Surprising Yet Beloved Flavour Pairings in Asia – Part 2
Pushing the Boundaries of Flavour
Asia’s rich culinary landscape is filled with surprising food combinations that defy conventional expectations. Whether it’s blending sweet with salty, tangy with creamy, or spicy and hot with chilled, these dishes highlight the region’s fearless approach to taste. In this week’s newsletter, we introduce more delightful flavour pairings that may just change how you think about food.
Ice with Rice Soup or Noodles
(Japan, Korea, Thailand)
A refreshing and hydrating dish perfect for hot weather, this meal features ice-cold water or chilled broth poured over cooked rice or noodles, offering relief from the heat. In Japan, Zaru Soba, chilled buckwheat noodles, are served with a soy-based dipping sauce, delivering a light yet umami-rich experience. Another beloved Japanese summer dish, Hiyajiru, is a chilled miso-based broth poured over rice, topped with sesame, cucumbers, and shiso (perilla leaves, member of the mint family) for a refreshing contrast.
Korea’s take on icy meals includes Naengmyeon, cold buckwheat noodles submerged in a tangy, icy broth that is both invigorating and satisfying. Another variation, Kongguksu, features noodles in a chilled, creamy soymilk broth, offering a mild and nutty flavour.
Thailand’s Khao Chae, a royal summertime delicacy, consists of rice soaked in aromatic jasmine-infused ice water, accompanied by savoury condiments like sweet, shredded pork and stuffed shallots. While chilled rice and noodle dishes are most widely embraced in Japan and Korea, Khao Chae remains a uniquely elegant Thai tradition.
Peanut Butter in Cuisine
(China, Indonesia, Malaysia, Taiwan)
Peanut-based sauces and dressings are an essential part of many Asian dishes, offering a creamy, nutty depth that enhances both savoury and spicy flavours. In Indonesia, Gado-gado is a beloved salad of blanched vegetables, tofu, and hard-boiled eggs, all generously coated in a rich peanut dressing made with ground peanuts, tamarind, and chilies. Malaysia and Indonesia also celebrate peanut butter’s versatility with satay, where skewered meats are grilled over charcoal and served with a thick, slightly sweet peanut dipping sauce. In China and Taiwan, peanut butter finds its way into noodle dishes, particularly in Sichuan-style Dan Dan noodles, where it blends with soy sauce, vinegar, and chili oil to create a luscious, umami-packed coating. The Taiwanese version often leans toward a milder, slightly sweet peanut sauce that balances out the heat from chili oil.
Shrimp or Squid in Pineapple Fried Rice
(Thailand)
Pineapple isn’t just for pizza. This tropical twist on fried rice features seafood cooked with pineapple chunks, cashews, and aromatic curry powder. A beloved dish in Thailand, the pineapple’s acidity cuts through the richness of the shrimp or squid, creating a refreshing, well-balanced and delicious meal.
Cilantro with Ice Cream
(Taiwan)
Taiwan is known for its creative and sometimes unconventional flavour pairings, and one of the most intriguing has to be cilantro with ice cream. Found in night markets, this dessert features scoops of peanut ice cream sprinkled with crushed peanut candy, fresh cilantro, and wrapped in a thin crepe-like pancake. The unexpected addition of cilantro adds a refreshing, herbal contrast to the creamy sweetness, creating a unique balance of flavours that surprises and delights the tastebuds of the adventurous food lovers.
Tuna or Mackerel with Banana Curry
(Sri Lanka, India)
A surprising but delicious combination, where bananas add natural sweetness to balance the strong flavours of tuna or mackerel. In Sri Lanka and parts of India, this dish is prepared with coconut milk, spices, and green bananas or plantains, mellowing the dish’s intensity.
Watermelon Rind Curry
(India)
A traditional dish in India that originated in Rajasthan and Gujarat, watermelon rind curry is a clever way to minimize food waste while adding depth to vegetarian cuisine. In these arid regions, where resourcefulness in cooking is essential, the white rind of the watermelon is transformed into a mildly spiced curry, often cooked with chickpea flour (besan), mustard seeds, turmeric, and cumin. The result is a subtly sweet, tangy, and earthy dish that pairs well with Roti or Bajra (pearl millet) flatbreads.
Discovering New Perspectives on Taste
These unconventional food pairings prove that the harmony of flavours can come in the most unexpected forms. Contact the Secret Retreats concierge team to plan and book your next holiday in Asia, including culinary adventures where you can taste and enjoy these unique combinations in their original environments.
