The Trattoria Project and Spectaculars: Steak, Eggs and a Tomato Nightmare

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Saturday, May 24, 2008

Steak, Eggs and a Tomato Nightmare

I have come to realize that cooking Italian every time is as boring as committing to a lifetime of oneitis. Same applies when any particular cuisine is repeatedly cooked for a long time. In fact, I am currently traumatized by tomatoes. Everything about it is scary, from the color to the taste to that uncanny looking vine. Time out, Italian cuisine.

When I can't sleep at night, it is usually because of two things. One of them is when a picture of 10 feet giant tomatoes crushing my hometown is lingering in my crazy little head. The other is when the food craving like that of a bulimic supermodel erupts so violently that I become slightly catatonic.

On a particular sleepless night during a military mission, the pathetic and overly abused kid that is my little stomach cries out loud for steak and eggs. "So why won't you give it to me? A little plate will do just a little of that will be just fine damn it," cries the stupid kid. But what that angry imbecile didn't know was that I am somewhere in the middle of a heavily forested jungle trying to protect my life by fending off commando-like mosquitoes and stinging spiders. It leaves me no choice but to bitch slap the kid and have it make do with the disgusting field rations.

Mission ends, I finally get to go home, for three consecutive days it was steak and eggs. On the first day of this insanity, I made good old all-American steak and eggs, pan seared sirloin with sunny side ups. Not bad, but the flavors were dead raw. So on the second day, I went eccentric, I fried chinese long beans and shiitakes with flank steak marinated in oyster sauce, garlic, pepper and dark soy. On top is poached egg drizzled with pan jus. Good flavors, but my greedy innate hunger for perfection demoralizes me. It says it's good but not mind blowing.

So behold. My perfected recipe for steak and eggs. Ponzu honey glazed skirt steak on asparagus and bean salad with poached egg, shaved daikon and sweet sherry vinaigrette, drizzled with truffled oil. It sounds motley crazy but what do you know, it totally satisfies my shit. Ponzu and truffle unites with a secret ingredient.
Maybe my expectations won't meet yours. But for what it's worth, this plate of my favorite kind of steak and eggs will go at SGD$12. Wait for my Trattoria.


Anonymous said...

lol you must be smokin some crack while writing this post

Uncle Dee said...

No, just whisky.

trudy said...

i was wondering where you can get skirt steak in singapore, i cant find any even in the big supermarkets. btw your steak has nice colour, its making me hungry!

noble pig said...

It looks fabulous! Wow! I love the shaved daikon in there...makes it so gourmet.

Uncle Dee said...

hey Trudy, try dempsey road or Jeliata cold storage, they should have it there.

Noble Pig, it's you again! nice to have you here! Daikon's ok, I was thinking of using Jicama but I can't get hold of any.. Waiting for your next post!