I like fusing ingredients from different cuisines generally, but did not brave to do so in my instances. This time round, I managed to create another fusion dish after being inspired by this blog. I adapted wasabi, soya sauce into the all time comfort potatoes. Spring onions thread wasabi’s zingy flavour and the melted cheese together with the potatoes.
Ingredients (Serve 3 -4 )
- about 500 g of potatoes (I used baby potatoes here)
- 1 tbsp of wasabi paste (depends how much you want to experience the choking sensation of it)
- 1/2 tub of fresh cream (~100ml) OR a few dashes of milk
- 2 stalks of spring onions, chopped
- 1 tbsp of soya sauce
- 2 cloves of garlic, bashed
- black pepper
- about 50 g of grated cheese (I used Dubliner cheese)
- a few pinches of paprika powder
- any frozen vegetable items in the fridge you want to clear up, broccoli in my case. Sweet corns, peas, carrots are good too.
- Boil the potatoes and bashed garlic in salted water until soft, drain and set them in a casserole dish. If using vegetables, cook them in the last few minutes in the same pot as the potatoes.
- Break up the potatoes into smaller bite sizes in a bowl.
- Add in fresh cream/milk, a few shakes of black pepper, chopped spring onion and wasabi paste. Then, mix evenly.
- Drizzle a bit of soya sauce over the potatoes, mix it up for more flavour.
- Arrange the broccoli on top of the potatoes.
- Sprinkle grated cheese over them followed by a few pinches of paprika powder.
- Place the whole dish into the oven to bake for about 15 – 20 minutes at 180°C.
My food critics at home agree with it totally. A hybrid of Asian and European cuisine is hence published here. Hope you enjoy it too.