My friends did not know that kind of food. Taking it to the next level and serving that on a spoon is a real challenge.
I marinated the chicken drumsticks 24 hours ahead of our cooking to break down the protein of the chicken. Cooking it in all the marinate and later just frying the drumsticks again was easy.
But how do you present a dish like that on a spoon.
We took a veggie peeler and made fine strips of carrot, celeriac and leek and deep fried that together with some onion quarters and a bit of potato. Some drops of the sauce finished it.
Next came the breakfast of champions from Singapore, Nasi Lemak.
I cooked a small amount of long grain rice with coconut milk and water and added some Nasi Lemak seasoning. We used a small Parisian spoon and made some cucumber pearls, tomato bits and cooked some quail eggs. Served with roasted peanuts and a piece of chicken and some Sriracha sauce.
The last spoon for the day was a dessert. Austrian Kaiserschmarrn, or shredded pancake. It was served with fresh fruit.
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