Chapter 1933 Curry Fish Head

"Of course it's my idol Chef Yuan." Alan Modi did not hesitate and was decisive.

"Chef Duer is your father, right? Are you so unsure of Chef Duer?" Li Li was a little confused.

"It's not that I don't have confidence in my father, but I have too much confidence in Chef Yuan," Allen said.

That's good. Li Li nodded: "Although Chef Duer is the Golden Chef of the Bocuse d'Or World Culinary Competition, I also think Chef Yuan is even better."

The current situation is that the whole world thinks that Duer will lose, and only Duer thinks that he can.

What Yuan Zhou makes is not curry chicken, but a famous new dish: curry fish head.

Indian curry pays attention to the combination of spices. To put it bluntly, it is the adjustment of spiciness.

Don’t think that all curries are the same. In fact, there are many categories of curry, such as red curry, green curry, yellow curry, white curry, etc.

Yuanzhou has tried them all. Regardless of the color or taste, yellow curry is the most suitable combination for fish heads, and the curry we often see in China is yellow curry.

The main reason is that the taste of yellow curry is most suitable for the taste buds of the domestic public.

What Duer prepared is red curry, one yellow and one red, which is really the best.

The color of yellow curry is bright, and the ingredients used are different from other curries. Yuanzhou creatively added some local spices to increase the flavor, such as mint and perilla.

The fish head was chosen from the four major fish species. Yuanzhou washed the fish head carefully so as not to damage the meat. He then 'brushed' it twice with a kitchen knife and scratched the meat connected to the neck a few times before starting to use it. Marinate the prepared sauce.

The next time is to fry the curry.

Duer's speed was a little slower than Yuan Zhou. He was still sorting out the various ingredients carefully, opening the spices one by one, and cleaning the ingredients carefully before the preparations were completed.

Duer is also very focused in what he does. This time, in order to maintain his dignity as a father, he worked very hard, which was not easy.

"Stab it, sting it"

Durr crushed the cloves, cumin seeds, coriander seeds, and mustard seeds one by one in a mortar, and from time to time he would twist them with his fingers to see how good they were.

The contrast is very obvious,

Yuanzhou was already stir-frying the ingredients in full swing, while Duer was still grinding spices in a cold pot and on a cold stove.

"No one has this speed." Allen couldn't help complaining.

"Chef Yuan's speed is something he has practiced. Before the nine-person meeting, no chef could surpass it." Li Li continued.

That's really the case, it's not that Duer's speed is too slow, it's just that Yuan Zhou's speed is too fast.

"Cooking doesn't rely on speed." Duer glanced sideways at Yuan Zhou and thought to himself. He had a very stable mentality and showed his best step by step.

Add the chicken to the curry and cook it, then all you have to do is wait for the time.

About five minutes later.

"Chef Duer, I'm ready. Please come and try it first." Yuan Zhou took a special plate with a deep groove in the middle and a wide rim outside, which perfectly fits the curry fish head. .

"Done?!" Duer looked at Yuan Zhou.

"Yes, please taste it first." Yuan Zhou said.

"Okay, here we come." Duer was also curious about the food Yuan Zhou cooked.

Faster than him were the duo of Allen and Li Li, who came to the side as soon as Yuan Zhou was done.

"It smells so good. This curry tastes really good." Duer just took two steps and smelled a strange fragrance, which was very different from the usual curry.

Upon closer inspection, you can see not only the rich aroma of curry, but also the aroma of meat.

"Curry fish head, a Singaporean dish?" Duer saw the fish head placed there at a glance.

Different from the traditional curry fish head, the fish head is not piled with curry, but only has a thin yellow layer, and the rest is around the fish head, with some tomatoes and potatoes next to it.

Yuan Zhou has the ability to keep every dish in its original appearance, so that people can tell at a glance that it is different from the Indian food that is always mushy.

Indian cuisine pays attention to "simple ingredients + main seasonings + cooking methods". In order to match the hand-grabbing method, many dishes are mushy, which is convenient for rolls or eating with rice.

Duer noticed that the meaty part under the fish head near the neck had been processed with a knife in advance, giving it the appearance of a flower knife. The skin and flesh were separated to reveal the white and tender fish meat. The snow-white fish meat was very tender and smooth at first glance. It was dipped in a little curry and looked like a fish. Just delicious.

"Let me try it." Duer picked up a piece of fish with his chopsticks.

The fish melted in your mouth as soon as it entered your mouth. It was as tender as you could see. With some curry on it, a spicy and sour flavor spread out to match the sweetness of the fish. It was very delicious.

The spiciness of the curry is slightly spicy, which Duer is very accustomed to. I wonder how Yuan Zhou managed it. It has a little sour and sweet taste, which is very refreshing and appetizing.

"This curry fish head is too delicious." This was the only feeling in Duer's mind.

One characteristic of Yuanzhou's dishes is that once you eat them, you won't be able to stop eating them, and Du'er is no exception. Originally, he wanted to taste a few chopsticks and then comment on how he felt.

But after eating two chopsticks in a row, I stopped talking. It was better to finish eating first before talking, otherwise it would be bad if I got cold for a while.

Duer ate without saying a word, and the two people beside him couldn't stand.

"Can we eat?" Li Li could hardly contain the saliva in his mouth.

"Wait a little longer." Seeing his father eating with such an appetite, Allen became even more greedy. He loved curry very much.

The two of them watched Duer keep eating, from fish to side dishes, soft potatoes, tomatoes, curry, and onions.

"The number of side dishes is all arranged. In my impression, only Opelo can make Singaporean cuisine to this level."

Duer and Opero are not friends, but they are both top chefs in Asia. Therefore, Opero, as the vice president of the Asian Federation of Celebrity Chefs, invited Duer to join, so the two also communicated.

As Singapore’s national treasure chef, it’s not surprising that Opello’s new dishes are so accomplished, but Yuan Zhou shocked Duer.

"No, although it's hard to believe, judging from this plate of curry fish head, Chef Opello's cooking skills are not as good as Chef Yuan." Duer continued to eat.

When only half of it was left, Allen couldn't restrain his greed and took the first step to take a bite with his chopsticks.

Li Li still remembered his identity, glanced at Yuan Zhou, found that he had no objection, and picked up his chopsticks to eat.

"Huh?" Duer came back to his senses and saw that his little turtle boy was grabbing the food. He threw down the chopsticks and replaced it with a spoon. He took one spoon at a time. You can eat more of this.

"when"

The screeching sound of chopsticks and empty plates signaled that the fight for food was coming to an end and there was no more food.

"It's really delicious." Allen licked his lips, still not satisfied, and planned to go to Yuanzhou's shop to queue up and order a curry fish head after the meeting was over.

What Alan didn't know was that there was no Singaporean cuisine on the menu yet.

"I don't like curry originally, but chef Yuan is the only one who can make something I don't like so delicious," Li said.

Then there was Duer's comment. Li Li and Allen's eyes were all fixed on the person who had eaten the most just now and was also one of the protagonists of the exchange.

…