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RE: IDEAS PLEASE FOR CHINESE FUSION RECIPES?

post #1 of 10
Thread Starter 

I wish to introduce myself as am I am new to this website and forum. I am a British Chinese competent home cook and I need recipe ideas for classic modern Chinese fusion recipes please?   I have some ideas of my own, but I need foodie ideas from professional chefs because, I want to write my cookery book on this culinary topic for publication and to be sold in shops, supermarkets and online retailers. 

 

I live in the UK in a seaside town and actually come from a catering background. My parents used to own and run their own Chinese takeaway business, from a young age I helped out in the kitchen with some of the preparation work to earn my keep. I also assisted in the takeaway with the cleaning, deep fat frying, making Chinese BBQ spareribs and roast char-sui pork. 

 

My friends and family have all tasted my cooking of all types of cuisines not just Chinese. Their verdicts were that I am a very good home cook, but not as excellent as professionally trained chefs.  

 

I intend to also have my own youtube cooking channel at some point. 

 

Any ideas or suggestions would be very much appreciated please?

 

Thank you.  

post #2 of 10

There are many Chinese provinces with different styles, For fusion I would use local products(seaside) and cook them with chinese sauces or marinades.

post #3 of 10
Thread Starter 

Thank you David Chef for your advice. 

 

I live in the UK and, this evening I cooked red cooked beef with vegetables and I made, mango salsa dip with garlic bread.  I wrote it in my notebook for my cookbook I aim to get published and publicly sold to earn money.  

 

I always use free range and organic ingredients because it is healthier than GM foods. It tastes far better too.

 

Seafood and fish products are widely available in my local area, because yes I do live in a big seaside town. They are not cheap to buy though fresh or frozen.  

 

I use this UK online free range meat, seafood, poultry, dairy products and fish supplier. The website is: www.farmerschoice.co.uk  All their meats, poultry, seafood and fish products I've cooked and tasted, is all very tender, succulent and top quality too. It is delivered to your door frozen and, all I do is put it in my freezer compartments. I take it out when I want to thaw it out to cook and eat.

 

I love home cooking, experimenting with ingredients, spices, herbs, flavours and produce creative very tasty healthy dishes. 

post #4 of 10
Sea cucumber wellington smile.gif just kidding. The traditional fare with modern plating is a place to start.
post #5 of 10

If you are serious about that cookbook my advice would be to grab a couple months and visit china in order to get a things straight from the source.

 

Traveling around here can be very eye-opening food wise.

post #6 of 10

I make several "fusion" Chinese dishes. One of them is an Italian-Chinese fried pasta, based on the Italian pasta arruscata, that you make with leftover pasta. The difference consists in the use of doubanjiang in the oil.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 10
Thread Starter 

Thank you for all your advice. I actually come from a Chinese background but live in the UK, so I don't really need to spend on costly travel to mainland China and I have been to Hong Kong 1000's of times in my life. I have very old fashioned Chinese and Western cookbooks, where I get my inspiration from and make it modern combining the 2 cuisines together. Plus, I get ideas on here too and watching TV chefs. 

 

Ordo your pasta dish looks nice. 

post #8 of 10

Have you read the books by Jean-Georges Vongerichten? Lots of modern Asian fusion ideas in there.

post #9 of 10

I think this is the one. There's some fun fusion concepts you could take farther.

 

http://www.amazon.com/Chings-Everyday-Easy-Chinese-Healthy/dp/006207749X/ref=sr_1_2?s=books&ie=UTF8&qid=1417978602&sr=1-2&keywords=easy+chinese+cooking

 

The Peking duck "sushi" was pretty good for example. 

 

Look at modern Hakka cooking the world over. Most of the time they take what's available and cook it in traditional styles even though its not an "authentic" ingredient.  It's true fusion, but humble and simple daily food. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 10
Thread Starter 

Thank you Phatch for your well thought out idea.  I will buy Ching's fusion cookbook on amazon but adapt it to my own words so I can't get in trouble with the copyright laws and, write my own ingredients to make it my own cook book, so nobody can sue me for copying her.  

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