I See. I Like. I Blog.
I am quite flexible with food. Even if it’s not so tasty, or the taste might be foreign to me, as long as they’re edible and look presentable, I’ll go for it.
Case in point: watermelon dipped in soy sauce.
Not many people I know eat fresh, red and juicy watermelon with soy sauce. In fact, when I happened to bring it up in a conversation about food with friends, their reaction is almost always the same: a twisted face and a snappy “eew!”.
I’m trying to recall if I had reacted in the same way when one of my dorm-mates in college first introduced me to this strange concoction at the cafeteria one afternoon many years ago. She was quite the hearty eater, the way she tackled her food makes you think that she’s eating her last meal on earth. I might have probably given a martyred look and indulged her somehow.
Watermelons were always on the menu at our cafeteria, probably because the fruit is relatively cheap and available all year round. Whereas the soy sauce — both the light and thick ones — was the crowd favorite at every meal-time. A bottle of kicap (pronounced as key-chap) was the must-have item on the table in the dining hall back then. So, it was just a matter of time before someone paired the two together — whether out of boredom or a prank, by some wannabe connoisseur of kicap, no one knows!
And what was my Verdict on this weird combo? It’s not bad, really. I quite liked the sweet and salty blend, it kind of adds depth to the flavor of the melon — just try not to overdo it with the soy sauce.
Try it sometime, won’t you, and let me know what you think! 🙂