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We know what you're probably thinking: Groan — not another Southeast Asian/Latin/Indian-inspired (with heavy quotes around "inspired") cookbook. But this one is different, we promise.
That's because Angelo Sosa is behind the wheel this time. Sosa, of Top Chef fame, is just as likely (if not more) to be a household name than his mentors Alain Ducasse and Jean-George Vongerichten. Then, throw in that tall, dark, and handsome routine and he's not a face anyone will forget.
But he's not just a pretty face; Sosa also happens to be a talented chef, and he aims to demonstrate what his storied mentors have taught him with his first cookbook, Flavor Exposed, a whirlwind tour of the human palate encompassing some of the wonderful sensations that food has to offer — sweet, salty, smoky, bitter, sour, spicy, earthy, nutty, and of course, the one that's all the rage — umami. Cleverly, that's how Sosa has chosen to arrange the recipes in this book; every chapter focuses on one of these flavors.
But don't think that list is exhaustive. In the introduction to the book, Sosa also points out that many other flavors are present in his recipes and in food in general — ingredients can be acidic, herbaceous, astringent, and floral, he says, just to name a few more examples. Clearly, this is a man with a talented palate.
And he puts that palate to good use. In developing his recipes, Sosa usually gets inspired by a single ingredient, tries to think of other flavors that would complement it, and hunts down those ingredients. While many other cooks would try to incorporate too many elements into a dish, Sosa limits himself to a trio of main flavors — like with his Green Papaya Salad, which leads with bitter green papaya, sweet candied tamarind, and sour lime. Anything more than that, and the flavors would just get lost.
This focus combined with restraint is demonstrated over and over throughout the book, with recipes like Braised Short Ribs with Lemongrass Honey, and Charred Octopus with Chorizo Oil and Jalapeño Pickled Onions. It's what sets Sosa's cooking apart from that of so many others who try their hand at working global flavors into their cooking, and fail. Sosa, says Ducasse, "knows how to be faithful to this inspiration yet how to incorporate various other influences to satisfy Western, urban palates" and "has mastered his art so well that he can juggle all these varied elements and never fall into the trap of creating 'confusion' food" — which is what a lot of fusion food ends up being.
And if anything, Vongerichten's ringing endorsement of the book is a testament to how serious Sosa is when it comes to successful fusion; after all, Vongerichten is no stranger to fusion cuisine himself, with a restaurant in New York's Meatpacking District, Spice Market, that's a wildly successful and tasteful homage to his own travels throughout Southeast Asia. Vongerichten believes Sosa "demonstrates a keen understanding of the complexity through simplicity concept," meaning his recipes are "designed in a way that allow contrasting tastes to complement and enhance one another, creating a layered explosion of flavor with each and every bite."
If you want to try your hand at fusion, there's a handy flavor map in the book that has examples of some common and exotic ingredients that fit the main flavors discussed in the book. Feel like something spicy? Try wasabi, gochujang, or sancho pepper. Or perhaps you're in the mood for something earthy — then look for black cardamom, Turkish pepper, or even turmeric. When it's all mapped out, it's hard not to share in Sosa's enthusiasm for exotic flavors.
In the end, the creation of any dish, not just ambitious fusion dishes, is all about understanding flavor. And with his accessible style and easy-to-follow recipes, Sosa's expertise may just rub off on you, too.
Green Papaya Salad with Candied Tamarind Vinaigrette
Green papaya salad is a useful marker of just how good a Thai restaurant is — try Sosa's playful version, which features some new flavors in this beloved classic.
Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth
Feel like having the flavors of Chinese hot and sour soup and chilled Korean noodles in one dish? Look no further than this recipe.
Vietnamese Shaken Beef Tartare
Sosa takes the French connection one step further with his version of a Vietnamese dish that was originally — you guessed it — French-inspired.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
Arroz Chaufa de Pollo: Mouth-watering Chinese-Peruvian Fried Rice
Learn How to Cook Arroz Chaufa de Pollo or Peruvian Fried Rice, one of Peru’s most popular dishes and an example of delicious Chinese-Peruvian fusion food.
Many Peruvian dishes were born as fusion cuisine, the blending of ingredients from different regions or countries. Every dish has a story to tell about its journey from cradle to the table. The story behind arroz chaufa de pollo, the immensely popular Peruvian fried rice meal with chicken, vegetables and soy sauce, is well-documented, but remains incredibly interesting. Hardly a soul in Peru will turn down a steaming plate of chaufa, whether prepared in one of the many chifa restaurants or stir-fried at home. Let’s find out more about how this rice dish got its prominent place in Peruvian cuisine and then try your hand at this easy but very tasty fried rice yourself!
Origins of Arroz chaufa de pollo
This dish is probably the most widely consumed food from the Chinese-Peruvian fusion cuisine known as chifa. After the abolition of slavery in the mid-nineteenth century, plantation owners and managers from the incipient guano industry companies looked for another way of obtaining cheap labor. They looked overseas.
Around 100,000 Chinese immigrants, mostly Cantonese men, were tempted to move to Peru to live and work. These people worked under very harsh working conditions, bound by a restrictive 8-year contract with the plantation owners. After their contract ended they were free to choose whether to continue to work or settle elsewhere. It’s under these grim conditions that arroz chaufa de pollo was first prepared by the Chinese immigrants themselves.
