For many, Pan-Asian is just another way of saying Asian fusion, which involves a marriage of two cuisines.
Today, traditional Asian cuisine is undergoing a transformation. Instead of being combined with Western tastes, the results come from combining elements and styles from different Asian cultures into a new fusion style of pan-Asian dishes.
Many of these early fusion dishes were synthesised from Thai, Vietnamese, Indian and Chinese cuisines. There was a strong French influence too. These days, other Asian cultures are also slowly being mixed into the trend.
Pan-Asian is exactly what the name implies: a panoply of Asian cuisines, playing off each other on the same menu or even on the same plate. But remember, one doesn’t want a hotch-potch of textures or over-powering flavours.
These new Asian dishes appeal as they’re lighter and healthier than many other cuisines. They are also freshly prepared, low-fat and preservative-free. The cuisine depends heavily on grains, vegetables and fruit. Meat or chicken is rarely the main ingredient but fish is popular.
cold sesame noodles
Ingredients for broth: 1 cup light soy sauce; 3/4 cup sugar; 1/2 cup balsamic vinegar; 1/2 cup unseasoned rice vinegar; 1/2 cup dry sherry; 1 cup fresh coriander leaves; 1/2 cinnamon stick, broken into pieces; 1/2 tbs coriander seeds; 1/2 red Thai chilly
Ingredients for noodles and garnishes: 4 coils clear dried noodles/transparent noodles; 4 cups mung (bean sprouts); peanut-sesame sauce; 1 large apple, cut into matchstick-size strips; 1 cucumber, cut into matchstick-size strips; 6 green onions, chopped; 1/3 cup chopped crystallised ginger; thin apple slices; roasted salted peanuts; toasted sesame seeds
For broth: Bring first 5 ingredients to boil in pan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chilly. Remove from heat and let it sit for 1 hour. Strain into bowl.
For noodles and garnishes: Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft. Drain and return noodles to bowl. Pour 1/4 cup broth into each of six shallow bowls. Top with sprouts, noodles, peanut-sesame sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts and sesame seeds and serve.
