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Fusion

Recipe

1 8-oz fresh tilapia fillet
¾ cup lime juice + 1 lime
¼ cup red onion, thinly sliced lengthwise
1 T soy sauce
1 T sesame oil
¼ tsp. jalapeno pepper, finely minced
1 T chopped cilantro
1 handful unsalted peanuts

Rinse the fish fillet and pat it dry. Slice it in half lengthwise, and then into thin strips horizontally.
Marinate it in the lime juice for about 1-2 hours, until it is translucent and has cooked through.
15 minutes before you are going to eat the ceviche, cover the red onion slices with water and the juice of the extra lime in a small bowl.
Drain the fish of the lime juice, and mix it with the soy sauce and sesame oil. Season with some salt.
Stir in the jalapeno, cilantro, and peanuts. Drain the red onion of the water, and use it to garnish the ceviche.
Serve with some boiled yam or corn chips for a wonderful appetizer!
Makes enough for 4 people to nibble on.

November 22, 2007   |   3 comments
Tags: Appetizers, Ceviche, East Asia, Fish, Fusion, Latin America, Nuts
Recipe

For the Bangers:
½ lb ground chicken (preferably thigh)
1 T chopped cilantro (a small handful of loose)
1 scallion (finely minced) and the dark green tops of 3 scallions, split lengthwise
1/4 small Thai chili, finely chopped
1 T grated ginger
1 clove garlic, minced
Enough salt to make it tasty

For the Mash:
2 Yukon gold potatoes
¼ cup coconut milk (lite if you wish)
salt

Place the potatoes in a small pot covered with water. Bring the water to a boil and cook until a knife inserted comes out clean. Drain them of their cooking water and peel the skin off the potato. Fork mash the potatoes until they are soft, and pour in the coconut milk slowly, continuously fork mashing until they are soft and delicious. Season with salt and stir.

Mix together all of ingredients for the Bangers thoroughly.
Soften the dark green part of the scallions in the boiling water.
Make little patties (the recipe should make 6 little ones) by forming them with your hands.
Wrap one half of the scallion around the pattie in one direction, and then wrap the other half around the other. Tuck in the ends under each other, so they don't unwrap.

Heat up a pan with oil, and sear the patties on both sides until cooked through. Serve with the coconut mash.

November 14, 2007   |   0 comments
Tags: Chicken, Entrees, Europe, Fusion, Southeast Asia
Recipe

1 halibut filet (8 oz.) sliced into thick strips
6 medium sized cooked shrimp
1 garlic clove
1 T finely minced ginger
1 lemon grass stalk, peeled and finely chopped
1/8 tsp. turmeric
1 T all purpose flour
1 ½ T fish sauce
1 tsp soy sauce
1 small green chile
1 can of light coconut milk (13.5 oz)
1 scant handful basil leaves
1 cup cauliflower (use broccoli and/or mushrooms if you prefer)
Salt to taste
Store bought puff pastry

Preheat the oven to 400°F.
Mash up the garlic with the minced ginger, lemongrass, and turmeric with a mortar and pestle.
Slice the chile in half and remove the seeds. Slice one half in thin strips.
Season the fish well with salt and pepper, and dust with the flour.
Coat the fish with the mashed spices.
Drizzle some olive oil on the bottom of a pie plate and place the fish and shrimp inside neatly.
Place the cauliflower or other vegetables that you are using around the fish and shrimp.
Pour over the fish sauce, soy sauce, and coconut milk. Nestle in the basil leaves and add in the appropriate amount of chiles according to your taste.
Refrigerate the pie shell while you roll out the puff pastry.
Usually store bought puff pastry comes in squares. You will just have to eyeball it according to the diameter of the plate. You will need less pastry than is the width of your plate, because you will have to roll it out.
On a floured surface, roll out the puff pastry enough to cover the top of the pie, without it becoming too thin.
Brush water around the edge of the pie plate, and then cover with the pastry dough. Tuck in the edges, and make sure that they stick to the plate (that is what the water is for). Cut two slits on the top, or make a nice shape with a pastry cutter.
Bake for 20-25 minutes until the dough is cooked through and nice and brown.

November 14, 2007   |   0 comments
Tags: Entrees, Europe, Fish, Fusion, Southeast Asia
Cooking Show Video

This Middle Eastern dessert highlights some of Nizar Qabbani's memories of his Damascene garden growing up. Halloumi cheese is great, not only because of its delicious taste, but also because it can withstand a lot of heat without melting. The burma dough, which is sold as kataifi in the U.S., creates a nice crunchy texture that contrasts exquisitely with the cheese. The jasmine honey reminds us of the Damscene gardens where Nizar grew up.

September 17, 2007   |   0 comments
Tags: Desserts, Fusion, Middle East and North Africa