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Tag / corn

Hailed from Hakata, the supposed ramen capital of Japan is Ippudo, the latest international Japanese ramen chain to arrive on our shore. The founder Shigemi Kawahara started selling ramen at a ten-seater stall in Fukuoka some 28 years ago, and has since expanded to some 10 cities around the world, serving up piping hot tonkotsu (pork bone) based ramen to eager diners.

We were invited for a tasting session last week ago to find out what the fuss is all about.

Hakata Ippudo Ramen at KL Paviliion
Hakata Ippudo Ramen at KL Paviliion

Ippudo Ramen is located just a floor up from the semi-alfresco dining area and a floor below the GSC cinemas. The ramen shop itself is pretty compact in size and could probably cater to around 40 pax or so.

The interior decoration is modern, and they even include “handbag drawers” under some seats, something I’m sure most ladies and dudes with man bags approve.

curry cheese haru maki, pork bun, spicy shrimp mayo
curry cheese haru maki, pork bun, spicy shrimp mayo

If you’re a fan of rather unique Japanese appetizers, you’re in luck. Ippudo carries quite a few dishes that goes well with hot green tea (or beer) before the main meal.

Curry Cheese Haru Maki (spring roll, RM 10) is indeed cheesy inside with a crispy skin as its exterior, delicious while hot, but you gotta find a balance and not let the melted cheese burn your taste buds.

Pork Bun (RM 7) is another one that I really enjoyed, reminds me of those “tong por” pork I had at Dengkil Seafood Restaurant.

Spicy Shrimp Mayo (RM 15) is beautifully presented and reminds me of those fried shrimp and mayo dimsum dishes that you could have for half the price.

goma Q, crispy corn, hakata style soup gyoza
Goma Q, Crispy Corn, Hakata Style Soup Gyoza

If you prefer something cold to start with, Goma Q (Japanese cucumber, RM 9) will fit the bill. This is very similar to those cold cucumber dishes served in some Chinese restaurants such as Private Kitchen at Uptown, or Hong La Qiao at Pudu.

Crispy Corn (RM 8) is something that I haven’t seen before and find myself liking it. The sweet corn seemed to be seared with a healthy dosage of paprika and other seasoning on top, giving the kernels a pretty unique taste. A serving is only 4 slices of corn though.

Hakata Style Soup Gyoza (RM 15) is an alternative to the usual pan fried version. It is served in the same tonkotsu soup with a bit of ginger in it. The gyoza was decent, but not something I’d get excited about, the soup is nice though.

akamara shinaji, shiromaru motoaji, and karaka-men ramen
akamara shinaji, shiromaru motoaji, and karaka-men ramen

Then came the ramen.

Ippudo serves three basic variety of ramen with noodle much thinner than most other places. Much like Italian food, you can also choose to have it al dente (cooked to be firm, but not hard).

Most basic is Shiromaru Motoaji with original tonkotsu broth, belly chasiu, bean sprouts, kikurage (black fungus), and spring onion. Akamara Shinaji has the same core ingredients but enhanced with special blended miso paste and fragant garlic oil. For those who like their ramen spicy, there’s the Karaka-men version, which incorporate special spicy miso and ground pork.

KY & Haze at Hakata Ippudo Ramen, KL Pavilion
KY & Haze at Hakata Ippudo Ramen, KL Pavilion

I find myself enjoying the original broth most, and have a bit of a mixed feeling for the other two miso infused soup as I think it somehow dilutes the essence of the pork bone taste (which takes 15 hours to cook, as I was told). I’m also not a fan of making ramen spicy, for that I’ll have my kimchi soup instead.

The chasiu at Ippudo is easily one of the best I’ve yet. Premium cut and prepared to perfection, this is the part I like most.

Over all though, I find Ippudo pretty decent and will certainly face strong competition from nearby ramen places within walking distance (Marutama at Fahrenheit 88, Hokkiado Santouka at Pavilion, Ton Chan at Cosway). While having the best ambiance among the competitions, Ippudo is also the priciest, expect to pay RM 26 for a basic bowl to RM 36 with everything in it.

map to Pavilion KL

Address:
Ippudo Ramen
Lot C4.07.00,
Connection Level 4, Pavilion
Jln Bukit Bintang, 55100 Kuala Lumpur

GPS3.148872, 101.713368
Tel03-2110 6233
Website: www.ippudo.com.my
Hours: 11 am to 11 pm

It’s been a while since I posted the last recipe, so here’s another simple to make soup dish that anyone can make at home – Chinese corn and spare ribs soup. If you want it without pork, feel free to substitute spare ribs with chicken wings or bones.

I use a pressure cooker for this, but a normal pot would work too if you just increase the cooking time a factor of 2-3. Preparation time for this dish is less than 10 minutes.

corn, red dates, dried cuttle fish
corn, red dates, dried cuttle fish

The ingredients are fairly simple to source, and they aren’t expensive either. This is good for 4 small bowls of soup

  • 2 x sweet corns (best if you get those from Cameron Highland, they are extra juicy)
  • 600 grams of spare ribs
  • half a dozen dried red dates
  • 1 x dried cuttle fish or some dried scallops

boil the spare ribs for a while to remove impurities
boil the spare ribs for a while to remove impurities

Now the cooking instructions:

  • boil the spare ribs separately for 1-2 minutes to remove impurities
  • cut the corn in 2 and put all ingredients with 4 bowls of water in pressure cooker (6 bowls if you are using normal pot to account for evaporation)
  • bring to boil and cook in pressure for 45 mins to an hour
  • add salt to taste (about 1.5 teaspoon for me)
  • add pepper to taste
  • additionally, sprinkle some chopped spring onion before serving

just boil everything in pressure cooker for at least 45 minutes
just boil everything in pressure cooker for at least 45 minutes

The result is a clear soup that has the taste of sweet corn and spare ribs infused in it. It goes well with steamed rice or even just on its own.

Easy, healthy, and delicious, try it!

add a sprinkle of spring onion and you're done - corn & spare ribs soup
add a sprinkle of spring onion and you’re done – corn & spare ribs soup

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