gochujang egg salad的八卦，Yahoo名人娛樂都在討論

Established in 2015, Frank Laurent was one of the earliest boutique roasters in Penang; while they still remain as a key player and leading name when it comes to quality coffee, the brand has far expanded its business operations... offering more options to coffee lovers and cafe hoppers. With a base in Udini Square, Frank Laurent currently manages 4 more outlets in northern Malaysia. The Udini Square outlet has also expanded since then; while the minimalist cafe continues to offer the right laid back vibe, it is now more spacious and comfortable for coffee lovers to unwind and enjoy their cup of Joe. In line with their expansion plan, Frank Laurent also launched their All Day Food Menu in the month of September 2020. The newly rolled out All Day Food Menu features an array of hearty brunch staples like Toasts, Pasta and sweet treats; not very extensive but more than good enough to please picky eaters.

Unagi Ikura and Creamy Scrambled Egg (Rm 32)
Gochujang Tuna and Cherry Tomatoes (Rm 20)
Asian Caesar Salad (Rm 18)
Bonito Salmon Carbonara (Rm 33)
Truffle Curly Fries (Rm 20)
Yogurt Strawberry QQ Liege Waffle (Rm 18)
Matcha Mocha (Rm 15)
Pork-Free and Alcohol-Free
Address: Block 2-1-20, Udini Square, Lebuh Tunku Kudin 3, 11700, Gelugor, Penang.
Business Hours: 9:30 am to 10:30 pm. Opens Daily.
Contact Number: 604- 295 5370

Full story to be shared on Ken Hunts Food real soon!

ぜひ作ってみてくださいね！

まぐろとアボカドの漬け丼
1人分
材料：
まぐろ(柵・刺身用) 100g
アボカド(ひと口大の角切り) 1/2個
酒 大さじ2
みりん 大さじ2
しょうゆ 大さじ3
生姜(すりおろし) 小さじ1/2
いりごま 小さじ1

ご飯 200g
卵黄 1個


作り方：
1.まぐろはひと口大の角切りにする。

2.ボウルに酒、みりんを入れ、ラップをかけずに600Wのレンジで1分ほど加熱する。粗熱を取り、しょうゆ、生姜、いりごまを加えて混ぜる。

3.(1)を(2)に加えて軽く混ぜる。ぴったりとラップをかけ、冷蔵庫に入れて5分ほど漬け込む。

4.丼にご飯を盛り、アボカド、(3)をのせ、中央に卵黄をのせたら、完成！



韓国風漬けまぐろのチョレギサラダ
2人分
材料：
まぐろ(柵・刺身用) 100g
A:しょうゆ 大さじ2
A:コチュジャン 大さじ1/2
A:ごま油 大さじ1/2
A:砂糖 小さじ1
A:にんにく(すりおろし) 小さじ1/2

サニーレタス 5枚
長ねぎ(千切り) 1/4本
韓国のり 4枚

作り方：
1.まぐろは1cm幅のそぎ切りにする。

2.ボウルに(A)の調味料を入れて混ぜ、(1)を加えて混ぜ合わせる。ぴったりとラップをかけ、冷蔵庫に入れて5分ほど漬け込む。

3.ボウルにレタスをちぎり入れ、長ねぎ、(2)を加えて混ぜる。

4.器に盛り、韓国のりを散らしたら、完成！


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Tuna 2 ways

Tuna And Avocado Bowl
Servings: 1

INGREDIENTS
2 tablespoons sake
2 tablespoons mirin
3 tablespoons soy sauce
½ teaspoon grated ginger
1 teaspoon white sesame seeds
100 grams sushi-grade tuna, cubed
200 grams cooked white rice
½ avocado, diced
1 large egg yolk

PREPARATION
In a medium bowl, combine the sake and mirin. Microwave at 600W for 1 minute.
Add the soy sauce, ginger, and white sesame seeds and stir to combine.
Add the tuna to the sauce and stir to coat. Cover with plastic wrap and chill in the refrigerator for about 5 minutes.
Add the rice to a bowl and top with the avocado, marinated tuna, and egg yolk.
Enjoy!


Korean-Style Tuna Chopped Salad
Servings: 2

INGREDIENTS
2 tablespoons soy sauce
½ tablespoons gochujang (Korean chili paste)
½ tablespoons sesame oil
1 teaspoons sugar
½ teaspoon grated garlic
100 grams sushi-grade tuna, sliced
40 grams red leaf lettuce, chopped
¼ Japanese leek, thinly sliced
Korean seasoned laver (seaweed), torn

PREPARATION
Slice the tuna.
In a medium bowl, combine the soy sauce, gochujang, sesame oil, sugar, and garlic and stir to combine.
Add the tuna to the sauce and stir to coat. Cover with plastic wrap and chill in the refrigerator for about 5 minutes.
In a large bowl, combine the lettuce, Japanese leek, and marinated tuna. Toss to combine.
Divide the salad between serving plates and top with the laver.
Enjoy!

厚さ4㎝の極厚のロースかつの作り方の動画です
3日間低温熟成させたのちに10時間以上の低温調理で作りました！


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レシピ：https://cookpad.com/recipe/6586601
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極厚のロースかつ（1人分）
　豚ロース：360g
　塩：3.6g
　砂糖：小さじ2
　キャベツ：たっぷり
　レモン：1/6個
　とんかつソース、芥子：お好みで
　辛味噌：お好みで

バッター液（3人分）
　玉子：1個
　水：大さじ1
　サラダ油：大さじ1
　薄力粉：大さじ3

辛味噌（3人分）
　みりん：大さじ2
　酒：大さじ1
　水：100㏄
　砂糖：小さじ1
　八丁味噌：30g
　コチュジャン：小さじ1
　韓国唐辛子：小さじ1/2

揚げ油
　豚の背脂：200g
　サラダ油：400㏄

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How to make Extra Thick Tonkatsu.

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Recipe in Japanese：https://cookpad.com/recipe/6586601
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12647559293.html

Extra thick Tonkatsu(1人分)
360 g pork loin
3.6 g salt
2 tsp sugar
some cabbage
1/6 lemon
some tonkatsu sauce, Neri-Karashi
some hot miso sauce

Batter(for 3 servings)
1 egg
1 tbsp water
1 tbsp salad oil
3 tbsp flour

Hot miso sauce(for 3 servings)
2 tbsp mirin
1 tbsp sake
100 ml water
1 tsp sugar
30 g Hatcho mis
1 tsp Gochujang
1/2 tsp Korean red chili powder

Frying oil
200 g pork back fat
400 ml salad oil

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