Fusion Recipe: 馃嚟馃嚭馃嚥馃嚧 T煤r贸s Csusza with Salted Fish

T煤r贸s Csusza with Salted Fish

 馃嚟馃嚭馃嚥馃嚧 T煤r贸s Csusza with Salted Fish

This dish is a daring cross-cultural comfort food, giving the traditional Hungarian T煤r贸s Csusza (pasta with cottage cheese and cracklings) a bold, coastal Macanese twist. The chewy homemade pasta is usually tossed in creamy, slightly sour t煤r贸 (curd cheese) and savoury pork cracklings (tepert艖). In this fusion version, the rich, slightly sweet aroma of crisped tepert艖 is enhanced by the intense, salty savouriness of Macanese salted fish (bacalhau or similar white fish). The resulting dish is wonderfully textural, balancing the mild, creamy cheese with deep umami notes and a satisfying crunch.

Ingredients

For the Csusza (Pasta)

  • All-Purpose Flour: 1 1/2 cups (180g)
  • Egg: 1 large
  • Water: 2–3 tbsp
  • Salt: 1/2 tsp


For the T煤r贸s (Curd Cheese) Base

  • Hungarian T煤r贸 (or Cottage Cheese): 1 cup (220g), small curd, drained
  • Sour Cream (or Cr猫me Fra卯che): 1/2 cup (120ml)
  • Salt & Freshly Ground Black Pepper: To taste


For the Salted Fish & Cracklings Topping

  • Salted White Fish: 4 oz (115g), desalted (e.g., Macanese-style salted cod/bacalhau)
  • Pork Belly/Fat (for Tepert艖): 4 oz (115g), cubed small
  • Olive Oil: 1 tbsp
  • Garlic: 2 cloves, minced
  • Red Chili Flakes: 1/2 tsp (optional)
  • Fresh Chives or Scallions: For garnish


Instructions & Method


1. Prepare and Cook the Salted Fish


  1. Desalt Fish: If using hard-salted cod, soak it in cold water for 12-24 hours, changing the water 2-3 times. Drain and pat dry.
  2. Saut茅 Fish: Flake the desalted fish. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and chilli flakes (if using) and saut茅 briefly. Add the flaked salted fish and cook for 3-5 minutes until lightly browned and fragrant. Set aside.


2. Make the Tepert艖 (Pork Cracklings)


  1. Render Fat: Place the cubed pork belly/fat in a separate cold, dry skillet. Turn heat to medium-low. Slowly render the fat, stirring occasionally, until the cubes are crispy and golden brown (this takes 15–20 minutes).
  2. Crisp and Drain: Remove the crispy cracklings (tepert艖) with a slotted spoon and place them on a paper towel to drain. Reserve the rendered fat (zs铆r).


3. Make and Cook the Csusza (Pasta)


  1. Make Dough: Mix the flour, egg, and salt in a bowl. Add water slowly until a stiff, shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes.
  2. Cut Pasta: Roll the dough out thinly and cut it into small, irregular squares (about 1/2-inch or 1.5 cm) traditionally called csusza. Alternatively, you can use store-bought wide egg noodles.
  3. Cook Pasta: Bring a pot of salted water to a boil.1 Drop the pasta and cook for 4-6 minutes, or until al dente. Drain, reserving 1/2 cup of the cooking water.

  4. Toss: Add 1-2 tablespoons of the reserved rendered pork fat (zs铆r) to the drained pasta and toss to coat (this prevents sticking and adds flavour).


4. Assemble the Dish


  1. Mix Cheese Base: In a large bowl, combine the t煤r贸 (curd cheese) and sour cream. Season generously with salt and pepper.
  2. Combine: Add the warm, buttered pasta to the t煤r贸 mixture. Toss well until all the pasta is coated in the creamy sauce. If the dish seems too dry, add a splash of the reserved pasta cooking water.
  3. Fold In: Gently fold in half of the crispy pork cracklings and half of the salted fish mixture.
  4. Serve: Divide the T煤r贸s Csusza among bowls. Top each serving with the remaining crispy pork cracklings, the remaining savoury salted fish, and a sprinkle of fresh chives or scallions.


Chef's Tips

  • T煤r贸 Substitute: If Hungarian t煤r贸 is unavailable, use small-curd cottage cheese that has been drained and gently squeezed to remove excess liquid, as this texture is closer to t煤r贸. You can also blend it briefly for a slightly smoother texture.
  • Desalting the Fish: Do not skip the desalting process for traditional salted fish. If you are using a pre-desalted fish (like frozen fillets), you can omit the soaking step.
  • The Pork Fat: The flavour contribution of the rendered pork fat (zs铆r) is essential in Hungarian T煤r贸s Csusza. Even if you use pre-made cracklings, try to use a little lard or bacon grease to coat the pasta.
  • Fresh Pasta Texture: For the most authentic csusza texture, avoid perfectly uniform shapes; the irregular, slightly chewy squares are part of the dish's rustic charm.