Universe Infinite Canteen.

Chapter 590 Lick It
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 nasi lemak, Chef Supala’s nasi lemak is more like a dessert, which is a modification of mango sticky rice.

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

All are made of natural materials.

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

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

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

After placing it on the plate, it is topped with special coconut milk sauce and roasted sesame seeds, and a plate of sweet and delicious mango sticky rice is ready.

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

"It's incredible that it only took less than thirty minutes to complete this dish."

"I guess he wants 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 very well selected and not sour at all.”

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

“This dish brought back memories of my three years in Bangkok. Thank you, Chef Dee Supara.”

After the comments, the scoring phase began, and the four judges wrote down their respective scores.

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

The hostess then conducted a live interview, "Chef Supara, how many points do you think your dish will get?"

"Well, the average score is probably around 5 out of 4," Supala thought for a moment.

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

“When I saw the theme was coconut, this was the first dish that came to my mind.”

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

"Yeah, I'll make good use of this time to prepare for the next round of games."

After Supara, the judges tasted the coconut rice made by 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 to eat it three times in a row.

Therefore, when the next dish served was a bowl of noodles, the four judges were all shocked.

But the noodles looked a bit strange, they were sticky and didn’t look very good.

In the end, it was Chef Rocky Chen who picked up the chopsticks first, picked up a noodle and put it into his mouth, then let out a light "eh".

"If I remember correctly, this is a staple food called... Jiangmian noodles, which originated from Luoyang, Henan?" "Yes." Sun Mei said, "This dish is inspired by Jiangmian noodles, but it is a coconut milk version. In order to match the aroma of coconut, I also changed some of the ingredients."

“Indeed, the coconut flavor is very strong and goes well with the other ingredients in the bowl, but… how is it done? One of the main characteristics of starch noodles is sourness.

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

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

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

Malu was in the row after Sun Mei. Sun Mei was just walking downstairs when the staff came up on stage with the food tray. However, she couldn't help but stop when she saw what was on the plate.

In order to defeat Malu, Sun Mei put in her best effort in this game. She was fully focused on the game and did not observe other players.

So it was also the first time she saw a dish cooked by Millipede, and she was stunned.

Because the four black porcelain plates were completely empty, without any ingredients.

No, that's not right. There's still something on top. It's sauce.

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

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

Beat the ingredients into a paste and use it as paint.

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

The real difficulty of "The Ends of the World" does not lie in the painting itself, because anyone can use food to paint on a plate, and as long as they have learned some art, they can quickly draw beautiful pictures after practice.

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

If Malu got the inspiration for this dish from watching her TV series "The Ends of the World", it would be terrible if he made it on the spot.

Because Sun Mei was distracted for a while, she stayed on the podium for a while longer, and Malu had already walked up by then.

"Tsk tsk tsk, you came up with the idea of ​​using coconut to make noodles. But now it's my turn to perform."

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 full of surprise.

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

Worried that some judges might not understand, I thoughtfully added English words 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.

Even though the four judges were knowledgeable, they were still surprised by the way the millipede played. The most important thing was that there were quite a few spectators watching at the scene, and the TV station was also broadcasting the game live.

You guys are all well-known figures in the food industry. Do you really have any respect for licking the plates in public like that?
(End of this chapter)