Balancing Flavours

Let’s start with the foundation of flavour: sweetness. In many Western dishes, we often reach for sugar or honey, but Asian cuisine reminds us that sweetness can come from a variety of sources. Using Gula Melaka or palm sugar can enhance the flavour of barbecue sauces and marinades, adding caramel-like sweetness. A splash of kicap manis can elevate roasted vegetables, providing a glossy finish and a savoury-sweet profile. Incidentally, I add this to my spaghetti bolognaise sauce to get that savoury-sweet balance the family loves. If you’ve never done this before, then it’s time to try it! The next time you plan to make Milk Rice Dessert, use coconut milk instead (even Vegan-friendly) as coconut milk has also been traditionally appreciated for bringing that subtle sweetness whilst uplifting the creamy profile of any dessert and gravies.  Asian ingredients can add delightful sweetness to a variety of Western dishes.

Sourness is another essential component, often neglected in Western cooking. The vibrant zing of lime juice or the sharpness of rice vinegar can cut through richness and elevate a dish. I vividly remember crafting a zesty dressing for a simple green salad, infusing it with a dressing my Grandmother used to make; squeezed tamarind, salt, sambal oelek, brown sugar & crushed roasted peanuts. This unexpected twist not only invigorated the greens but also transformed the entire meal into something extraordinary. It’s these small adjustments that can make a world of difference.

Now when it comes to salinity, the Asian cook often looks to soy sauce, fish sauce or oyster sauce before using salt. More truthfully it would be a combination of all of the above usually, artfully done.  Now believe it or not, a combination of oyster & soy sauce lifts the taste of a classic risotto, adding new depth to its creamy texture. So, who says that an Italian dish can’t be tweaked just a tad? For those feeling apprehensive about it, don’t be! You’d surprised at how well the sauces work with the Italian herbs & acidity of tomatoes.

Of course, we mustn’t forget umami. Often described as a savoury, rich, or meaty flavour, umami is found in foods high in amino acids like glutamate such as mushrooms, soy sauce, and aged cheeses. This taste enhances depth and complexity in dishes, providing a satisfying and lingering flavour that's both subtle and deeply flavourful. Ingredients like miso, shiitake mushrooms, and fermented foods are treasure troves of this complex flavour. One rainy afternoon, I crafted a miso-glazed eggplant that captivated not only my taste buds but also my heart. The combination of sweetness from the miso and the smoky undertones of grilled eggplant created a dish that felt both familiar and profoundly new. Embracing these flavour elements from Asian cuisine invites us to break free from the constraints of tradition and inspire our cooking with layers of taste and texture.

As we delve into the art of balancing flavours, let us remember that cooking is an expression of creativity. By incorporating the lessons of Asian cuisine into our Western dishes, we not only enhance our meals but also celebrate the delightful diversity of flavours that our world has to offer. So, whether you’re drizzling a touch of fish sauce into a vinaigrette or brightening a sauce with lime, embrace the journey. The harmony of flavours is not just a culinary goal; it’s a delicious adventure waiting to unfold.