Tracing Fusion

Most food is fusion; it is only a matter of time of development. Although most would consider the cooking technique of tempura as purely Japanese, in truth, it is an adaptation of another culture’s technique. The Portuguese introduction of battered fried foods to Japan sparked the innovation of Tempura cooking. The Japanese chefs modified the recipes and technique to suit their taste for delicate textured foods. They developed a dipping sauce that included grated daikon to help with the digestion of the oil. This is authentic fusion food! In Malaysia the Malays, Chinese, and Indians each have their own distinctive characteristics. However, the exchange between these cuisines is evident. The ingredients, cooking techniques, and culture that they brought with them from their homelands have created specialties, combining flavors to produce something uniquely Malaysian. The fusion of Chinese and Indian cultures is obvious with the dish of Mee Rebus, Chinese egg noodles are used in combination with an Indian inspired curry powder and coconut milk to create a truly unique Malaysian dish. Po Piah, Malaysian spring rolls highlight how the Chinese and Malay cultures have truly melded together into a precious culinary experience. Chinese style spring roll wrappers created from a thin batter are stuffed with a cooked jicama and garlic mixture that is enriched with a Malaysian fermented soybean paste.