It seems like it's using a grilling method, but in reality, it's half-steamed and half-fried.

The tinfoil is airtight, capable of firmly locking in the steam inside, and the addition of olive oil allows for quick heat conduction, raising the internal temperature of the garlic and speeding up the evaporation of moisture.

This method is mainly for convenience, saving the trouble of washing an extra pot.

After squeezing out the garlic paste, further press it into a fine texture with the knife's blade, scrape it up, throw it into the pot, and quickly stir to fully integrate the garlic paste with the butter, then add a pinch of sea salt to enhance the flavor.

The well-mixed garlic butter presents a slightly sedimented appearance, almost unrecognizable from the original garlic, instead resembling the texture of oil-separated mayonnaise.

Evenly pour the cooked garlic butter over the styled river shrimp, ensuring there's enough butter to at least reach halfway up the shrimp's body, so that it fully soaks in flavor when grilled.

After throwing the butter shrimp into the oven, he then retrieves the marinated chicken from the fridge and pours the continually simmering pot of vegetables from the stovetop into a blender to blend smoothly.

Drizzle some oil into a frying pan and heat it, then lay the yoghurt masala-coated chicken thigh flat for frying.

"Sizzle—"

The enticing sound echoes in everyone's ears, prompting the busy dining couple to quickly grab their plates and come over to watch.

Lin Chen's speed in serving dishes is truly fast, and since the couple also needs to take photos, the net effect is that there's almost no buffer time; their eating speed barely keeps up with his speed of serving.

Their plates were haphazardly filled with beef tacos piled high with ingredients, while they gnawed on herbed lamb chops, intently watching the pan where the richly sauced chicken sizzled in oil.

"How is it, does it taste okay?"

Lin Chen seemed to casually lay pieces of chicken into the pan while chatting with the couple, as if he didn't need to concern himself much with the cooking temperature of the chicken.

"Delicious, delicious, this lamb chop is super tender, melts in your mouth, without any gaminess, just a subtle sweetness, and the crispy herb crust is a bit like the crust on fried pork chops."

"I wasn't a big fan of the pesto flavor in Western cuisine, but this herb-flavored lamb chop is quite delightful; indeed, there's no dish that's inherently bad, just chefs who don't know how to make it well."

"Haha, then thank you for your praise."

Lin Chen nodded towards the tacos, "Don't let the tacos sit for too long; the corn chips inside will turn soggy and affect their texture, kind of like eating sticky rice balls, and if the crust on the oil sticks isn't crispy, it's not enjoyable."

"What?!"

"Eat up, let's eat!"

As soon as he finished speaking, the couple, as if jolted by electricity, simultaneously put down the half-eaten lamb chops and grabbed the tacos to shove them into their mouths.

"Crunch"

The baked crust and the inside corn crisps emitted a crunchy sound, visibly dripping with plenty of juice from the taco bottom.

The tender, juicy beef chunks were elastic, bursting with juice at every scoop, paired with the tangy-sweet tomato salsa and rich guacamole, refreshing onion slices, and equally tangy-sweet sauce, resulting in countless textures colliding and mingling in the mouth, composing a beautiful symphony.

They had, of course, eaten tacos before, but usually ordered them as takeout domestically and never knew if they were authentic. They just knew it tasted alright, at a level they would eat if served, but wouldn't specifically order.

Yet Lin Chen's tacos completely refreshed their understanding of tacos.

The ingredients seemed like ordinary things, and the preparation and seasoning were quite simple. Who knew the combination could result in such a marvelous taste! 𝗳𝐫𝚎𝗲𝚠𝚎𝗯𝕟𝐨𝘃𝚎𝗹.𝗰𝗼𝗺

Every bite distinctly felt like a geyser spewing juices from the mouth, sour, salty, sweet, crispy, soft, tender, hard—in one word, satisfying.

Their eyes lit up; no wonder he urged them to eat the tacos quickly, as the crushed corn chips inside were truly the soul.

Without that layer of savory corn chips, the flavor profile of the tacos would probably drop a notch or two.

While the couple wandered in the wonderful world of tacos, Lin Chen already began flipping the chicken thighs.

The bottom of the pan was kept on high heat throughout, making it very easy for the thick sauce to burn.

In just two minutes, the excess sauce and juices seeping out from the chicken thighs were almost baked dry, forming a layer of caramelized spice paste clinging to the bottom of the pan.

After flipping the chicken thighs, Lin Chen poured the previously blended vegetable masala paste directly into the pan, using the vegetable puree's moisture to prevent the sauce from scorching.

In addition to the vegetable masala paste, the remaining yogurt masala paste from marinating the chicken can also be added, along with extra masala powder, fenugreek leaf powder, and paprika as spices.

The chicken thighs themselves were already half-cooked, and being at the pan's bottom, they didn't need much more frying; about two more minutes and they were ready to be served. Even longer wouldn't matter, as the chicken thighs wouldn't turn tough—cook them confidently.

