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Of Fusion Cuisine and Fusion Babies

May 4, 2012

The online Merriam Webster dictionary defines fusion cuisine as: “food prepared by using the techniques and ingredients of two or more ethnic or regional cuisines”

Going by this definition, just about everything we cook or eat is fusion cuisine. Noodles came from China (yes, they did!), so technically, spaghetti is a fusion dish. The Seattle dining scene is heavily influenced by the Pacific Rim, and even if no one bats an eyelid at grassfed flank steak shellacked with Sriracha-hoisin glaze served with a side of parsnip puree, this dish screams fusion! And while it never occurred to me when I was growing up, I was raised on fusion food. Many traditional Singaporean favorites are an amalgamation of the cultures that simmer in that diverse melting pot of a society. As were the Indonesian dishes my mum put on the table day after day.

In the same way, you could say my son is a fusion baby: he was created through the union of two or more ethnic groups. I am Indonesian-Chinese and my husband, Pakistani-White American (forgive the generalization as my husband is adopted and unsure of his heritage).

Fusion baby or not, all toddler boys are programmed to love trains especially one named Thomas.

So it’s not surprising he was the inspiration for this fusion dish I created for #LetsLunch, our monthly Twitter-inspired food bloggers potluck.

One weekday several months ago, I was exhausted after a whole day of Isaac-sitting and I didn’t really want to cook. I was fine eating leftovers but I didn’t think Isaac would appreciate the fiery Indian curry from several days ago so I rummaged around in the fridge and found leftover cooked pasta, frozen peas and tofu. Yay, I thought, my kid loves tofu and will eat it with anything. However, tofu and red sauce didn’t quite appeal so I decided to try an Asian-style pasta stirfry.

I cut the tofu into cubes and brushed them with oyster sauce before pan-frying them. Once they were done, I removed them from the pan then continued with the rest of the ingredients. When everything had been given a final toss in the pan, I was a little skeptical but once I tasted the dish, I was pleasantly surprised.

When I made the dish again, I wanted a crisper tofu so I tossed the cubes in olive oil and baked them. The result–light golden cubes with crusty edges that held up better in the pan. I also added some butter toward the end to give the dish richness and flavor, a tip I learned from a Vietnamese chef when I was gathering recipes for The Asian Grandmothers Cookbook. I thought, “why not?’ since Isaac’s pediatrician was always telling me to add olive oil and butter to his meals to fatten him up.

Tofu, pasta, and butter(!) may seem like an odd combo but this dish turned out very tasty and has been filed away in my “recipes to keep” folder.  Plus, Isaac LOVES it! There we are, fusion cuisine for a fusion baby.

Our very own #LetsLunch-er Grace Hwang Lynch of HapaMama wrote a BlogHer article, highlighting that one in ten married couples have partners of different races. According to the U.S. Census Bureau, mixed-race marriages have increased by 28% in the past decade nationwide. Not surprisingly, more mixed-race (fusion!) babies are being born, according to this Washington Post article.

In the next century, perhaps fusion cuisine will be an obsolete term, humankind will be entirely mixed-race, and if Joss Wheedon (sorry typo, thanks Mo!) is truly a soothsayer, we’ll all be space cowboys cursing in Cantonese on the frontier! (And if you didn’t get that “Firefly” reference, you really need to email me to fix that!)

~~~

Buttery Tofu, Pasta and Peas

This is an easy, no-fuss recipe perfect for a weeknight meal. You can bake the tofu the night before and refrigerate until needed, or utilize the baking time to cook the pasta and chop the garlic and onions. You’ll still have time to take a shower and feed the dogs! I like my tofu a little crisp but if you’re running short on time, pan-fry the tofu cubes for about 2 to 3 minutes on each side instead. You can also use store-bought fried tofu or baked tofu.

Time: 1 hour, 15 minutes active
Makes: 4 servings

14-ounce package firm or extra firm tofu, cut into 1-inch cubes
2 teaspoons olive oil, plus 1 tablespoon for cooking
Sea salt
8 ounces farfalle pasta, cooked according to package directions
2 cloves garlic, minced
1/2 medium yellow onion, chopped (about 3/4 cup)
1-1/2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons butter
1 cup frozen peas
Freshly ground pepper

Preheat your oven to 350 degrees F.

In a large bowl, toss the tofu cubes with 2 teaspoons of olive oil and salt to taste. Spread them evenly in one layer on a baking sheet. Bake until golden and crispy along the edges, 45 minutes to 1 hour.

While the tofu is baking, cook the pasta according to package directions.

Once the tofu is done, swirl in the remaining oil into a large pot and heat over medium-high heat until it shimmers. Cook the garlic and onion until the onion turns translucent. Add the pasta, followed by the oyster sauce and soy sauce. Mix well to coat the pasta.

Add the frozen peas and the butter and toss until the peas are heated through and the butter has completely melted. Add salt and pepper to taste. Serve with a glass of white wine or a sippy cup of milk (for you know who).

~~~

Don’t forget to check out the Let’s Lunchers’ creations below. And if you’d like to join Let’s Lunch, go to Twitter and post a message with the hashtag #LetsLunch.

