Well, my recipe prowling took two directions.
One was for fish: Do I desire something - a sort of broth - with an Asian flavour (that means, the world of mirin, soy, stock, chilli, ginger), or a somewhat spicy tomato, chilli, lemon and garlic dish in which to poach my fish, or the classic Belgian waterzooi (a northern European dish, root vegetables, stock, cream, egg yolk, which can be prepared with either fish - which was, after all, its ancestral, or, original version - or chicken, the modern version)?
The other was for Bami Goreng, the Indonesian/Malaysian dish with noodles, which I loved whenever I encountered a really good Indonesian restaurant that offered it; it occurred to me that as I now make a mean Nasi Goreng, that I might try my hand at, test myself with, its noodle based cousin.
And yes, nowadays, I do have both Sambal Oelek, and Kecap Manis, to hand, - and several online chefs (some of them Asian) were at pains to stress that if the desired Asian noodles proved difficult to obtain, well, linguine, or good old spaghetti, could stand in perfectly well instead.