Cuisine Focus – East Meets West – Beyond Borders

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The ‘east meets west’ cuisine is a type of fusion brought by the internationalization of food as well as familiarization. The constant yearning for something new had prompted chefs of various roots to come up with exciting dishes utilizing both common and uncommon ingredients. This will somehow lead us to the past, during those times when seas are sailed and lands are crossed for prized items such as spices.

China’s ginger, the cinnamon of Ceylon (Sri Lanka), the pepper and cardamom from India as well as the nutmeg, cloves and mace of the Moluccan Islands of the Indonesian archipelago were then considered treasures of the East. And because transportation of goods back then were not ideal, these spices normally reach Europe bearing exorbitant prices at that time. Spice trades likewise come with restraints as negotiations primarily involved Arabian and Indian Muslims, much to the dismay of other traders such as the Europeans. Having the goal of reaching the very source of these culinary treasures, the so called age of exploration eventually began.

When the Europeans finally reached the shores of the East in 16^th century, the establishment of colonies also paved way for intermarriages and trade. Since then, communities of people began to welcome transitions genetically and culturally. Interaction led to shared ideas, new concepts and practices. Gradually, people have started to appreciate new cultures and shared their ways or customs seemingly unthreatened by what was once foreign and unfamiliar.

Colonization brought us to a number of facts. That the Portuguese successfully landed for themselves a list of ventures starting from the coasts of Africa. Spain also had a share of the limelight with explorations that traveled across Asia. Then came other explorations made by the British and the Dutch. Truly, time has stood witness to travels made for the sake of spice.

This meeting of the east and the west acted as a re birth with regards to food. Apart from the effects brought by marriages, new cuisines have been developed. Adapting no longer means residing but bearing with what’s available. Long after, what’s available led to a need for substitutes. For instance, coconut milk was used instead of fresh milk; butter in place of oil; Chinese sausages coming to life in place of chorizo. These were just some of the changes brought by the fateful meeting of two highly different regions. Through the years, we have seen how Asian dishes became more interesting because of condiments like mustard or Worcestershire sauce. In turn, Asian spices and herbs have given western dishes new and exciting flavors. Think of fusion and probably the ‘east meets west’ cuisine will be the best representation.

The dynamics of food relies on people, not on borders or places known. How history brings change, how interaction inspires evolution will likely explain the existence of this cuisine. Nowadays, we are no longer surprised by the idea of seeing Americans trying Asian dishes or Koreans enjoying fast food. For at this day and age where everyone needs no discrimination, food can be the greatest equalizer after all.

Authentic ‘East Meets West’ Recipes

Asian-Spiced Fried Turkey with Sweet Potato Fries and Cranberry Syrup

Recipe Source: foodnetwork.com

Ingredients:

1 (12 to 15 pound) small turkey (cut with a cleaver: leg/thigh/ breasts cut into 3 parts)
8 cups water
2/3 cup kosher salt
2/3 cup sugar
2 tablespoons dark soy sauce
3 tablespoons toasted Szechwan peppercorns
2 tablespoons toasted black peppercorns, plus freshly ground black pepper
10 1/4 inch thick slices fresh ginger
4 star anise
4 bay leaves
2 bunches sage, leaves picked from stems
Cranberry syrup, recipe follows
Sweet potato Fries, recipe follows

Directions:

Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.

Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.

Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.

Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.

Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.

Cranberry Dipping Sauce

1 large red onion, jullienned
2 tablespoons ginger, finely chopped
3 cups cranberries
1 orange, zested and juiced
1 cup rice wine vinegar
2cups cranberry juice, sweetened
1/2 cup sugar, or less, to taste
Salt and pepper

In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.

Sweet Potato Fries

3 large sweet potatoes, cut into spears

Chile Salt:

2 tablespoons salt
1 tablespoon sugar
1 tablespoon Korean chile flakes
1 teaspoon ginger powder
1 teaspoon black pepper
Canola oil, for frying

Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.

Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.

Pork and Clams East Meets West Style (Alentejana) Recipe

Recipe Source: homecooking.about.com

Pork tenderloin and littleneck clams are enhanced with garlic, ginger, wine, and vegetables in this East meets West dish.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

Curry Oil:
1/2 cup curry powder
Water, to make runny paste
Pinch salt
2 cups canola oil
15 littleneck clams (plus a few extra in case some do not open)
1 Tablespoon salt
1/4 cup corn meal
1-1/2 Tablespoons garlic
1 Tablespoon minced ginger
1/2 cup green zucchini, 1/4-inch dice
1/2 cup yellow zucchini, 1/4-inch dice
2 pounds pork brisket, 1/2-inch dice
2 Tablespoons paprika
3/4 cup medium diced onions
2 Tablespoons Chinese black beans, rinsed, drained and chopped
1/2 cup shaoxing wine
1 cup white wine
4 cups chicken stock
2 lemons, juiced
2 Tablespoons butter
1-1/2 cups Idaho potatoes, 1/4-inch dice (square off the potato, no peeling necessary)
1/4 cup chopped cilantro leaves
2 cups curry oil, to fry
2 pounds pork tenderloin, cut into 8-ounce portions
Canola oil, to cook
Salt and black pepper, to taste

Preparation:

Make Curry Oil:
Make a paste with curry powder, water, and salt. Slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or fry.

Place the clams, salt, and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside.

In a hot saute pan, coat lightly with oil and sautee half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams. Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (Discard any that do not open.) Keep liquid.

Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans. Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor.

While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375-degree F. oven until medium, about 10 minutes. For the potatoes, heat the curry oil to 375 degrees F. and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (Frying it twice produces a very crisp product.)

Plating: Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.

Yield: 4 servings

Image Credit: flickr.com

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