I must say this is a late post for the actual mentioned event. But worth for me to mention about them.
Gokuraku Ramen opened in Mid Valley not long and we never had the chance to visit them due to busy schedule. During Brandon's birthday, we actually decided to challenge the Sushi King Big Bowl challenge. But seeing the price and all you get is just the big bowl of Udon. We decided to back out on this as we originally planned to do so. (Plus, my colleague tried the challenge and he did not managed to finish all the soup.) As we (myself, Brandon and Samson) walked around to check out some restaurant to celebrate Brandon's B-day, Samson suggested Gokuraku Ramen which he and his colleague tried couple of days back. He says its not bad after all and worth for a try. And so we head to the Gokuraku Remen located on the Level 2 near the exit of Jusco. Bare in mind it is a non halal restaurant and the soup base is superb.
As we arrived. I find this restaurant was rather quiet. People always says.. if a restaurant have not much of customer... that restaurant could be a wrong choice. But since it is a restaurant I want to try.. We head straight to a sit at the corner.
The restaurant waitress briefly explained the soup base are boiled with what and how heavy the soup base would be ..blah blah blah.. and so we decided on these..:
Tonkotsu Broth Noodles topped with Char Siew, Flavoured Egg, Black Fungus, Spring Onion, Leek, Bamboo Shoot, Seaweed and Fragrant Garlic Oil.
Tori Khomi Don - Deep-Fried Chicken with Soy Sauce topped with Fresh Vegetables on Rice.
Tonkotsu Ramen - Tonkotsu Broth Noodles topped with a slice of Char Siew, Black Fungus, Spring Onion, Bamboo Shoot, Bean Sprout and Seaweed.
Deep-Fried Breaded Skewers
Brandon and Samson
Taste wise, not bad. I love the soup. Really really rich and thick. Love the Skewers but the rice dish is not that excited Normal. Total bill how much? I don't know. Cause Samson paid for it as present for Brandon. Thank you Samson.
Overall rating for this restaurant: 7/10 (due to: they should hire some servers that are not that noob and blur)
Address: Lot S25 & Lot S26, Level 2 Mid Valley City, Kuala Lumpur, Malaysia
Website: www.gokuraku-ramen.com
We quickly rushed back to my house that night as my mom and bro are waiting for us to have simple cake cutting ceremony. That ends a wonderful birthday celebration of my hubby.. Oh yea.. of course I bought a present for him..hahahahah a Hugo Boss Wallet. (sales ma)
Best thing that you can ever do for your love ones
July 9th 2011. A day that a lot of Malaysian will not forget. Yes.. we have create another historic day for our nation.
However, due to many roadblocks and road closure, both me and Brandon decided to stay at home and search for something to do to fill up our time at home besides normal chores. Then he suddenly popped out a request:" Pooh Bear.. can bake cheese cake for me to eat ar??" I was like :"hah?!" And then I thought..:"well... It's been many years since I bake one. But Never once Brandon tasted my homemade cheese cake before." And so we decided to drive out somewhere in my neighborhood baking shop to purchase some ingredients for his request.
To bake a small cheese cake, all you need are some basic simple ingredients.
The cheese cake:
1 block of Philadelphia Cream Cheese 250gm
1 teaspoon of gelatin powder
4 1/2 table spoon of condensed milk (sweetness are up to your taste buds. If you like it sweeter then add more, if you like it less sweetening. Then add lesser.)
1 teaspoon of Vanilla essence or
to make your cheese cake more luxurious, buy the vanilla stick cut to half and use the tip of your knife and script off the vanilla seeds. Trust me, is really more tastier than the vanilla essence.
The Base:
1/2 bag Oreo crumbs (can purchase from any baking ingredient store)
50gm SCS salted butter
Toppings:
Blueberry Paste
Almond Flakes
To start, you need to have the 1 block of Philadelphia Cream Cheese beaten to light and fluffy. then add in the vanilla essence or vanilla seeds, condensed milk. Use small amount of hot water to melt the 1 teaspoon of gelatin powder, then add in to the readied mixture.
