Chapter 590 lickit
The four judges first tasted Chef Di Supala’s Thai version of coconut rice in the order of submission by the contestants.
Compared to Fan Yixin’s nasi lemak, Chef Supala’s nasi lemak is more of a dessert, and is based on mango sticky rice.
There are seven colors of glutinous rice balls, among which white and black are the original colors of glutinous rice, yellow is the addition of turmeric juice, orange is the carrot juice, green is the colorful leaves, and blue is the butterfly pea flower. Purple is the color of lime juice mixed with butterfly pea flowers.
All natural materials are used.
Some Thai restaurants also add pink and red colors, both of which come from roselle, which is further concentrated roselle juice.
However, because the organizing committee did not prepare roselle among the ingredients, Supala removed the two colors.
He mixed the steamed glutinous rice balls with coconut milk and paired them with golden mango, a specialty of Hainan, to replace the ivory mango from Thailand.
After putting it on the plate, it is also topped with special coconut milk sauce and toasted sesame seeds, and a plate of sweet and delicious mango sticky rice is ready.
Chef Gaggan Anand, the judge, scooped up a small spoonful of glutinous rice, put it under his nose and smelled it, then put it into his mouth and chewed it carefully.
"It's incredible. It only took less than thirty minutes to complete this dish."
"I guess I want to save more time for the following dishes." Rocky Chen on his right The chef also put down the spoon in his hand.
“The mangoes are well chosen, not sour at all.”
“The taste and thickness of the sauce are just right.” Violet, editor-in-chief of "Food & Wine" magazine Huppert also smiled.
“This dish brings back memories of my three years in Bangkok. Thank you, Chef Di Supala.”
After the review, it came to the scoring stage, and the four judges wrote down their own scores.
However, these ratings have not been made public for the time being, but have been included in a cardboard box with the name of Chef Supala on it.
The female host then conducted a live interview, "Chef Supala, what score do you think your dish can get?"
"Well, on a 5-point scale, it's average. The score is probably around 4 points," Supala thought for a while.
“This dish was actually prepared in a hurry, but I am still certain because it is the first dish I learned after entering the kitchen, and it has reached the point where I can make it with my eyes closed. .
“When I saw that the theme was coconut, this was the first thing I thought of.”
“There are still 91 minutes left on your timer, which is the most among all contestants. If you can successfully pass this One round should give me an advantage in the next round."
"Hmm, I will make good use of this time to prepare for the next round."
In Supala. Afterwards, the judges tasted the coconut rice of Luo Junkang and Fan Yixin respectively.
Although the coconut rice of the three people was not exactly the same, the judges were a little overwhelmed after eating three meals in a row.
So when they saw a bowl of noodles served next, the four judges couldn't help but be shocked.
But the noodles looked a little strange, actually slimy, and they didn’t look very good.
In the end, Chef Rocky Chen picked up the chopsticks first, put a piece of noodles into his mouth, and then let out a light sigh.
"If I remember correctly, is this a staple food from Luoyang, Henan called... paste noodles?" "That's right." Sun Mei said, "This dish is inspired by paste noodles. The noodles are just the coconut milk version. In order to match the aroma of coconut, I also changed some of the ingredients. ”
"Indeed, the coconut flavor is very rich, and it goes well with other ingredients in the bowl, but...how is it done? One of the characteristics of slurry noodles is sourness.
"This sourness is the source For fermented mung bean juice, you probably won’t have the chance to ferment the coconut milk in such a short period of time. ”
“Yes. " Sun Mei admitted, "So I added lemon juice to simulate the sour taste of the noodles. In addition, when the flour was fermented, I also deliberately added double the amount of yeast to over-ferment it. ”
“That’s it. Chef Rocky Chen suddenly realized, "I almost got deceived by you. What a genius idea." ”
Ma Lu was in line behind Sun Mei. Sun Mei was walking down when the staff came to the stage with a dinner plate. However, when she saw what was on the plate, she couldn’t help but pause in her steps.
In order to defeat Ma Lu, Sun Mei also put in a lot of energy in this game. He was focused on the game and did not observe other players.
So it was the first time she saw the dishes made by Ma Lu, and she was stunned.
Because the four black porcelain plates were actually empty, with no ingredients at all.
No, no, there is still something on it, it’s sauce.
Moreover, Malu also used sauce to draw an opened coconut. This technique made Sun Mei inexplicably familiar.
She had previously used a similar technique when cooking "To the Ends of the World" in the first game.
Mash the ingredients into a paste and use it as paint for painting.
But Sun Mei was able to do this not only because she studied in Europe and her main job is art, but also because she made sufficient preparations and conducted a lot of experiments before competing.
The real difficulty of "Ends of the World" is not the painting itself, because anyone can use food to paint on the dinner plate, and as long as you have learned some art, you will be able to paint beautifully after practicing.
But if you want to really combine art and cooking, so that every ingredient in the painting can match each other and achieve harmony and unity in taste, you need to have a very deep and unique understanding of cooking skills. .
If Ma Lu was inspired by watching her "Ends of the World", it would be terrible to make this dish on the spot.
Sun Mei was slightly distracted and stayed on the rostrum for a while, while Ma Lu had already walked up.
“Tsk, tsk, tsk, use coconut to make noodles, you can’t imagine it, but it’s my turn to perform next.”
After saying that, he came to the podium. , the four judges sitting there also saw what was on the plate.
The expressions on their faces were also surprised.
Malu didn't even provide them with any tableware. He just used coconut powder to write the Chinese character "lick" on the bottom of the black plate.
I was worried that some judges would not understand it, so I thoughtfully added the English word lickit below, and drew an upward arrow pointing directly at the coconut drawn with sauce.
A dish made entirely of sauce? And it needs to be licked directly.
The four judges were well-informed and were shocked by Ma Lu's playing style. The most important thing was that there were many spectators watching, and the TV station was also broadcasting the competition live.
Everyone is a well-known person in the food industry. Do you really want to stick out your tongue and lick the plate in front of everyone? How shameless is it?
(End of this chapter)