fusion family food

growing up, my parents were always masters of creating hapa meals.  in some modern restaurants, these kinds of meals would be given cool names on a menu and come with a price and experience.  for me, they were what we always ate and they are what will always remind me of home and my childhood.  they were and always will be ordinary but unforgettable and irreplaceable, and never just a dining trend.
mandu, for example.  traditionally, it is a korean finger food that is made especially for the new year. growing up we had it for casual weekend dinners or as a fun appetizer or side with a larger holiday meal.  or sometimes my mom just made it when one of us craved it.  i haven't had mandu like hers anywhere else.  i know, i'm probably biased with my tastes but i still think her mandu and all its unique variations, is the best there is. 
aside from having it at non-traditional times, my parents also creatively adjusted the crunchy and delicious triangles filled with meat and veggies by dipping them in salsa.  yes, salsa. hardly korean.  this was one of my california-grown dad's ideas.  in every memory i have of eating mandu, we had two dips.  one, the more traditional soy-sauce and vinegar mixture and the other, a bowl of spicy salsa.  this is just one example of our family's cultural fusion coming to life in a fresh new version of a traditional meal.  i'm so thankful for how both of my parents were so willing to adjust and add to their cultural understandings of how to eat so that new things could be tasted.
another example?  kimchi.  i know there are some that would say kimchi is only kimchi if it ferments for weeks, months or even longer.  but, though our family has all had the famous and traditional style kimchi, most of us have preferred it fresh.  my mom tended to make it fresh just for us.  and she was always experiementing.  our favorites have always been oi (cumcumber) kimchi and baby bokchoy kimchi, crisp, spicy and freshly made.  i think my mom is amazing for adjusting something like kimchi that comes with a "supposed to be (fermented)" tag on it.  well, she adjusted the recipe length for our family and it's delicious.  i've never tasted kimchi anywhere like hers (fresh or not) and it is the absolute best.  again, biased, i know but seriously, i would challenge any of you who say you hate kimchi to eat some of hers and still have the same opinion.  anway,  i bet some of you have some truly unique "fusion" foods as a result of your mixed families.  would you share some in the comments?