Then to create the cheesecake base. Very simple. Just mix the butter and the Oreo crumb till even.
I cut a small portion out to decorate specially for Brandon
I cut it nicely and put it in a sushi box and decorate differently to make it look like dessert sushi.
To make it easier for me to lift up the cheesecake, I used baking paper lay on my rectangular shape baking tin. Then I scoped the mixed Oreo crumb into the tin, and uses my palm to press the crumb evenly. Put in the 180c oven bake for 10mins bring out, cool it for bout 10mins, then pour the cheesecake mixture on to the base. Spread it evenly and put back into the oven for about 10 - 15mins. Bring out from the oven let it cool down. Put in the refrigerator for 1 1/2 hour.
Bring out from the refrigerator, spread blueberry paste on the cheese cake. Then sprinkle as much almond flakes as possible. And its done.
Another Piece of Cheese cake I decorated and put in a bento box
Accompany with my Blue Berry Cheese Cake, I have cooked a semi proper full course dinner for my hubby Brandon. Which he is happy with it.. I mean VERY HAPPY DUDE HIS that night..
Braise Pork with Egg, Fried Chicken, and Stir Fried Yuen Choi
Sunday morning... ah~~ once I open the door and I quickly closed it back.. damn.... HOT!! really really hot outside.. Suppose every Sunday morning me and Brandon will prepare ourselves and move our butt out from the house and drive to SEA Park wet market to get our stuffs (Puchong Market everything also expensive.. Buy Roast Pork also use scale..). But since the sun scare me back into my comfort zone (yes.. I call my house my comfort zone), I decide to make something Brandon has been bugging me to make for a while.. Crepe Ala Louise...
Start with Flour, small amount of sugar, a cup of milk and an egg. You put the 1 cup of flour and approximately 1 table spoon of sugar together in a bowl. Mix it well then add in 1 cup of milk and an egg. Mix it well and smooth.
Heat your pan in medium heat. add in a small cube of butter and let it melt then use the kitchen tissue and wipe the access butter oil then use a scope to scope the ingredient into the hot pan then wait till it cook one site and the flip to the other side and let the remainding side cooked till you see there are some lite brown on the crepe the take it out.
Since I am making crepe for breakfast, I added some savory ingredient into it while cooking it. At first I put the batter into the pan, quickly before it turns cooked, I put in a slice of kraft cheese, 1 scoop of tuna with mayo and a small bit of butter the fold the crepe to half and let it sits in the pan for about a minute the take it out from the pan.. fulfilling Mayo Tuna with Cheese Crepe.
Tuna Mayo and Cheese Crepe
Oh well... I did not want to finish cooking the batter and so.. I left some and uses it to be the batter to fry my leftover rice cake from Chinese New Year for tea break... yum..
I always love Italian pastas.. It begin since the day I watched Lady and the Trump (Disney Cartoon) and the moment they ate the same string of Spaghetti and kissed... Aw~~ Yes.
Those years you may not even get to find Pizza Hut or Shakey's Pizza in Malaysia until quite late 80s. And the first taste of Pizza was from a girl (I think now she is a auntie) brought back from her first visit to Shakey's.. Yum Yum... the cheesy gooey Mozzarella, slices and slices of Beef Pepperoni with button mushroom and tomato puree base...and never forget the little box of leftover spaghetti bolognese... OMG..needless to say more and I bet you should know how it feels.
All these years I have been trying to master the basic and common which I guess most of the Malaysian love.. Spaghetti Bolognese. Which I did..I guess.. Well at least to all who tried my version of Bolognese (ha ha). But I never dare to try to cook pasta other than Bolognese, Stir fried Pasta with simple Olive Oil with Garlic and Dice tomato, Fusion Style by creating a own style Spaghetti Friend with sausage, onion, dice tomato, fine chopped garlic, with tomato sauce, oyster sauce, pinch of sugar and egg.. and the list goes on..
