We love Italian food. We had lots of it during our slow travel around the Bay of Naples and along the Amalfi coast. But then, there were few “variety-is-the-spice-of-life” alternatives. We could see an occasional Japanese restaurant and somewhat more burger stalls and restaurants. Moving south to the Cilento Coast, we found a delightful choice in Salerno and Agropoli – Poke Bowl! I had Poke only once before in Singapore.
Poke (pronounced poh-kay) is a typical recipe from Hawaii. It is also known as Hawaiian Poke, Sushi Bowl, or Hawaiian Sushi. The dish is best described as a fish salad accompanied by rice, vegetables (salad), and fruit. Poke means “cut into cubes” – an accurate description of how the recipe presents the ingredients. The original Hawaii poke wasn’t as prettily and colourfully prepared – it was seen as a snack for Pacific Ocean fishermen. After finishing work, these fishermen prepare Poke by cutting the leftover fresh fish into small pieces and mixing them with salt and Wakame seaweed accompanied with rice.
Over the last twenty years, Poke has become a symbol of healthy cuisine and healthy living. As it spread abroad, more and more Poke Bowl recipes appeared. There is now an infinite variety of seafood, chicken, salad, and dressings accompanied by different types of rice (basmati, sticky, combinations of “colourful” grains), noodles, and creative sauces.
Variety is indeed the spice of life! Travellers will often note the limited range of cuisines in most parts of the world. Singapore is fortunate to have a wide range of street food and cuisines, a reflection of a cosmopolitan state, a crossroad, and a melting pot of cultures.
Eat well and be happy!
Vince
Dr Vincent Chong is a retired Professor of Radiology at Yong Loo Lin School of Medicine, National University of Singapore.
