fusion

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

olive oil

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Low on calories, Tandoori Broccoli and Gobhi is a fusion recipe you must try for a salubrious diet. This tandoor recipe is prepared by marinating Cauliflower and Broccoli in a mixture made with hung curd, kasoori methi and chaat masala. This fusion recipe is a perfect appetizer for pot luck and kitty parties.

Tandoori Broccoli And Gobhi Recipe

cauliflower parboiled

broccoli parboiled

hung curd

Gram flour (besan)

Red chilli powder

ginger

garlic crushed to paste

kasoori methi powder

chaat masala

coriander leaves

Refined oil

salt

Mint Leaves

Tandoori Broccoli and Gobhi Recipe

Marinate the cauliflower and broccoli florets in the prepared marinade for about 1 hour.

Thread them on to skewers. Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque or grill in a preheated oven at 250 degree Celsius till the cauliflower is tender.

Serve hot on a bed of onion rings and mint leaves.

This experimental dish combines Indian-Chinese and Indonesian food, and is a version of ‘Hakka Noodles’ that uses Indomie Mi Goreng instant noodles, along with all its seasonings. Quick and easy.

Indian-Chinese Style Fried Indomie 'Hakka Noodles'

Indomie Mi Goreng

red onion, sliced

½ green capsicum, sliced

tsp chopped spring onion (for frying)

tsp chopped spring onion (for garnish)

tsp ginger garlic paste

vegetable oil

Remove the noodles from the Indomie packets and cook them in boiling water for 2 minutes. Drain and set aside.

In a wok or frying pan, heat the vegetable oil over medium heat. 

Add the onions and saute until they soften and turn golden, around 5 min.

Add the ginger garlic paste. Saute for 1 min.

Add the capsicum and the 2 tsp spring onions. Stir-fry for 3 min.

Add all the Indomie seasoning, except for the prepackaged fried onions.

Add the noodles and mix thoroughly for 1 min. 

Turn off the heat. Garnish with the pre-packed fried onions and some chopped spring onions. 

This fusion Asian spicy chicken dish is from Macau, despite its name. It's a version of piri piri chicken that arrived in the Chinese gambling hub thanks to Portuguese soldiers from Portugal's African territories of Mozambique and Angola.

African chicken - a dish from Macau

bone-in chicken thighs

(3 ½oz) shallots, peeled (weigh them after peeling)

(1¾oz) garlic cloves, peeled

(1 ounces) peeled ginger

(½oz to ¾oz) red bird’s-eye chillies,

(3½oz) red banana chillies,

(⅞oz) fresh coriander

black peppercorns

(2tbsp and 1tsp) granulated sugar

chilli powder

(5tsp) fish sauce

milliliters (1tbsp) vinegar

milliliters (5tsp) fresh lime juice

milliliters (⅔ cup) coconut milk

fine sea salt,

coriander

Dry the chicken pieces with paper towels. Sprinkle both sides of the chicken pieces with salt, then put them in a medium-sized mixing bowl.

Roughly chop the shallots, garlic and ginger, then put them in the bowl of a blender or food processor (or use an immersion blender). Mince the bird’s-eye chillies, shaking out as many seeds as possible as you go. Roughly chop the banana chillies and fresh coriander. Add these to the food processor or blender.

Add the peppercorns, sugar, chilli powder, paprika and 10 grams of salt to the food processor or blender and process the ingredients to a coarse paste. Add the fish sauce, vinegar and lime juice, and process the ingredients to a rough purée.

Stir the coconut milk into the purée, then pour the marinade into the bowl holding the chicken. Mix well to ensure the pieces are coated with marinade and refrigerate for three to eight hours, mixing occasion­ally. Take the bowl from the fridge an hour before cooking the chicken.

Preheat the grill element of the oven, turn­ing it to high. Take the chicken out of the bowl and wipe off as much marinade as possible. Place the pieces skin-side up in one layer on a baking tray. Grill the chicken on high until the skin is deep brown and slightly charred in spots, then turn the oven to baking mode at 200°C (390°F) and bake the chicken for eight minutes for breasts, and 10 minutes for thighs.

While the chicken is cooking, pour the marinade into a heatproof serving dish (such as enamelled cast iron) just large enough to fit the chicken pieces a little snugly in one layer. Place over a medium flame and bring to the boil, then lower the heat and simmer, stirring often, until the sauce is a nice coating consistency. Taste the sauce and correct the seasonings, as necessary. If it's too spicy add more sugar and/or coconut milk.

After the chicken has baked for 8-10 minutes, take the pan from the oven. Pour any chicken juices into the serving dish and mix well. Place the chicken in the dish and spoon the sauce over the pieces to lightly coat them. Place the dish in the oven and bake for another 8-10 minutes.

Take the dish from the oven, place sprigs of fresh coriander over the chicken pieces and serve immediately with rice or potatoes.

Papi Chulo Sauce: Berkeley Cheeseboard "Green Sauce"

cilantro (around 1 cup)

Serrano pepper, sliced

jalapeño, sliced

garlic, pealed

tsp dijon mustard

tsp white vinegar

lemon, juiced

tbsp sugar

tsp salt

In a food processor, blend cilantro, Serrano pepper, jalapeño, garlic, and garlic until finely ground.

