Indo-Chinese fusion cuisine

Cumin BeefLast night I made one of my husband’s favorite recipes in The Hakka Cookbook, Stir-fried Cumin Beef (page 183). This recipe is a delicious example of creations from Hakka chefs from India. They invented a cuisine that merges Chinese techniques and ingredients with Indian spices. The result is fiery fusion that appeals to their Indian customers and made Chinese food so popular in India. Although it is not traditional Chinese Hakka food, I love the vivid, bold, spicy flavors.

The editor of Flavor and Fortune, Jacqueline Newman, first introduced me to this exciting cuisine at Tangra Masala, a restaurant owned by the Lo family in Elmhurst, New York. The flavors exploded in my mouth.

Later in the Toronto area of Canada, I discovered a large community of Hakka. Many of the chefs from India owned restaurants serving this Indo-Chinese fusion cuisine. Anthony Lin, owner/chef of the Danforth Dragon shared some of his recipes with me. I often make his cumin beef. Stir-fry thin beef strips and season with soy sauce, onion, garlic, ginger, and lots of spice, including cumin seeds and three forms of chile: chopped fresh chiles, dried chile flakes, and chile sauce. It is dry stir-fry without sauce, just lots of seasonings clinging to the meat.

For specifics follow the recipe on page 183 of The Hakka Cookbook. Or create your own version, tailoring the spice and heat level to your taste. Once I added slivers of red bell pepper to my cumin beef which added a shot of bright color. You can substitute chicken thigh for the beef.  Eat with lots of rice. Enjoy this culinary merger created by the Hakka chefs from India. You will love it!

 

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