Workers were paid partly with sacks of rice, which they combined with soy sauce and any vegetables or scraps of meat they could find. It’s unlikely that in those days the meal included chicken breast. Chicken was an expensive, highly coveted meat back then. It’s more likely they used pieces of leftover pork, beef or other meats.
The origin of the name of the dish also comes straight from Cantonese, since chaufan literally means “fried rice”.
A cornerstone of mainstream Peruvian cuisine
After their 8-year contracts finished, many workers settled in larger cities and set up restaurants in an effort to make a living. These restaurants were called Chi Fá, which means “to eat rice” in Cantonese, since rice was and is such an integral part of their array of dishes.
Chifa gained popularity and the name survives to this day. Chinese-Peruvian fusion cuisine continues to please local and international palates.
Besides the dishes sold in chifa restaurants, the Asian immigrants also influenced local cooking with new preparation methods (stir frying in a wok) and ingredients. Soy sauce and ginger are now important ingredients of many other Peruvian recipes. Rice is a staple food present in most recipes.
Calle Capón: the cradle of the chifa restaurant
There are over 6000 chifa restaurants in Lima and many thousands dotted around the rest of Peru, but one place offers the most authentic arroz chaufa de pollo experience. Calle Capón, known as the Peruvian Chinatown (Barrio Chino), sprawls across a few blocks of central Lima. As the preferred neighborhood of many Chinese immigrants in Lima, this is practically the birthplace of Chinese-Peruvian cuisine and the location of the first chifa restaurants. The neighborhood has gone through a lot of ups and downs in those 150 years since the first brave immigrant settlers opened their restaurant doors. The barrio is now a vibrant, bustling area.
To walk down Calle Capón is a true journey for the senses thanks to the incredible aromas emanating from the many restaurants.
If you like Asian fusion food, check out our guide to Nikkei – Peruvian Japanese fusion cuisine
Variations of arroz chaufa
Today we are sharing the recipe for arroz chaufa de pollo, but this is an incredibly versatile dish which can be easily modified to suit different needs and preferences. We can change the chicken for beef, duck, pork, fish, seafood, or mushrooms and additional vegetables for a vegetarian version.
Don’t forget that it’s also an excellent way to use up any leftover cooked white rice from the day before!
Travel Foodie Tip: When ordering food in a chifa restaurant, arroz chaufa is often ordered as a side dish. But it also works very well eaten by itself since it already includes protein, vegetable and, let’s be honest, lots of carbohydrates.
Incorporating new ideas is easier when you adapt what you know. If you follow a recipe exactly the first time, you'll realize why little methods have to be followed in a particular way. Then you can think about what you would like to do differently. Take Pumpkin soup. You fry onions and leeks, add cream. Why don't you throw in a bit of ginger and cardamom and coconut cream instead, and finish it with some chopped fried chilies and crispy ginger on top? The philosophy is the same &mdash sauté stuff, add liquid, simmer. It's what you're adding in between that changes it from a classic dish to something new.
For example, you're thinking about using a lemon. How is it going to contribute? Do you want the acid or the aroma? For the aroma, you could try lemon zest, lemon grass, or lemon verbena. If you want acid, do you specifically I want a citrus tang? You could also try limes, tangerines, oranges, or grapefruit. Pomegranate molasses is often quite sour and sharp as well, and tamarind can brighten a dish beautifully. (Tamarind might sound exotic, but it's actually one of the main components of Worcestershire sauce.)
New Food Fusion Trends
Soy sauce provides an umami flavor note that can connect multiple ethnic flavor palettes, such as with Indian-meets-Chinese-meets-Mexican pork tikka masala enchiladas.
SOURCE: Kikkoman USA Inc. (www.kikkoman.com)
Whether fusing, mashing up, or smashing, product developers must &ldquowalk a culinary tightrope&rdquo to ensure the resulting formulation isn&rsquot too complicated for consumers.
SOURCE: McCormick & Company, Inc. (www.mccormick.com)
Universal ingredients, such as eggs, provide a familiar and facilitating bridge between more sharply differentiated culinary styles.
SOURCE: American Egg Board (www.aeb.org)
Flavor experts and culinologists have helped push &ldquoFood Truck fusion&rdquo into the mainstream through the artful use of disparate flavor components.
SOURCE: Bell Flavors & Fragrances Inc. (www.bellff.com)
Dessert formulations are not exempt from the fusion trend, as exampled by the infusion of Indian chai spice into a classic Mexican flan.
SOURCE: McCormick & Company, Inc. (www.mccormick.com)
During the past 20 years, a “flavor fallout” has blanketed the US. Traditional cuisines and flavors have been infiltrated by, and infused with, a sprinkling of flavor notes from other cultures. As a result, American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.
What used to be strange has become a “discovery.” Whether it’s sriracha for its mild, sweet heat or ghost peppers for their blistering fire, US consumers are all about the new and different. But, being Americans, they also are driven to add their own touches. With demand accelerated by the continued influx of people from all over the world, the fusion of different cuisine ingredients and styles is beginning to graduate from restaurant kitchens to manufacturers of meals and snacks designed for the mainstream.
