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The world we live in today is reflected in the food we eat. There is a growing trend to mix the cuisines of different cultures and places to create new flavours. In this sense, fusion cuisine has become one of the most fascinating culinary trends in recent years. Globalisation has brought people in the west and east closer together, which has led to the emergence of more inventive fusion cuisines. A recent trend in western cuisine has been to incorporate quick noodles into dishes such as burgers, cupcakes and grilled cheese sandwiches. As well as the ramen trend, elements from North America are being used to create other Asian dishes. This mash-up of culinary cultures shows that people are more willing than ever to try new flavours. (Also read: Delight your palate with the exquisite navrattan kebab paired perfectly with tangy aam papad chutney: Recipe inside ) Gold Paper Cake Drum
(Chef Sanjosh - Executive Chef, Gawky Goose)
Green chilli (Slit) - 10 Gm
Kaffir lime leaves - 05 Gm
Kashmiri Chilli Powder - 03 Gm
Black pepper powder - 03 Gm
1. Heat oil in a pan and add Shallots, ginger, green chilli, kaffir lime and curry leaves.
2. Cook until the onion becomes translucent then add all the powdered masalas, prawns, and coconut milk, and continue cooking till the prawns get cooked.
3. Correct the consistency and seasoning and serve along with neer dosa.
(Chef Sanjosh - Executive Chef, Gawky Goose)
Sweet corn Kernel - 01 Tin
Sweet corn cream style - 01 Tin
Red chilli (Fine chop) - 05 Nos
Coriander leaves (chopped) - 05 Gm
Refined flour - For batter
Refined oil - For frying
1. Blend and strain both corns and place them in a saucepan, add all the other ingredients, mix it well bring to a boil and correct the seasoning.
2. Mix the potato starch and water in a bowl and pour it into the mixture and whisk vigorously.
3. After adding the Potato starch the mixture will start to solidify.
4. Transfer the mixture to an oil greased tray and keep refrigerated overnight.
5. Once it is set, remove and cut it into one-inch cubes and do a breeding procedure then deep fry until it becomes golden brown.
6. Serve with green apple and citrus salsa and spicy mayonnaise.
(Chef Binanjay Tamang and Chef Mrinmoy Roy, TYD Kitchen and Bar)
Sriracha Hot Chilli Sauce - 0.01 Bot
Wasabi Tube Paste - 0.004 Kg
I'm Not Afraid - 0.01 Bot
1. Place the Nori sheet on the sushi mat.
2. Spread the rice evenly, place salmon, cream cheese and avocado. Roll the maki, do not over press.
3. Cut the maki roll into 4 pcs
4. Place on a platter, the roll can be topped with a thin slice of salmon again. Drizzle with sriracha sauce, sprinkle chopped spring onions.
5. Serve with Pickled ginger, wasabi and soy.
(Chef Binanjay Tamang and Chef Mrinmoy Roy, TYD Kitchen and Bar)
Cooked pork belly - 0.1Kg
Purple cabbage julienned - 0.02 Bot
Red Chilli Paste - 0.01 bot
Light soya sauce - 0.002 Lt
White Pepper whole - 0.002Kg
1. Add pork belly slices to a pan with stock, ginger, garlic, rice wine and sugar
2. Simmer for 2 hours until tender
3. Drain and slice into small chunks
4. At the same time as you're steaming the bao buns, you can start frying the pork belly. Fry in a pan with a little oil and some salt and pepper until golden brown
5. Add the glaze to the pan - which is a mixture of ginger, chilli, honey, brown sugar, oyster sauce and lemongrass
6. Place the lettuce in between the bao bun,
(Sajosh Peetayil - Corporate Chef, IZA - Pan-asia Kitchen)
Green Chili Sauce - 10ml
Red Chili Sauce - 15ml
Black Pepper Powder - 5gm
Finely chopped ginger - 10gm
Finely chopped garlic - 10g
All purpose flour - 15gm
Oil for deep frying - 500ml
Green chilli sauce - 10ml
Red chilli sauce - 10ml
Black pepper powder - 5gm
Finely chopped ginger - 10gm
Finely chopped garlic - 10gm
1. Mix the soy sauce, green chilli sauce, red chilli sauce, salt, pepper, ginger, garlic, and egg whites in a mixing bowl.
2. Add the chicken leg, massage it well, and leave it to marinate for as long as it takes to prep the ingredients for the sauce.
3. The cooking will take place quickly on high heat. So, all your ingredients should be prepped and at hand before the cooking starts.
4. To make the sauce mix, combine red chilli sauce, ketchup, and dark soy sauce in a bowl.
5. Heat the kadai until very hot. Add vegetable oil and let it start smoking.
6. Add the diced onions and cook for one minute.
7. Add the ginger and fry for 30 seconds.
8. Add garlic and fry for 30 seconds.
9. Add sugar and let it melt and caramelise—about 30 seconds.
10. Next add the salt, ground pepper, the sauce mix and the chicken stock.
11. Reduce for a few minutes until the sauce gets syrupy and sticky. Turn off the heat.
12. Heat oil in a kadai or wok until it is very hot (200ºC).
13. Just before frying, add the plain flour and cornstarch (cornflour) to the marinated chicken and mix to form a dry batter. Adding too much liquid in the batter or the lollipops won't stay crisp.
14. Add the lollipops to the hot oil, taking care not to overcrowd the pan. Fry in two batches if required.
15. The oil temperature will drop to about 150ºC. The rest of the frying should take place at this temperature to make sure the chicken cooks all the way without getting too brown outside.
16. Drain on a basket lined with paper towels.
17. Re-heat the sauce if it is too cold, and turn off the heat. Now add the chicken lollipops to the pan and toss to coat it evenly.
Paper Cake Drum Manufacturer 18. Garnish with spring onions and serve hot.