Today I woke up fully recovered from Mount Kinabalu. Waking up alone in Dundee, I feel it is imperative to explore new flavour combinations. On the flight to Hong Kong, my neighbour recommended Worcestershire sauce as a must-use ingredient in any cooking. I used to put this sauce on toast when I was at uni but never figured any other use for it. It struck me as a very "British" flavour, and who want's to eat British?
Having now rediscovered this sauce, I am completely fascinated by it. It's really quite pungent, spicy and zangy. It even contains anchovies! So what to do with it? Mix it with banana of course! The sweetness makes the pungent flavour more inclusive. Right now I'm waiting for some beef that is marinating in a concoction based on this interesting combination.
I confess I went overboard, adding quite a lot of other gunk into the mix. This is the problem with northern European style cooking, where you have a very limited number of dishes. When you make only one dish, it's difficult to exclude flavours. I much prefer the Asian style that I've got used to in Hong Kong, where you order several dishes and share. Then, you can focus each dish on a limited number of flavours in each dish while still getting variety by eating several dishes.
While waiting for the beef, I'm dreaming about Singapore. What a neat place that was, even though I only spent one night there. I've always been good at 'gut-feeling' a city as soon as I arrive, and there was definately something about that place that made me feel good and at home. That's right, I'm planning another escape. Last time I planned for Australia and ended up in Borneo. Maybe if I target Singapore, this time I'll end up in Brazil???