Some of the latest food trends involved in contributing their influences to this transition include Latin flavors from Mexico to Peru Korean African (from the North’s harissa to the South’s peri-peri) and street food from anywhere and everywhere, especially Thailand and Mexico’s interior. And, with Cuba just opened up, and flowery guava to meaty black beans to starchy plantains and pungent marinades and sauces, such as mojo and sofrito.
According to research from the American Egg Board (AEB), foreign cuisines have become a “national obsession.” Keeping abreast of food trends has become active, rather than passive—with consumers rushing to “follow Tweets from the top Thai brunch place in town and stream all Food Channel shows on regional Peruvian cooking.” The AEB noted that consumers today will “know the weekly schedule of [their] favorite fusion cuisine breakfast truck and Instagram every item [they] order at the Korean burger place just opened by that celebrity chef.”
Young and Hungry
Several issues are driving this trend. As Boomers yield their generational influence and impact to Millenials, the 35-and-under crowd is now shaping how people think about food and flavor. After all, this demographic accounts for 25% of the US population. Moreover, it is the most diverse demographic in the country’s history, and the most inclusive and inquisitive, readily embracing cultural ideas of “others”—from lifestyle to cuisines.
Millennials also inherited Boomers’ fascination with food. They’ve grown up with myriad cuisines and an infinitude of flavor. Many of their family meals were consumed outside the home, instead of around the dining table. Knowledge about food, cooking, restaurants, chefs, and social media (as it relates to food) is second nature to them. More than ever, food fluency is even taking on status as a social and business requirement. You are what you know about food, not just what you eat.
Social media has provided a lush breeding ground for both food knowledge and cultural culinary mixing. Instagram and Buzzfeed, with its sub-group “Tasty,” as well as Facebook’s Tastemade page (already at some 2 million likes, not counting Facebook/Tastemade Japan or Tastemade Brazil or any of the other national Tastemade pages) inform and educate younger consumers about culinary nuances with viral speed.
These sources include 30-second, “how-to” food videos, recipes, questions and answers, and other resources, as well as non-stop chats about food. And, throughout all these sources, one common theme is that of culinary mash-ups, such as bacon jalapeño pastries or quesadillas made with monkey bread.
The National Restaurant Assn. recently reported that 90% of foodservice operators found consumers are more knowledgeable about food and pay more attention to food quality than even two years ago. With all this food fusion happening in restaurants and foodservice, the next step is how it works its way into prepared foods.
In restaurants, new fusion cuisines are well-represented by breakfast items, according to the AEB. One can point to such up-and-coming items as egg burritos, huevos rancheros and chilaquiles that have influences outside of Latin America.
Other examples are a Peking duck with fried eggs, pickled onion, guajillo salsa, cotija (Mexican grating cheese), crema and corn tortilla at Zengo in Washington, D.C. A Cuban connection is found in Denver at Snooze Eatery in its Havana Daydreaming dish, made with free-range pork, shaved ham, Gruyère, and homemade pickles, crowned with a sunny side-up egg and napped with Dijon hollandaise.
Even more exotic, the AEB points to harissa-braised kale with apple wood-smoked lamb bacon and fried eggs, served at The Breslin restaurant in New York City and The Kenwood in Minneapolis’ approach of Korean-style shrimp and grits with ramps, shiitakes, poached egg and K-mama brand sauce. Or, there’s Caribbean-meets-Southern, in a dish of eggs over easy, plantains, stew peas, and Scotch bonnet pepper, from Miss Lilly’s in Soho.
Deciding to mix two or more culinary profiles in a single dish can be daring, but when done with expertise, the results can prove to be more than the sum of their individual parts.
Catching the Wave
Prepared foods manufacturers are carefully applying resources to interpret this wave of interest in a confluence of cuisines and flavors. But such interpretation poses unique challenges.
Diners in a restaurant or queuing up to a food truck might have the time and inclination to step out on a culinary ledge to try Thai-influenced Swedish meatballs served on a bed of Bolivian quinoa with a julienne of Japanese nori. But will that same consumer, as a shopper, take the time to digest that kind of fusion product while rushing in a fast cruise down the frozen food aisle?
Experts are, as yet, unsure of the answer to this question. Some have suggested Millennials will demand that prepared food products reflect the same choices of fusions and cuisine mash-ups they love in restaurants and food trucks.
Others believe the combinations are too complex for a hurried, harried shopper. Better to stick with ethnic “authenticity” in prepared foods to appeal to consumers’ cravings for the new and different, and/or more healthful, without adding time-consuming confusion.
To get a better handle, culinologists point to the need for better definitions of just what culinary fusion is. “The word ‘fusion,’ in some ways, is the other ‘f word’,” says Andrew Hunter, R&D chef, author, and mentor on Lifetime Television’s competition series, Supermarket Superstar. “‘Fusion’ too often has become like the Edsel of the car industry—a result of bad execution.”
