DirectionsInstructions Checklist
Step 1
Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
Step 2
In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
Step 3
Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
Step 4
Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
PIC BY Sanjeev Nijhawan / Caters News The perfectly-timed optical illusion photo shows the camel standing still while his head was turned the other way. Sanjeev said: “I saw a herd of camels crossing the road. It was a sight I couldn’t resist clicking. PIC BY Sanjeev Nijhawan / Caters News “I stopped and went towards the herd and suddenly at a distance I saw this camel with his head turned around which looked like a headless camel. “I had around five seconds to get the photo before he pulled his head up again.”
Watching Japanese cook working out at it, more admiring their own working ethics.
ReplyDeleteAbalone's liver blended into rice, and the final flesh well cooked out on table.
No easy jobs there. Integrated skills all into there. Bon appetite.
Наблюдать, как японские повара работают над этим, больше восхищаться их собственной рабочей этикой. Печень морского ушка смешана с рисом, а конечная мякоть хорошо прожарена на столе.
ReplyDeleteТам нет легких рабочих мест. Интегрированы все навыки. Приятного аппетита.