FUSION FOOD FUN

Fusion fun    Who says 'fusion food' is not fun?  I'm stretching the friendships in the kitchen today.
Last nights Philippino pork dish has made it to today's South American lunch.

Well, there is a distinct Spanish influence on the cuisine of the Philippines, and there is a definite relationship between Spanish and South American food.

Masa Lista  
My current favourite ingredient is masa lista - a white ground corn powder that has been treated with lye.  The flavour is more emphatic than masa harina.

You don't need fancy presses or special equipment.
Just 2 pieces of baking paper and a heavy based pot.

Mix together 1 cup of masa lista with 1 cup of water.  
Wait 5 minutes, then knead to a smooth dough.  
Roll a ball of dough and place between 2 pieces of baking paper.  
Press with a heavy pan  Remove the disc carefully from the baking paper.  It tears very easily.

Fry in a little oil, until starting to colour, turn over and repeat.








Braised pork with black beans = Humba p. 103. It's a slow cooked dish, with complex flavours of soya sauce, coconut vinegar, palm sugar, star anise, bay leaves and fermented black beans. Cook it for long enough and you have that exciting fashionable concept  'pulled pork'.  
(All I need now is a po' boy!)  

The soya, vinegar and sugar mellow together and the pork is excellent with a little shredded lettuce, avocado-tomato salsa, sour cream 
and salsa verde.

So that was lunch!