That doesn’t mean it’s a bad idea when called by another name. “Mash-up” has become the new, operative term for fusion cuisine it is used to imply a mixture of disparate elements. Hunter prefers the word “smashing” to describe what can happen with successful fusion. He credits chef Mark Miller with coining the term in relation to multicultural cuisine.
“What I like about the idea of smashing is that it means layering disparate flavors that remain in total harmony,” says Hunter. “A classic example of smashing,” he adds, “is the approach taken by Korean-American chef Roy Choi. Famous for creating the gourmet Korean taco truck, Kogi, Choi is considered a founder of the food truck movement.”
“Smashing is about experiencing two or more cuisines, one after another, in a single bite,” adds Hunter. “Kogi BBQ’s micro-regional tacos illustrate a form of smashing, with Mexican corn tortillas topped with Korean marinated beef and pork belly, then topped with kimchi and finished with salsa verde. Korean and Mexican cuisines are smashed together into a delicious composition called ‘Angeleno’—it’s multiculturalism on a plate!”
Some experts feel that, in the prepared foods space, consumers will be confused by fusion. Whereas consumers love authentic ethnic cuisine products if they are executed in a way that makes them understandable and accessible (and/or more healthful), they could be unwilling to invest enough time and effort to understand what a prepared food mash-up is supposed to be.
For many product developers, it has been enough of a challenge helping consumers relate to authentic prepared products they can purchase at the supermarket. The impetus is to keep an ethnic cuisine product simple and understandable, without sacrificing authenticity of flavors.
Such products do not use terms, ingredients, or formulations that are considered too complex and unfamiliar. This is the predominant state of many products on supermarket shelves today. “Foreign” products are Balkanized by nationalities and geography—Mexican, Chinese, Italian, Greek, etc.
A great deal of attention is paid to consumer attention span. When ordering in a restaurant or lining up at a food truck, the consumer is more relaxed, even when the format is fast-casual. The setting creates the space and sets the stage for engaging with the concept and thus the elements of a preparation.
For most of the clients, there’s a built-in curiosity about the chef or the setting that opens the way for experimentation and inclines the purchaser toward expectations of new or uncommon flavors.
In a supermarket setting, however, the shopper is typically in a “hurry-up” mode, executing a chore. Consumers do not often give a product more than a quick glance. If it doesn’t explain itself instantly, they might not be willing to engage. The window to grab a shopper’s attention is tight, and most don’t have the time or mind-set to open up to new or unknown dining possibilities.
“One major difference between a taco truck or restaurant and a line of prepared foods is the necessary target market,” explains Jody Denton, executive research chef for PepsiCo.’s Frito-Lay Inc. “A restaurant or a truck can appeal to a narrow population and still be busy. When trying to market a prepared food, the line has to have wide appeal to a general population. When you start getting too ‘out there’ on the flavors, you can’t market it as broadly as you need to.” Denton points out how reluctant many larger companies might be to go for a niche market or to embrace a “polarizing” dish.
In spite of this, trends inexorably are moving toward fusion concepts, according to other experts. They cite the way new ethnic cuisines have moved rapidly from restaurants and food trucks to foodservice and prepared foods. However, the pace is still relative. Manufactured food products still tend to evolve a lot slower than even foodservice.
Yet fusion cuisine for the mainstream is happening. Nestlé USA Inc. introduced Hot Pockets Food Truck Bites and Food Truck Sandwiches in June of this year. These frozen products were inspired by dishes served from trend-setting food trucks in L.A. and Chicago, including Komodo, Baby’s Burgers, and Toasty Cheese Mobile Eatery. One example, via famed L.A.’s Lobos Truck, combines dark meat chicken, jalapeños, cilantro, and corn with a spicy ginger-lime sauce in a mini spring roll.
Emily Mundy, a culinologist and nutritionist for CuliNex LLC, self-describes as a typical Millennial who is “totally into food.” Mundy believes her generation expects manufactured foods to keep up with trends more quickly. “Retail brands are really going to have to step it up and get out of the comfort zone,” she warns. “The key is to use trending, authentic flavors in a new way.”
Explaining further, Mundy points out that consumers “already understand tacos, pizza, and burritos they don’t have to wrap their heads around those kinds of dishes. Using an understood dish or format with a different flavor profile combines familiar with new for ‘shock factor’ and interest in something that hasn’t been done before.” She posits a hypothetical approach to banh mih, the popular Vietnamese sandwich (already a prefiguring mash-up of French and Indochinese culinary traditions) as a flavor template for tacos or pizza.
Moving into the Zone
For culinologists approaching new fusion cuisine, it’s helpful to start with a familiar platform—pizza for example. Then, add something untypical, such as a crema layer and a topping of shredded Peking duck and guajillo salsa. Also, think about genres that best lend themselves to mix-and-match: snacks, shared plates, appetizers, and breakfast and street foods.
Bowls are natural platforms for mash-ups and smashing wraps, sandwiches (especially breakfast sandwiches), pasta, burritos, tacos, hummus, potato chips, and flavored yogurt with dippers also work. Especially adaptable to this style would be anything eaten out-of-hand.