Anastasia‘s Miso Salmon with Mango Salsa at In Foodie Fashion

Cathy‘s Bacon-Studded Polenta With Tomato Gravy at ShowFood Chef

Charissa‘s Gluten-Free Azuki Bean Bundt Cake at Zest Bakery

Cheryl‘s Goan Pork Curry Tacos at A Tiger in the Kitchen

Eleanor‘s Wok Picadillo at Wok Star

Ellise‘s Salty Lime Sablés (Margarita Cookies) at Cowgirl Chef

Emma‘s Kimchi Bulgogi Nachos at Dreaming of Pots And Pans

Felicia‘s Mexican-Lebanese Hummus at Burnt-Out Baker

Grace‘s Taiwanese Fried Chicken at HapaMama

Jill‘s Southern Pimento-Stuffed Knishes at Eating My Words

Joe‘s Grilled KimCheese Sandwich at Joe Yonan

Juliana‘s Fusion Chicken Casserole at Food, Fun & Life

Karen‘s Ukrainian-German Cabbage Rolls at GeoFooding

Leigh‘s Venezuelan-Italian Cachapas Con Queso at Leigh Nannini

Linda‘s Project Runway Pelau: Rice & Beans Trinidad-Style at Spicebox Travels

Linda‘s Edible Salad Totes at Free Range Cookies

Lisa‘s Sunday Night Jewish-Chinese Brisket at Monday Morning Cooking Club

Lucy‘s Coconut Rice Pudding with Mango at A Cook And Her Books

Maria‘s Spanish Shrimp with Bacon, Cheddar & Chive Grits at Maria’s Good Things

Nancie‘s Chili-Cheese Biscuits with Avocado Butter at Nancie McDermott

Patricia‘s Buttery Tofu, Pasta & Peas at The Asian Grandmother’s Cookbook

Patrick‘s Kimchi Jigae and British Mash at Patrick G. Lee

Rashda‘s Mango Cobbler at Hot Curries & Cold Beer

Renee‘s Asian-Spiced Quick Pickles at My Kitchen And I

Steff‘s Chicken Fried Steak at The Kitchen Trials

Vivian‘s Funky Fusion Linguini at Vivian Pei


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23 Comments leave one →
  1. April 15, 2014 6:35 pm

    Hi there, just became alert to your blog through Google, and found that it’s truly informative.
    I am gonna watch out for brussels. I’ll appreciate if you continue this in future.
    Many people will be benefited from your writing. Cheers!

  2. September 5, 2012 10:55 am

    Love the idea and pictures! My kid would love this.

  3. yung-yi permalink
    June 1, 2012 9:32 am

    gosh, i followed some random food links around on the internet and found myself here on your blog! this dish sounds delicious, and i never would have thought to bake tofu in the oven. a hug and kiss to you and isaac from me and cole :)

  4. May 7, 2012 8:52 pm

    Love the idea of crisping up tofu in the oven with a drizzle of olive oil. Am definitely trying that….and this pasta. Bring on the buttah!

  5. May 5, 2012 3:04 pm

    What a fun dish and I love the pictures!

  6. May 5, 2012 5:12 am

    I’m definitely going to try this for my own fusion babies, sure they will love it! ;-)

  7. May 4, 2012 4:12 pm

    So simple and lovely! My kids would love this. Especially with the addition of butter.

    • May 13, 2012 4:02 pm

      Amazing how much kids love butter! I’m glad my son has his ped’s approval.

  8. May 4, 2012 1:46 pm

    And Isaac gobbled up his PeaToPasta with relish!

    p/s: Joss “Whedon”. No double E.

    • May 13, 2012 4:02 pm

      Mo, now this dish has a name “PeaToPasta!”

  9. May 4, 2012 1:13 pm

    I have nothing to add about fusion food or babies but I squeeled at the Firefly reference I’m part of a club of 1 who loved the sci-fy cowboy. I mean isn’t space the final frontier…

    • May 13, 2012 4:04 pm

      Hi Christine, I’m such a Firefly fan too! I’m positive we’re not the only ones. Thx for stopping by!

  10. May 4, 2012 1:08 pm

    “In the next century, perhaps fusion cuisine will be an obsolete term, humankind will be entirely mixed-race” So true. And you need to school me on Firefly!

    • May 13, 2012 10:51 pm

      Hi Grace,
      Firefly was a fabulous but short-lived sci-fi series by Joss Whedon of Buffy the Vampire Slayer fame. In this world, the US and China have forged an alliance thus resulting in a fusion of the two cultures. I’m not a huge sci-fi fan (or Buffy fan for that matter) but I loved the show! You can read more about it at http://en.wikipedia.org/wiki/Firefly_(TV_series).

Trackbacks

  1. How to make an edible salad tote
  2. Salty Lime Sablés (Margarita Cookies)
  3. Kimchi Jigae and Mash | Patrick G. Lee
  4. Let’s Lunch! The Fusion Episode….
  5. How to make an edible salad tote « Free Range Cookies Blog
  6. azuki bean bundt cake, gluten-free - Zest Bakery, a gluten-free bakery, San Francisco Bay Area
  7. Miso Salmon and Mango Relish Recipe | In Foodie Fashion
  8. Project Runway Pelau | spicebox travels
  9. Taiwanese Five-Spice Fried Chicken | HapaMama

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