Tuesday 29 November 2011

Tuna & Zucchini Fried Rice

Sorry for the long silence. The past couple of weeks have been a crazy one for me. Haven't put in so much hours in a day for a while... and then Bayan Indah have this big crazy event that needed organising. It was this event that I finally got to meet Pei-Lin of Dodol & Mochi! Lol sorry to Pei-Lin if I may not have recognise her cos I was really running around the grounds of Bayan Indah like no end.

So I'm just going to post a quick filler which is a rather unconventional fried rice using ingredients used mostly for Western cooking. This fried rice was made from leftovers actually of some canned tuna, yellow and green zucchini plus day old cooked red and brown rice.

Tuna & Zucchini Fried Rice

In a pan, I heated some oil before placing in cubed zucchinis. I stir-fried them till caramalised before putting in some chopped garlic. Once the garlic is fragrant, in went the tuna pieces and seasonings of salt & black pepper before adding the rice. Stir to mix well and sprinkle in some light soy sauce to taste. I finished off with some freshly cracked black pepper and served this with some stir-fried green vegetables.

Easy peasy and rather healthy too ;-)

Wednesday 16 November 2011

Review: Crumbs Frozen Yoghurt @ Pavilion Kuala Lumpur

I have always been a HUGE fan of frozen yoghurt since the days when TCBY and I Can't Believe It's Yoghurt were available in Kuala Lumpur many many many years ago. Sadly both chains just disappeared. I had to find solace at ice cream places that have a small selections of frozen yoghurt but then these are not the soft-served kind. When Coffee Bean & Tea Leaf introduces soft-served yoghurt in their menu, there is no need to say that I became a follower! I liked both natural which is well... like yoghurt - a little tart and vanilla flavoured which is a little sweet. The only problem is NOT every outlet is serving this :(

It has only been recently that stand alone frozen yoghurt business made a come back in the form of Tutti Frutti and now Crumbs. I don't really fancy the taste of Tutti Frutti plus it can really be rather "dangerous" kekeke as their concept is self-help and we only get to know how much our cup of yoghurt will cost at the end after weighing it. It can get quite exorbitant since it's hard to control the amount by pulling the lever and the heavy toppings are not helping either lol.

I had read with interest when an article introducing Crumbs in a local newspaper. It has been on my mind ever since then but just that we never get to visit Pavilion these days. It says that Crumbs is originated from Hong Kong which at first specialised in flavoured scones but after introducing frozen yoghurt, it seems like the yoghurt is now more popular.

Crumbs @ Pavilion

We have an appointment near Pavilion so we dropped by to check out Crumbs which is located next to Food Republic (the food court). It has taken over Durian Durian kiosk which has shifted to KLCC. Since we have lunch not long ago, we did not buy any scones to try. Anyway, my main aim is the frozen yoghurt!

Capt'n Hook and I shared a large portion that came with 2 toppings (RM12.90) which I picked their signature crumbs and cute little baby meringues in pastel colours. I guess since they were new, they offered me to try another topping, the handmade mochi. You can see by now, our cup is almost over flowing with toppings!

Crumbs Frozen Yoghurt(RM 12.90 - Large with 2 toppings)

First of all, we both like the texture of the yoghurt. It's smooth and velvety, a little tart like how yoghurt should taste like. The signature crumbs topping is actually cleverly layered at the bottom and in between, plus a little on top. This way I find that they are evenly distributed without having too much crumbs just on top. By the way, the crumbs are not made from leftover scones :p yes, yes, I was kaypoh (busy body) enough to ask! It lend a slight crunch and is lightly cinnamon scented. I also loved the baby meringues. Can't help eating spoonfuls of them just like that. The mochi came in white and smallish pieces. They have a nice bouncy texture.

As they have like 20 over toppings, I think it's going to take us a while to try out the different combinations. The pricing is quite fair to us with just the addition of RM1.90 for a large portion with an extra topping as the regular sized frozen yoghurt with one topping is going for RM11.00. Each additional topping will cost RM1.50.

Since both of us seated quite near to the kiosk, Jaymie, one of the partner of Crumbs, came by to ask for our feedback. We did gave her quite a positive feedback and the only thing they need to do now is to promote Crumbs to generate the interest and awareness of their existence in the mass of food kiosks on that floor. Judging from the few interruptions that Jaymie has to get back to the kiosk to serve customers in between chatting with us, I think they're on the right track ;-)

P1.11.04, Level 1,
Pavilion Kuala Lumpur
Tel: +603 2141 6020
Opening hours: 11.00am - 10.00pm

Sunday 13 November 2011

Introducing Deliciously Chocolate

A few months back a few of us got invited by my friend, Patrick, one of the three partners of Deliciously Chocolate, the other two are Anizah and Edward, to a tasting session. We have a whale of time tasting so many chocolaty creations and giving our honest feedback so that they could tweak them accordingly.

