I’ve always enjoyed fusion cooking.
During one of the casual conversations I had with an eatery owner during fieldwork some time back, he proudly shared his recipe for Chicken Valenciana aka Bringhe and how his family made it in his hometown in Pampanga. I do not remember having this type of dish just yet so I included it in my list of dishes to recreate.
Another dish I’ve also been wanting to recreate is Lo Mai Gai (Sticky Rice Chicken). It seems like my list is just getting longer and longer by the day. LOL. Although the kitchen where I am currently sojourning is not fully equipped, my love for food, recipe development, and food preparation is left unfazed.
With some ingredients I have readily available like lemongrass and coconut cream, I decided to make this One-Pot Lemongrass Chicken and Mushroom Sticky Rice dish. Yes, that’s quite a mouthful to say. Hah. I’m missing the flavour and aroma of lemongrass and since I just made Sinanglay na Tilapia, there were still some lemongrass stalks for me to use. Yay, me.
Known as a warming (yang) food in TCM, lemongrass helps expel cold and warms the interior. It is often associated with the stomach, heart, lungs, kidneys, liver, and skin. In general, most yang food strengthens the body’s vital energy (qi), regulates circulation, and increases internal heat. With the use of other yang food ingredients like chicken, sticky rice, and ginger, this dish will strengthen your qi and increase your internal heat.
I wanted some greens to go along with this so I decided to serve it on top of a few blanched green cabbage leaves and topped it with leeks. A dollop of Amrey’s Kitchen™ Sambal Oelek adds the right amount of heat too.
What fusion dishes do you lovelies enjoy making? Share your thoughts and photos on IG @amreyskitchen #amreyskitchen #amapolism #everydayisafeast #fusioncooking. Of course, I’d love to see how you recreated this dish too!
Happy cooking, lovelies! #mettalove
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