups jasmine rice, rinsed
• 1 1/2 cups coconut milk
• 1 cup water
• 2 pandan leaves, knotted (optional)
• 1 tsp salt

For the Sambal (Spicy Chili Paste):

• 15-20 dried red chilies, soaked in hot water until soft
• 4-5 shallots, peeled
• 3 cloves garlic
• 1 tsp belacan (shrimp paste), toasted
• 2 tbsp tamarind paste, mixed with 1/4 cup water
• 2 tbsp sugar
• Salt to taste
• 2 tbsp oil

For the Spicy Fried Chicken:

• 4 chicken thighs or drumsticks
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• Salt and pepper to taste
• Oil for frying

For the Sides and Garnishes:

• 4 boiled eggs, halved
• 1 cup ikan bilis (dried anchovies), fried until crispy
• 1/2 cup roasted peanuts
• 1 cucumber, sliced
• Banana leaves (optional, for serving)

Instructions:

Prepare the Coconut Rice:

1. In a pot or rice cooker, combine rinsed jasmine rice, coconut milk, water, pandan leaves, and salt.
2. Cook the rice according to the rice cooker instructions or bring to a boil on the stove, then reduce heat to low, cover, and simmer until rice is cooked and fluffy (about 15-20 minutes).
3. Once cooked, fluff the rice with a fork and set aside.

Make the Sambal:

1. Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste. You may add a little water if needed to facilitate blending.
2. Heat oil in a pan over medium heat. Add the blended paste and sauté until fragrant and oil starts to separate from the paste (about 10-15 minutes).
3. Add the tamarind paste (including the water), sugar, and salt to taste. Continue to cook until the sambal thickens and turns a deep red color. Adjust seasoning as needed. Set aside.

Prepare the Spicy Fried Chicken:

1. In a bowl, mix the minced garlic, grated ginger, turmeric powder, chili powder, ground coriander, ground cumin, soy sauce, fish sauce, salt, and pepper.
2. Add the chicken thighs or drumsticks to the bowl and coat them well with the marinade. Let it marinate for at least 30 minutes (or overnight for better flavor).
3. Heat oil in a deep pan or fryer over medium-high heat. Fry the chicken until golden brown and fully cooked (about 10-15 minutes). Remove and drain on paper towels.

Prepare the Sides:

1. Boil the eggs, then peel and halve them.
2. Fry the ikan bilis until crispy and set aside.
3. Roast the peanuts if they are not already roasted.
4. Slice the cucumber.

Assemble the Nasi Lemak:

1. On a plate or banana leaf, place a serving of coconut rice.
2. Add a spoonful of sambal on the side.
3. Arrange half a boiled egg, a small handful of fried ikan bilis, roasted peanuts, and cucumber slices around the rice.
4. Place a piece of the spicy fried chicken next to the rice

This enhanced version of the classic Malaysian dish offers the perfect blend of creamy coconut rice, spicy sambal, and crispy fried chicken. It's a complete meal that combines various textures and flavors, making it a delightful culinary experience. Enjoy!

Nasi Goreng Satay Fusion

Ingredients:

For the Nasi Goreng:

• 3 cups cooked and cooled jasmine rice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red chili, sliced (optional for heat)
• 1 cup mixed vegetables (carrots, peas, and corn)
• 2 eggs, lightly beaten
• 3 tablespoons sweet soy sauce (kecap manis)
• 2 tablespoons soy sauce
• 1 teaspoon shrimp paste (optional)
• Salt and pepper to taste
• Fried shallots for garnish
• Sliced cucumber and tomatoes for garnish

For the Satay:

• 500 grams chicken breast, cut into bite-sized pieces
• Bamboo skewers (soaked in water for 30 minutes)
• 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste

For the Peanut Sauce:

• 1 cup roasted peanuts, ground
• 1 cup coconut milk
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 2 cloves garlic, minced
• 1 red chili, finely chopped (optional for heat)
• Salt to taste

Steps:

1. Preparing the Satay:

• In a bowl, mix soy sauce, sweet soy sauce, lime juice, minced garlic, ground coriander, ground turmeric, salt, and pepper.
• Add the chicken pieces to the marinade, mixing well to coat. Let it marinate for at least 30 minutes (or overnight in the fridge for better flavor).
• Thread the marinated chicken onto the soaked bamboo skewers.
• Grill the skewers over medium heat until the chicken is cooked through and slightly charred, about 8-10 minutes, turning occasionally. Alternatively, you can cook them in a grill pan or broil in the oven.

2. Making the Peanut Sauce:

• In a saucepan, combine the ground peanuts, coconut milk, sweet soy sauce, soy sauce, tamarind paste, palm sugar, minced garlic, and chopped red chili.
• Cook over medium heat, stirring continuously until the sauce thickens and the oil separates, about 10 minutes.
• Adjust the seasoning with salt to taste. If the sauce is too thick, you can add a little water to reach your desired consistency. Set aside.

3. Cooking the Nasi Goreng:

• Heat the vegetable oil in a large wok or frying pan over medium-high heat.
• Add the minced garlic, chopped onion, and sliced red chili (if using). Stir-fry until fragrant.
• Add the mixed vegetables and stir-fry for a few minutes until they start to soften.
• Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are just set, then mix them with the vegetables.
• Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry everything together.
• Add the sweet soy sauce, soy sauce, and shrimp paste (if using). Continue to stir-fry until the rice is evenly coated and heated through. Season with salt and pepper to taste.

4. Serving:

• Serve a generous portion of Nasi Goreng on each plate.
• Place a few chicken satay skewers on top of the rice.
• Drizzle the peanut sauce over the skewers and rice.
• Garnish with fried shallots, sliced cucumber, and tomatoes

Enjoy your Nasi Goreng Satay Fusion, a delicious blend of Indonesian and Malaysian flavors!