"Of all of these ingredients there are two of them that are really stumping me," says Nurdjaja of the lotus root - which she's never cooked before - and the sweet potato fries. "Obviously [you can] fry them, but you're expecting more from me, aren't you?"
Despite her initial reservations, Nurdjaja jumps into work to create stuffed quail with escargot and sweet potatoes, paired with black garlic and onion puree and pickled lotus root salad.
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