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 added with turmeric juice, orange is from carrot juice, green is from colorful leaves, blue is from butterfly pea flowers, and purple is from lime juice. Color mixed with butterfly pea flowers.


    All are made from natural materials.


    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 **** with coconut milk and paired them with golden mango, a specialty of Shanghai, to replace Thailand''s ivory mango.


    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.


    Judge Gaggan Anand, the chef, 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 next dishes." Chef Rocky Chen on his right also put down the spoon in his hand.


    "The mangoes are well chosen and not sour at all."


    "The taste and thickness of the sauce are just right." Violet Huppert, editor-in-chief of "Food & Wine" magazine, also laughed.


    “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 are included in a cardboard box with the name of Chef Supala on it.


    The female host then conducted a live interview, "Chef Supala, how many points do you think your dish can get?"


    "Well, on a 5-point scale, the average score is probably about 4 points." Supala thought for a while.


    “This dish was actually prepared a little hastily, but I was still certain because it was the first dish I learned after entering the kitchen, and it was already to the point where I could make it with my eyes closed.


    “When I saw that the theme was coconut, this was the first thing I thought of.”


    "There are now 91 minutes left on your timer, which is the most among all players. If you can successfully pass this round, you should have an advantage in the following games."


    "Yeah, I will make good use of this time to prepare for the next round of competition."


    After Supara, the judges tasted Luo Junkang''s and Fan Yixin''s coconut rice 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... slurry noodles?" "That''s right." Sun Mei said, "This dish is inspired by slurry noodles, but it''s a coconut milk version. Yes, in order to match the aroma of coconut, I also changed some of the ingredients. ”


    “It’s true that the flavor of coconut is very strong and it goes well with other ingredients in the bowl, but...how is it done? One of the characteristics of the slurry noodles is its sourness.


    "This sour taste comes from the fermented mung bean juice. You shouldn''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 was almost fooled by you. What a genius idea."


    Ma Lu was behind Sun Mei in the queue. Sun Mei was walking down when the staff came to the stage with dinner plates. However, she couldn''t help but pause after seeing what was on the plate.


    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 this was the first time she saw Ma Lu''s cooking, and she was stunned.


    Because the four black porcelain plates were actually empty, with no ingredients at all.


    No, that''s not right, there''s still something on it, it''s sauce.


    Moreover, Malu also used sauce to draw an opened coconut, which made Sun Mei inexplicably familiar.


    She had previously used a similar technique when cooking "To the Ends of the World" in the first game.


    Beat 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 occupation was 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 truly combine art and cooking, so that every ingredient in the painting can match each other and achieve a harmonious 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.


    Because Sun Mei was slightly distracted, she stayed on the podium for a while, and Ma Lu had already walked up.


    "Tsk, tsk, tsk, using coconut to make noodles, I''m sorry you thought of it, but it''s my turn to perform next."


    After saying that, he came to the rostrum, and 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 wouldn''t 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.


    Even though the four judges were well-informed, they were also 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.


    We are all well-known people in the food industry. Do we really want to stick out our tongues and lick the plate in front of everyone, so shameless?


    (End of chapter)