Then, add in dijon mustard, vinegar, lemon juice, olive oil, sugar, and salt. Blend until incorporated.

Store in an airtight jar in the refrigerator for up to 1 week!

Stir-frying doesn't have to be all about Asian flavours. The whole family will love this creamy pesto chicken which is ready in 20.

Stir-fry chicken with pesto

chicken breast

red capsicum,

Swiss brown mushrooms, sliced

baby spinach leaves

punnet cherry tomatoes, halved

milliliters thin cream

tbsp basil pesto

basil

brown rice, to serve

An Indian-style pasta with a slightly spicy, creamy tomato-based butter masala sauce. It&#039;s based on everyone&#039;s favorite Indian dish - butter chicken!

Butter Masala Pasta

tbsp butter

onion

tomato paste

tbsp garam masala

tbsp chili powder

coriander powder

tbsp cumin

heavy cream

cilantro

oz pasta

In a medium sized pan, melt 1 tbsp of butter on medium heat. Add chopped onion and pan fry until golden brown. Remove from heat and transfer the onions to a food processor. Blend the onions while slowly adding about a tablespoon of water until smooth. Transfer the onions back to the pan on low to medium heat.

While the onions are blending, add the pasta to a pot of salted boiling water and cook to instruction. Reserve a 1/2 cup of pasta water

Stir in the ginger garlic paste, tomato paste, and salt to taste into the onion paste. Cover the sauce pan with a lid until the butter starts separating a little on the sides and the tomato turns a darker color. Be sure to stir it every now and then. The sauce should be very thick at this point.

Add all the spices and mix together well. Stir in the cream, and then the 1/2 cup of hot pasta water. Simmer until butter starts to separate and the sauce thickens. Pour in your pasta. Once the sauce is incorporated, mix in 1 tbsp of melted butter before plating the pasta and garnishing with cilantro.

Cook Guyanese Butterflaps in the comfort of your home with BetterButter. Tap to view the recipe!

Guyanese Butterflaps recipe by Namita Tiwari at BetterButter

all purpose flour

sugar

milk powder

yeast

water

butter

garlic

Add sugar and yeast to ½ cup warm water. Stir and cover for 10 minutes.

Whisk together flour, salt and milk powder in a large bowl. 

Add yeast mixture and oil and knead dough. Add more water if the dough feels hard or dry. Knead for 6 to 8 minutes till dough becomes smooth and elastic. 

Place dough into a greased bowl. Cover with a towel and keep in a warm place for 1 ½ hours or till double.

Punch the dough. Mix butter and garlic paste.

Pull out small balls of dough. On the floured counter, roll out a circle about 15 cm in diameter. Spread 1 teaspoon of butter garlic spread. Fold dough into a semicircle and then fold further into a triangle.

Repeat with remaining dough. Arrange butterflaps on a greased baking tray.  Cover and keep in a warm place to rise for 45 to 50 minutes.

Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown.

Bring your family together with this all time favourite that marries Vietnamese and French cuisines! Our Vietnamese Chicken Ragu recipe is one that you will keep coming back to!

Vietnamese Chicken Ragu (Ga Ragu)

potatoes

carrots

kg chicken wings

tbsp cooking oil

carton Leggo’s pure tomato paste tub

chicken bouillon powder

beans tomato sauce

Cut the chicken into chunks.

Peel and wash the potatoes and carrots.&nbsp;

Chop the potatoes into 3cm x 3cm (or 1″ x 1″) pieces and the carrots 2cm (about 1/2″) thick.

Finely chop the garlic and roughly cut up the onion.

Heat up your wok or pan, pour in the oil. Throw the garlic and onion in. 

After a minute, add the chicken and give it a quick stir.&nbsp;

Pour the tomato paste in and stir it into the chicken. The idea is to have the puree lightly cover all the chicken pieces, so you might need to add more or use less.

Throw in the potatoes and carrots.&nbsp;

Fill the tomato paste carton with water, pour that into the pot and add another 700 millilitres.&nbsp;

Add the salt, and chicken powder. 

Let the chicken cook on a high heat until it bubbles, then simmer it on a medium heat for 20 minutes before serving.

Optional: Add a can of baked beans in tomato sauce and continue to cook for an additional 10 minutes.

This creamy kimchi pasta recipe is the perfect Italian-Korean fusion dish, the crisp kimchi pairs wonderfully with the Alfredo inspired sauce.

Creamy Kimchi Pasta with Mushrooms

spaghetti

tbsp extra virgin olive oil

shallot

garlic ((minced))

mushrooms ((minced))

kimchi ((chopped))

tbsp kimchi liquid

parmesan cheese

scallion

Sesame seeds

Black pepper

Boil pot of water, salt, and cook pasta until al dente depending on package instructions.

Heat pan and add oil over medium-high heat. Sauté garlic and shallot until fragrant, about 1 minute.

Add minced mushroom and cook until soft, about 2-3 minutes.

Add chopped kimchi with kimchi juice, stir-fry for another 1-2 minutes.

