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Very bougie. I don't want to be hardcore. I just wanted to make it simple. So you have at the bottom, you have a base of a sweet convolut that was cooked in turmeric, cooked in ginger, a bit of cinnamon, salt, and pepper, a touch of sugar. And then the brown thing that you're seeing there, the triangle, that's bup. Yeah, yeah, that's bap. No, no, that's pear. That's pear corn pot. Yeah, so this is bap.

Yeah, yeah, yeah, that's pub. So you go into the pub, you dip into the Velut, you go into the duck comfy that has Chinese five spies. Man, Pab's your uncle. Konji, what's the term for sushi? The fried sushi? Fried sushi. Yeah, that, that. It's slipping off. It's slipping off, but yeah, you know exactly what I feel like.

Yeah, tempura. Tempura, yes. I'm having tempura papa. Yeah, you know, I had dishes in mind and I wanted to serve you papa and vodks, but it was like actually so you said duck, yeah, yeah, that's that's duck leg. Okay, so I basically cooked it. Um, we call it confidence, it's a technique, so yeah, in oil, herbs, five spice, Chinese spice, um, for about two and a half hours, took it out, yeah,

And somebody's listening out there about it, but this guy must be crazy. Pup and duck. You know? But yeah, it's red meat. But also, it looks appealing. Thank you. It looks very sophisticated. Yeah. But simple. Thank you. You know? Thank you. But I want to talk about the pair. Yeah. Tell me what's the idea here. I mean, I get it from a taste perspective. Yeah. But it's just another element. It's just another element. I don't.

Want to put it into the sweet convolutes because then you would miss it. So I thought rather just put it on the side as a compart to add. So you just dip the duck. Because when I dip the duck into it, it almost creates that feeling of duck Laurent, but not duck Laurent. Oh, Sikhua. Did you hear that? Very, very beautiful and nicely described.

It does because that's when you said pear, I'm like, okay, it's got to give that sweet, yes, yes. Yeah, because normally when we do dark, then it will be dark low and you did confirm. Yes, yes, yes. And the idea is: so I did it twice actually. I did it the first time and I got it wrong. I did it the second time and I reduced the sweetness and the salt and then just mushed it up into a compote. This, this, this voluter, though, yeah, it's a winner, are you getting the

Asian textures. That's right. Yeah. This volume is a winner. Thank you, sir. Like, right, I can get the sweetness, but also the turmeric, ginger, ginger, cinnamon. It's got all those beautiful elements around it. No, thank you. And, guys, check out our thingy then because I know people are already complaining. Like, Ottomil is not saying anything. He's just going on radio. Wow, Jakarta. Yeah. This is.