#Fusion food recipes

[fullcravings]

Ube Brownies

[kyaraben-time]

Source: shimamura417 on Instagram

[foodshowxyz]

Banh Mi Croissant 🥐 🤤

[sadsongbird]

Some ethereal rose-themed treats to indulge in this summer🌷:

🌸 Rose pistachio milk cake

🌸 Rose milk mousse

🌸 Spiced rose latte

🌸 Rose pistachio ice cream

🌸 Rose pistachio cupcakes

🌸 Rose cheesecake truffles

Most of these are relatively easy to make and they sound absolutely delightful!

[dudefrommywesterns]

another fun one i saw, because it was real and entirely lacking aesthetic, was a recipe for frybread from an apache woman

[themessykitchen]

cashew chicken

[sikfankitchen]

Shrimp Burger Inspired by "Chinese Honey Walnut Shrimp" 🍤🍔

[nivedasarahtensing]

LEMON BUTTER CHICKEN

The precious love child of butter chicken and chicken in lemon butter sauce. That's what I would call this. It is a perfect fusion of these two delicacies. It is sweet, savory and at has a mystique touch of indian spices.

RECIPE

Ingredients:

• 1/2kg Chicken (you can get boneless if that's your preference)

• 1/2 cup Curd

• Pepper, salt, kashmiri chili powder, turmeric, coriander powder (according to your preference)

• 3 tsp Indian spice powder ( clove, star anise, cinnamon, nutmeg, cumin)

• 2tsp Kasoori methi powder

• 1 Bay leaf

• 3 Lemons

• Lemon zest

• 1/2 cup Flour

• Coconut oil ( as required)

• 1/4 cup Butter

• 4 tsp Ginger Garlic paste

• 3 Red Onions (chopped)

• 1/2 cup Chicken or Vegetable stock

Preparation:

Marinate your already cut and cleaned chicken with curd, 1 tsp pepper, 1 tsp kashmiri chili powder, 1tsp turmeric powder, 1tsp coriander powder, 1tsp indian spice powder, salt, lemon zest and fresly squeezed lemon juice from 1 lemon. Mix it well and refrigerate for 30 minutes.( if you like you can also leave it overnight)

Coat your marinated chicken with a coat of flour and shallow fry it in coconut oil until golden brown.

Now heat a sauce pan and add 3 table spoons of butter and add chopped onions into the pan. Add ginger garlic paste and 1 tsp of indian spice powder and kasoori methi to it and saute it till its golden colour.

Now turn off the stove and let the contents in the pan cool down. Once it's down to room temperature grind it into a puree using a blender.

Now heat a sauce pan and add 3/4th of your remaining butter into the pan. And once it melts add your blended puree and stock into it mix well and add a bay leaf to it. Once it starts to boil squeeze 2 lemons and add the juice to into the pan along with some lemon zest. Now drop in your shallow fried chicken into the pan and let it simmer in low heat till it starts to reduce. (If you ou like you can even add cornstarch to thicken the gravy to suit your preference)

Now add the remaining butter to the sauce pan and turn off the stove and mixeverything together for one last time. Now you are ready to serve. (If you want you can also add heavy cream before you add butter)

You can eat this with rice, bread or even just as it is. I love to eat mine with hot butter garlic naan.

[danothan]

🔥about UM sandwiches?

banh mi being 1 of the only 3 vietnamese dishes most ppl know feels like a scam. like it’s good but it’s just a sandwich, can we give up the spot for banh xeo

pho and spring rolls deserve their places tho

[barwithnodoors]

Cosmic Cheese Fusion

From the Avengers Campus Cookbook

It's basically a recipe for pão de queijo. It's very easy and tastes really good, so worth trying. If you do, I suggest not using baking paper and just grease a muffin tin instead.

[fullcravings]

Cookie Butter Taiyaki Waffles

[stefford]

Fusion Dahl

Dahl that came out really well. I only realised how much I enjoyed it after I’d eaten it all in four consecutive meals. I took no photo and I only jotted down the ingredients, most of which I would say I just added the usual amount. Who really measures this stuff anyway? Red lentils 2 cupsStock 2 cups. Vegetable 🥦 if vegan, chicken 🐓 is fine.One tin crushed tomatoes 🍅1 Onion 🧅 choppedLots of…

[renewgoo]

How to Make a Pineapple Ginger Ice Cream Shake Sweet, Zesty, Spicy & Creamy Perfect Balance

In this video, we're making a refreshing and zesty Pineapple Ginger Ice Cream Shake. Watch as we blend together fresh pineapple chunks, spicy ginger, and creamy vanilla ice cream to create a sweet and spicy treat that's perfect for any occasion. With just the right amount of sweetness and spice, this shake is sure to become your new favorite. So join us as we whip up this tropical delight and get ready to experience a taste sensation like no other!

