Gourmet Food Supplier

Sanduoer is a common fruit in Southeast Asia, and the yield is very high. It is very popular with fruit farmers. It is also available in Malaysia. Not only does it have it, it is also used in cooking.

As the number one person in traditional Nyonya cuisine, Huang Aishan is very familiar with Sanduoer, but this is not the reason why she is so excited.

To be honest, Huang Aishan should not be too familiar with Rempah sauce. She almost smelled the big breath from childhood, but what fascinated her most was the taste that she ate when she was very young, but unfortunately she could not recover. She wondered if she was too young to remember wrong. It’s only a memory error that can’t be recovered, but it’s not.

In fact, every chef, or everyone has a taste that cannot be forgotten in his memory.

Of course, the sauce Huang Aishan makes now is also a model for others.

She always thought it was a unique secret recipe that she used to add Rempah sauce to her. As the basic sauce, every company has its own secret recipe, but only she will use it in the sauce, and the immature mountain is used. Tuoer, now Yuanzhou uses mature Shantuoer.

Huang Aishan almost jumped up and told Yuanzhou that he used it wrong. It’s not that Huang Aishan doesn’t trust Yuanzhou, but that the sauce is special and ordinary. In addition, she has not eaten Yuanzhou’s delicacies, so she will inevitably feel that Nyonya dishes are coming. Said she should be able to compete.

That is, Opello didn’t know Huang Aishan’s thoughts, otherwise he would tell her very seriously that he also thought the same before going to Yuanzhou. Later...

What's later, there is no later.

Huang Aishan has been famous for many years and he is still very mature in dealing with things. He didn't jump out on such occasions. It was really a face slap. He just pressed his lips and stared at Yuanzhou's movements without blinking.

Time passed slowly, after the blood faded, Huang Aishan regained his senses, and slowly discovered that Yuanzhou’s movements from beginning to end were like traveling with clouds and flowing water without any hesitation. It proved that he knew what he was doing, but it was because of her. A kind of fruit is almost messed up.

In fact, it’s no wonder that Huang Aishan is so excited about the Rempah sauce in her childhood memories. The main reason is that she has been researching for many years. Although she has studied the unique sauce that belongs to her, she has not made any progress on the taste she wants.

"I don't know what the sauce is made by Chef Yuan?" Huang Aishan was curious.

In addition to the recipe, the most important thing about Rempah sauce is to stir-fry. The heat control is extremely demanding. If you don’t pay attention, the ingredients will be separated from the oil. It will not be as perfect as you imagined, and it will not be able to improve the flavor. effect.

Frying the sauce is the highlight. When seeing Yuanzhou taking out the pot, Huang Aishan involuntarily sat upright. From the very beginning, she smelled a very long and long scent, with a slightly familiar smell. , But not so the same.

"哐"

After putting the pot on the fire, Yuanzhou pours the oil skillfully into it after it burns until it smokes. When the oil temperature is estimated to be several percent hot, he puts the ingredients that have just been mashed into a sauce into the hot pot.

"Hey!"

The oil collided with the ingredients, and the hot oil inspired the fragrant smell of the material. In an instant, a more intense aroma swept the entire venue, and the entire attention of the chefs who had been watching attentively was even swallowed involuntarily.

In fact, you don’t want to be so embarrassed. After all, there are so many people who want to face, and you have to put on one or two, but unfortunately the physiological reaction is not controlled by yourself, which is embarrassing. The only good thing is that everyone present is the same. The performance of the so-called'big brother don't say second brother' is just half a catty.

Fortunately, Yuanzhou’s actions are almost short, and the sauce has been fried. There is no hot oil to stimulate. Although the fragrance is still permanent, it is not as strong as before. As the distance goes away, the people behind can only Smelling a faint fragrance, I breathed a sigh of relief, but the one in front suffered because it smelled clearly.

Many chefs touched their bulging stomachs, and they felt very hungry. Their mouths and throats crazily hinted that it was time for the body to eat, and the stomachs that felt still supported were coming to join in the fun.

To listen to Yuanzhou's lectures, the chefs who attended the meeting all ate a lot of food in order to maintain the best mental state.

Now it seems that no matter how full you eat, you will suffer.

"Laksa is a relatively common type in Singapore and Malaysia, and there are many practices. The Nyonya practice is relatively common among them. Now I will show you the practice of Singapore and Malaysia Nyonya laksa. The same category is different because of the different countries. You can take a look. I will pick a few people to try the taste." Yuanzhou Road.

This is what he just thought of. The previous Bak Kut Teh is fine. After all, I have done the video before. It is just a warm-up, so I don't need to try it for everyone, but laksa is fine.

If the chefs below knew Yuanzhou’s ideas, they would definitely say that they didn’t dislike it at all, they could be Bak Kut Teh!

At this time, as Yuanzhou’s words fell, the atmosphere immediately rose, and there was actually something to eat, and it was still food that would be added with such a fragrant sauce. Hurry up and straighten your back and back, and think that Yuanzhou can call for it later. He went up and tried.

Huang Aishan discovered that Yuanzhou’s sauce had been divided into two parts in just a short period of time. One of them seemed to have some ingredients added, and the taste became different. At the location closest to the kitchen, she sniffed hard, trying to distinguish, but she couldn't smell it.

"Obviously they are all familiar spices, why can't they be distinguished?" For the first time, Huang Aishan had doubts about his own cooking skills.

When Huang Aishan was busy smelling the spices, Opello was also very busy. He was busy making preparations. To prevent Yuanzhou from needing to ask questions before, he specially explained that someone made a button in the kitchen that can be patrolled in the field. That kind of follow-up light, when you press the start button, and then stop, you can get a person to get up and answer questions. Yuanzhou doesn't need to bother to look at it.

What we have to do now is to re-adjust the equipment before using it. This work does not require Opelo to do it himself, but he is not assured that he needs to personally supervise.

That is to say, Obero and Huang Aishan are sitting in the front position because of their status, not the kind of bench and long table, but three positions specially added on the side, yes three.

After confirming that Huang Aishan had achieved his goal and that Malaysian chefs could come to participate in Yuanzhou’s lectures, Abushe surreptitiously returned to Singapore. He knew that this guy didn’t show up until Yuanzhou started his lectures today. It was also speechless for a while.

Closer to home, because the location is quite forward, it is not only convenient to smell but also to do things, so Opelo is watching Yuanzhou's movements while instructing people to debug the equipment, which is very busy.

As far as Yuanzhou's speed is concerned, it is absolutely super fast, that is, when the equipment is debugged, two laksa is ready.

...