Come 8 November, Deliciously Chocolate is opened at the ground floor of Menara IMC. It is advisable to pre-order your cakes via their website and collect them here as all cakes are freshly made to order except for macarons and whoppie pies which you can get them on their shelves.

There are 9 items available now with seasonal items offered on a monthly basis. Of all, my favourite is Oblivion which is a rich chocolate truffle cake - my kinda chocolate cake as it's not overly sweet and very rich in chocolate taste.

Oblivion collage

I'm not so crazy over macarons as I find those in Kuala Lumpur are sickly sweet with the exception of those from Nathalie's. During Deliciously Chocolate launch, I kept munching on the macarons without realising that I have already chomped down 5 at least! They're not super sweet and each piece are of even size with perfectly form feet, quite affordable too for the size.


I have a feeling that macarons is going to be oh so passe soon... and I think whoopie pie is going to be the next in thing as I've seen some of my friends raving and baking whoopie pie. Let's Make Whoopie! has 2 pieces of soft chocolate chip cookies sandwiched with chocolate ganache.


My other fave item is of course Tortino which is mini chocolate cupcake topped with a layer of chocolate ganache and a rosette of delicious peanut butter frosting... how to resist this for a chocolate and peanut butter lover like me???


There's also a white chocolate cake that is spread with refreshing lemon curd in between layers and with light white chocolate butter cream, well a change from the usual dark chocolate.

Watch out for the Christmas goodies that will be made available soon. There was a sneak preview and let's just say the creations are very apt to celebrate the yuletide season with the clever usage of spices. Become a facebook fan or follow Delicious Chocolate's tweet at @delicreations so that you won't missed out these goodies.

Remember to place your order now to savour all these chocolaty creations!

It is our delight to extend our heartiest congratulations to Deliciously Chocolate team. May there be many successful years of glory to come!

Deliciously Chocolate
Main Lobby, Suite 1.2, Level 1, 
Menara IMC, Jalan Sultan Ismail, 
Kuala Lumpur
Opening Hours : 
Mon - Fri 11am till 7pm 
Sat - 11am till 2pm
Sun and Public Holiday - Closed

Note: Visuals courtesy of Deliciously Chocolate as by the time we get to the launch, it was too dark for a proper photo shoot.

Thursday 10 November 2011

Review: Goku Raku Ramen @ Midvalley Megamall


A while ago, I've received this invite from Goku Raku Ramen to attend their opening but alas I can't make it due to work. Recently I received another invite and planned it as such so that I can attend. They have asked me to bring along a few bloggers but little that I know that the date clashed with the launch of MIGF which of course I wasn't invited to. However, only FatBoyBakes could make it and when we met him, he told us that he did get an invite to MIGF but only because he said yes to me first and he kept it. We're so honoured indeed to dine with him :D

Chef Kanai San

As we walked into the restaurant, we were lead to the far back and noticed that the restaurant is really big. We met Tomoko Nakano, Wong Chwee Hann, Yvonne Tan and Chef Shinichi Kanai (pictured above). We were briefed that Donburi House (the operator of Goku Raku Ramen) is the non-halal arm of Texchem group. Still does not ring a bell? Texchem owns Sushi King :D

GRR Interior1

Yvonne took us to a tour of the kitchen and showed us where the tedious and labourious broths were made (no pics allowed here), followed by how ramen which is made here on a daily basis.

I have to say the broths made here are from a mix of fish, chicken and pork are certainly made with lots of love which you can certainly taste it! The tonkatsu broth is simmered for 17 hours where else the Gokuraku signature broth is boiled for 30 hours! They're boiled in 100 litres tanks and stirred every 3-4 minutes. During the tour, we witness the chef mashing up the boiled meat and bones on the strainer to "juice" out all the goodie bits from the bones and all into the broth. So now you know why the broth is so flavourful. We did asked Kanai San if they keep the soup boiling over night which he replied no due to safety reason. They'll turn off the fire and continue the next day. They even have imported water filter just for the broth and ramen.

Next, we were showed how ramen is made here using flour imported from Thailand. The machines were all brought in from Japan and are rather expensive, hence this outlet in Midvalley Megamall will make all the noodles and supply to their future openings at The Paradigm Mall (Kelana Jaya) and Gurney Paragon (Penang).