Next, the chef can consider seasoning bridges, such as garlic, coconut milk, sesame oil, lime, soy, and sriracha sauces. These are traditional enough, unique enough, and now familiar enough to help a formulation make the move from restaurant and food truck fare to prepared foods. When it comes to food products such as these, the mother sauces are barbecue, ranch, and tomato sauce for pizza. All can blend well with ethnic signatures. For example, hoisin (sweetened soy barbecue sauce), with its traditional five spices, works well with tomato to give a product an Asian flavor signature.
Chef Hunter acknowledges he particularly is interested in the way coconut milk can bridge cuisines. “Coconut milk is my favorite ingredient lately, because it is so versatile,” he says.
Hunter also acknowledges being a big fan of using some of the fast-
trending Middle Eastern ingredients, such as hummus, as the base for fusion combinations. Moreover, Mediterranean staples, including olive oil, garlic, and lemon, can be blended with specific spices from other cuisines, such as curry or
Arabic seven-spice blend for a completely different profile and, thus, a new identity.
Center of Plate
Center-of-plate proteins also are great platforms for going fusion. “Chicken and eggs are great blank palates on which to paint mash-ups,” says Steve Solomon of the AEB, “In the US, we’ve also ‘chickenized’ the world’s most available animal protein: pork.”
Basically, any ethnic dish that uses pork can substitute chicken. “Chicken can do anything,” agrees Robert Del Grande, PhD, partner in Schiller-Del Grande Management LLC, and executive chef and owner of Café Annie. “Because it is a great base for a lot of flavors, it is economical to make it not boring.”
Mimicking the classic Chinese balance triad of salt, sweet, and sour can be a vehicle to new flavors. Ditto bacon—with its salt, sugar, and fat. “Everything tastes better with bacon,” laughs Del Grande, who knows he’s not the first to say it. “In all seriousness,” he explains, “bacon has a very appealing mouthfeel. If you layer other flavors with it, it can be exciting. It’s one more way to fulfill consumers’ need for emotional excitement with food.”
Still another approach, according to Raminder Bindra, founder and CEO of Seven Spoons LLC, is to blend the core ingredients from different cultures, rather than the seasonings, thus keeping the familiar flavors of one. One such example of this approach would be a biryani (a traditional South Asian rice dish) made with quinoa instead of rice to up the protein quotient. This combines the traditional, high-protein Andean grain seasoned with traditional Indian spices. However, Bindra cautions, flavor fusion simply for the sake of fusion doesn’t work.
The key to fusion cuisine, suggests culinologist Mundy, is to use authentic flavors in a new way. “Go granular, she advises. Don’t just think regional ethnic cuisine, i.e., Asian or Thai. Think about specific dishes such tom kah kai (Thai coconut chicken soup) or pad Thai. “Retail brands are really going to have to step it up and get out of their flavor profile comfort zones,” says Mundy.
Originally appeared in the October, 2016 issue of Prepared Foods as New Fusions.
To Fuse or Smash
Andrew Hunter, R&D chef, author, and mentor on Lifetime Television’s competition series, Supermarket Superstar, describes the differences between fusion and “smashing” in fine detail. “Whereas fusion is about blending flavors from different cuisines, smashing is about combining unique layers of flavors tasted separately and then together. Fusion, done correctly, is about harmonizing unique flavors while smashing can be harmonious, it also challenges diners’ comfort levels and traditional sensibilities about flavor combinations.”
New Fusion Math
“Sometimes, fusion comes out as 1 + 1 = 11, rather than 1 + 1 = 2,” computes Raminder Bindra, founder and CEO of Seven Spoons LLC. He explains that combinations that are greater than the sum of their parts are a great way to bring creativity and healthfulness into fusion. For example, savory aromatics, like onions and garlic, are good comfort bridges, because they’re used in most cuisines. Combine signature herbs and spices from different cuisines, i.e., cilantro, basil, and green onion, with these bridges to create new profiles, Bindra suggests.
“Swap sweet and savory, such as mango yogurt with a sriracha stir-in, or a hummus with a jelly swirl. Stuff one identifiable item into another item,” he suggests, “such as a burrito inside a quesadilla nachos in a sandwich.” Whether you call it fusion, mash-up or smashing, the multi-cultural blending of cuisines, flavors and ingredients is the new and fast-approaching frontier of prepared foods.
Chotay jug mein pani,tomato ketchup aur maida dal ker ache tarhan whisk karein & side per rakh dein.
Karhai mein beef qeema aur cooking oil dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Pyaz dal ker mix karein aur 5-6 minutes kliya paka lein.
Kali mirch crushed,onion powder,lehsan powder,namak aur lal mirch powder dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
Tomato paste dal ker 2 minutes kliya ache tarhan mix ker lein.
Fresh parsley dal ker mix ker lein.
Ab tayyar tomato ketchup+ flour mixture dal ker ache tarhan mix karein aur dhak ker halki ancch per 12-15 minutes kliya paka lein.
Mozzarella cheese aur cheddar cheese dal ker ache tarhan mix ker lein.
Shell pasta dal ker mix karein.
Mozzarella cheese,cheddar cheese aur fresh parsley dal ker dhak dein aur halki ancch per cheese melt hunay tak paka lein (approx. 2-3 minutes).
NINYO FUSION CUISINE and WINE LOUNGE. Quezon City's Best-Kept Secrets.