Here's a recipe for a refreshing Pineapple Ginger Ice Cream Shake:

Ingredients:

1 cup fresh or frozen pineapple chunks

1/2 cup vanilla ice cream

1/2 cup milk (or non-dairy milk)

1 tablespoon grated ginger

1-2 teaspoons honey (optional)

Ice cubes (optional)

Instructions:

Add the pineapple chunks, vanilla ice cream, milk, grated ginger, and honey (if using) to a blender.

Blend on high speed until the mixture is smooth and creamy.

If the shake is too thick, add more milk until you reach your desired consistency.

If you want a colder shake, add a handful of ice cubes and blend again.

Pour the shake into a glass and serve immediately.

Optional: Garnish with a pineapple slice or sprinkle some chopped ginger on top for extra flavor.

Enjoy your Pineapple Ginger Ice Cream Shake!

Pineapple shake, ginger shake, ice cream shake, tropical drinks, refreshing beverages, sweet treats, shake recipes, homemade shakes, creative shakes, dessert drinks, drink recipes, drink vlog, food and drink, food fusion, cool drinks, iced drinks, healthy drinks.

[silverovaskitchen]

Food #002: Porcini and chestnut risotto (with a fusion twist)

MADE: 07 MAR 2023

Before anything, yes, I have a favorite bowl. I mean, who can resist the meow? 👀

Alright. So. When I made this, I had a revenge to take. The last risotto I ate before that (in a supposedly fancy restaurant!) was b l a n d —and I hate bland.

Hence, my mission here was to make a risotto that could be fancy AND not bland. Oh, and to use the jar of chestnuts that had been sitting in my pantry, too. I mostly based my recipe on this one, this one and a tiny bit of this one, but I did add some twists of my own... so please, Italian people, don't kill me for what I'm about to disclose 🙃

INGREDIENTS

250 g risotto rice (arborio/carnaroli)

30 g dried porcini mushrooms

1 cup (250 mL) porcini soaking liquid (see in recipe instructions)

2 1/2 cups (625 mL) vegetable broth (I used a cube of unsalted broth + water)

12 crumbled cooked chestnuts (+ some whole ones to serve)

1 or 2 shallots

1/2 cup (125 mL) sake (as a replacement to the traditional white wine, because that's all I have in my teetotaler's pantry)

20 g pecorino romano (it should be parmesan, but there are only very few cheeses I like and parmesan isn't one of them)

30 g butter (optional)

salt & pepper

olive oil

chopped scallion (to serve)

sanshō (Japanese pepper, to serve)

DIRECTIONS

(Optional) Stir fry the whole jar of chestnuts with salt and pepper for a few minutes, then reserve them. Crumble the 12 chestnuts that will go into the risotto.

Put the dried porcini in at least 1 cup boiling water for 10-20 mins. In the meantime, you can prepare the other ingredients (like chopping the shallots for instance)

In a saucepan, combine 1 cup porcini soaking liquid and the vegetable broth. Heat up until it boils and is completely mixed. Keep warm on the stove.

In a saucepan big enough to cook the amount of rice, stir fry the shallot in the olive oil over low heat, until it becomes translucent. Add all the rice. Stir everything and let toast for a few minutes, then add the sake to deglaze.

Add a ladle of hot broth. Gently mix and cook until the mixture starts to look dry. ONLY then add another ladle of broth, etc. (This process is very important! It ensures the starch in the rice gives a nice, creamy texture.)

When there's about half of the broth left, add chopped porcini and the crumbled chestnuts, mix, then keep adding broth ladle by ladle.

When you're done adding the broth and the rice is done, remove the risotto from the heat and stir in butter and pecorino. Salt and pepper to taste.

Serve hot with chopped scallion and sanshō sprinkled on top, as well as whole chestnuts.

Pic 1: showing off my giant ass jar of porcini

Pic 2: if you've never seen a jar of chestnuts, that's what it looks like in my local grocery store

[somewhatdelicious]

Gyoza

Used the same recipe as in this post:

https://somewhatdelicious.tumblr.com/post/695301687584473088

Don't remember the filling, but there seem to be some mushrooms, radishes, and water chestnuts involved.