Yamagoya Ramen @ Solaris Dutamas (Publika), Kuala Lumpur

Slurp your noodles...

After watching a show in Black Box @ MapKL Publika (It's the end of the world, now run screaming) last night with Quay Po, I was feeling hungry so we went on a hunt for food. The Red Beanbag was closed, The Bee was filled to the brim and then I remembered there was a ramen place newly opened here. And hooray, it was still open at 10pm ;)

Yamagoya Ramen is the original creator of kyushu ramen in Japan. It has over 140 outlets in Japan and has finally arrived on KL shores (we were told that it's only been open for a week). There are 12 types of ramen here, with prices ranging from RM15 to RM25. We ordered the Mukashi Special Ramen (RM24) an Miso Ramen (RM24) to share.

Since there wasn't much English literature, I only managed to deduce from the poster on the wall that the broth is made from pork bones. Ramen is freshly made here, about 1-2 times a week depending on how busy they get. They also have pork katsu (RM11), gyoza (RM11) and karaage (RM11).

Ramen menu

Cut! e sesame seed grinder

Beni shoga (Pickled ginger)

When the ramen was served, I knew instantly that the broth was going to be good. The broth was milky, creamy and hearty, absolutely delicious. The miso ramen was slightly spicy (probably spicy bean paste is added). The noodles were served with char siu, bamboo shoots, ear fungus, beansprouts and spring onions. I enjoyed the thin noodles, which had a nice texture. The char siu was also very good, with melting layers of fat. Each bowl of noodle is served with 2 slices of char siu, next time I would most probably an extra plate of char siu (RM11) since I know it's good.

The Mukashi special ramen was served in a tonkotsu (pork bone) broth, topped with spring onions, ear fungus, cha siu, seaweed, beansprouts, bamboo shoots and flavoured egg. Again, this broth was flavoursome and we enjoyed it very much. The only complain I would have is that the flavoured egg was a little overdone, but I'm sure this will be improved over time. You can grind some sesame seeds on the noodles if you like.

Look at how creamy and rich the broth is! Super yums.

Simple eatery

I hope Yamagoya is here to stay as their ramen is very good and service is also very pleasant.

Some photos taken inside Publika

Bucktoothed

Golden cow

Non-halal.

Opening times: Mon to Thurs (10am to 10pm), Fri to Sun (10am to 11pm).

Service: Good.

Location: Yamagoya Ramen, A2-G2-8, Solaris Dutamas,No.1, Jalan Dutamas 1, 50480 Kuala Lumpur, Malaysia(outside Publika, same row as Ten Japanese)

GPS Coordinates: 3.1711, 101.66583

White Chicken Chili Recipe

Many people consider the traditional red chili as their comfort food. Who wouldnt? Imagine the taste of slow cooked beans, red tasty sauce, and meat playing together in perfect harmony. But what about white chili?

I guess you arent that familiar with White Chicken Chili, are you? It might be popular in some places, but not as famous as its red counterpart. My first reaction when I saw this dish was nothing. Cmon, light colored food is not that appetizing and I was expecting the other type chili. But I ate my words right after I tried this White Chicken Chili Recipe. It is flavorful after all, even if it does not look like it. In fact, I liked it a lot.

The nice thing about this dish is how all the flavors collaborated to present a single likeable taste. For example, the combination of slow cooked chicken, beans, and green chili produced a single delicious flavor. This plays well with the sour cream and shredded cheese. The cilantro added some freshness to this dish which makes it more wonderful.

Grab your slow cooker and give this White Chicken Chili Recipe a try. Let me know how it went, ok?

White Chicken Chili Recipe

Ingredients

• 1 lb boneless chicken breast, cubed
• 30 ounces (about 2 cans) cannellini beans, drained
• 1 medium yellow onion, chopped
• 1 1/2 teaspoons minced garlic
• 8 ounces diced green chiles (2 cans)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chicken broth
• 1 cup shredded cheddar and/or monterey jack cheese
• 1/2 cup chopped cilantro
• 2 cups sour cream

Cooking Procedure

Arrange the onion, green chile, chicken, beans, cumin, oregano, garlic,salt, and ground black pepper in a slow cooker.

Pour-in chicken broth and set the slow cooker to high. Slow cook for 5 to 6 hours.

Gently stir and then transfer to individual serving bowls. Garnish with chopped cilantro.

Add-in a generous amount of sour cream and shredded cheese on top.

Serve. share and enjoy!

>>Download the Free eCookbook here<<

Related posts:

Fried Chicken with White Gravy Recipe

Shared Recipe. Uncle Toms Crockpot Chili

How to Cook the Best Game-Day Chili

Hennessy X.O. Appreciation Grows

"Appreciation" ranks among my favorite words, for all the positive vibes that it triggers. And there was enough to appreciate & give thanks for at this Hennessy Appreciation Grows event.

Coming here to the Equatorial KL's shell of a hotel, emptied of tourists & travelers, made me remember happy nights at Chalet, way back when I'd book that restaurant's corner booth for special occasions, meeting folks whose friendship helped sculpt my future.

