Time for a topic that is slightly different from the usual food related articles.
We’ve received vacant posession to our KEN Rimba house at Shah Alam several months ago, and been busy doing defects and renovation work ever since. There are a few more weeks work to be done before we can probably move in and call it our new home, so I thought it’s best to start documenting some of the stuff we’ve done to the house on this space so that we can reflect in years to come.
First off, the koi pond.
pond digging and piling work
I have been keeping koi fish for some ten years at the current SS3 address from a pond Horng and I constructed in 2005. We’re moving, the fish has to come along, so a new pond is needed.
Since the developer promised to put in a small pool to the unit, I took the opportunity to commission the same backhoe loader to dig the pond. It was to be a 14′ x 6′ x 5′ deep pond. Digging and timber piling work was done in early March.
construction of the fish pond
Reinforced concrete were then poured to the make the foundation of the pond, which resides at the rear end of the yard just a few feed by the fiber glass pool.
We decided to hire foreign workers (Nepalese & Bangladeshi mostly) to build the brick wall for the pond. The joints were interlocked and rebar used to ensure structure integrity. I also decided that 2 layers of bricks is laid as per Sheng’s advise, who is a structural engineer by profession. (Thanks)
We also laid some PVC pipes for drainage & filtration system at this point.
This stage took about 3 weeks, with work mostly done either only on Sunday or off hours.
plastering and waterproofing
Next, we got a couple of Indonesian workers to help plaster the walls. Man, these guys worked fast and I reckon they were at least twice as efficient as the previous guys. We got the walls plastered in two days.
Haze and I then spent several weeks applying a couple layers of waterproofing agent on the pond. We used Nippon Flexiseal for this application.
In retrospect, we should have applied waterproofing measures while pouring concrete and making brick walls, oh well.
harvesting rain water for koi pond
Since the house came with rain water harvesting tank at the rear, I decided to take advantage of it by connecting a pipe and run it to the pond. What’s better than natural rain water for the fish?
At this point, we also discovered that the first round waterproofing was not good. To rectify this, we use a Sika grout product as per recommended by my cousin who is in construction industry. Thankfully, we managed to solve the leakage problem with a little bit of creative workaround.
additional water proofing fix & filter hook up
I’ve then temporarily hooked up the Laguna Powerflo Filter Fall to try to let it mature a little bit. Local guppies are now thriving in the pond to prevent it being a mosquito breeding ground.
This filtration system is chosen due to the ease maintenance. I purchased this from Sunway Mas Commercial Centre’s Fish Depot, they are very helpful and I urge you to check them out should you have any aquarium supply needs.
Other aspects of the house will be updated on this space soon, as well as the second part of this koi pond story with the way filtration system is set up.
With the on-going house renovation work, I’ve been rejected (or accidentally ignoring) quite a lot of food review invitation, but when Sarah from Kimpachi messaged and invited me to Kampachi Sake Dinner Series, I just couldn’t say no.
When Kampachi comes calling, you just don’t reject, and I’ve never regretted the decisions.
kampachi sake dinner series featuring Izumibashi Sake
In conjunction with Izumibashi brewery’s first visit to Malaysia, Kampachi hosted a dinner series that took place at their Troika outlet on the 16th June, 2015, and the day after in Kampachi Equatorial, Penang.
The dinner features a 9 course Kaiseki menu by Kampachi’s Executive Chef, Koji Tamaru, using produce and seasonal seafood directly sourced from Japan. The meal was paired with four types of Izumibashi sakes.
“welcome drink”, edamame, and brewery founder/owner Yuichi Hashiba
We were joined by the 6th generation founder/owner of Izumibashi brewery, Yuichi Hashiba, and sake sommelier, Shigeyuki Masaki. Together they shared the history of the brand, how they produce the sake, and what made them special.
