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Chinese-Latino side dish?

f
foodpro13 Jun 16, 2008 02:41 PM

OK. This Friday, a bunch of us who went in on buying a couple of pigs at the Houston Rodeo are having our annual pork distribution party at my house. I'm making red jalapenos stuffed with italian sausage, marscapone, and parmesan, along with Chinese Spare Ribs. What I'm looking for is a Chinese-Latino fusion side dish that would bring together the two cuisines. Any suggestions?

  1. g
    gordeaux Jun 16, 2008 03:01 PM

    Fried rice.
    You can get really creative with fried rice, and it's readily available in the more urban parts of Mexico with food counters. Make sure you make the rice the day before, and have it waiting for you cold in the fridge.
    I'd think about using:
    Ham, or chorizo.
    zuchini
    white onion
    green onion
    mushroom
    chile garlic sauce
    ginger
    garlic
    ponzu
    cilantro
    cumin
    ==========

    And how did a jalapeno stuffed with Italian sausage become "Latino?"

    1 Reply
    1. re: gordeaux
      Miss Needle Jun 16, 2008 03:33 PM

      Second the fried rice suggestion. I would probably do more of a Latino yellow rice with char siu pork, scallions, peas, etc.

    2. paulj Jun 16, 2008 03:19 PM

      Many popular Peruvian dishes are this kind of fusion, usually by the name of 'chifa'. It should be easy to main dishes such as lomo-saltado (a Peruvian stirfry). I'm no sure about side dishes.

      paulj

      1. designerboy01 Jun 19, 2008 12:03 AM

        Filipino food would also be close along the lines of a Latino Chinese mix. The rice suggested by others is a good idea and easy to make.

        If you want to get more complex you can make tamales and stick Asian fillings like pork, quail egg, shitake mushrooms, and crushed beans to give it a sandy texture. Chinese usually use mung beans and some lye water to treat the rice. II'm not sure about using lye water for tamales, but you can experiment to use other beans beside mung beans if you choose.

        Filipinos also have a version with coconut milk and rice or cassava, but that is usually for a snack.

        1. a
          Analisas mom Jun 19, 2008 06:20 AM

          I make a cole slaw with cabbage cilantro rice wine vinegar cumin crushed peanuts fresh jalapenos peanut oil honey and dust the top with chile powder. It goes great with any kind of barbeque.Also fresh garlic.

          1 Reply
          1. re: Analisas mom
            JungMann Jun 19, 2008 07:04 AM

            I think a slaw is headed in the right direction. The acid will cut through the richness of the jalapenos and meld nicely with the spareribs. I'd go with napa, jicama, red peppers, carrots, cucumber, cilantro, serranos, crushed rice in a peanut-rice vinaigrette with perhaps some chicharrones on the side or on top

            Filipino is also a great suggestion. Don't know if you want a carnivorous side dish but fluffy siopao, filled with garlicky pork asado, is a great Spain-meets-Asia fusion. Arroz a la cubana, a sort of paella with ground beef, peas, raisins, egg and plantain might also bridge the gap.

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