Add heavy cream and lower heat to low-medium. Let simmer for 3-4 minutes.

Drain pasta and reserve 1 tbsp of pasta water. Add noodles and pasta water to cream sauce. Coat evenly.

Add in parmesan and stir until melted and evenly incorporated.

Top with chopped scallions, white sesame seeds, and a crack of black pepper.

A Korean twist on the popular miso carbonara, this delicious mushroom Doenjang carbonara is deliciously creamy and umami, and soo guilt-free. Best of all, this dish comes together in less than 15 minutes, perfect for when you’re in a hangry mood.

Mushroom Doenjang Carbonara Udon

tbsp Doenjang

Parmesan cheese

pack Udon

Garlic

Mushrooms of choice ((I used Baby Bella))

Scallions, Togarashi ((For garnish))

270 Calories

g Protein

g Fat

g Carbs

Begin by mixing together the Doenjang carbonara sauce ingredients in a bowl thoroughly, and set aside.

In a pot, prepare the udon noodles or noodles of choice, and set aside.

Spray cooking oil in a skillet and begin to saute garlic, onions, and mushrooms. Season with salt and pepper if desired.

Change heat to low and add in the noodles, then add in the sauce and mix thoroughly. It’s important to make sure the heat is low at this point or else the egg-based sauce will begin to curdle.

Remove from heat, garnish, and enjoy!

Pantaras is a delectable Anglo-Indian snack recipe that has a crispy texture and a pungent aroma. If you are someone who likes to have rolls, then you could give a try to this unique snack too. Tamarind and chicken have been used mainly to create the delicious filling. Tamarind adds a sweet and tangy flavour to the soft minced chicken. Both when used together, create an awesome and distinct snack to have. Tamarind has various health benefits and it helps in skin tightening and maintains blood pressure. Chicken itself is another majour source of protein and vitamins. Prepare this snack in breakfast and feel satiated all day long. This exotic fusion of spices and chicken is really tempting to have. Prepare this snack on your upcoming kitty party or birthday or anniversary and impress everyone with your cooking skills. It will almost take an hour to prepare this flavourful snack. The ingredients used in preparation of this snack are easily available. Experiment with your taste-buds by giving a try to this snack soon.Recipe: Jiggs Kalra, Owner, Masala Library

Top 30 fusion recipes from across the web

The most viewed fusion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut squash casserole

Tandoori Broccoli And Gobhi Recipe

Indian-Chinese Style Fried Indomie ...

African chicken - a dish from Macau

Papi Chulo Sauce: Berkeley Cheesebo...

Stir-fry chicken with pesto

Butter Masala Pasta

Guyanese Butterflaps recipe by Nami...

Vietnamese Chicken Ragu (Ga Ragu)

Creamy Kimchi Pasta with Mushrooms

Mushroom Doenjang Carbonara Udon

Pantaras Recipe

Vegan Calamari (Oyster Mushrooms)

Glazed duck with kumquats

Beef chop suey

Bread Cheese Balls Recipe

Gajar ka Halwa Cupcakes

Mango Momos Recipe

Grilled pointed cabbage with miso s...

Mingle's Butter Chicken Taco Tw...

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Chinese Buffet Crab Casserole

Homestyle Chinese Beef Curry

Oven-Roasted Tofu with Spanish Papr...

BBQ Sushi Tuna Satays with Mango

Microwave Spicy Black Bean Taco Wra...

Vegan Thai Basil Tofu with Green Be...

Coronation Dip

Sushi Reinvented: Mingle's Muff...

Corned Beef on Rye Quesadilla Recip...

Top 30 fusion recipes from across the web

The most viewed fusion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash casserole

Tandoori Broccoli And Gobhi Recipe

Indian-Chinese Style Fried Indomie ...

African chicken - a dish from Macau

Papi Chulo Sauce: Berkeley Cheesebo...

Stir-fry chicken with pesto

Butter Masala Pasta

Guyanese Butterflaps recipe by Nami...

Vietnamese Chicken Ragu (Ga Ragu)

Creamy Kimchi Pasta with Mushrooms

Mushroom Doenjang Carbonara Udon

Pantaras Recipe

Vegan Calamari (Oyster Mushrooms)

Glazed duck with kumquats

Beef chop suey

Bread Cheese Balls Recipe

Gajar ka Halwa Cupcakes

Mango Momos Recipe

Grilled pointed cabbage with miso s...

Mingle&#39;s Butter Chicken Taco Tw...

Mingle&#39;s Swicy Korean BBQ Pork ...

Chinese Buffet Crab Casserole

Homestyle Chinese Beef Curry

Oven-Roasted Tofu with Spanish Papr...

BBQ Sushi Tuna Satays with Mango

Microwave Spicy Black Bean Taco Wra...

Vegan Thai Basil Tofu with Green Be...

Coronation Dip

Sushi Reinvented: Mingle&#39;s Muff...

Corned Beef on Rye Quesadilla Recip...

The most viewed fusion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's Butter Chicken Taco Tw...

Mingle's Swicy Korean BBQ Pork ...

Sushi Reinvented: Mingle's Muff...