Katipunan has always been Quezon City's University Belt. With big name schools ( Ateneo, Miriam and University of the Philippines ) located there, the place is surrounded by services that cater to the vicinity's huge student population.
Today, my son Iggy, his wife Cris and I drove all the way to Katipunan in Quezon City for a photo shoot and to try a new restaurant called NINYO FUSION CUISINE and Wine Lounge. It is located in the narrow back streets of Quezon City's univeristy and is one of the so-called gems in that area. It is a small home kitchen-turned-restaurant regarded as one of Quezon City's best kept secret. To get to Ninyo may take a bit of effort since I live in Makati and we had to deal with the traffic along C-5. but according to Iggy . this trip will be worth it. I did not know what to expect. all I know was that it was formerly called " IN-YO " which refers to the Japanese term for yin and yang. It is rare to find a gastronomic place like NINYO that prides itself in French - Asian fusion cuisine. We met up with Iggy's partner , Rommel and his girlfriend Cha at the restaurant. in short we came in full force for the photo shoot!!
NINYO is a novel place to entertain friends and family. I loved the look of the entrance of the restaurant which had vines dripping from the trees---- which added to the charm.
The food presentation is exceptional and even if there were some dishes that were not quite what I expected ( perhaps my expectations were high because they were so good. ). For the ambience, the quality of the food, its serving size and the whole dining experience, the prices are fairly reasonable. The dining room is tastefully done with a electic mix of local furniture.
The interiors overflowed with incandescent lighting, capiz windows, Chinese lanterns and accent pieces from different parts of the world. The mix of old and new made the whole place cozy.
A koi pond greets you as you enter the door. They have managed to play with the presentation of their food, fusing it right, while painstakingly plating them to look like works of art.
The wine lounge ( on the second floor ) will be formally launched on February 4, 2010.
I also met Genaro Yupangco , a wine-importer ( YUPANGCO WINES ELYSIUM ) who brings in Canadian Ice Wines and celebrity wines from all over the world. We tried a very good French wine called " CHRISTIAN AUDIGIER "( merlot ) - by Montpeyroux Estates. It comes in 4 different designs. green for white wine, blue for shiraz, red for red wine and black for merlot.
I was fortunate to meet the family who are behind this restaurant and I was able to get an impromptu interview with Carla Laus ( who is the marketing manager and public relations officer ), chef Nino Laus ( pronounced NINYO ) and their mother, Edna, is the one who takes care of the cash register. All in the family. According to Carla, this was their old residence which they renovated and turned it into a restaurant. Carla transformed the second floor into a wine lounge. NINYO FUSION CUISINE just won a BRONZE medal at the recent culinary competition, the MLA Black Box Culinary Challenge in Makati. I was told that the best sellers here are : HONEY GLAZED GRILLED SALMON ( 570 PHP ), DUCK LEG CONFIT ( 610 PHP ) and for the steak lovers ( like me ). the US HANGING TENDER STEAK ( 595 ).
This was what we had for dinner.
I ordered UNI BALLS - 350 PHP
Fresh Uni wrapped in crispy fried puff pastry in balsamic wasabi. I loved this .
Cris tried their SMOKED DUCK BREAST - 470 PHP
Smoked duck breast tossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe.
there were other dishes that Carla made us try also.
Pig trotters Katsudon style ( 550 PHP )
crispy fried Shiraz - braised pig trotters drizzled with Katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing. I must agree that it was artfully stacked!!
Duck with Foie Gras and dehydrated apples.. ( not yet in the menu ).
Miso marinated French rack of Lamb ( 820 PHP )
wrapped in kampyo served with sweet potato mashed in coconut milk and grilled vegetables. The dressing is spicy Yuzu.
While Iggy and Rommel were busy with the photo shoot. Cha and I went down to check out the kitchen where all these goodies were being prepared. We caught Nino preparing his dishes. Carla mentioned to me earlier that Nino has gathered several awards already. He was named the youngest (I found out that he is only 28 years old !! ) Chef de Jour by Appetite Magazine, Rock Drilon of Mag:Net Cafe got him as F & B director to do the menu for Mag:Net, Philippines, plus Tatler and DineAsia consistently includes Ninyo in their Best Restaurants List. plus. CHEF NINO is going to have a cooking show soon. AM I IMPRESSED with all his acccomplishments .
It is one of those places you will go back to, over and over again, to have a decent meal. Reading the dishes' descriptions was enough for me to want to try everything. Ninyo is fine-dining fusion cuisine minus the snobbish and intimidating factor so identified with that genre. It is a restaurant that is inviting and appealing.
Here are some of his mouth watering desserts.
Creme Brulee with cotton candy topping.
Chocolate! Chocolate ! -- best seller in NINYO
YOU should definitely try this restaurant. a bit pricey though, an average of 500 PHP to 600 PHP for the main course. But I will tell you . its worth every penny! I love their food presentation and you will find unexpected " treasures " in every meal. Glancing thru their menu . I noticed they also had pasta which was 340 PHP. not bad huh!
According to their mom, NINYO is closed for lunch on Mondays but they are opened for dinner patrons with a special Monday Menu. Regular hours are from Tuesday to Sunday.
