Monday, May 14, 2012

Sushi Zento Japanese Restaurant 膳户


2012_04_22 Sushi Zento 035a
When this piece of land was covered up and constructing, which is now named Precinct 10 in Tanjong Tokong, hubby and I think that this is gonna be another talk of the town place in Penang. True enough, we could see many eating outlet down there. Sushi Zento is one of them… and so far, the only Japanese restaurant that serves pork meat.

Seriously it’s hard to find Japanese food that is serving pork. And not many people aware that Japanese pork is different from the local type and even the Spanish type (Parma Ham). Anyway, I was even told this is actually owned by Azuma’s management too.

I personally do not visit any new restaurant when they newly open, first of all, it is absolutely chaos when comes to serving and even the food lining up for the kitchen. Since I’ve encountered many times of disappointment, I rather wait till the operation is fully mature enough before I step foot into it.

Sushi Zento is located at that eye catching area, big sign board, huge dining place, full glass panel that is over looking the car park area and the surrounding. Honestly, that’s a pretty good design. Inside the restaurant, as usual, the sushi area is full of those chefs that are preparing their food, a conveyer belt that is conveying the food for customers, just like any other fast food chain like Sakae Sushi or even Sushi King.

Because of this was highly recommended by a colleague of mine, and it was a spontaneous dining out kind of thing, thus, this place was just came to our mind just like that. Well, it didn’t disappoint me much, perhaps it gives me more opportunity to visit them more.

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Komitama To Bacon Salada (Fresh salad, flavoured soft boiled egg and crispy bacon with Wafu dressing, RM18). I can even find some pork lard in the salad, it was absolutely yummy!!

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Buta Amiyaka (Grilled slice pork with Amiyaki Sauce, RM19)

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Nininku Chahan (Garlic Fried Rice, RM5), absolutely fragrant!

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Charsu Chahan (Roasted pork belly Fried Rice, RM10), this is our Chinese “Siu Yok” Fried Rice.

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I was tempted to try their Torikawa (Chicken Skin, RM6) Grill, but then I know if I order this… am sure my better half will surely lecture me. Anyway, ended up we have Shitake (Mushroom, RM4).

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And, Negima (Chicken & Leek, RM8).



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Address & Contact Number
Sushi Zento Japanese Restaurant
10-A-11 & 1s, Precinct 10
Jalan Tanjung Tokong
Tanjung Tokong
10470 Penang
Tel: +604-899 1725

Business Hour:
Monday to Thursday
11.30am to 3pm (Lunch)
6pm to 10.30pm (Dinner)

11.30am to 10.30pm (Friday to Sunday and Public Holidays)

Saturday, May 12, 2012

Home Cooked Noodle Soup


2012_05_11 Home Cooked Noodle Soup 014a

When you are leaving nothing in the fridge to prepare for a meal.... You will tend to be creative. Agree?  Even though that leaves you basically nothing to cook but you ought to crack your head to think of something. Right?

When comes to Friday, you wouldn't want to go anywhere but home.... Know why, the traffic from Bayan Lepas Free Industrial Zone to the Penang Bridge, honestly its killing. If you are driving a manual car.... You will want to go for shopping, before heading back home. For me, I didn't even want to go anywhere but home. Thank God, it’s an against traffic flow, thus, it’s not too bad, however, some time to get stuck in the traffic is also required. I wonder why are they not building a 4 lanes or 5 lanes of road?

So, a simple meal for such day can be really easy at times to pass your Friday night. What I made was a simple noodle soup with minced meat.

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Ingredients
2 cups of water
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1 cube of chicken stock
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2 stalks of spring onions, but I had about 10 stalks
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Approximately 250g minced meat
2 teaspoon Oyster sauce
2 eggs


Method
1.    Boil 2 cups of water
2.    Once it boils, add the 1 cube of chicken stock, and let it dissolve
3.    While waiting for it to dissolve, wash and cut the spring onions to 1.5inches in size
4.    Marinate the minced meat with 2 teaspoons of oyster sauce, for about 20minutes
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5.    Add in the minced meat per 1 person’s serving
6.    Keep boiling till the meat is cooked
7.    At the same time, boil a pot of water cook the vermicelli per instruction
8.    Scoop out and pour in the soup and the minced meat
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9.    Optional is to add in a poach egg per your liking
10. Garnish some spring onions that makes a bowl of noodle colourful

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Enjoy! 

