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.

Cheers,
Babe_KL
16 Oct 2012
Showing posts with label steamboat. Show all posts
Showing posts with label steamboat. Show all posts

Tuesday, 20 April 2010

Review: Nagomi Shabu-Shabu @ Menara Hap Seng

**Halal**


'Twas a Friday evening and we're stuck at Menara Hap Seng due to the crazy traffic. To wait off, we decided to find a place to eat in the building. The thing about the eateries in this place is, they're usually packed during lunch hours on weekdays but come evening, things can be pretty quiet which is perfect.

Got Capt'n Hook to checked out the menu at Nagomi Shabu-shabu and Sushi Bar and he's game to try this out since I've been there before. It will also be BoiBoi's first experience having to cook his own food heh.

As I'm aware that the individual portion can be quite daunting for a small eater, so we ordered two sets (RM15 each) which came with your choice of soup that came in individual pot and a plate of vegetables that contains a raw egg, a portion of noodles (choice of ramen and udon) silken tofu, shitake mushrooms, spring onions, carrot slices, leeks and half a head of cabbage. Capt'n Hook asked for the Nagomi signature soup which I find it to be a better choice than the chicken soup that BoiBoi had asked for. The pot are placed on induction cooker which is good as you can control the heat yourself and won't generate extra heat other than the boiling soup in the cast iron pot.

Starter Set (RM15)

We have platters of ribeye (RM18 for 150g) and chicken (RM10 for 150g) that have a portion of minced meat with a cracked quail egg in the centre where the waitress will mix them up and form 2 meatballs as seen here. 2 portions of enoki mushrooms (RM3 each) as they have ran out of oyster mushrooms.

Ribeye (150g @ RM18)

Chicken (150g @ RM10)

Enoki (RM3)

Am sure you would think how come we've ordered so little but seriously they're more than enough for the 3 of us. We chucked in the vegetables then swish our meat with our chopsticks, chuck onto the dips and slurp the noodles up. BoiBoi had fun removing the food his pair of chopsticks, a skill that he had only recently picked up, until he really had had enough of the food. There are 3 types of dips served namely peanut, chilli and soy sauce. Loved the tangy chilli sauce and the peanut sauce as well but can a bit cloying when one is full.

Dips

Bowl of goodness

Our meal with 2 cups of refillable ocha (RM2.50 each) and one glass of orange juice (RM9, freshly squeezed) plus 5% Government tax and 10% service charge came up to RM89.70.


Nagomi Shabu-shabu and Sushi Bar
Suite 1-19, 1st Floor, The Podium
Menara Hap Seng (Formerly Mui Plaza)
Jalan P. Ramlee
50250 Kuala Lumpur, Malaysia
Tel: (603) 2141 6332

There are branches at Jaya33 and Hartamas Shopping Centre.

Tuesday, 4 September 2007

Steamboat Party

**Non-Halal**

I had a steamboat (also known as Chinese fondue) party recently... hmmm in actual fact I'm pretty reluctant to post this up but never mind lah I suddenly feel very generous to divulge our family secret recipe to a great steamboat stock!

With our simple and easy recipe (well if you think it's a recipe at all hahaha) you can forget about toiling over in the kitchen preparing a large pot of stock of the usual chicken carcass or meat bones!!! Can you imagine all the cleaning, blanching, more cleaning before boiling the bones for hours... on top of the washing, cleaning and cutting of steamboat ingredients, you get the drift??? Urghhh... Fret not, so here I am sharing our family secret recipe which will no longer be secret after I click Publish Post button *giggle*

The secret ingredient used for the stock is *tada* dried squid! All you need to do is wash the dried squids (I guesstimated for about 4-5 litres of stock, I've used 2 medium sized ones), then soak them with some water (roughly around 500-700ml, just enough to soak in everything) for a few hours until soften. Then gently remove the squids and save the water cos this WATER is your STOCK base! Yup, as simple as that! You can strain the water if you find some impurities inside. Next, pour this stock base into a stock pot and add in more water (to how much you think you'll need). Boil it then add salt to taste. You can now pour this stock into your steamboat pot. Simple or not?

We find this stock is the best as the chicken/bones stock clouds out all the seafood and steamboat ingredients. This stock will produce a very clear and sweet taste. Try it and do tell me what you think. Oh, there is another item which is essential in our recipe... deep fried shallots (lots of them) oil. Now, with these 2 basic ingredients... you can fly now (literally).

We usually have some sort of rules when it come to having steamboat. First, we will try to avoid too much of those processed stuff made out of fish paste. Usage of chicken and pork meats; and seafood are encouraged. You can use innards too but since I don't know how to handle them, I've omitted them. Second, the first couple of rounds after adding the ingredients, we tried not to scoop and drink up the broth (but it's so hard to resist haha). It is these ingredients that will lent a natural sweet taste to the broth, hence I usually eat last cos the broth will be the best by then. Also, try not to add too much stock as you go along as this will dissipate all the sweetness and goodness of the broth.

Enough with the basics, let's see what kind of ingredients I've prepared for this time.

Steamboat Mosaic

Fish fillets which has been marinaded with some shallots oil and soy sauce.

Chicken meat, I've used the thigh parts. Mix in some soy sauce, shallots oil and wee bit of cornflour. Let them marinade in the fridge.

Did the same with some lean meat. I bought a pack of pork shouder slices meant for shabu-shabu and just left them as it is.

Some seafood like prawns which I've kept the shell on as this will enhance the taste of the broth, sliced the softened dried squid and I'm not sure why I went and buy a bunch of lala (clams) which is not a very great idea so don't use them. Had wanted to get some scallops and mussels but can't find nice succulent ones. For the prawns, I will always remove the sharp front and end with a pair of scissors as it's pretty dangerous to stuff them in the mouth trying to remove the shells. Check out the pics below on which part to remove.

How to remove sharp parts of a prawn

Had some obligatory fish balls and processed fish products - this round I've the large Hock Chiew ones with pork in the centre, meat ball with dried octopus, seafood tofu, "flying saucer" (a named most of coined due to its shape but I think it's known as fish wanton) and etc.

Sidekicks of mushrooms and some vegetables like chrysanthemum leaves (tong hoe in Cantonese, which sort of like tasted better in such occassion) and iceberg lettuce for guests who don't fancy the strong flavoured chrysanthemum leaves.

Instead of rice, bee hoon or yee meen; we find it is the better to have loh shue fun to be served with the ingredients and broth. Just blanched the noodles quickly in hot water and drain them. Set aside and let guests scoop as much as they want.

Kicking off the meal, we'll have the stock boiling before adding the ingredients that take longer time to cook. Scoop some shallot oil in together with loads of the fried shallots Cover and wait for it to boil. Scoop out ingredients and eat with assam chilli sauce dip that one can find in the wet market specially made for steamboat. Next round, add more ingredients and shallots, cover and wait for them to be cooked. Just repeat until all ingredients are exhausted or all stomachs are filled to the brim heh! *Burp*

Steamboat Party 01

Steamboat parties are one of the party I favour as we get to chat whilst waiting for the ingredients to be cooked, guests can pick which ever item they wanted, eat and stop when they liked, best of all, as a host, there isn't much running around nor preparation at our end. Fantabulous isn't it??

Pardon for the blurry pics as I had to do the job quickly before the guests arrive.

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