“Knowing what to eat and what to cook.”
Ingredients:
2 tsp. white wine vinegar
8 large eggs
2 Tbsp. salted butter, softened
4 English muffins, split in half
8 1/2-inch thick rounds of Canadian bacon
Hollandaise sauce
Pinch of paprika for garnish (optional)
Thinly sliched fresh chives for garnish (optional)
Pour enough water into a 10 to 12-inch skillet so it is 3/4 full. Add vinegar, bring to simmer over medium-high heat.
Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower heat to medium low and simmer until eggs are just set, about 3 minutes. Yolks should still be runny.
Remove eggs from skillet with slotted spoon and set aside on a warm paper towel lined plate. If eggs have feathered, you can trim now.
Meanwhile, toast and butter the muffin halves.
Heat skillet over medium high heat and cook bacon, flipping once, until heated through and browned in spots.
Hollandaise sauce: (Whisk it over simmering water so the egg yolks cook gently and don’t curdle)
4 large egg yolks
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard (optional)
6 oz. (12 tbsp) unsalted butter, melted
Pinch of cayenne or a few drops of hot pepper sauce
Kosher salt
Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolks, lemon juice and mustard (if using) until well combined. Whisk in the butter gradually in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, about 1-2 minutes. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and salt to taste. Keep the sauce warm in its bowl over the simmering water until ready to use.
To prepare:
Put two muffin halves on a warm plate, top each with a slice of bacon, a poached egg, then spoon over about 1/4 cup of the hollandaise sauce. Garnish with paprika and chives (if using) Serve immediately
Beware, a very mouth watering burger phenomenon will conquer your appetite.
Cheese & Burger Society
Hello folks This is my favorite original sauce.
Soy sauce 200cc. I recommend Kikkoman.
Mirin 100cc.
White wine 100cc.
I Grated 1 garlic clove. If you don’t have a grater, mince it.
Dashi powder 2tbsp.
*100cc = 3.38140226 U.S. fluid ounce.
Boil them by saucepan and evaporate element of alcohol.
The surface of the sauce is ignited.
Be careful.
Stop heating and chill it.
You can use this sauce for stir frying.
When you cook chop suey, this sauce can add Japanese flavor.
This is also good of adding to pasta sauce.
You can cook Japanese flavor’s spaghetti.
(by Tabata Mitsuru)
Tabata Mitsuru is a Japanese underground rock guitarist, bassist, vocalist and composer. Began his music career in the early 80s with Noizunzurie. Founder member of The Boredoms in 1986. Currently plays solo, with Acid Mothers Temple & The Cosmic Inferno, Zeni Geva, and many more.
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Lunch 04 Nov. 2010
“ Hikone champon at Hikone champon tei. “Champon is a Japanese noodle dish with origins from China. It originated from Fujian cuisine, as it was invented by the owner of a Chinese restaurant, Shikairo, in Nagasaki, Japan.” from Wikipedia. Hikone champon in Hikone, Shiga is different. it was invented by the owner of restaurant “Okabe”. Soup is made from skipjack tuna and sea weed. I like Nagasaki’s original champon but I like this one too. Simply taste and delicious.”
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17th Nov. 2010
“Lunch or dinner? No, it’s big breakfast”
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Dinner. 25th. Nov. 2010.
“Samgyeopsal at Korean restaurant in Shin Okubo, Shinjuku, Tokyo. Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat. This is for two servings but we ate it by three persons and it was still heavy for 3 people.”
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Breakfast. 27th Nov. 2010.
”Egg and seaweed on the congee at home. It is good when the condition of stomach and intestines is ill. I’ve caught a cold.”
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Lunch at my parents’ house. 15th Dec 2010.
“Nishinsoba is a Japanese noodle dish originated from Kyoto. Hot Japanese soba noodle soup topped with migakinishin. Migakinishin is a sweet stewed dried fish of the Pacific herring. People like me who grew up in Kyoto love it as a soul food.”
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Lunch at home. 26th Dec. 2010.
“A breaded pork cutlet curry. This is absolutely not good for dieting. However, I want it badly sometimes. It’s difficult to keep off it because katsu-karē is a king of Japanese curry.”
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Brunch at home. 27th Dec. 2010.
“Grilled mackerel with grated daikon, boiled spinach topped dried bonito flakes, nattō with raw egg, dried young sardines added Japanese sichuan pepper, tsukemono, rice and miso soup.”
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Dinner at home. 29th Dec. 2010.
“It was a bōnenkai (japanese drinking party that takes place at the end of the year). Pyenro is a kind of nabemono flavored with sesame oil with origins in Guangxi, China. It is stewed pork, chicken, chinese cabbage, and cellophane noodles in dried shiitake soup. After serving it on small plates, add salt and red pepper as seasoning individually.”
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The Pink Sage offers all-day breakfast and social weekend brunches, the diner serves up casual Californian cuisine. The place serves all day breakfast, from 8am until 6pm with various menu such as buttermilk pancakes (RM12.50), mushroom omelet (RM8.50), and bagel breakfast roll (RM11.50) and popular Stacked Breakfast (RM17).
Lunch menu which is served until 7pm offers the classic Cheeseburger (RM18), Veggie Burger (RM17) and other choices which are accompanied with chips and coleslaw, Sausage Fettuccini Carbonara (RM18), and Grilled Ribeye with asparagus (RM32.50) to name a few.
the ever popular Stacked Breakfast (RM17) with eggs (poached, scrambled or sunny side up), chicken or beef sausage, streaky beef brisket, roasted potatoes, sauteed mushrooms, beans and rye or white toast.
Eggs Benedict with Smoked Salmon (rm30). Creamy Hollandaise covered smoked salmon on poached eggs on bread.
Duck Mushroom Cipolla Olio Angel Hair Pasta.
Black Angus Cheeseburger (RM46).
Not to be forgotten, enjoy free mixtape by owner of the restaurant, Tubby - Budculture, Soundcloud
The Pink Sage located at :
A4-UG1-1 Solaris Dutamas
No. 1, Jalan Dutamas 1
50480 Kuala Lumpur
Tel: 016-2052023
(Operational hours run from Tues – Fri:10:00-22:00 and Sat – Sun:08:00-22:00)
We live on earth, the third planet from the sun. Earth is the land of many species, including humans. The Earth produces many useful biological products for humans, food.
food is the reason that we all exist.
