Home' Trinidad and Tobago Guardian : July 11th 2015 Contents 14
Then comes the question that begins the merging of culture and
people. "Will you marry me?"
The ceremony is breathtaking and the launching of the reception
is filled with stories and sentiments.
When the wedding is complete the life of marriage begins.
Spontaneously invited to a wedding last summer, a local bride and
a groom of oriental decent, a safe guess of maybe Japanese, Chi-
Food always at the core of my thoughts, I jokingly thought to my-
self, how would they set their table, chopsticks? Forks? Both?
But as I came away from that silly side of things I gave much
thought to this and considering I have catered such a variety of
weddings, I felt inspired to walk this road of the two people from far
across the world that met by chance and through faith were about
to embark on a journey to ever after.
While everyone sees the joyous union of two loves. I see FUSION.
Before restauranteurs and chefs were building empires of fusion
themed restaurants, the concept was born out of a home that was
created by loving people of different cultures, committed to making
compromises to suite each other's tastes and there the ideas for fu-
sion was born.
He would have to have his soy sauce, she would have to have her
curry sauce. He would love his teriyaki and she would love her stew.
He can't live without chicken and she just absolutely loves shrimp.
And together they find eternal bliss in vegetables.
My thoughts progress through the evening and as it ends I am al-
ready inspired to create using this dynamic pairing of food, method
An Asian infused Trinbago dish. The possibilities are endless
At a later date I invited a few friends to a tasting party and here
are some of the things we created...
It begins with a glance across the room, a blushing smile,
clever but flirtatious chit chat. There are a few dinners,
movies and weekends of dates and outings.
SWEET & SOUR CHICKEN & DUMPLINGS
To make dumplings, mix 1 ½ c flour, ¼ c cornmeal, 1 tbsp. brown sugar and pinch salt. Add water a little at a
time to knead into a stiff dough. Roll into medium balls and flatten into ¼ " thick circles, cut into small triangles
and boil until cooked. Just so you know dumplings float to the top when cooked. Strain under running cold
water and set aside.
Cut 3 pieces boneless chicken into small cubes and season with grind local seasoning (recipe available at
www.napkinsready.blogspot.com), 5 spice powder, salt and black pepper, strain off any liquids.
In a hot wok-set wok on medium high heat, add sesame oil, minced garlic, flavoring peppers and finely diced
onions. Let this cook until soft and add chicken and stir. Add 1c sweet and sour sauce and allow chicken to cook
for a while. Add orange juice to maintain moisture. When this is combined and at a high temperature, allow
chicken to cook. Add dumplings and additional sauce if necessary. You can mix in desired firm veggies at this
point, cover until ready to serve.
COCONUT SATAY SHRIMP SERVED WITH GINGER WHITE RICE
Blend ½ cup peeled ginger in 1 c water and strain liquid into a pot for boiling rice. Wash and add 2c rice and
cover with water. Let steam on low heat until cooked. Continue to add water if necessary. Strain and set aside.
Season approximately 12-16 jumbo shrimp (available at Flavigyn's Meat Shop, Carnbee, Tobago) with grind
seasoning(recipe available at www.napkinsready.blogspot.com) add salt, black pepper, 3 tbsp. satay sauce,
cover and allow to marinade. This can be done 1 day in advance and chilled.
In a sauce pan on medium to high heat place a little vegetable oil, 1 diced onion, 2 diced tomatoes, 1 tbsp.
minced garlic and 2 finely chopped flavoring peppers. Cook in oil until soft, add 2 tbsp. ketchup and stir.
Mix3 tbsp. coconut milk powder to 1 c warm water and add to the fry of vegetables. Once the sauce comes
together add shrimp. Allow to turn pink and remove from heat immediately. Cover to finish the flavouring
SWEET ONION TERIAKYI VEGETABLES
Collect your favorite firm and leafy veggies. Things like carrots, broccoli, bell peppers, string beans, pachoi,
spinach. Cut all firm veggies into chunks and ribbon cut leafy veggies. Total 3 cups veggies average.
In a hot wok or saute pan, heat olive oil, add minced garlic, 1 medium red onion minced, 1 tbsp. brown sugar,
salt for taste and let cook until onions are soft.
When this is combined stir in firm veggies, cover wok for a few minutes. Mix in leafy veggies, grate nutmeg
over it all. For best results, cook with love and loud music.
• Tel: 330-4138 • Email: email@example.com
• Website: www.intriguingideas.com • Find us on Facebook.
SWEET & SOUR CHICKEN
COCONUT SATAY SHRIMP
SWEET ONION TERIAKYI
Links Archive July 10th 2015 July 12th 2015 Navigation Previous Page Next Page