Izumibashi Tonbo Sparkling with Amera Tomato Mizu Nasu
The first three courses were paired with Tonbo Sparkling, this is an unfiltered sake with a cloudy appearance, only very lightly gassy and quite wholesome in taste. Apparently filtered sake is a bit of an imitation to sparkling wine of the West, and Izumibashi purposely left it unfiltered to show it’s true Japanese origin.
We started the dinner with something that is utterly simple yet surprisingly delicious – Amera tomato and slices of Raw Japanese Eggplant. These raw vegetables were just lightly seasoned with salt and pepper.
I’ve had tomato of similar calibre a couple times and these were equally as crunchy and refreshing, the eggplant though, was a total revelation.I never thought eggplants could be consumed raw, and I’m glad I was wrong, it was most excellent.
Niawabi Shake Toba Morokyu Kinsanji Miso,
Hamo Kuzuuchi Junsai Janome Kyuri Bainiku
Next came Simmered Abalone, Dried Salmon & Cucumber with Miso. A beautifully arranged dish with very contrasting texture offered by the soft and slightly chewy abalone, the very crispy dried salmon, and those crunchy cucumber. I particularly loved the dried salmon which is almost like the best salted fish I’ve ever had, and you can eat it straight.
The Clear Soup with Pike Conger Eel, Water Shield, Ring Shaped Cucumber & Plum came next. While the eel, cucumber, and plum were not stranger to most diners, I found the water shield provided quite a new experience to me. It tasted a bit like some sort seaweed encased in a slimy exterior. A good change of pace but I’m not quite sure I really enjoyed it.
Maguro & Kanpachi sashimi with Izumibashi Junmai Ginjo Megumi Blue Label
The next three dishes were paired with Izumibashi Junmai Ginjo Megumi Blue Label, made with Yamada Nishiki rice grown in house by Izumibashi. This particular type of rice produces good sake as it absorbs water and dissolves easily.
Sashimi came in the form of Maguro & Kanpachi – Tuna and Amberjack. These fish were flown fresh from Tsukiji market and of course, did not disappoint. The sake complimented the seafood perfectly well.
Gindara Shio Kouji Yaki, Awafu Ageni Harinegi Kinome
The fifth course was the simple Grilled Cod Fish Marinated with Salt Crust, with superb execution by the chef. I absolutely loved the texture of cod skin and the way the fish is cooked, it was spot on.
Awafu Ageni Harinegi Kinome translates to Simmered Yellow Wheat Gluten served with Fine Julienned Leek & Leaf Bud. Quite a fancy name and description, and tasted a little bit like a more sophisticated version of tofu with a richer texture.
Tatake Ebi Kesho Age with Shishito, Yaki Onigiri Chazuke Shio Konbu
The last three dishes were paired with Izumibashi Yamahai Junmai Shinriki. Shinriki translate to “power of god”, and in this case this sake is made with the most tedious and labour intensive method that helped produce the most “umami” flavour.
Deep Fried Chopped Prawns with Japanese Green Pepper was the first dish we sampled with this sake. The greenish “powder” you see next to the chili was actually salt, together with the fried ingredients, it was simple yet very delicious.
Grilled Rice Ball in Broth with Salted Kelp came next, it was almost like the Chinese dinner where you always have a rice dish at the penultimate dish (sort of, but not really). You appreciate the rice and wasabi in broth with a bit of a grilling treatment to bring out the flavour, subtle but quite delightful.
Yuzu Sorbet, Yuzu Mousse, Yuzu Kaki with Yamada Jyuro Plum
We concluded the dinner with Homemade Japanese Citrus Sorbet, Mousse and Dehydrated Persimmon. If you haven’t had yuzu before, go get some yourself, it is the best citrus there is (to me anyway).
We each also had a glass of Yamada Jyuro Plum, it was a fantastic dinner with some really fine sake. Made for an excellent night. Thank you again Sarah and Kampachi for the lovely dinner.
Check out Angeltini’s post for write up from the sake angle.
The Troika Jalan Binjai
GPS: 3.158052, 101.718122
Tel: 03-2181 2282