Which drink contains raw egg as one of the three primary ingredients, The Matador and Tamagozake?
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Matador (cocktail) The Matador is a tequila-based cocktail. Less widely known than the margarita, its structure is similarly simple, with three primary ingredients: silver or "blanco" tequila, pineapple juice, and lime juice. Its chief coupling of pineapple and a single spirit resembles a Jackhammer, a variant of the Screwdriver which substitutes pineapple juice for orange juice to mix with vodka. Matadors are often presented differently, either in a martini glass or a champagne flute.
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Tamagozake Tamagozake (卵酒 or 玉子酒 ) is a drink consisting of heated sake, sugar and a raw egg. It translates as "egg sake", being made of the kanji 卵 "tamago" (egg) and 酒 "sake".
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Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is not served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.
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Mageu Mageu (Setswana and Sotho language spelling), Maxau (Khoekhoe spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu (Zulu and Northern Ndebele spelling) is a traditional Southern African non-alcoholic drink among many of the Khoekhoe -Damara and Nama people, Sotho people, Tswana people and Nguni people made from fermented mealie pap. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at factories.
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Valentina (hot sauce) Valentina is a brand of pourable hot sauce manufactured by Salsa Tamazula, a company in Guadalajara, Mexico. It is typically sold in 12.5-ounce and very large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle (the cap does not unscrew). The sauce, and the parent company's Tamazula hot sauce, are made with puya chilis from Jalisco state – similar to the Guajillo chili and known by the name "guajillo puya" – is described as thicker than Tabasco sauce and less vinegary, with more chile flavor. Valentina comes in two varieties, hot and extra hot, and the sauce is known for its use on tacos and its taste, as opposed to only for its heat. Valentina's ingredients are water, chili peppers, vinegar, salt, spices and sodium benzoate (as a preservative).
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Patrode Patrode or Alu Vadi is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, "kesuve" or "arbi") stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
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Coquito Coquito is a coconut-based alcoholic beverage traditionally served in Puerto Rico, similar to eggnog, hence it is also called Puerto Rican eggnog. It is generally made with rum, coconut milk, sweet condensed milk, vanilla, cinnamon, and cloves. The drink is commonly associated with Christmas and New Year's Eve celebrations, where it is traditionally served along with other holiday dishes and/or desserts.
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Aiyu jelly Aiyu jelly (; or ; or simply ), known in Taiwanese Hokkien as ogio (), and as ice jelly in Singapore (), is a jelly made from the gel from the seeds of a variety of fig ("Ficus pumila" var. "awkeotsang") found in Taiwan and East Asian countries of the same climates and latitudes. The jelly is not commonly made or found outside of Taiwan and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is also used in Taiwanese cuisine.
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Monjayaki Monjayaki (もんじゃ焼き , often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but that uses different liquid ingredients.
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Tiger meat Tiger meat is a raw beef dish. Recipes vary, but common ingredients include: raw beef, raw egg, onion, salt, pepper, and other seasonings.
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Mitsumame Mitsumame (みつまめ ) is a Japanese dessert. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with boiled azuki beans, often "gyūhi", "Shiratama dango" and a variety of fruits such as peach slices, "mikan", pieces of pineapples, and cherries. The mitsumame usually comes with a small pot of sweet black syrup, or "kuromitsu" which one pours onto the jelly before eating. Mitsumame is usually eaten with a spoon and fork.
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Tiradito Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cookery. Tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed; and tiradito is sauced immediately before service, hence raw, while ceviche is marinated beforehand, hence "cooked". Some authors also state that tiradito does not contain onions, but this is not universal.
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Ikizukuri Ikizukuri (生き作り ), also known as "ikezukuri" (活け造り ), (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used.
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Teh tarik Teh tarik (literally "pulled tea") is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams within the Southeast Asian countries of Malaysia and Singapore. Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from black tea, condensed milk or evaporated milk. Malaysia has considered the drink as the country's national drink.
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Tejuino Tejuíno (pronounced as "te-HUI-no") is a cold beverage made from fermented corn and popularly consumed in the Mexican state of Jalisco. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed with water and piloncillo (cone-shaped unrefined brown sugar) and boiled until the liquid is very thick. The liquid is then allowed to ferment very slightly. The resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.
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Ōwakudani Ōwakudani (大涌谷 , lit. "Great Boiling Valley" ) is a volcanic valley with active sulphur vents and hot springs in Hakone, Kanagawa Prefecture, Japan. It is a popular tourist site for its scenic views, volcanic activity, and especially, "Kuro-tamago" (黒卵 , lit. "black egg" ) — a local specialty of eggs hard-boiled in the hot springs. The boiled eggs turn black and smell slightly sulphuric; consuming the eggs is said to increase longevity. Eating one is said to add seven years to your life.
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Gudeg Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: "gori", Indonesian: "nangka muda") boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish-brown color to the dish. It is often described as "green jack fruit sweet stew".
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White Tiger's Milk White Tiger's Milk is a traditional English alcoholic beverage that usually contains brandy, eggs and milk.
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Takamaka Rum Takamaka Rum is a brand of rum distilled, aged and blended in the Seychelles, at the Trois Frères Distillery, on the main island of Mahé. The distillery has been operating since 2002, and was founded by the d’Offay brothers, Richard and Bernard d’Offay. It is the first and only commercial rum producer and exporter in the Seychelles.
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Sope A sope (] ), also known as picaditas (in Tierra Caliente, Guerrerro) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as "pellizcadas". It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried "masa" (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and sour cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Sopes are roughly the size of a fist.
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Wasakaka Guasacaca is a savory sauce found in Venezuelan cuisine often on chicken. The sauce is made from avocadoes, citrus juice or vinegar, parsley, garlic, and chili peppers. Argentina "chimichurri", Cuban "mojo", and the Chilean "pebre" share the same ingredients and predate the guasacaca sauce. The name is also spelled "guasacaca", pronounced the same.
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Kung chae nampla Kung chae nampla (Thai: กุ้งแช่น้ำปลา ,  ] ) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. It needs to be chilled before serving for 10 to 15 minutes. As a result, the shrimp flavor will be more salty and tasty. Generally, Thais usually use whiteleg shrimp in this dish.