Whenever we travel to a foreign destination, we encounter new flavors and foods. It is part of experiencing another country and culture, and for me, often a highlight of the journey.
On our recent trip to Asia, each of the three countries we visited – Thailand, Indonesia and Hong Kong – offered spices, fruits and let’s just say – edible body parts of meat – that we’d never previously encountered.
During a visit to the fruit and vegetable market in Bangkok, we stopped frequently to taste some of the fruits. The rambutan, longan, mangosteen and pomelo were favorites for the kids. I was in awe of the heaping bunches of lemongrass, a plant that is frequently used in Thai cuisine, and which is broken, or bruised, to evoke its flavor. I also couldn’t take my eyes off a woman working speedily to cut flat pieces of fresh ginger into mounds of julienned slices. The colors, textures and smells were intense and only made me hungry.
In Thailand, we enjoyed traditional dishes like pad thai and panang curry, soups with coconut milk and rice noodle dishes on which we’d squeeze kaffir limes. It was hard to avoid the heat from the chiles, and both Nicole and Simon developed an appreciation for it as we continued on our dining adventures.
When we arrived in Bali, one of the first things we discovered is that the passion fruit there is sweet – a stark contrast to the sour passion fruits we’d eaten in Thailand and other countries we’ve visited in the past, like Costa Rica and Nicaragua. In Bali, we also encountered the jackfruit and snake fruit (salak).
We discovered heat in Bali too, exploring dishes that use one of three types of chile peppers (the smallest, tabia krinying, being the smallest and most powerful). Fish curry, sauteed greens with tomatoes and chiles, and anything rolled in banana leaves were highlights of our Balinese meals. We also encountered palm sugar (gula merah), a caramel-flavored natural sugar, and learned that nutmeg helps you sleep (who knew?).
Although we went out for an Italian dinner in Hong Kong for a change of pace, the chinese food we ate there was most definitely the best we’ve ever had. Dim sum was an experience we won’t forget. We asked the waiter for some direction, and my risk-taking husband nodded yes when the waiter suggested chicken feet and roasted pigeon. I was up for the pigeon, but remain unsure why they feel it’s necessary to place the roasted head on the plate along with the rest. Are you supposed to eat the head? We did not, but just looked at it warily, and stuck to the parts we were familiar with.
The Peking duck we ate on our final night was incredible. After mouth-watering scallion pancakes and an assortment of unnecessary appetizers, we were presented with our deep brown, crispy duck – then removed to be sliced. When the duck returned, it was served with its traditional accompaniments: pancakes, spring onions, and hoisin (or sweet bean)sauce.
Back in the States, we are enjoying the final weeks of barbecues and summer fruits – juicy plums, peaches and nectarines. But we miss our morning fruit plates from Asia, the colors, shapes and flavors we’ll savor for a long time.
