It was a meat dish, so Purson restrained his urge to eat it. However, the familiar yet unfamiliar smell of curry kept lingering at the tip of his nose. It was a test of his willpower.
Purson felt that this was the biggest challenge he had ever faced since he was born. The smell was so appetizing that he wanted to eat it.
Curry fish head was originally developed by the Indians in Singapore for the Huaxia people who loved to eat fish head. However, the Malays and Indians also liked this dish later on.
Therefore, the curry in the authentic curry fish head had some of the characteristics of Indian curry, which was why Sharma liked this dish.
When Yuan Zhou cooked these curry-flavored dishes, he also liked to use fresh curries, just like the Indian people. Generally, he cooked them on the spot before the opening hours. Only when the curries were cooked in this way would the taste be purer and thicker, thus enhancing the flavor of the dishes.
"Hans, as an Englishman, you probably don't like to eat fish head. I can finish this dish by myself. You can accompany your uncle, otherwise he will be too lonely." Sharma felt that he was really a clever little guy.
He could save the fish head and maintain his friendship with Purson. There was no better idea than this.
Hans was Purson's nephew, but Purson was forced to separate from his brother when he was very young. One was with his mother, and the other was with his father. One grew up in England, and the other grew up in India.
Their beliefs and eating habits were different, and they were very far away from each other. However, this did not hinder their friendship. This could be seen from the fact that Hans had been working for Purson after graduation. It was reasonable for Sharma to say that Hans didn't like to eat fish. The Stargazy Pie was so famous that even Sharma knew about it.
Sharma himself was a weirdo in India. He could be considered an omnivore, the kind that had no taboos and ate anything. Even white beef, which many Indians didn't eat, he ate it happily. This brought a lot of convenience and obstacles to his path as a chef.
Personally speaking, he liked his stomach that could eat anything. Only after tasting many ingredients could he find the most suitable ingredients to make the perfect dish.
Because of these various reasons, although Sharma was an Indian chef, he was more famous in Singapore, and his restaurant was also in Singapore.
"There's no need, Uncle Summer. I really like eating fish, especially the fish head. Don't worry, I'll only eat one side. The rest belongs to Uncle. Half for each of us is just right. The dishes I ordered just now were also divided like this. I think it's pretty good."
As the saying goes, 'You have Zhang Liang's plan, I have a ladder to climb over the wall'. Sherma's reasoning was impeccable, but Hans did not buy it.
In addition, Xia Ma had just eaten the braised pork with great enthusiasm, so he ate a lot. Moreover, he hadn't learned how to burn the bridge after crossing it, so he could only silently contribute the fish to share.
He didn't gain any advantage at all and ate a little less. But Xia Ma was still very open-minded. Of course, if it wasn't for the fact that Persson and the others wouldn't be able to finish the three dishes, he could help them eat a little more. Whether or not this problem could be solved with a stool would depend on his mood today.
Xia Ma rarely ate with many people at The Kitchen God. He usually ate alone, so he wasn't very clear. When facing the dishes made by Yuan Zhou, his usual appetite definitely couldn't be used as a reference, because it didn't have a good reference value. But today, life would teach him a lesson. You can't underestimate anyone's stomach, even if it was an old friend who had been with him for decades.
It seemed like he was thinking a lot, but in fact, after a short while, when the curry fish head was completely finished, the new dish was served.
This was the tofu pot that Xia Ma had ordered for Persson. As a dish in Cantonese cuisine, the taste naturally went without saying. Before it was placed on the table, a strong bean aroma assaulted their nostrils. It was as if it wanted to let everyone know of its existence.
Persson, who was originally craving for the curry fish head, completely lost his patience. He planned to eat some of the vegetarian dishes later. It really smelled like the Buddha was about to jump over the wall.
"This is the dish I ordered for you. You can try it," Xia Ma said kindly.
Although he also wanted to eat it, he still had a moral conscience. This was a dish that was ordered by someone else. If he ate it before the owner had eaten it, it wouldn't feel good.
Hearing this, Persson's eyes suddenly lit up. This was a vegetarian dish, which meant that he could eat a lot of it.
The name was tofu pot, so the cooking method was naturally not the same. So the cutlery that was served was also not the same. It was a dark brown casserole, about the size of two palms. There was a lid on the casserole, and only the small holes were emitting white steam. That was where the aroma came from.
"Clank."
The lid was opened with a loud noise, and a burst of white smoke suddenly rose. After a few seconds, the rich aroma dispersed, revealing the contents inside.
The fried golden tofu was sprinkled with chopped green onions. The golden and green colors intertwined and looked very beautiful. There was also some bubbling soup at the side, showing its temperature. It was obviously very hot.
Persson couldn't wait any longer. Ignoring the heat, he picked up a piece of tofu, blew on it, and stuffed it directly into his mouth. However, in order to eat more, even though he was in a hurry, he didn't put the whole piece of tofu into his mouth. Instead, he took a tentative bite.
Because of the starch on the surface, it looked like it was wearing a transparent gauze. It wasn't very eye-catching, but it had a sense of presence in the mouth. The thick sauce tasted delicious, and even the crispy surface became different.
The crispy surface became tough because of the sauce. It wasn't as crisp as it was at the beginning, but it was chewy. It wasn't very obvious at first, but when he bit into it, the inside was very soft and tender, almost like the original texture of tender tofu. It melted as soon as he bit into it, and naturally, all kinds of subtle feelings became more obvious.
The hot taste rushed into his mouth along with the thick and mellow sauce. All kinds of flavors mixed together, making him feel as if he wasn't eating a piece of tofu, but some high-grade ingredient. It was so elegant and delicious.
The tofu was only the surface layer, and below it was a layer of crab-flavored mushroom. It was short and fat, and looked even more beautiful after being fumigated by the hot air, as if it was going to grow strong and healthy. It seemed to be of first-class quality.
When he ate it, the juices were just right, and only then did he realize that it wasn't easy to judge a book by its cover. Although the crab-flavored mushroom seemed to be the same as when it was raw, he knew that everything was different when he ate it.
Not to mention the juice, the surface was soaked with the smell of other mushrooms, which made the crab-flavored mushroom even more fresh and delicious. The taste was complex, and they coexisted harmoniously.
It not only had the fresh and delicious taste of crab, but also had the wild nature of the mushroom itself. It had absorbed the essence of the sun and moon in the mountains, and the taste was extremely delicious.
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