Quay Po Cooks: fusion cuisin

Showing posts with label fusion cuisin. Show all posts

Monday, November 7, 2011

My mum recommends this for Thanksgiving

Back in the 60s, I don’t think there is such thing called Fusion food, is there? From what I read, Chinese food was introduced to America in the mid-19th century. Other Asian food like Vietnamese, Japanese and Thai cuisine were not known to most American diners, not until the 70s. It seemed this is when fusion cuisine emerged. Fusion cuisine are interesting because they are usually exotic and special in their taste just like this Roast chicken recipe that I am about to share with you. The Chinese goose liver sausage enhanced the flavor of the roast chicken as well as the flavor of the vegetables that were roasted together. The taste of this roast chicken is unique and truly exotic. I get great reviews from all my guests.

Mum and I used to chat in our kitchen a lot. Just yesterday, we were talking about what to make for this Thanksgiving and I told her I wanted to make fusion roast chicken again since I still have some Chinese goose liver sausage in the freezer but then this is such a rich and sinful dish. I asked my mum why most sinful dishes taste so awesome? Guess what my mum's answer to my question? She said, "If the food taste awesome, eat it. No need to stay away from sinful dishes. As long as we eat everything moderately and do regular exercises, we should be fine and I am a good example!" Aiyoh, my mum so proud of herself...I "beh tahan" (cannot stand) LOL! She recommends you to consider trying this recipe for this Thanksgiving too but she said, "Eat at your own risk!" I laughed my head off from her remarks. She is a piece of work!

Roast Chicken with goose liver sausage,
sweet potato and carrots

Ingredients:

1 x 1.5-2kg/3lb 5oz-4lb 6oz free-range chicken

2 medium carrot

1 medium purple sweet potato

1 tbs lemon pepper

small bunch of fresh thyme

1 tbs ground oregano

1 tbs duck fat

zest of a whole orange

3 pcs Chinese goose liver sausage

Method:

Preheat the oven to 200C/400F/Gas 6.

Place chicken, potatoes, carrots and goose liver sausage a roasting pan. Rub olive oil, lemon pepper and ground oregon all over the chicken. Insert a sprig of thyme into the cavity of the chicken. Paint duck fat on potatoes, carrots and chicken. Tie chicken, refer to link how to do this.

Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil and remove the goose live sausage and set aside. Return the chicken and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F-350F. It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.

Turn off the oven and let the bird rest in the residual heat for at least ten minutes. Remove from the oven, then carve.

Make you favorite gravy with your pan juice. I made brown sauce with it.

Serve the carved chicken and roasted goose liver sausage, potatoes and carrots on a large platter and serve with gravy on the side and crusty bread.

Note: if you cannot find Chinese goose liver sausage, use other kind. I think it will still taste good.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.