Tag Archives: fusion dishes

spicy shredded fusion chicken balls

15 May

This recipe has its roots in Bali, Indonesian islands of gods as well as in Germany. The German part roots from my favorite meatballs in a white roux, also called meatballs Königsberg style (Königsberger Klopse). I only discovered the Indonesian part of this recipe when I first visited Bali. There, next to a the most beautiful island in the world, I was able to discover new spices and unknown but inspiring tastes and smells. The spiciness of the food first gave my European pallet as well my European stomach a great challenge to overcome at first, but in the end, when I got used to it, I think it was well worth it. The spiciness is something that was completely new to me but that I would not miss it any more. I surprise myself more and more often putting chili paddies into my European recipes. Anyhow there was this dish, it was a fried shredded chicken recipe where the shredded chicken had a coating / marinade with all kinds of different roots, which the locals like to use for their cooking (there was ginger and galangal, I am sure there was some turmeric but I guess there were many others as well), lots of chili paddies that gave the dish a healthy red color and some kind of crust, I guess it must have been a breadcrumb or flour based coating.
Anyway, the dish was so rich in flavors so it inspired me to recreate the dish with a twist. As I try to avoid frying as cooking method (I don’t like to use too much oil as I am never can sure were the oil is actually coming from – I will write more about this in another blog post about food scandals in China, later) I tried to make this recipe fried meatball style but it was too dry. Then, after I successfully tried to make it “Königsberger” style and added some of the European flavors (such as capers…) and rounded everything off with a rich, silky textured roux that binds all the flavors together and gives it a creamy wetness, I had a real winner on hand. This dish came out full of flavors, I can find most of the ingredients easily in China but be warned, it’s not something for the fainted hearted and quite spicy for some. If you are European and you would like to try this recipe, I suggest you half the chili content of this recipe.

Fusion style shredded chicken balls

3 parts recipe:

  1. The soup and the chicken:

½ onion, 1 carrot, 1 strung of celery, 1 leak, 2 big chicken breasts

Heat up ¾ liter of water, put all the ingredients and let it cook on medium heat for 45 minutes

  1. The broth and the roux

Table spoon full of capers, 1 – 2 table spoon of vinegar (up to your pallet), salt and pepper to season off, 1 tea spoon of paprika powder, 3 small hot chili

Now you filter the veggies from the broth, squeeze out all veggies to get the juices, put the clear broth back on medium heat, all the above ingredients and let everything cook on medium heat so the tastes can blend nicely in and you have a tasteful roux later

  1. The chicken balls

Grated zest of one lemon, the juice of half a lemon, 2 cloves of garlic, ½ big diced onion, 1 table spoon of paprika powder, salt and knorr fondor base to season, 1 tea spoon of Cumming powder,  1 tea spoon of dried coriander, one thumbnail sized piece of turmeric and ginger, chopped fine, 4 red small hot chili chopped, 2 cups of bread crumbs, 1 egg

Now you take the tender cooked chicken breasts and start to shred them. After you shredded to chicken to small pieces, fry the onions, garlic, turmeric, ginger and chili in a pan, fry them fast and hot. The onions can turn transparent colored, which is exactly when you take the pan off the heat. Now you add all of the above mentioned ingredients together in a bowl and mix them well. Best is if you have a good hour where you can let everything marinade through, but that is not necessary if you are in a hurry and very hungry. Now you form nice sized chicken balls out of the mix, after rolling them, press them well together so they stick together and won’t fall apart in the broth. Now you place the chicken balls in the hot broth and cook everything together for 15 – 20 minutes on medium heat, so the chicken balls will be cooked well through. Now you can filter out the broth and start making a roux, using this rich flavored broth. Don’t make the roux to watery, stop adding broth when the roux is nice, creamy, rich and silky.


Lentils Fusion Style

15 Apr

Besides the fact that lentils are damn high in their nutritional value, they make me remember my youth. Up till today my fathers favorite food of all is the original Swabian style lentil stew. So not only as a kid i very much enjoyed having lentils a  lot. For the above mentioned original Swabian lentil stew we normally would use brown lentils to make this dish and we would add a regional sausage speciality to it, the so called “Saitenwurst”. As both are kind of hard to get over here, I have to improvise (like oh so many times :(…).

Instead of these original ingredients, I had to alter the dish and use these paprika sausages that I got in Hong Kong (not bad at all either) as well as those yellow dried lentils that we can find on the local markets. Normally we will home made noodles swabian style (called “Spaetzle”) as a staple food with the lentils. But if you do not have a special press for these noodles, you need to make them by hand which is quite tiresome. As I am a lazy bum and never found the press to buy anywhere in China, I used potatoes to go along with the lentils instead of the “Spaetzle”. While we are talk about original versus copy, the swabian original recipe does not add any other veggies to the dish. But I like to mix and match here and with the time my dish grew into a fusion kind of recipe that is influenced by Indian style lentils and my traditional style swabian lentils.

One day if I find the right lentils and sausages and the noodle press, I will post the original recipe here, promised.



2 sausages, 1 diced onion, 1 diced carrot, 1 leek cut in rings, 1 diced celery, 1 table spoon of flour, 1 table spoon of butter, 250 gram dried lentils, 1 table spoon of white vinegar, a dash or salt, a dash of pepper, a good handful of smoked bacon cubes (cooked bacon would not work here).

If you work with dried lentils, as me, you have to soak the lentils over night in water to get them soft and reduce the cooking time of the lentils. For the cooking: We will heat two spoons of oil. If the oil is nice and hot, we will add the onions and fry them on hot heat until they turn sea through, then we add the bacon cubes and fry them well through. Now we take the diced carrots,, the leek, the cubes of celery and the lentils, add them to the onions and let them sweat for a while. After that we cover everything with water until water covers all the ingridients well. Then we cook all that on a small flame for 20 – 30 minutes, everything should be firm to bite. In the meantime we will cook the potatoes in another pot, depending on the size of the potatoe between 15 – 20 minutes, until they are soft in the middle. Then we will prepare a roux with the flour and the butter in another pot and deglaze it with the soup from the lentils, until we got a nice and viscid sauce. Now we will add some salt, pepper and the vinegar to the sauce and add the vegetables to it and add the sausages. We cook all of that for another five minutes till the sausages are cooked through. Then we are ready to serve. Enjoy 🙂