The word "fusion" comes from the English fusion - "merger, penetration, unification." In cooking, this word denotes a fashionable style in which dishes are prepared from incompatible (at first glance) products. A kind of mix of old proven recipes in Europe (with long-established traditional products and methods of processing them) and fashion trends of national cuisines of Southeast Asia, Japan, India (with their spices, unusual sauces and a traditional set of vegetables, fruits and other types of food) .
A bit of history
Historically, the first fusion dishes appeared in Sri Lanka, where modern national food is a mixture of fragrant local spices and food processing methods with components of dishes, the recipes of which were left here by European colonialists and hunters of local treasures (spices). The history of culinary is the gradual promotion of the traditions of local cuisines around the world, the distribution of vegetables, fruits, cereals across the continents of the globe.
In the early 20s of the last century, the Japanese moved to Hawaii, then there was a mixture of American food with the traditions of the East.
In the 70s of the last century in America, this trend was called "fusion", when California was inhabited by people of different cultures, bringing with them the traditions of their culinary.
The first fusion restaurant was opened in Los Angeles.
Fusion and cooking
The fusion style in modern cooking implies not only the fusion of the traditions of different cultures in cooking, but also the substitution of exotic ingredients for local, more familiar and affordable products in the area. Fusion allows you to adapt dishes to the culinary traditions and tastes of the local population (for example, spicy Indian spices are replaced by less burning, mutton is replaced by chicken or pork, etc.). This style allows you to use unusual combinations of products (chocolate and lard, dumplings and nuts, meat and coffee, etc.).
But no matter what they cook: soup, borsch, pilaf or salad - fusion (the recipe in this case allows you to use any products) means the excellent quality of the products, balance and an unforgettable taste.
Fusion Salad
Any salad that you want to cook, with some changes in the composition, can become a "fusion." Even the familiar Olivier: add crab sticks or shrimp to your usual sausage and get a fusion salad, the recipe of which will be unique. The main thing is to balance the taste.
We offer to prepare an original fusion salad.
The products for its creation are as follows:
- chicken eggs - four pieces;
- head lettuce - 3 or 4 leaves;
- green onions - 4 stalks;
- celery leaf - 2-3 pieces;
- parsley leaf - 1 bunch;
- ground ginger -1 spoon (tablespoon);
- lime juice - 2 tbsp. spoons;
- fish sauce (Thai) - 3 tablespoons (tablespoons);
- garlic - 10 cloves;
- minced meat (pork) or a piece of meat - 200 grams;
- chili pepper - 1 piece (optional);
- salt - 1 tsp;
- granulated sugar - 1 spoon (tablespoon);
- oil (vegetable) - 3 tablespoons (tablespoons);
- fruit vinegar - 4 tablespoons (tablespoons);
- roasted peanuts - 3 tablespoons (tablespoons).
Hard-boiled eggs, gently separate the whites from the yolks, soften the yolks, cut the whites coarsely.
Wash lettuce leaves and greens, chop coarsely, mix in a bowl.
Combine ginger, lime juice, 3 cloves of garlic, chili pepper, fish sauce.
Heat the pan, add oil (vegetable), fry the remaining garlic until golden brown. Pour pork into boiling oil with garlic, fry until color changes, add some water, salt and granulated sugar, boil, add previously prepared sauce, boil.
Grind the meat in a pan with a spatula.
Pour hot sauce with fried meat into salad leaves. To mix everything. Beautifully put on a plate, sprinkle peanuts and chopped yolk on top, garnish with crumbled protein.
Fusion salad, a recipe with a photo of which is presented, is ready to serve.
Japanese style fusion
We offer a light salad, which not only tastes good, but is also very useful. Itโs easy to cook, and a beautiful presentation depends on your imagination.
So, introduce fusion salad. Ingredients for cooking:
- tuna (canned in our conditions) - 1 can;
- red onion - 1 piece;
- sweet red pepper - 1 piece;
- yellow pepper - 1 piece;
- cucumber - 1 piece;
- soy sauce - 3 tablespoons (tablespoons);
- Dijon mustard - 1 spoon (tea);
- lemon - 1 piece;
- capers - 1 teaspoon;
- olive oil for dressing;
- black pepper (freshly ground) - to taste;
- sea โโsalt - to taste.
Wash the lemon, remove the zest with long strips, squeeze the juice.
Peel the onion, wash, cut into rings, salt.
Cut the cucumber and peppers into strips.
In a container, mix lemon juice, soy sauce, mustard, olive oil, lemon zest, freshly ground black pepper, sea salt. Mix everything carefully.
Mix all the vegetables, season with the cooked sauce, put in a slide, put canned tuna next to it. You can change the serving: collect the seasoned vegetables in a ring, and place pieces of tuna on top.
The original salad in a Japanese restaurant is presented in the photo below.
Conclusion
Fusion recipes sometimes seem very complicated due to the set (at first glance) of artsy products, but in fact itโs not difficult to cook such dishes. Basic rule: freshness and palatability of the ingredients. Dishes should be light. The hostess, preparing dishes according to fusion recipes, should be guided by her own taste, not be afraid to deviate from the usual stereotypes, but at the same time not to overdo the creative.
We recommend that you start by preparing any fusion salad whose recipe you will find in this article, and then move on to the first and second courses.
Cook with love, use the offered recipes, invent your own! Good luck