Chef Edward Lee of Kentucky's 610 Magnolia was the architect of our Hennessy X.O. menu, with courses punctuated by performance art, speeches & toasts, laughter & inebriation, nurtured with the professionalism of which this evening's hosts can be proud.

Lee's opening salvo proved to be Warhol-worthy patchwork on a plate. Slim squares of ahi tuna & kona kampachi, slid into a checkerboard of sliced tropical fruit & slicked up with ginger, watercress, yellow blossoms, roasted banana puree & rice vinegar. Might have ! neverthe less lingered in the kitchen, wilting while waiting, for 10 minutes too long.

Paprika-spiced chilled sweet corn soup, creamier than condensed milk, varnishing a vector of lobster, sea urchin & salmon skin. The shellfish could have been more succulent, but this recipe's intricacy meant each mouthful revealed new secrets _ the herbaceous subtleties of shiso leaves, the nuttiness of black sesame seeds & the low-burning tickle of red chili.

Murmurs of "overcooked?" echoed on my left & right for the seared scallops, flavored with a lemongrass-chili vinaigrette that bore the power of a trumpet blare. Tangled with pickled jicama & Japanese eggplant, accentuating the Asian flourishes spliced into Lee's culinary DNA.

Demi-glazed tenderloin cooked with chocolate, with notes of jalapeno singing through the meat, studded with toasted sesame seeds on a cushion of spinach & mushrooms. Not the triumphant tableau of tenderness that some of us wanted, but still serviceable.

Does true! appreci ation require us to trust our hearts, especially when our minds are unsure? The duck breast, generously carved & glazed in tamarind, partnered with precious foie gras, pureed smoked sweet potato & Chinese cabbage, seemed to command admiration but not awe.

Brioche-crusted dark chocolate genoise cake, baptized in red beet syrup, exorcised of excess sugar, with a soft smoothness scrupulously sandblasted with pistachio & walnut sprinkles. Enjoyable, but my memories drifted elsewhere, to Les Deux Garcons' truffled mascarpone tart & Bistro a Table's mangosteen pavlova.

The cognac of choice flowed freely & disarmingly, keeping us in a two-hour thrall.

Appreciation should be recorded: thank you to the folks of G2 Public Relations for this invitation.

Hennessy X.O. Appreciation Grows 2012,

Equatorial Hotel, Kuala Lumpur.

All in a weekend show on CBC Radio Canada, and a strawberry cake

Hello Montral!

Hello everyone,

We arrived late last night. Tired but happy to be back in Montral. Ready for tonight at Chapters Indigo.

Are you coming?

I also realized that I had forgotten to tell you about the delicious strawberry cake I baked right before leaving.

Light like a feather! Springy. Nutritious. Not too sweet, but just right.

Garrett inspired my recipe (and his was inspired from Debisnt it funny how a recipe can evolve?) His cake recipe made me crave to bake a similar cake for breakfast, but with my own touches and tweaks.

So I did.

And we loved it.

And because I had a few slices remaining, I decided to pack them for our road trip yesterday on our way to Montral. And oh oh, I need to tell you how nice that felt when, by five oclock in the afternoon, we stopped for a nibble. We sat around a wooden picnic table by the side of the road. It was sunny and the fresh air did us some good. And so did the cake and fresh strawberries I had packed as well. With tea.

And now we are settled in a lovely B&B. Hanging out for the day. Mostly resting. Tonight is a special time to meet some of you at the bookstore.

And tomorrow morning (Saturday April 21st), I will be on the 8 AM CBC Rad io Show in the All in a weekend show with Sonali Karnick.

I am excited for everything that is happening in Montral.

More on Monday!

But in the meantime, bake the cake and enjoy!

Strawberry, millet, and almond cake with buttermilk recipe

You need:

• 1/2 cup (60 g) almond meal
• 1/2 cup (60 g) millet flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of sea salt
• 4.5 tablespoons (60 g) unsalted butter, softened
• 1/3 cup (80 g) blond cane sugar
• 1 vanilla bean, split open and seeds scraped out
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• 6 ounces (170 g) strawberries, hulled and sliced
• 1 tablespoon confectioners sugar, to serve

Steps:

• Preheat the oven to 400 F and butter and flour a 9-inch cake mold; set aside.
• In a bowl, combine the almond meal, millet flour, baking soda, baking powder, and salt; set aside.
• Beat the butter in a stand mixer until creamy. Add the sugar and vanilla seeds, and beat until smooth and creamy.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl while working.
• Add the flour mixture and then the buttermilk, and beat until well incorporated.
• Fold in the strawberries, then pour the batter into the mold.
• Bake the cake for 30 minutes, or until the blade of a sharp knife inserted in the middle comes out dry.
• Let the cake cool for 5 minutes once out of the oven. Release the edge with a knife, if necessary, and then flip the cake onto a wire rack to cool completely.
• When ready to serve, dust with confectioners sugar.

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