The ramen making process is no easy task even with the help of machineries. First the ingredients are mixed in a mixer before pouring into the rolling and cutting machine. The rolled out sheet is attached to a wooden rolling pin like handle. A second press is done by pressing two sheets of noodles into one to create a springy and bouncy noodles texture. These rolled up sheet will be left to rest for a couple of hours before shredding into ramen. I've processed a video here for you to watch the entire process. You can hear Yvonne's explanation on top of the questions fielded by us.

Next, the chef attached a shredding contraption to the machine. The noodle sheets go through this shredder and not only came out as shreds but in the correct portion size. The chef will weigh the portions at random to ensure the weight remained consistent. In Goku Raku, the ramen came in two sizes of thickness where the thick one is made from 3 types of flours whilst the thin one is made from 2 types. If you've watched the video, you would have heard that they do not sell their freshly made ramen AND no take aways for their ramen! I supposed it's for one to enjoy the ramen at it's best possible texture and temperature.

Cutting noodles

It is interesting to note that even cooking of the ramen is done to perfection with the help of machinery. The baskets are timed to lift up from the hot water to ensure each batch of noodles are cooked in the same temperature and timing.

Automated noodle baskets

We started off our dinner with an appetiser of Pirikara Negi Char Siew (RM7.90). Chef Kanai showed us that we need to lift of each slice of pork shoulder together with the lettuce and homemade chilli sauce and place everything inside our mouth to be eaten together. The char siew is extremely tender and the sauce made this a refreshing start.

Pirikara Negi Char Siew (RM7.90)

We were showed earlier how Gyoza (RM7.90 - 6 pieces) is made here also using a special machine. The pre-made gyozas are placed on a hot plate and then after a certain time the chef put on the lid. The machine then steams up the gyozas making the based very crispy and the gyoza skin on top maintained a nice and soft texture. If they have done it nicely like the day we were at the review, as you bite into the gyoza, be prepared for a burst of broth ala xiao long bao. The gyoza here is amply filled indeed. Another must order for BoiBoi.

Gyoza (RM7.90 - 6 pieces)

Next up, we got to try Tomato Maki (RM6.90 for 2 sticks) and Buta Bara Kushi (RM5.90 for 2 sticks). Tomato Maki has grilled thin pork belly slice wrapped around a cherry tomato whilst Buta Bara Kushi is deep fried breaded pork belly. Our BoiBoi loved the Tomato Maki when we brought him here for 2 occasions (yes it was that good that we have returned twice already!!) even though he dislikes tomato in general. I supposed he love the burst of juicy tomato when he bites into one together with the crispy pork belly. The Buta Bara Kushi has thicker slice of pork belly and they're very tender and juicy even though deep fried.

Tomato Maki (RM6.90) & Buta Bara Kushi (RM5.90)

We shared a bowl of Ishiyaki Garlic Rice (RM16.90). Ishiyaki is the stone bowl the garlic rice is served in. The stone bowl is heated before the garlic rice is placed inside drizzled with a stamina sauce before topping with a raw egg. So before eating, you're supposed to mix everything up. We loved how the stone bowl actually creates a crispy rice crust at the bottom just like how we liked the crust from claypot chicken rice. Highly recommended for garlic rice lover!

Ishiyaki Garlic Rice (RM16.90)

As for the ramen, we started off from a weaker broth to the strongest just like how we do wine tasting *chuckle*. For the first ramen, we tried their best seller Tonkotsu Ramen. The one showed here is the basic of black fungus, spring onion, leek, bamboo shoot, and seaweed but for RM20.90, do ask for a bowl of Ultimate Tonkotsu Ramen which includes char siew and flavoured egg. For our return trips, we all have this and sapu (cleaned) the bowl clean including the broth! I have to say for that price, it's really worth it as for once we felt there are ample ingredients in the bowl as compared with the usual Japanese restaurants.

Tonkotsu Ramen

Oh yeah, this ramen is served with Mah You which is the blackish garlic oil. It is actually burnt garlic grounded into a paste. There's is a leek oil which is equally as fragrant but less stronger in flavour as compared with the garlic oil. They both gave the broth a totally different taste so experiment them yourself. The oils are not given separately to you, you'll need to request for the oil you would like, otherwise the default oil will be served straight in the bowl.

Mah You & Leek Oil

Gokuraku Ramen (RM19.90) is served next and is topped with char siew, onion, bamboo shoot, leek (from the leek oil and it's fried till blackish in colour) and seaweed. This is the broth that is boiled for 30 hours and the strongest of all. It's darker in colour due to the addition of shoyu. The broth is thick and is so flavourful. No porky smell is detected at all. If you prefer a strong flavoured broth, this is the ramen for you.