Until recently (about 2 years back).. I suddenly challenged myself cooking grill salmon with white sauce. And then I find the making of the dish's white sauce somewhat tasted like a pasta sauce..yea~.. the infamous Carbonara sauce base..And so I start searching for some recipe online and hope to find ingredients that are similar to what I have left with cooking a main course Grill Salmon with White Sauce. And viola!!! it is 80% of what I have.. I so I asked Brandon to drove to the nearby local grocery stall and grab a bag of Fettuccine and quickly drive back so I can start my experiment..
That was quite a success for the first tryout. And I never stopped trying till I perfect to the version I want.
2 days back I have some ingredients from the local supermarket and in addition, Brandon recalled to purchase a small sachet of fresh Italian Parsley to jazz up the taste of the sauce (he got that tips from a cooking demonstration in Bangsar Shopping Centre) and I said why not? lets do it.
And so the ingredient are as below: (bare in mind.. this is Ala Louise's Fettucine Carbonara)
(Below portion is for 2 -3 person only)
Carbonara Sauce Base:
1/4 Slice of Butter
1 table spoon of Olive Oil
3 cloves of Garlic (finely chopped)
1/2 box of Whipping Cream (small box type)
1/2 cup of Full Cream Milk
1 slice of Cheddar Cheese
1 1/2 table spoon of Mozzarella Cheese
a pinch of Salt (my one pinch is about 1/2 tea spoon)
1 tea spoon of Italian Mix Herbs ( it comes in a bottle of McCormick's Spice and Seasoning)
I pack of Fresh Italian Parley - chop finely ( you can get it in Cold Storage or any local supermarket)
4 White button mushroom and 4 brown button mushroom ( you can also try putting shiitake mushroom)
Meat in the sauce I've chosen:
6 slices of Streaky Bacon (for halal version you may choose chicken sausage or chicken ham to replace the bacon) - cut about half inch width
2 slices of Pork Ham (sometimes I put 2 stick of pork sausage) - cut like rectangular shape
Boil water till it simmer and throw a pinch of salt into the water to add some flavor to the pasta. Put half bag of pasta in and let it boil for about 4 mins.. to test your pasta you simply have to pick one slice up and eat it. make sure not to over cooked the pasta. Best is when you tasted the pasta it still have a bit of hard in the center (means is 80% cooked only). drain it and put a 1/4 block of butter and mix the pasta together with the butter. This process is to make sure your pasta will not dry out and stick all together like a lump of ball.
Now heat your pan, add in the Olive Oil and the Butter. Once the butter melted, add half portion of your garlic and your meat into the pan... cook in medium heat till you see your bacon and ham starts to releasing the meaty aroma and color starts to turn to golden brown. Drain and remove the meat ingredient out from you pan and now put in the remained garlic, mushroom into the pan.. stir fry till you smelled the aroma from the mushroom come out.
Then add the Whipping Cream, Full Cream Milk and turn the fire to low heat. throw in all the Italian Parsley and Herbs add the salt (make sure the saltiness suits your taste). simmer the sauce for about a minute or 2, then put in all the cheese and stir fast.. at this point you may see your sauce starts to go thick and the aroma and getting much heavier.
Put your Fettucine into the pan, mix it with the sauce. turn of the fire and viola! your very own Fettucine Carbonara is done.
Let me show you my complete master piece (hahahaha.. I just love to praise myself sometimes)
Lovely isn't it?
Close up of my Fettucine Carbonara
I made Brandon posing for my Pasta.. Half Naked hahahahaha
Will I hope my version of Fettucine Carbonara suits your appetite. For now I shall end here and start cooking my weekend dinner. Tonight I shall be cooking Stir Fried Roast Pork and Luncheon Meat Omelet and to top up I will open a can of Chili Tuna..
