Fusion – Fried Stuffed Mud Carp x Shrimp Paste Seafood Fried Rice 

戴雪殷TAI Suet Yan
黎劍昇LAI Kim Sing 
羅迪莎LO Tik Sho 
莫詩琪MOK Sze Ki  
羅浩雲LAW Ho Wan

Why did we decide to make fried rice? In recent years, the trend of fusion cuisine has emerged —— combining the elements of different culinary styles from different countries. Therefore, we thought of using “dip taau faan”* as the main theme and combining the flavor elements of South-East Asia and Canton (Guangdong) to create a dish that the favors from home and Canton can be tasted. 

Researching among the South-East Asian recipes, we first decided to make shrimp paste seafood fried rice (bagoong rice). For an island country like the Philippines, being next to the sea means that they have rich resources in seafood. Using shrimp paste to cook is very common in Filipino household. 

For the Cantonese component, we chose one of the Asian carps -- mud carp as the main ingredient and use traditional Shun Tak (Shun de) frying and stuffing to make this dish. To make it more special, one of our Indonesian interviewees told us that mud carp is one of her favorite food. That being so, we wish to hit on something new based on the food they enjoy and have a pleasing sensation on their taste buds. 

*“dip taau faan” refers to Hong Kong - styled fast food served on a big plate. They are usually rice with meat, fish, vegetables and other ingredients. 

Translated by廖杏怡LIU Rachel Hang Yi 

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