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Did you know….
Fusion Cuisine is actually not new. It has been around for a couple of decades. Chefs started to merge cuisines around the ’70s. Culinary legends like Wolfgang Puck among others introduced this concept. He actually laid down the foundation for this technique. He is the brains behind the common culinary fusions and pairings. An example of which is the fusion of European cuisine with Asian cuisine, commonly referred to as Eurasian cuisine. This was easy for Chef Puck because of his knowledge of both cuisines. He was originally trained in Europe, but he is thoroughly familiar with the Asian dishes. Eurasian basically combines two cooking techniques and dishes, so you can end up with poached tofu, for example, which generally mixes European and Asian method of poaching.
Over the years, fusion cuisine restaurants emerged all over Europe. Many of these restaurants were established in urban areas. In fact, you would likely find these restaurants still offering the same mixed cuisines. Urban areas are actually prime spots for fusion cuisine restaurants since these are also the areas where cultural integration is more predominant. Thus, people are more acceptable of the combined culinary dishes.
Of course, this form of cooking is not limited to Eurasian cuisines. Asian foods are also combined. You can find dishes that combine Thai food with Malaysian food or Malaysian cuisines with Vietnamese dishes. Combining cuisines of countries from the same region, however, is less challenging. It is actually easier to combine ingredients from the same region because these countries have, more or less, influenced each other in their cooking.(multiculturalcookingnetwork)
Spare Ribs, Crispy Chicken Lollipops, SeaBass, Roti Prada, Satay Sticks, Pulled Pork Sliders
So it’s one of our family friend’s birthday celebration and they are holding it at one of favorite Asian Fusion restaurants.
We love this restaurant because of the hip music, classy bar/lounge environment with Asian Fusion cuisine that will knock your socks off.
Let’s talk Straight’s in San Jose’s exquisite location of Santana Row..
So we enter the lively environment of hip music, laughter with many people having social conversations with glasses raised to give cheers to a great evening..
We greet our friends and sit at our 20+ table to get the party started.
We begin the night with appetizers of all sorts..
One of those appetizers is my favorite that must be ordered which is the Chicken Lollipops!
I have never seen or heard of anything like these. They are chicken drummets with a shaved bottom so it looks like a huge lollipop.
They have a Garlic Maggie Glaze with Sesame Seed coated all over them for a sweet, tangy delicious bite.
One of the best appetizers I have ever had!
Next up are the spare ribs described as Bali Style Five Spice Barbecued Pork Ribs over Carrot & Cucumber Salad with Sesame Soy.
These things have to be made in a lab somewhere..
Super tender.. Full of outrageous flavor and they go so good with drinks that it is a sin to eat them.
The Roti Prada was cooked perfectly. It was delicate but crispy enough to dip with a Yellow Curry Dip so tasty that you want to drink it.
The Satay sticks is a Kabob that you won’t see in too many places.
Grilled Skewers of Chicken or Beef over Spicy Peanut Sauce and Scallions.
Super tender chicken or beef with a nutty, sweet but tangy flavor. A great appetizer to share with friends!
We also enjoyed the Sea Bass along with the pulled pork sliders.
Both delicious and something you won’t get anywhere else!
If you have never tried Asian fusion then I suggest you Google search and find a restaurant near you. I promise you that you won’t regret it!
Thanks for joining me on today’s adventure! I look forward to seeing you on the next run!
Eating is an enjoyable way of life. Live it..Learn it..Love it!
Trevis Dampier Sr.
multiculturalcookingnetwork (October 29, 2009)
The History of Fusion Cuisine Retrieved from https://multiculturalcookingnetwork.wordpress.com/2009/10/29/the-history-of-fusion-cuisine/