Actual finishing of Nigella's Doughnut Fresh Toast
Last Sunday night while me and Brandon is laying on our bed watching TV.... suddenly he asked if I want to eat what we saw on the AFC (Asean Food Channel) where Nigella Lawson in her cooking series Nigella Express...For a person that hardly cook and yet have interest to cook what he learn via cooking channel.. what the hack.. I say: yea..cook me the supper.
He jumped off the bed walked to the kitchen and 5 mins later I start to smell something gorgeous running out from the kitchen... as my stomach start to give signal... I too rush out to the kitchen to check out the complete work from Brandon...(see above photo). HEAVEN.... but as Brandon scares to sprinkle too much sugar ..the first 2 piece is not as perfect as the following few..(which we finished too fast to show you guys the result..)
The end result of this this adventure... FULFILLING... will try again and this time we will get the loaf bread instead of using normal Gardenia white bread...and we shall buy fresh strawberry to bread it to make the sauce.. But just a small amount of sprinlkling sugar is good enough..
Here are the recipe just incase you guys want to try your own.. Very simple.. worth trying..
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Directions:
Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut
P.S. (Due to this is too delicious... I ate immediate when it is out from the pan..and end result to me is I got sick when I woke up the following morning..)
My friend Amonre gave us a huge surprise by announcing he opened a business selling non preservative Taiwanese tit bits. So me and Fung decided to gave our friend a moral support buy giving him a grand opening flower stand where took us half a day to decide which is the best for his newly opened outlet.
It was not a grand opening as initially Amonre wanted make a official opening on 01st October 2010. But after consulting the Chinese calendar he decides to opening on 22nd September 2010 (Mid Autumn Festival) although the shop is not well prepared.
Allow me to introduce the items that is on sale in this outlet:
In the market we all get to purchase many well known Taiwanese tit bits such as jelly fruits, mo chi.. etc but all these contains preservative that can allow these products to last at least 1 year. But Comida offers is healthy tit bits minus the preservative or any substance contents that is harmful to our health. Allows customers to consume without worrying their good health as these products will freshly deliver monthly direct from Yi Lan, Taiwan consume duration date is not longer than 2 months. Very fresh and healthy..
Brand name for these delicious product Liu Ji's Peanut (劉記花生).
Liu Ji Peanut (劉記花生) is originally from Yi Lan (宜蘭) Taiwan and they are specialise in Peanut products. Majority peanut products in the market is machine made and packaging too. But for this brand, the owner insist on providing first class in taste and quality, therefore all are handmade, less malt sugar and large amount of nuts.
Sunflower Seeds Candy
Peanut Candy
Cashew Nut Candy
Black Sesame Seeds Candy
Sliced Roasted Almond Candy
The shop owner Amonre recommended the black sesame seeds candy. But my personal favourite would be both Sliced Roasted Almond Candy and the Black Sesame . Very refreshing and the taste is marvelous. They provide generous tester so you can taste all the varieties to decide the type that you love to bring home.
Pricing is average ranging from RM23.80 to RM29.80 per can and I can guarantee you that you will come back for more.
Me Tasting the delicious Sliced Roasted Almond Candy.. Yum Ymm..
Proud Shop Owner - Amonre
Fung and Brandon
You may find Comida at:
Lot G - G , Ground Floor,
Atria Shopping Centre
Jalan SS 22/23 47400 Petaling Jaya, Selangor Darul Ehsan
Tel: 012 - 9578 882 (Amonre)
19th August 2010. As we were on our way to work. As my usual days 98.8 fm morning talk show 早点说马 from 6.00 am to 8.00 am and 8.10am - 10.00am. But due to my car break down yesterday night so the radio tuning ran off so lazy to tune back and just listen to red fm morning show.
