Absinthe

Chapter 30: Frozen Eggs

I enjoyed the next few days tremendously. With the help of Rob, I was able to identify the kind of chef that I was. I am a Filipino chef through and through. And he was right. Despite my keen interest in patisserie and molecular gastronomy, my dishes all gravitate to the Filipino's play on sweet, salty, and sour base flavors.

I was also super proud of the recipe I'd developed for the dish I would be serving Chef Maxwell on Friday. Rob came over to the condo every day to assist me with the tasting, and I couldn't be any happier with the results. Derrick's mood considerably lightened as well, and he often joined us in the kitchen to help out.

On Thursday, I started with my prep. I had a handsome cut of skin-on pork belly, locally called liempo, braised in light soy sauce, apple cider vinegar, star anise, garlic, bay leaves, some kosher salt, sugar, and freshly ground black pepper for about three hours. Then I chucked it into the fridge to cool overnight. I also had a few eggs frozen to -18 degrees for a surprise. I was incredibly excited about the whole thing.

The following day, I placed my prepped liempo in an ice box and had it refrigerated again as soon as I got to Chef Maxwell's. Of course, I did not forget my frozen eggs, either. Wait, that sounded wrong, but there's no other way to describe them.

I barely noticed that it was once again time for us to take on Chef Maxwell's challenge. I scanned the area and, sure enough, nobody had time for anybody else. The other three were focused on their ingredients and their preparations.

I should be, too, I thought.

I got my pre-braised liempo and made deep scores across it to guide me when I cut it to serving sizes later. Afterward, I made light crisscross scores across the entire length of the liempo skin that would create a neat diamond pattern once it has been crisped up.

After my oil reached 170 degrees, I fried the meat for about 6 minutes. After reheating the oil to 190 degrees, I flash fried the liempo to make it extra crispy on the outside while retaining the juices inside.

Next up was my adobo sauce. In developing the recipe for it, I corrected the contrasting ratio of my base flavors: salty, sweet, and sour. I accomplished that by using soy sauce, coconut vinegar, and full fat coconut milk. You could barely taste the sweetness, but I already had a solution for that.

I took out the frozen chicken eggs and peeled them carefully. I took a syringe and injected some honey and chicken broth mixture I'd made deep into the yolk, dusted the eggs with potato starch, dipped them in a simple egg wash, and rolled them over a combination of chicharron and bread crumbs.

Then I deep-fried them tempura-style.

I'd tested them with Rob, and he had been head over heels for them! The frozen eggs, though deep-fried in smoking hot oil, had runny yolks flavored with honey and chicken broth. And once he had broken the eggs open, the flavored yolks oozed out and covered the dish with a burst of delectable sweetness. Genius, right?

I recycled Jiwoo's, I mean the half Korean asshole's idea of plums in jasmine rice to add sweetness to the dish in contrast to the savory flavors of the meat.

After cooking, I neatly plated everything and topped the dish with crispy fried garlic, cilantro, scallions, and some Szechuan pepper.

Done!

As instructed, I rang my bell, and an attendant came for my dish. Before I exited the kitchen to wait for Chef Maxwell, I looked around the room and saw everyone concentrating. I was not really sure what they were doing, but I figured that Vivi would play to her strengths and present a washoku dish. Judging from the different types of raw fish at her station, I thought she was going in for the kill with sashimi and other subtle Japanese dishes. It seemed she had given up on Chinese cuisine. What a shame.