Nongshim Udon

 

Name: Nongshim – Udon

Nongshim Udon

Nongshim Udon

Price: Doesnt really care

Ingridients:

noodle:

HMM~?

Spices:

It’s a red powder.. might be poisonous

Expired date

pardon me?

Product:

US Divisiary of Korean company

Comment:

I always like how the soup in nongshim taste.. They are spicy, and have a strong taste.. Best serve with Shichimi.. And as usual.. the noodle texture is a bit bad and slippery.. kinda prefer the other’s brand..

Rating: 3.5/5.0
Spice Rating: 0.5/5

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Guadeloupean Cuisine

 
Guadeloupe Pork Roast

Guadeloupe Pork Roast

Spicy Chicken Nutmeg

Spicy Chicken Nutmeg

Guadeloupean Cuisine

Ingridients:

Pork Roast

Original Recipe

pork loin
onion
water
lime
garlic
olive oil
Red chilli
Dried thyme
salt
pepper
Beef Boullion (Knorrs)
sugar
cornstarch (Pazola)
Celery

Spicy Nutmeg Chicken

Original Recipe
Chicken thighs
salt
soy sauce (Yamasa)
Garlic cloves, crushed
Onions, grated
Pepper
Ground ginger
Sugar
Water
Nutmeg
Celery

Description:

Pork Roast

hmm.. this one need to be overnight.. i think lately we made so much food that can be eaten for the next day.. but not for today.. we only bought 2 slices of pork loin and i overnight em with lime and onion.. although they didnt specify to grind the onion, i tend to grind them for the better taste..

Later the next day.. I cook this on a casserole with foils.. and create the sauce.. sigh.. it doesnt taste very special.. from my prediction it will taste the quiet the same with jamaican jerk pork.. but i found em quiet different and i prefer jerk pork..

Spicy Nutmeg Chicken

Hmm.. another chicken and it has nutmeg taste.. hmm hmm.. smokie told me to use yamasa instead of the singaporean soy sauce that i usually use for general purpose.. well i need to baste it every now and then with a brush.. but the taste is so much plesant~.. I feel like the taste could be strenghthen too.. Both are eaten with rice..

Additional Spices:

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Pork Roast: 2.5/5.0
Spicy Chicken Nutmeg: 3.0/5.0

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Congolese Cuisine

 

Jollof Rice

Jollof Rice


Tuna with vegetables

Tuna with vegetables


Muamba Chicken

Muamba Chicken

Congolese Cuisine

Ingridients:

Jollof rice with Tuna+Vegetables

Original Recipe
Oil for frying (palm or regular vegetable oil)

Rice (setra)
Tuna
Onions
salt
black pepper
cayenne pepper
Red Chili
Garlic
Bay leaf
Curry powder
Chicken Boullion (Master Chef)
Tomatoes
Green pepper
String Beans
Carrots
Tomato Paste (Ayam Brand)

Chicken Muamba

Original Recipe
Chicken thighs
Tomato paste (Ayam brand)
Tomato
Garlic
Onion, diced
Peanut butter (Moaris)
Vegetable oil
Bay leaf
Thyme
Salt
Black pepper
Red Chili

Description:

Jollof Rice with Tuna+Vegetable

Hmm.. to make things easier, we tend to use rice cooker to cook the rice, after washing it from weevils of course.. Smokie said he wants to get rid of that indonesian setra (am i named em right?) rice as soon as we can, so we aint using koshihikari for now.. About the meal itself, it’s quiet shocking that i really have no idea what congolese cuisine have to offer. some might very well give me a clue on how their aborigines eat.. Anyway, since i dont want to use 2 chicken meals, i suggested to change this one with a fish that’s usually being consume in Congo.. Smokie got sardines from google, i declined when i feared smokie wont like it since sardines are mostly canned and is a salt water fish.. Then from me i got shown Goliath Tigerfish, Hydrocynus goliath.. LOL!! That’s very threatening!! But in the end, smokie chose tuna in the supermarket with a hope everything will turn great.. Oh well it was!! at least tuna taste like chicken and not getting fish smelly in stew~.. I put note on that next time..

Oh yeah.. i’m quiet suprise myself that congolese uses so much tomato paste, well i myself use a local brand named ayam brand, there’s other US brand that will make an increase in delicacies, but smokie tend to be cheapskate about it~ and i think i made the vegetable too much, but i only use 1 carrot and 1 green pepper.. Smokie said that the tuna taste more smelly after overnight.. indeed it was, but it’s not quiet that smelly, then the tomato paste taste also thicken..

Muamba Chicken

This one is a bit shocking too.. I know some cuisine use nuts, but never hear of one using buttered peanut jam.. SO i tried to use one, well the taste is somewhat great, but the peanut taste cant penetrate into the inner meat side.. So mostly the inner meat is just plain even after i stewed it for like 15-20mins.. however, the sauce taste is nice, althought wont be nice to mix with a whole chicken.. prolly if the meat is diced.. Oh yeah, for future notes, congolese muamba use peanut butter, while Angola isn’t.. I dont quiet know the detail..