Overall, this was one of my most satisfying dining experiences. The restaurant was just so laid-back and welcoming, the food thoughtfully prepared. The prices were just right for the kind of food we got. The entrees were served WARM ( that was very important to me tho ) . NINYO is the kind of restaurant that I dream of owning one day, so I can hang out there as long and as often as I want. If you are in the QUEZON CITY area. why not go and try out . NINYO FUSION CUISINE and Wine Lounge. you will not regret it!!
To Carla and Nino Laus. congratulations for having such a nice romantic place . I will definitely be back to try more of your new discoveries. CHEERS!
Truly one of Quezon City's best kept secret.
NINYO FUSION CUISINE & WINE LOUNGE
66 Esteban Abada Street
How to make Butter Chicken Pasta | Fusion Recipe | Recipe Book | The Foodie
On this mother's day, surprise your mother with this out-of-the-world recipe that has the spiciness of Indian masalas and the creaminess of the Italian cuisine - Butter Chicken Pasta. Best of luck!
Ingredients Required to make Butter Chicken Pasta -
4 cups Water
3 tbsp Salt
2 tbsp Oil
1 ½ cup Fusilli Pasta
3 tbsp Butter
2 tsp Cumin Seeds
1 ½ cup Onions, chopped
¼ cup Garlic Cloves
¼ cup Ginger, sliced
2-3 Kashmiri Chillies
2 Tomatoes. quartered
Salt to taste
1 ½ tsp Coriander Powder
1 ½ tsp Chilli Powder
1 ½ tsp Garam Masala
1 cup Tomato Puree
1 cup Water
2 tbsp Butter
½ cup Mushrooms
½ cup Broccoli
¼ cup Corn
½ cup Boneless Chicken Cubes
Salt to taste
½ tsp Black Pepper, crushed
½ cup Cream
1 tbsp Kasuri Methi
3 tbsp Honey
Method to make Butter Chicken Pasta -
1. For the pasta, bring water & salt to a boil, add the pasta & cook till al dante it takes about 8-10 mins. Once done, drain it off & keep it aside.
2. Next, prepare the makhani sauce, heat butter in a saucepan, add the cumin seeds, onions, garlic, ginger, cashews & chillies, cook on medium heat till onions go translucent.
3. Next, add the tomatoes & season with salt keep cooking for another 5 mins till tomatoes go soft.
4. Now add the spice powder & cook for 2-3 mins, next add the tomato puree & water & cook for 5 mins.
5. Remove from heat & let it cool off.
6. Once cooled, blend to a smooth, chunky sauce as you would prefer.
7. Now to make the pasta, heat butter in a pan & saute the vegetables for 2 mins.
8. Next, add the chicken & season with salt & pepper. Once the chicken is cooked, add the prepared sauce, cream, kasuri methi & honey.
9. Cook for 2 mins & add the boiled pasta, toss well & once thick & creamy remove & serve
10. Garnish with coriander leaves & enjoy.
- 2 cups cooked chicken
- 2 15oz cans Veg-All
- 2 10 1/2 oz cans Cream of Potato Soup
- 1/2 teaspoon thyme dried
- salt to taste
- 2 9 inch pie crusts
- black pepper to taste
Wednesday 22nd of October 2014
Thanks so much for sharing this easy and delicious chicken pie recipe
Monday 20th of October 2014
Very easy and so delicious!
Tuesday 14th of October 2014
My thing is decorating . not cooking. So, this easy recipe is right up my alley. Thanks.
Tuesday 14th of October 2014
Thanks so much for sharing this easy recipe! =)Have a great week!
Monday 13th of October 2014
Hi Evelyn, wow this looks so good and easy too. This is my kind of recipe and thanks for sharing it. We all love chicken pot pie here! Hope you are having a nice day. Enjoy your week.Julie
My Name is Evelyn, join us while we share tastefully simple recipes, creative DIY, and our Backroads Travel Adventures.
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16 Super Delicious (and Easy) Asian Food Recipes
Kimchi fried rice, chana masala, satay chicken recipes and so much more.
In these trying times of pandemic-related violence, many Asian people are drawing strength from their vibrant cultures, especially their culinary traditions. From cooking signature foods like Korean barbecue and Chinese hot pot, both of which have origins that date back for centuries, to watching Asian chefs compete on Top Chef, to seeing successful Asian restaurateurs expand their reach, Asian people have found pride in their food for ages and will continue to do so.
Asian cuisine, both traditional and fusion, is so diverse and all so yummy. Many people frequent Asian-owned restaurants (and we encourage you to continue to do so!) , but cooking your favorite Asian foods at home is easy and can be a fun experience for you and the whole family. Asian cuisines use simple cooking methods and familiar ingredients like chicken, pork, ground turkey and rice. There are also healthy tofu recipes that vegetarians can enjoy. Best of all, these simple Asian recipes can even take as little as 30 minutes or less to make.
