Universe Infinite Canteen

The four judges first tasted Chef Dee Supara's Thai version of coconut rice in the order in which the contestants submitted their dishes.

Compared to Fan Yixin's coconut rice, Chef Supara's coconut rice is more of a dessert, and is based on mango sticky rice.

There are seven colors of glutinous rice balls, of which white and black are the original colors of glutinous rice, yellow is added with turmeric juice, orange comes from carrot juice, green is pandan leaves, blue is butterfly pea flowers, and purple is the color of lime juice and butterfly pea flowers mixed together.

All are made of natural materials.

Some Thai restaurants will also add pink and bright red colors, and these two colors come from roselle, which is further concentrated roselle juice.

However, because the organizing committee did not prepare roselle in the ingredients, Supara removed the two colors.

He mixed the steamed glutinous rice balls with coconut milk, and then paired them with Hainan's specialty golden mangoes to replace Thailand's ivory mangoes.

After being placed on the plate, it was drizzled with special coconut milk sauce and roasted sesame seeds, and a plate of sweet and delicious mango sticky rice was ready.

Judge Gaggan Anand scooped a small spoonful of sticky rice with a spoon, put it under his nose to smell it, and then put it into his mouth and chewed it carefully.

"Incredible, it took less than 30 minutes to complete this dish."

"I guess he wanted to save more time for the next dish." Chef Rocky Chen on his right also put down the spoon in his hand.

"The mango was well selected, not sour at all."

"The taste and thickness of the sauce are just right." Violette Huppert, editor-in-chief of Food \u0026 Wine magazine, also smiled.

"This dish reminds me of my three years in Bangkok. Thank you, Chef Dee Supara."

After the comments, it entered the scoring stage, and the four judges wrote down their own scores.

However, these scores have not been made public for the time being, but have been collected in a cardboard box with Chef Supara's name on it.

The hostess then conducted an on-site interview, "Chef Supara, how many points do you think your dish can get?"

"Well, the average score is about 4 points out of 5." Supara thought for a while.

"This dish was actually prepared a little hastily, but I am still confident because this is the first dish I learned after entering the kitchen, and I can make it with my eyes closed.

"When I saw the theme was coconut, this was the first dish I thought of."

"You have 91 minutes left on your timer, which is the most among all the contestants. If you can pass this round smoothly, you should have an advantage in the next game."

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

After Supara, the judges tasted Luo Junkang and Fan Yixin’s coconut rice.

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 were shocked.

But the noodles looked a little strange, sticky and not very good.

In the end, Chef Rocky Chen took the chopsticks first, picked up a noodle and put it in his mouth, and then exclaimed.

"If I remember correctly, this is the staple food called... Jiang Noodles from Luoyang, Henan?"

"Yes." Sun Mei said, "This dish is inspired by Jiang Noodles, but it is a coconut version. In order to match the aroma of coconut, I also changed some of the ingredients in it. "

"Indeed, the coconut flavor is very strong, and it goes well with the other ingredients in the bowl, but...how did you do it? One of the characteristics of Jiang Noodles is sourness.

"This sour taste comes from fermented mung bean juice. You probably didn't have a chance to ferment coconut milk in such a short time."

"Yes." Sun Mei admitted, "So I added lemon juice to simulate the sour taste of starch noodles. In addition, I also deliberately added double the yeast when the flour was fermented, and it was over-fermented."

"I see." Chef Rocky Chen suddenly realized, "I was almost fooled by you. It's a genius idea."

Malu was ranked after Sun Mei. When the staff brought the plate to the stage, Sun Mei was just walking down. However, she couldn't help but pause when she saw what was on the plate.

In order to defeat Malu, Sun Mei also took out twelve points of spirit in this game. She was fully focused in the game and didn't observe other players.

So it was the first time she saw Malu's dishes, and she was stunned.

Because the four black porcelain plates were empty, there was no ingredients.

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

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

She had used similar techniques when cooking "The Ends of the Earth" in the first competition.

The ingredients were beaten into a paste, and then used as paint for painting.

But Sun Mei was able to do this not only because she studied in Europe and her main major was art, but also because she made sufficient preparations and a lot of experiments before participating in the competition.

The real difficulty of "The Ends of the Earth" is not the painting itself, because anyone can use food to paint on the plate, and as long as you have learned some art, you can quickly draw beautiful paintings after practice.

But if you want to really combine art and cooking, so that each ingredient in the painting can be matched with each other and achieve harmony and unity in taste, you need to have a very deep and unique understanding of cooking.

If Malu got the inspiration from watching her "The End of the World", it would be terrible to make this dish on the spot.

Sun Mei was slightly distracted and stayed on the podium for a while, and Malu had already walked up at this time.

"Tsk tsk tsk, using coconut to make noodles, you can think of it, but it's my turn to perform next."

After saying that, he came to the podium, and the four judges sitting there also saw what was on the plate.

The expressions on their faces were also very surprised.

Malu didn't even give them any tableware, but only wrote the Chinese word "lick" on the bottom of the black plate with coconut powder.

Worried that some judges would not understand, he also added English below-lick it, and drew an upward arrow pointing directly to 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 still shocked by the way the millipede played. The most important thing was that there were many spectators watching, and the TV station was also broadcasting the competition live.

They were all well-known figures in the food industry. Would they really stick out their tongues to lick the plate in public? Would they lose face?