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Old 08-17-2008, 11:53 PM   #1
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Question Asian Fusion

I cook mainly cantonese style food. In the past few years I have been playing around with the western and Eastern cultures to come up with new food excitement. Anyone know of a good combo that I can tried?

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Old 08-18-2008, 08:36 AM   #2
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I don't know of any combos but want to welcome you to DC. I lived in NJ until
1989 .
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Old 08-18-2008, 08:47 AM   #3
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Thanks

Hope to pick some brains and spark new ideas.
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Old 08-18-2008, 08:54 AM   #4
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Hi, ya can pick my brain but I'm afraid that you won't find much this early in the AM.

Welcome to the group!
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Old 08-18-2008, 03:37 PM   #5
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It would help if you gave just a little more explanation as to what you are looking for.
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Old 08-18-2008, 04:20 PM   #6
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My Quest here

Already feeling the friendliness of the site. I think I am already enjoying my stay here.

Well...cantonese cooking consisted of 4 primary ingredients, Soy sauce, Oyster sauce, Sugar, and Cooking wine. What can I combined with these ingredients from a western (not too familiar, studying it) to created another flavor. Does this make sense?
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Old 08-18-2008, 04:35 PM   #7
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i don't know either. just wanted to say howdy.

babe
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Old 08-18-2008, 04:36 PM   #8
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By Western do you mean US cooking? US cooking, at least to me, is a healthy blend of other countries. Worchestshire Sauce and Soy Sauce combine nicely for a beef marinade. Add some cracked black pepper and some garlic salt, marinate for a couple hours to overnight and you have a great steak or piece of beef.

Is that what you are looking for?
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Old 08-18-2008, 08:09 PM   #9
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One of the easiest way to incorporate Asian fusion flavors is in a beurre blanc. Because most Asian cuisines don't use butter in sauce making, combining flavors with a beurre blanc gives it a different richness and depth. A recipe for a basic beurre blanc is here:

Basic Beurre Blanc

Once you get the base, you can pretty much go in whatever route you want. Some beurre blancs that I've done include:

Black Bean-Ginger
Ponzu
Koo Chu Jang
Thai Curry and Coconut
Soy-Mustard
Soy-Wasabi
Kaffir Lime
Kalbi
Sweet Chili
Madras Curry
Soy-Ginger
Miso Lime
Pickled Ginger

There's a lot more but I can't remember them all. Vinaigrettes are another way to fuse flavors together. Use the traditional egg yolk based style, and you can pretty much use most of the flavors that would work in a beurre blanc.
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Old 08-18-2008, 10:06 PM   #10
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Unfortunately I haven't had the opportunity to familiarize myself very much with traditional Asian flavors, and honestly the closest I've probably ever gotten to fusion is a homemade BBQ i made once that used a good amount of soy and fish sauce.

What IC mentioned about the buerre blanc is good though, and I've *sort of* done fusion of east/west flavor/technique. I've never done a buerre blanc with Asian flavors, though I don't doubt that it would be superb, but things I have done are braises, pastas and risottos that use different global flavors. Also, the only Asian technique that I really know anything about, stir fry, I change up by getting some good carmelization on my protein first, removing it, and then adding my vegetables and a little chicken glace to get the fond, and you get a really nice rich meat/chicken flavored base for sauce, to combine with your more Asian ingredients.
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