Dinner - Hot Japanese curry

I cooked Japanese curry tonight. During the Japanese fair @ BSC two months ago, I bought two boxes of Japanese curry sauce mix.

The two boxes has been 'staring' at me from my store cabinet and tonight cannot 'tahan' anymore. Must cook!

Just follow the instructions at the back of the box. It is so easy!! No need to 'tumbuk, tumbuk' the onions and all the other ingredients, like what mum does. I can never figure out what she puts into her fantabulous curries.

Eh! But now I also can cook curry. This is pretty good because it's really easy and it's flavour is quite localized. I bought the 'hot' sauce, there are milder ones which I was told is too mild for the Malaysian taste buds.

I took lots of photos and total time of cooking was about 45 mins of simmering. I just follow instructions and turn the timer on and go to my blog to update. If only all the cooking I do is so easy.



Delicious pot of Japanese beef curry.
Mmmm......Enjoy!

[Japanese curry]

AC-CENT-TCHU-ATE THE POSITIVE - BING CROSBY

I was blog hopping when I came across "I'm making notes", blog which is authored by Rita Ho. She posted "AC-CENT-TCHU-ATE the positive by Bing Crosby. I love this and want to share it with you. Thank you Rita!

Check out "AC-CENT-TCHU-ATE the positive by Bing Crosby on my side bar! Click on the title to view the lyrics. ENJOY!!

Holiday Breakfast #2

This morning, I felt like having poached eggs. I made two styles, one Eggs Florentine and the second, Eggs Benedict.

I set out to fry the bacon. Then I started cooking Hollandaise sauce over a Bain marie.

Hollandaise sauce needs delicate handling and takes patience. One thing I have learnt about cooking Japanese food is you really need PATIENCE! The patience I've acquired has helped me in many situations and come in very handy this morning.
Get ready a pot of hot simmering water, add some salt and half a teaspoon of vinegar. The vinegar is believed to 'coagulate' the egg white.

Stir the pot of water (this prevents the egg from sticking to the bottom). Drop fresh egg into the whirlpool of water. Poach for a little while and lift with a slotted spoon or a flat sieve, like the one I used.

Toast two slices of bread, butter it and lay some spinach on one and some bacon on the other.

Place a poached egg each on the ready 'base'. Serve Eggs Benedict with Hollandaise sauce.

Eggs Florentine is served with Mornay sauce but I was running late and just served with Hollandaise sauce - quick fix! Hehehe!

[Eggs Benedict]