Gokuraku Ramen (RM19.90)

The last bowl of ramen we tried is the Gokuraku Miso Ramen (RM20.90). This has miso added to the Tonkotsu broth and is topped with cabbage, minced pork, flavoured egg and the default garlic oil. Surprisingly the miso gave the Tonkotsu broth a totally different identity at all. It wasn't salty nor the miso over powered the broth, in fact it's equally as flavourful.

Gokuraku Miso Ramen (RM20.90)

What I liked is the additional toppings that you would like to add on is totally inexpensive. For example, extra char siew is only RM2.00 and nita mago (flavoured egg) is RM1.00 for one. FBB and I kept browsing the menu in disbelieve that the prices are so so reasonable here. Our return trips we ordered the Grilled Skewers set (arrghh I can't seems to find the photo) where all the 7 different skewers costed us only RM13.90!!! BoiBoi totally loves them. When he had his first bite of the chicken thigh skewer... he uttered "mmmm this is good meat" which made my jaw dropped as he hardly ever said such thing. A little foodie in the making?

By now, sake and soju would be have been made available. We tried the soju mix - Tenson Kourin Sour (RM24.90 for 2). The soju served here is actually potato wine with about 40% - 50% alcohol. You'll have a choice of either tonic water or 7 Up and between lemon or orange (the fun part is you get to juice them yourself!). We tried a combination of tonic water + lemon juice which turns out to be rather refreshing for me as it's on a tart side but Capt'n Hook preferred the sweeter 7 Up with orange juice.

Soju Cocktail (RM24.90)

By now, we were filled to the brim but we managed to try the Assorted Dessert (RM8.90) which has sampling size of annin tofu, rare cheese cake and banana fritter with vanilla ice cream. Annin tofu turned out to be everyone's favourite. It's almond jelly made with yoghurt, fresh milk, fresh cream, gelatine and almond (apricot kernels) powder. I usually stay away from almond jelly as it smells like ermm cockroach :p but over here, there's barely a hint of almond. The texture is soft and smooth.

Assorted Desserts (RM8.90)

At the end of the our dinner, FBB declared that he was glad to have skipped MIGF launch for this tasting session and it got to be great as he brought his family here for dinner just a few days after this session. Needless to say, for us too as we have returned twice. On our second trip, we bumped into KY & Haze!

FBB slurping up soup

We would like to thank Mabel for initiating the invite. Tomoko, Miss Wong, Yvonne and Chef Kanai San for hosting our delicious dinner. We're so going to be back often!

One last thing... do visit Goku Raku Ramen website to watch out for monthly promotions. Last month, ramens were given 50% discount on every Mondays. As for this month, there's a special set for 2 pax going at RM49.90 and so forth.

Goku Raku Ramen
Lot S25 & S26, Level 2
Mid Valley Megamall
Kuala Lumpur, Malaysia
Tel: 03 - 2282 3924
Opening hours: 10.00am - 10.00pm

Friday 4 November 2011

Review: Fish & Noodle House

After I've posted the review of SS20 Fish Head Noodles, there were comments that the nearby Fish & Noodle House has better broth. We scoot over here to check out their version of fish head noodles. Located in a shoplot, it's clean and comfortable as it's air conditioned. The staff are all foreigner so it takes a bit of time to understand what they say in Cantonese hehe.

Browsing through the menu, seems like there are not extensive. There is only the fine mee hoon (rice vermicelli) served here and also one type of fish of either fish head or fillet, deep fried or not. We both ordered the same which is deep fried fish fillet with added evaporated milk (RM9.50 per bowl).

The bowls of noodles arrived and I can smell the wonderful fragrant of rice wine but when I sipped the broth, it's not as flavourful. The mee hoon although is fine and smooth, somehow I preferred mine to be thicker for this kinda of noodles. Just a personal preference I guess. The fish fillet were fried just nice, crispy on the outside and the inside remaining moist.

Deep fried fish fillet noodles (RM9.50)

We both washed down with a glass of Sour Plum Drink (RM3.50) each which is made of calamansi lime (limau kasturi in Malay) that are blended whole. This explained the greenish hue of the drink. There would be a sour plum inside the glass. Their version here really packed a punch and it was a great thirst quencher on the hot day the we were there.

Sour Plum Drink (RM3.50)

We both find the broth over at SS20 Fish Head Noodles is more to our liking and also kinda like the variety available as well. However, this is just our taste bud and you would be surprise that the crowd at Fish & Noodle House after lunch hour is still commendable. I guess one man's meat is another man's poison eh... especially when it comes to food ;-)

Fish & Noodle House
77 Jalan SS20/11
Damansara Kim
47400 Petaling Jaya
Opening hours: 8.00am - 4.00pm
Closed every 1st & 3rd Mondays

Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

16 Oct 2012