Additional Spices:

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Zollof: 3.0/5.0
Tuna: 2.5/5.0 -> remind me to at least cook the onion
Chicken Muamba: 3,0/5.0

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Champong Noodle Soup

 

Name: Champong – Noodle Soup

Champong Noodle Soup

Champong Noodle Soup

Price: Doesnt really care

Ingridients:

noodle:

What? it’s noodle

Spices:

Didnt have time to read em, they might consist some dried squid

Expired date

Maybe it’s expired, maybe it isn’t

Produck:

Champon.. OH! I forgot where this product come from.. Note on later time

Comment:

First impression, this one looks so much like shimramyun nongshim hot and spicy, although after some sip of the soup, it taste more soury but the spicy is there while not as strong as shimramyun’s.. There are also some leaf, forgot the name and some sort of dried meat.. might be squid.. Overall it taste plain ordinary but the noodle is better and not as sticky as shimramyun’s which is why if in terms of the noodle, i’ll choose this one, while the overall taste is lost from shimramyun’s.. Dried crappy cheap additioning will always be crappy.. so i wont judge much upon em..

Rating: 2.5/5.0
Spice Rating: 0.2/5

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Porink and Smokie wandering in somewhere over the reverse ship City

 
Sajian Sunda Sambara

Sajian Sunda Sambara

So once again.. Our Happy~ Go~ Lucky~ Cute~ Porink and Smokie are doing a quest in opening up a secret hidden world of cuisine in Bandung, Indonesia.. The theme for today would be a Sundanese Restaurant that some of ya folks might never even heard of the words Sundanese.. For those who dont know, Sunda is a regional in West Java, Indonesia with would be one of the centerpiece population in Indon.. Thus, making it so much important in culture and of course, like imma show ya.. The foods~~ {:p).. <-- look! Somebody's drolling~ Enough with the background bullshiting, so let's get down to the food.. IMG_2852

So in the restaurant, we choose our own food while they are put in some sort of magic jar while being half cooked.. of course if they are served raw, most of the time they’ll go rotten when i’m getting there late, happens sometimes in some crappy restaurant.. Like most indon cuisine would do.. the centerpiece of the food would always all about ayam.. That’s chicken for those who dont know!!.. Wait.. Somebody messaged me on FB!!.. Ummm.. someone asked me about porn.. Sorry bout that, dont vomit just yet.. we picked the food.. UGH>> <<< Detailed below i meant a waitress picked em for us Who's derailing the topic? Let's get back to the topic babe! we ask for a empty bowl to fill up for the freebie sop kacang merah.. not my thing but as long as it's freebies~ with sambal as condiment for the hot stuff.. [caption id="attachment_4178" align="alignnone" width="150"]Sayur Kacang Merah dan Sambal Dadak Sayur Kacang Merah dan Sambal Dadak[/caption]

Like most indon would do.. My eager to eat food will come down on how to scrap the rice on the boboko.. yeah.. this is called a boboko, made from anyaman and a piece of banana leaf will be placed there in hope the rice will get the nice smell of the leaf while it served hot..
Nasi

UNFORTUNATELY FOR ME!! It’s served cold while some of the rice already harden and they only serve so lil of em.. So we ask for more!! \o/ and yeah, we were given tea as what most indon would serve to their guest..

And we pick food here, there those and that one.. in detail they are: Ayam seuhah (if ya dont know, seuhah is onomotopoeia in indon which make the sound effect of someone is suffering from hot pepper), ayam cobek (the one that’s should be half stewed chicken), dendeng (smoked sweet beef), Perkedel Kentang Kornet (most would call this is indonesian, but the truth is, the root of this stuff come from frikadellen from holland), Tempe mendoan (heck, a hard soya of some sort.. I dont order this..), Jambal Roti (heck.. i hate this too.. Smokie are you the one who ordered this?), Iga bakar Lada Hitam (beef rib.. Heck they are with so much tendon but lack of meaty part), and tumis jamur kancing (champignon’s stirred)
Foods~

So we eat eat and nyummy.. there came a waiter asking for drink and gave us drink list: Yay!! I ordered Es cingcau Hijau, while Smokie ordered Es campur!!

Es Cingcau Hijau

Es Cingcau Hijau


Es Campur

Es Campur

Ahhh.. they are soothing the mind.. the heck i’m erected! pardon my intrusion!! *chopping* off the dirty mind.. back to normal..

So we eating eating, dipping and taking the sambal.. oh it’s a bit hot, but somewhat unnoticeable..

Done.. The end~

here’s some souvenir from the voyage..
IMG_2863

IMG_2862

IMG_2853

IMG_2851

IMG_2850

IMG_2849

IMG_2848

IMG_2846

IMG_2842

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WaiWai – Chili Paste; Tom Yum Flavour

 

Name: WaiWai – Chili Paste; Tom Yum Flavour

WaiWai - Chili Paste, Tom Yum Flavour

WaiWai – Chili Paste, Tom Yum Flavour

Price: Doesnt really care

Ingridients:

noodle:

Lazy

Spices:

In another time

Expired date

Oh heck, at least they are not expired

Produck:

Waiwai – Thailand

Comment:

Lemme taste here, the tom yum taste from the Thailand itself.. The noodles are too plain, should be condiment of dried shrimp or else, but the taste is somewhat nice.. Although it resembles indonesian’s noodle a bit..
I just like the taste of the lemon, mix with a bit hot taste and those artificial’s shrimp taste~

Rating: 3.5/5.0
Spice Rating: 1.5/5

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