The beautiful appetizer made Johnson look forward to the dishes behind. After a while, the main dish and vegetarian dishes were served at the same time. The tamarind stewed beef began. The taste of the tamarind common in Southeast Asia and the specialty of coconut sugar in Malacca is soft and beating, and it is full of exotic style.

The beef is made from Australia. After 72 hours of low-temperature vacuum cooking, the meat is so tender that it is beyond addition. The juice-rich taste is really a brand new experience for beef. It is especially paired with the sauce, and it is a wonderful combination.

The urn is one of Nyonya's favorite kitchen utensils. This urn alone makes people love it. If the dishes inside look a little inferior, the artwork will be wasted instantly. Fortunately, this prawn       geng holds the scene.

The cooking method of Thai yellow curry is softer and smoother, and the aroma is more intense and complex after adding lemongrass and turmeric. The shrimp meat is very fresh, crispy and has a lot of quantity. The sauce is the most suitable for bibimbap.

The soft-shell crab is treated very well, and the internal organs and other parts that affect the taste are removed very cleanly. The time and heat of frying are always correct. It is the best taste when served, crispy, crispy, and has no oily taste.

Southeast Asians will definitely be served with salad when eating fried products, so that they will not feel too greasy, and can also avoid too many fried foods that make people feel sad and dull. The restaurant uses mango green apples and pomegranates as the main ingredients for salads, and adds chili and lime seasoning, which is sour and sour, refreshing, relieves greasy and refreshing.

The first dish of vegetarian dishes is Nyonya tempura, which combines Japanese cuisine techniques. The vegetables are made of eggplant, carrots, cucumber, corn, enoki mushrooms, etc., which are quite rich, but a little oily.

In terms of seasoning, the marab is added to the rich fresh flavor. Marab is a commonly used seasoning in Malay, mainly made of shrimp paste. However, compared to the amazing dishes in the previous dishes, let this dish go silently.

wing    bean      kerabu is a very traditional Nyonya dish. Kerabu is actually a salad with a very fresh taste because wing   bean is raw and very crispy and tender. The shape of the bean's four corners is also very novel.

Added to toasted coconut lime tangerine and sambal     be seasoned. sambal is a Malay chili sauce. As I just introduced, the sauce made of shrimp paste is rich, fresh and spicy, and has a particularly outstanding taste.

sambal      G was the most unexpected surprise of Johnson's decision tonight. Although this dish is also called sambal, it is not made of traditional chili sambal sauce, but is seasoned with mellow coconut milk.

Fry with green beans and small corn, add lemongrass mara and coconut milk to taste, the taste is very soft and dreamy, sweet and delicious, and it is a surprise.

pana      cotta is an Italian-style milk jelly. The pyramid-shaped shape is placed on such a Chinese-style dining plate, which is a very bold mix and match. But for some reason, I don’t know why, but I feel it’s very harmonious and matching. The milk jelly made from passion fruit and coconut milk is fragrant and refreshing, especially the soft and tender touch, which makes people unable to stop.

I haven't dived for a long time and went to a nearby island to have fun while I'm idle. I heard from the local coach that there is a new way to play here?

Bearing gravity into the water!

Every day, the water flows hit the atoll, bringing a lot of food to the fish in the coral area. It usually flows from the northeast and from the southwest. It changes several times a day according to the ebb and tide.

However, the direction of the flow may change, such as when encountering an ocean current or when the water current hits an underwater coral reef. In order to facilitate diving, the atoll people use the location of their atoll at that time as the coordinates, using "in     g" and "out      going" to describe the direction of the water flow at that time.

The submerged guide went into the water to check     current. After returning, he told the captain that the water current was "very small", "small", "small to medium" or "middle", and the correct flow direction of the water current at that time - "right east", "north east", and "south east".

The captain will drive the boat to the front of the diving point according to the size and direction of the water flow, so that the diver will enter the water here. The diver will jump downstream in the big blue water. At the same time, the water flow will push the diver to the diving point.

If the water flow of the diving guide is accurate and the diver's level performs normally, the diver usually sends him to the diving point when he reaches the convergence depth. At this time, the divers who arrive later will see the diving guide and diver who go down first, and they catch stones and other people at the top of the diving point at this depth.

After the whole team gathers, they will proceed to the next step. They usually stay in this top-season place for a while, because there are the most fish here, and the diving method will be determined based on different diving points and the situation at that time.

Everyone dressed their equipment neatly on the boat, confirmed that the air source was turned on, and the bcd was drained. If necessary, the air in the bcd could be sucked clean with the air inside the bcd.

Walk to the side of the boat, hold the mirror and counterweight, and step into the water. The sacked diving boat is a traditional donhi boat. It is higher from the water surface and has a greater impact after stepping into the water, which is very conducive to negative buoyancy diving.

After entering the water, the body quickly leans forward in the water. Using the inertia of the underrush, it is easy to pose on the head and feet, and then swim down.

I was so happy that I was exhausted that I found that the fruit department on the island, both in the durian stall square next to the main road, were filled with various varieties of durians, attracting durian enthusiasts from all ages to support them.

How could a foodie miss this opportunity?

First of all, the King of Maosan, which is also the transliteration of Malay civet. This animal has a sensitive sense of smell and is good at finding the best durian, so this name gives this breed of durian. It has both bitter and sweet flesh and a very strong taste, and the meat has a coagulant texture. It is tender and delicate when put into the mouth.

There is a very obvious five-pointed star pattern at the bottom, and the shape is round, so the method to distinguish Maosan King is very simple.

Durian is called the King of Fruits, but Black Thorns can be called the King of Fruits, which directly represents the King of Maosan! However, since Black Thorns are only suitable for planting in plateau climates and cannot be planted on flat grounds, the yield in Malaysia is very low and expensive.

The shape is relatively regular spherical, named because the protruding thorny tip of the shell is black. The orange-red pulp tastes as soft and sticky as Maosan King, and almost does not contain fiber. It tastes sweet when in the mouth, and the sweet and bitter taste comes with clear layers, leaving a fragrance after eating.

The local specialty is called red shrimp. It tastes sweet and bitter, and the bruised pulp is the best. If it is an old tree species, it will taste a little bitter and spicy, which is very unique. The flesh has few fibers and tastes smooth and sweet but not greasy. Not only does the meat tender but also stick to the throat.

According to the tour guide, the Thai durian that the public is most familiar with is a gold pillow, but in fact, there are not many durian varieties grown in Thailand. In addition to the gold pillow, there are also chani long handles and golden nickels. However, in Malaysia, there are more than 200 registered durian varieties, and they are numbered with d1d200 respectively. The most famous Maosan king is numbered d197 Sultan king is numbered d24 and the gourd is d163.

The biggest difference lies in the picking method. The former is to pick before ripening. About 70% of the ripening will be picked manually. After screening, it will be put into anti-corrosion liquid for sterilization. After air-drying, ripening agent is applied to the fruit shank, labeled and then transported or distributed to the market for sale.

The durian in Malaysia is picked up in full ripeness. Fruit farmers believe that the ripe melons will not interfere with the ripening process of durian. After the durian is fully ripe, it will fall off naturally before it can be picked up and transported to the Malaysian market for sale.
Chapter completed!