Because Asian food is endlessly rich and diverse, consider this a beginner&rsquos guide that will ease you into cooking authentic Asian cuisine. A note about the Asian ingredients you&rsquoll see in these recipes: You can find them at your local Asian grocery store or in the Asian aisle of your usual food shopping location. You can also easily buy ingredients online and have them shipped to you. With these cooking tips, you can try easy Asian recipes that include cuisines from Korea, China, Japan, Thailand, Vietnam, the Philippines, India and more. These recipes will show you that Asian food is much more than just rice, noodles and stir-fry. Come and celebrate Asian culture with culinary appreciation.
Anchorage’s small international eateries, used to take-out, found a growing market in the pandemic
Staff and family at Jeepney Filipino Hawaiian Fusion Food pose for a quick photo between to-go orders on a weekday afternoon in April. (Jeff Chen/Alaska Public Media)
It’s been a hard year for many restaurants in Alaska, but low prices and customers’ expanding palates have helped Anchorage’s small, family-owned eateries fare better than others during the pandemic.
Three-quarters of the new restaurants that opened in Anchorage in 2020 serve cuisines from countries across the globe, including the Philippines, the Caribbean, Greece and India, according to the city’s food permit records. Anchorage Daily News restaurant critic Mara Severin said it makes sense that smaller, family-owned eateries have done better than established fine-dining restaurants. Many have adapted quickly to social media marketing and online ordering for take-out.
She’s watch the expansion over a number of years.
“It used to be ‘Have you tried this new Indian restaurant?’ Now it’s ‘What’s your favorite Indian restaurant in town?’” she said.
And there’s the food itself. Many businesses did lots of take-out before the pandemic and their customers were already used to purchasing food that way. Businesses with large dining rooms that did less take-out had to help customers see their food as take-out food. In some cases that can be a challenge.
“I don’t particularly want to eat a filet mignon out of a cardboard box,” said Severin
Jeff Bumagat-Hidalgo, co-owner-manager at Jeepney Filipino Hawaiian Fusion Food, prepares an order of butter garlic shrimp on a weekday afternoon in April. (Jeff Chen/Alaska Public Media)
Severin said many of the restaurants that really excelled during the pandemic found creative ways to reach their customers. That often meant harnessing social media, using ordering apps, and encouraging outdoor dining or even tailgating.
Hawaiian-Filipino fusion restaurant Jeepney’s, located in South Anchorage, is in the middle of an expansion. A decade ago, owner Donna Manalo and her husband decided to open the restaurant on little more than a love of the food of her youth.
Now she has two food trucks, owns a store in a strip mall across from the Dimond mall, just opened a new storefront on JBER, and has plans to take over the former location of Arctic Roadrunner.
“We have big plans for it,” Manalo said.
Their restaurant has evolved since her husband suggested the idea of opening a restaurant 10 years ago.
“He had no experience of cooking, or nothing, but he saw the lack of Filipino food in Alaska. And I was like, ‘Okay, sure, let’s do it,’” she said.
Through the pandemic, their customer base has grown, thanks to a quick pivot to online ordering. There is a broader demand for some of the food they serve, like dinuguan, a pork blood stew, or lumpia, deep-fried Filipino-style egg rolls.
“I’m gonna say about 95% of our customers are not Polynesian or Filipino,” said Manalo.
Manalo has been adapting her menu over the past years, astutely catering to local tastebuds, such as her take on adobo burritos.
“Burrito is not a thing in the Philippines, but it is in America. So when they tasted that, we were like ‘Okay, this works, now let’s kind of try to introduce other dishes that we love from home and maybe they’ll like it too,’” she said.
Mona takes an order from a customer at Jeepney Filipino Hawaiian Fusion Food on a weekday afternoon in April. (Jeff Chen/Alaska Public Media)
They also just introduced poke nachos, and have low-carb Keto options on their menu. Their entrees are also affordable, with most around $15.
Manalo said her biggest challenge right now is finding enough employees to staff the new restaurants.
15% OFF Bariatric Fusion Prepared Meal Delivery Cost
If you’re ready to try the Bariatric Fusion Meal plan that can assist in removing the day to day stress of meal prepping and ensuring complete nutrition, then I’ve got a special offer for you!
Exclusively for readers of My Bariatric Life, save 15% on your first order of Bariatric Meal Delivery through May 31, 2019 with code MBL15 at checkout. Place your order here.
To give you an idea of the cost of fresh, nutritionally balanced meals from Bariatric Fusion: breakfasts worthy of getting out of bed, power lunches and mouth-watering dinners are
$8.50. To-die-for desserts run $5-$7.
This Bariatric Meal Delivery service is available to the 48-continental United States. Shipping costs are whatever UPS charges, with ground rates to NY, NJ, and PA being the lowest given Bariatric Fusion’s location in New York. All other states get shipments via UPS Express.
If you’re pressed for time or energy, learning to follow the bariatric diet, or need to get back on track from weight regain then with the Bariatric Fusion Prepared Meal Plan, you can have fresh, nutritionally balanced meals at your fingertips without the hassle of grocery shopping or cooking. It’s certainly worth a try!
Go to the Bariatric Fusion Meal Plan website and be sure to use code MBL15 at checkout for 15% off your first order (through 5-31-19). For more information, please contact Bariatric Fusion at 1-866-259-0602 or send them a message via their webform or Facebook page.