An International Spread

Globalization is a fascinating word, and it has crept into our lifestyle. While it may sound too large to comprehend, it has, in fact, shrank the world. The internet has done its bit to bring peoples of the world closer and the influx of many nationalities in countries all over the world has produced multi-cultural co-existence everywhere.

Food has not been spared this wholesome and beautiful blending of cultures. Recipes, ingredients and techniques–French, Swiss, Italian, Spanish, Asian–are now readily available to everyone. Add to this one’s ability to create, to innovate. We are free to combine the old and the new, to add herbs and spices and even coffee to our roast chicken. There are no set rules as long as we produce a spread that will please the palate of the people we are going to serve/entertain.

The old can come in the form of the traditional Pastel de Lengua (for which you can easily buy ready-to-use puff pastry). The Spanish flavor will be well defined in the wine-olive oil flavored Pollo Español, baked with lots of garlic. A Filipinized pasta dish can be delicious with boiled and flaked bangus as its main ingredient. Put an American element in a perfectly browned Roast Beef, slicing it thick and garnishing with bacon and salad tomatoes. Then have a light dish in Steamed Lapu-lapu (be sure the fish is fresh) done the Chinese way with shallots , soy sauce and sesame oil.

Go healthy and serve a Euro-Asian brown rice sautéd with onions and enhanced with slivers of olives and hard boiled eggs. To cap a lovely holiday meal, have a cheese board on the side with a multi-country selection, including some good Australian brands. Serve Italian bread like foccacia and have a bowl of fresh fruits. Need more? Why not make your own Chicken Liver Paté served with crackers as a starter.

The idea is to cook your way to a mini international buffet. Expect to hear some admiring "oohs" and "ahs" from your family and friends. All recipes on the following pages are from the Private Kitchen except the Egg/Brown Rice Casserole which has been kitchen tested by Asuncion D. Tan, a member of the Philippine Home Economics Association (phea) and was supplied by the Rice Media Advocacy Network Philippines, Inc.