Suddenly received a call from my mom call in Singapore and informed me something on the radio program that we listens everyday the Malay DJ Jamaluddin has been banned from the morning talk show and the other 2 DJ is crying on air. Me and Brandon got shocked and quickly tuned the frequency to 98.8fm and out of usual talking they put songs.. a very sad song by A-Mei and as soon as the song ended 秋月(qiu yue) sobbing and says that she still felt sad and shocked to accept that 迦玛 (jamaluddin) is no longer allow to be on the show. then the other male DJ 朝吉(chao ji) also speak his heart out over the sudden decision by the Management of 98.8fm as they received complaint on this program's topic making people in Malaysia who listen to this morning show felt discomfort and irritated. I was like "WHAT!!!" I mean seriously, if you ever had a chance to listen to this program you will only listen to DJ point of view base of their own personal online sources and media updates. They dare to say what is in their mind and they speaks for most of us in Malaysia. Their conversation never make us feel uncomfortable we never felt irritated. I wonder those people who says that are from which part of the world? Aliens? Buyer? troublemakers?
Let us make a memory of this legend DJ who dare to speak the truth without fearing the ISA or the government body.
Jamaluddin Ibrahim
Jamaluddin Ibrahim is no stranger to the local Chinese community. In fact, he is a household name with them as a 988 radio presenter. The 48-year-old, who is known as “Jia Ma” (迦玛) to listeners, is even comfortable commenting on any political or local affairs.
Jamaluddin, the son of the then Malayan Communist Party leader Shamsiah Fakeh, certainly has the credentials to do what he enjoys doing. Born in Beijing, he was educated at the University of Henan and spent 32 years in Hunan province before returning to Malaysia in 1994.
He co-hosts the Chinese radio station’s morning show Say Hi To Malaysia (早点说马) and also regularly writes commentaries in Chinese newspapers and magazines. He was fluent in Mandarin Chinese as spoken in their native language. He also wrote books and contributed articles containing the idea of Chinese newspapers. Meanwhile, Jamal is advising the public to master more languages as this will help them develop careers in many areas even outside the country. For Jamal, the mastery of any one language other than their native language such as Arabic, Indian and Chinese have been giving the opportunity to be a DJ today.
Jia Ma On Air in Say Hi to Malaysia 98.8fm
From his daring comment towards the MCA presidential candidates and even predicting how the MCA would fare under the leadership of Datuk Seri Ong Tee Keat, Datuk Seri Chua Soi Lek or Datuk Seri Ong Ka Ting to the latest controversial towards the issue of 1 Malaysia made most of the listeners salute this gentleman to the max as we take him as the crème de la crème among all DJs we know besides those from other countries.
Jia Ma is one of the main reason that me and Brandon that we care for what is going on in Malaysia's political scene as he give great and daring comment. We love the way and I am sure those listener of 98.8fm love the way he make the political issue sound interesting to for us to care for what is going around us.
I am going to attach this post to my facebook to urge all the listeners and people who love this morning show to leave comment and message to bring Jia Ma back to the scene and let him continue to show the true side of Malaysia. BRING 迦玛 BACK!!! SALUTE TO A TRUE HERO OF MEDIA!!
TO 秋月(QIU YUE), 朝吉(CHAO JI).. NEVER GIVE UP KEEP THE SHOW RUNNING, WE WILL SUPPORT YOU GUYS TILL THE END..
Gokuraku Ramen opened in Mid Valley not long and we never had the chance to visit them due to busy schedule. During Brandon's birthday, we actually decided to challenge the Sushi King Big Bowl challenge. But seeing the price and all you get is just the big bowl of Udon. We decided to back out on this as we originally planned to do so. (Plus, my colleague tried the challenge and he did not managed to finish all the soup.) As we (myself, Brandon and Samson) walked around to check out some restaurant to celebrate Brandon's B-day, Samson suggested Gokuraku Ramen which he and his colleague tried couple of days back. He says its not bad after all and worth for a try. And so we head to the Gokuraku Remen located on the Level 2 near the exit of Jusco. Bare in mind it is a non halal restaurant and the soup base is superb.