Lin Chen silently counted the time in his mind, and when he thought it was about right, he started scraping up the essence stuck at the pan bottom with a silicone spatula.

As the spatula stirred, the originally light tan sauce gradually turned towards a dark brown, and the rich aroma of the spices became more intense.

At this point, it's necessary to pour in half a jar of sour cream, which will adjust the color while also balancing the spice flavors.

Continue to simmer for another two or three minutes, taste for saltiness before serving, add a bit of sea salt if needed, drizzle the remaining sour cream casually, and sprinkle with chopped parsley for garnish.

The butter chicken looks like an incredibly thick coconut milk curry, thick and rich to the point where aside from the obvious white cream on top, you can't see any ingredients, only a pot full of thick sauce.

Knowing the two wanted to take photos, Lin Chen intentionally used chopsticks to lift the chicken from the bottom, making the shape of the chicken visible from the surface without disrupting the overall pattern of the sour cream.

With just such a simple adjustment, it instantly transformed from an unappetizing curry mush to a curry chicken dish from a high-end restaurant.

This thing can't be plated, it has to be brought to the table with the pot, unless it's cooked directly in an Italian enamel pot, in which case it might look slightly better.

But Indu cuisine looks more or less the same, as long as it instantly says curry to those who see it.

Though called butter chicken, it actually has almost nothing to do with butter, it's just sour cream masala stewed chicken, a type of curry.

Traditionally, curry is actually a stew made with various spices and coconut milk or cream.

The so-called curry aroma mainly comes from lemon leaves, and combined with lemongrass and other herbs commonly used in the Middle East, it forms the so-called curry flavor.

"Butter chicken is originally supposed to be paired with naan bread, but it's too time-consuming, can't make it now, got yesterday's leftover rice in the kitchen, should I fry some for you?"

"Yes, yes, can you make Thai fried rice? If you add a bit of pineapple that would be perfect!"

"Ah~ I was wondering what that pineapple could be used for, turns out you guys had already planned it!"

"Hehe, originally thought pineapple suits Thai food, whether fried rice or any other dish it should be quite fitting, if not it can be used as a post-meal fruit, so we brought it."

Speaking of pineapple, it's actually a pineapple.

Abroad, it's all high-tech cultivation, choosing only the sweetest and tastiest fruit varieties for planting, the pineapple has been phased out, what you often see in supermarkets are actually pineapples, just the foreign name is the same as pineapple.

Making Thai fried rice is also simple, just different sauces added, essentially no difference from Great Xia fried rice.

Quite a bit of leftover beef, simply slice some for the fried rice, chop bell peppers and bird's eye chili for later use.

Pineapple head and tail removed, peel off outer skin, cut off surrounding fruit flesh, only retain the central square core unused.

The core is somewhat firm, compared to fruit flesh lacks moisture, usually cut out to make pineapple juice, generally not used in dishes.

But Great Xia People don't care much, slice it up and eat it as post-meal fruit, saves waste.

With so much pineapple flesh, can't possibly use it all, only about a fifth is enough, the rest goes to fruit platters.

"Ding——"

The oven rings again.

With the oven door opening, a thick buttery aroma mingled with garlic fragrance wafted out, along with hints of shrimp scent.

The neatly placed shrimp in the baking dish curl naturally upon heating, forming two mirrored arcs, sizzling in golden clear oil.

Sprinkle a little finely chopped green parsley on top, and serve it in front of the two.

"Be careful, don't touch, touching it would be a lifelong issue, no need to hurry eating, can wait till the fried rice is ready for photos, baking dish has a warming function, stays hot for ten minutes."

The two aren't foolish, surely don't dare to reach out and touch, nodding like pecking chicks.

Dais standing by quickly stepped forward, clutching a folded square white cloth, swiftly moved the hot baking dish away.

Great Xia People familiar with fried rice making, but never seen Thai fried rice technique.

Prepared ingredients on the table don't look special, only conjure thoughts of pineapple beef fried rice.

"The secret to Thai fried rice is this."

Lin Chen mysteriously walked into the kitchen, moments later returned with two glass jars, showing them to the two.

"Tom yam paste? XO sauce?"

"Yes exactly, mainly tom yam paste, just a couple of spoons turns the fried rice Thai-style, XO sauce serves like oyster sauce but with a Southeast Asia twist, improves flavor when added."

With the secret revealed, nothing to hesitate, expertly adding oil to the pan, heating, scrambling eggs, stir-frying beef cubes.

Once beef cubes seared slightly, eggs crumbled into pieces, ready to dish out, add a little base oil back into the pan start frying rice.

Up till this point everything routine, until Lin Chen incorporated all ingredients except pineapple cubes into rice, adding two spoons of tom yam paste and one and a half of XO sauce, supplementing a bit of stock oil around the pan edge, wrist slightly flicked.

"Whoosh"

Bright orange flames swiftly soared into the air, clouds of steam rose laced with rich Thai aroma.