Poke Bowl: Got To Eat ‘Em All!
There’s a high chance that you’ve come across Poke (pronounced POH-keh) Bowls on social media, seen them on menus or spotted poke shops here and there. But what exactly are these bowls of delicious goodness? Hailing from the islands of Hawaii, Poke Bowls is a bowl of diced raw fish – usually tuna or salmon – served with rice, vegetables and an umami sauce. The native Hawaiian cuisine traditionally consists of fish that has been gutted, skinned and de-boned and is served with traditional condiments such as sea salt, candlenut, seaweed and limu. Food historian, Rachel Laudan, wrote that the poke bowls that we know and love today gained massive attention in the 1970s. But it wasn’t until in 2012 did poke bowls slowly dominated the culinary world – beginning first in mainland United States – and created unique and modern versions of this dish. Today, patrons are spoiled with topping variations that include avocado, mushroom, pineapple or cucumber; their choice of protein such as seafood or chicken smothered; and various sauces that include, but not limited to, teriyaki sauce and sriracha sauce. As a matter of fact, Malaysia has seen an increase in poke shops the last few years, such as Paperfish in Taman Tun, Lush Bowl in Hartamas, Eatomo in Bangsar and many more. We don’t know about you, but we’re seriously craving for some poke goodness right now!