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Asian Cuisine: A Different Twist

One of the well-known aspects of Asian culture is food. They reflect the broad diversity of histories and experiences within the community. Asian ethnic cuisine keeps on developing and evolving. People find its transformation fascinating. Especially as it blends traditional and contemporary aspects into Asian creation.

There are several reasons why there is growing popularity of Asian food and cuisine. Some see it as a reflection of the increasing globalization and transnationalism. The economic and cultural boundaries between countries are now less rigid. Because of this, Asian restaurants want to broaden their appeal. They aim to expand its customer base beyond their ethnic patrons. This gave birth to Asian Fusion Cuisine. It is now easy to look for an Asian fusion restaurant in Melbourne. Do you want a different twist to Asian cuisine but do not have time to roam around? There are easy recipes you could follow.

Ginger prawn dumplings

Dumplings are often cooked during the celebration of the Chinese New Year. People believe it symbolizes wealth. It is also believed to promote health, prosperity, and luck for the coming year.

Asian fusion restaurant in Melbourne

What you need

  • 1/4 kilo green prawns (peeled)
  • 3cm fresh ginger (peeled, finely grated)
  • 2 green onions (sliced thinly)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 30 gow wee wrappers
  • soy sauce (for dipping)
  • food processor
  • large bamboo steamer
  • wok

What to do

  • Use the food processor to chop the prawns. Then transfer them to a medium bowl. Put in ginger, onion, soy, oyster sauce, and oil. Stir everything.
  • Place a gow wee wrapper on a flat surface. Put 2 teaspoons of the prawn mixture in the center of the wrapper. Brush the edges with cold water then press those edges together. Once done sealing the edges, do some pleating. Line a baking tray with a baking paper and place the dumpling in. Repeat the procedure with the remaining wrappers and prawn mixture. Place the dumplings in a single layer on the tray.
  • Use a baking paper to line a large bamboo steamer. Simmer water on a wok then put the bamboo steamer over it. Place 1/3 of the dumplings in the steamer. Make sure there is enough space between the dumplings so they do not touch each other. Cover the steamer. Leave it to steam for about five minutes or until the wrappers become translucent. The prawn mixture should cook through. Transfer them to a large plate and cover them to keep warm. Do the same with the remaining dumplings. Serve with soy for dipping.

Chinese fried calamari

This recipe is so easy even for beginners. The fried pieces of squid are usually tossed in a delicious mixture. This mixture has crunchy stir-fried garlic, ginger, and hot green peppers. The crunchiness is due to the coating of the squid. It is a mixture of semolina flour, all-purpose flour, and cornmeal.

What you need

  • 5 lbs squid
  • 1 tbsp of Shaoxing wine
  • 1/2 tsp sesame oil
  • 5 cups of vegetable oil, plus 1 tbsp
  • 1/2 cup of all-purpose flour
  • 1/2 cup of semolina flour
  • 1/3 cup of cornmeal
  • 1 tsp salt or more (to taste)
  • 1/2 tsp white pepper or more (to taste)
  • 2 long hot green peppers (sliced thinly and cut lengthwise)
  • 5 cloves garlic (sliced)
  • 2 tsp ginger (minced)

What to do

  • The preparation of the squid comes first. use cold water to rinse it well. Cut the tentacles off with one cut. Keep about 1/4 inch of the hood so there is one piece of calamari that includes all the tentacles. You can cut these pieces lengthwise in half if you have a large squid. Make sure they are bite-size. It is important that each piece is about the same size. This will ensure that all pieces have the same cooking time. Use a colander to drain the squid pieces then transfer them into a bowl.
  • Pour in the Shaoxing wine and sesame oil to marinate the squid. Toss in a gentle manner and leave it aside.
  • Add enough oil in a medium deep pot. The level of oil should reach about 4 inches up the side of the pot. Heat the oil until it reaches around 325 degrees.
  • Prepare your dry mixture while waiting for the oil to heat. Combine the all-purpose flour and semolina flour in a medium bowl. Add the cornmeal, salt, and white pepper. Mix everything then set the mixture aside.

There are many more recipes if you want to add a twist to traditional Asian cuisine. You only need to be creative to come up with what suits your preference.

origin tracing back to Da Nang, Mi Quang is characterized by the yellow-colored rice noodles with a mixture of seasoned fish sauce, bone broth, shallot, garlic, black pepper
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Asian Cuisine: A Different Twist