Fusion Recipes

My kids are huge fans of BBQ Pulled Pork Sandwiches, so I experimented and came up with an Asian version.  I use homemade pickled vegetables in these sandwiches, reminiscent of Vietnamese Sandwiches and Sriracha Mayo to give it a little kick.  Feel free to omit the Sriracha.  This recipe can be made in a slow cooker or pressure cooker, so no need to babysit a pot on the stove. 

This is a variation of the Hot and Spicy Lamb stir-fried with Sichuan Chilli Oil that I so love in my favorite Sichuan restaurant. Baking the lamb chops whole cuts down on preparation time to make it perfect for a weeknight meal.

This is a super simple recipe , perfect for a weeknight meal or a quick meal to suit the busy holiday season.

Simple and delicious. Great for a weeknight meal!

A classic one pot meal.

My kids love MaPo Tofu.  They love the saucy tofu dish over rice.  I have always enjoyed Gochujang.  So I decided to put the two together.  Gochujang MaPo Tofu has a sweeter flavor than original MaPo Tofu. It  tastes great over warm steam rice.  I've added fish sauce as part of this dish to add more dimension to the sauce.  I haven't tried it myself, but I think it will work well as part of a lettuce wrap.

This recipe is similar to Sichuan Chilli Oil, but without the mouth numbing Sichuan pepper. This side works great to spice up any meal, either during the cooking process or afterwards at the table.

I have been cooking with kale for a while now, and this is my favorite way of preparing it - cut thinly and stir fried with leeks.  Leeks impart a sweetness to the kale and complements it perfectly.  This dish works well as a vegetable side to any dish. 

Pineapple tarts are a treat we had every Christmas as a child in Malaysia. It has come to symbolize Christmas for me. Nowadays, I make it for my kids to enjoy. I use 1 inch molds to make the job easy, and the small molds make for crispy bite-sized tarts, gone in 2 bites. Sweet and tart, the pineapple jam can be store bought or home made. Enjoy!

This is a perfect dish to make when you have day old rice and a little bit of vegetables left over in the fridge. The proportions I use tend to have less rice than traditional fried rice dishes but I feel it just makes the dish more tasty!

A hawker favorite - thin egg noodles bathed in spicy seasoning sauce, served with blanched green vegetables, vinegar chilli and ground meat or chinese roasted pork (char sieu) with a side of wonton soup. A favorite local street food amongst locals in Malaysia.

In Malaysia, there is a wonderful condiment called "Sambal".  It usually involves a paste of onions, garlic, chilies and if you were lucky, dried shrimp.  While I love the flavors of onions and garlic, making pastes (rempah) is too time-consuming right now for my schedule.  So upon learning how to make Sichuan Chili Oil, I thought that it would taste great with some dried shrimp in it.  So this my quick and dirty version of my beloved Sambal.  Feel free to reduce the amount of oil to 3/4 the amount that it is called for, but I find the extra oil useful when frying something starchy (such as noodles or rice) when more oil is needed.  The flavored oil adds color and flavor to any dish that it is used in.

Chicken Rice is a local hawker favorite. Buttery, slightly sweetened rice simmered to perfection with chicken broth, topped with moist, tender roasted chicken, served with a tangy chilli garlic sauce and cooled with a fresh cucumber side. Makes a meal any time of the day.

This recipe combines Sichuan hot chili oil with shrimp fried rice. A great way to use day old rice for a quick lunch. Feel free to substitute shrimp for any meat.

A friend of mine, who is originally from the province of Sichuan, told me how to make this side. Thanks, Didi! I couldn't believe how easy it was! Being a lover of all foods spicy, this side is something I use often to "spice" up my meal. The addition of the ginger enhances the flavor of the chili oil.

These noodles are great on cool day. My family tend to like tangy foods, so I increased the amount of vinegar used, which I find helps lighten the rich flavor of the sesame paste. I use cucumbers as a garnish in this recipe, which, in my opinion, also helps lighten the flavor and cools down the dish. Great for a hot summer day!

Sichuan Style Beef Noodle Soup is one of my favorite noodle soup dishes - and if you know me, you know I like noodle soup.  It's a spicy comfort food that is perfect on a cold day.  If you have the time to make homemade beef bone broth, your mouth will thank you.

This is a spicy version of a Hong Kong Style Pork with Tomato Sauce,  I simmer the pork with the sauces to cut out a step, and also increase the flavor infusion of the pork in the tomato sauce.  I use a couple of non-traditional ingredients in this recipe, star anise and fish sauce, both of which I believe has accentuated the flavor of the dish.  I hope you enjoy the changes.

This recipe is a meat and potato recipe with a dark gravy; usually served over warm steamed rice. What makes this dish diffferent from the other ones I've posted, is the use of taucheo (preserved soybean paste commonly found in Malaysian dishes). Though it looks similar to other dark meat and potato dishes, the soybean paste gives it an additional dimension of flavor. Traditionally made without the chilli peppers, I find that the chilli peppers adds another layer of flavor, but certainly feel free to omit it, if preferred. It is also traditionally made with onion and garlic blended into a paste for use in the dish, but in the interest of time, I have omitted this step. I have found that using chopped onion and garlic doesn't take anything away from the flavors of this dish. This recipe can also be made with chicken.

This chicken recipe is a quick make ahead weeknight meal.. Here I use Sriracha sauce as part of the marinade to spice things up.

This recipe puts a twist on the traditional Coleslaw. Here we add spicy Sriracha Sauce to regular coleslaw. My kids loved it so much they became vegetarians for the night.

This is a perfect dish to make when you have day old rice and a little bit of vegetables left over in the fridge. The proportions I use tend to have less rice than traditional fried rice dishes but I feel it just makes the dish more tasty!  Sriracha sauce adds the spicy and subtle sweetness to the dish.

This Italian Asian fusion recipe combines pasta and sausage with Chinese ingredients such as soy and Sriracha sauces. It was a hit with my family, and ready in a pinch!

Sweet, tangy and savory all at once. One of my favorite meals that my aunt makes at her house. This is her signature dish!

Taiwanese food has always had a hold on me.  I love the strong flavors.  Being keen on strong flavors, I've increased the amount of spices used. Also being a fan of noodles, I added noodles to the Braised Pork dish to make Taiwanese Braised Pork Noodle Soup.  It is a great dish to warm up with on a cool winter's day.

This dish works perfectly on a cold winter's day. It does a great job warming up from the inside. Spicy, rich, sweet and salty, the many layers of flavors goes perfectly with a simple boiled egg and some blanched greens. This recipe yields about 6 bowls of noodle soup. If time is a limiting factor, feel free to substitute with dry garlic, onion and ginger powders.  I recently updated this recipe using soybean paste instead of hot bean paste, since it would be easier to adjust the heat according to taste.  I use homemade Sichuan Chili Oil to add heat, both while cooking and in the bowl.

A savory meat dumpling that can be served in a soup, as a crispy appetizer or as a side to noodles.