Tuesday, May 8, 2012

Clarke Street Koay Teow Th'ng


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I came to know about this Koay Teow Th’ng stall from Food Paradise. All because this is definitely an unique one to me, cuz, no Koay Teow Th’ng in Penang giving so many meat balls or fish balls too. At least for this, is giving 4 different types of balls and one of those which is my all time favourite too, the Pork Tendon Meat Ball. Not many could take on this because of its aroma, but personally I like it because it has the ginger taste and smell too.

And I only find this in Ipoh, it’s hard to find it in Penang, when I came across this, I just can’t help myself for not patronizing them almost every week.

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In fact, almost every weekend after a hike in Penang Hill, a group of us will sure visit this. Though the surrounding is not as hygiene as you think… but that doesn’t put many people off, some even could just wait there for a vacant table.

Before I drafted this post, I got to know the history of this stall, and many called this as Ah Boy Koay Teow Th’ng. It was established in year 1977 and it’s now operated by the young chaps and occasionally the old ones will come to help.

Soup base is sweet, at least my taste bud tells me that it’s sweet and I believe it is cooked with many ingredients like chicken bones, chicken meats and so on. Having a bowl of Koay Teow Th’ng, you just can’t omit the lard oil, cuz, that basically make the entire bowl of Koay Teow Th’ng a star! Well, at least it blinks your eyes and give you a buzz in your mind before you start off a day.

I’ve tried the Koh Loh type (dried type, with dark soya sauce). Still find the soup base is a better choice. I could see some customers will order a plate of chicken and bean sprout. And garnished with some spring onions, and some fried garlic. Hmmmm…. This is making me yearning for a bowl now.

The stall is open daily except Tuesday (only got to know last Tuesday, 1st May), and it opens from 7am to 2pm. But lately I could see by 11am to 11.30am… the stall owner is clearing the tables and chairs.  So, try your luck!
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Thursday, May 3, 2012

Tau Yiu Bak (Soy Sauce Braise Pork Belly, 醬油燜肉)


2012_04_24 Home Made Tau Yiu Bak 005a
Honestly this is the most fastest way and easiest way to prepare dinner for the weekdays! And it’s best to have it over night too, cuz, the ingredients are soaking into the sauce for 24 hours, surely make it fragrant and tasty.

Honestly preparing dinner on weekdays is killing, time spending is way unexpected or even I should say not able to forecast. But, we still got to eat, right? No matter how tough, I got to pick up something. Eating out though food is nice, however the true fact is your wallet is getting thinner and thinner. Cooking could actually polish your cooking skills too.

Mom never cooked this dish when we were young… I guess she didn’t like the cinnamon smells and the Chinese spices smell too. But, this dish ought to have these mentioned ingredients.

Many of us have our ways of cooking this dish, some needs to pan fry the meat before braise, some will have to blanch it first and so on. Some would tell you need to braise for at least minimumly an hour, but, for my case, time is the factor, I’ll turn everything into high speed like high flame and so on, get butcher to cut the exact size for me, things like that.

By the way, has anyone watched “A Simple Life” (桃姐) by Andy Lau and Dennie Yip? Though I have not, but roughly knows the story line… sometimes looking at it when someone is old is good to keep some good memories and even jot down whatever things that we want to remember, a very good example is recipes, places that you’ve visited before, food that you’d tried before, things that you’ve done before. That’s why it’s good to keep a journal, or a diary of your own. Seriously, no one would guarantee what will happen when we are old.

Am I over negative over aging matters?? Or I am just taking this place to trash out whatever that keep inside me for a long time? Anyway, no time to figure that out neither do I have the time to re-think about it. Perhaps, one day, some time… when I have my Mac Book Air with me, and a cup of brew coffee… sitting down at the road, enjoying the wind breeze, blah blah blah…

Anyway… too much of grumpy, let’s enjoy what we have for now.

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Ingredients
500g Pork Belly
2 Eggs – hardboiled
1 cup of water

Marinate
½ tsp 5 Spice Powder
½ tsp Pepper
½ tsp Salt
1 tbsp Sugar
2 tbsp Soy Sauce
2 tbsp Dark Soy Sauce
2 pcs Star Anise
1 pc Cinnamon
100g Garlic

Methods
1. Boil a pot of hot water and boil 2 eggs for about 20 minutes
2. Cut the pork belly about an inch in size and rinse
3. Marinate the meat with the marinate ingredients. And let it rest for 20 minutes to 30 minutes time
4. While marinate the meat, rinse the egg with cold water, for easy peeling the shell.
5. Once marinated, dump everything into a pot and boil for about 45minutes, and turn down the fire and let is simmer 30minutes.
5. Add in the eggs and let is simmer for another 10 to 15 minutes.


Adapted from Nyonyachef