Saturday, November 18, 2017

Super Big Don House大爆丼, Damansara Uptown

Seeing how much I love Japanese don, our friend took us to Damansara Uptown to check out Super Big Don House 大爆丼. As their name suggests, their menu is predominantly rice bowls (don) with various toppings such as raw seafood, beef, pork and more.

My favorite kind of don is one with raw seafood. You can choose from salmon, tuna chutoro, scallop, Hokkaido uni, and even lobster. I went for the Salmon Negitoro Tobiko Don (RM39) which comes with four types of seafood - salmon sashimi, negitoro, kani and tobiko.  The salmon sashimi was sliced fairly thickly, and was fresh and quite fatty, which I loveeeeee. Next to the sashimi are tobiko which adds a lovely texture to the rice bowl and shredded kani (crabstick) as well as pickles and cucumber. Finally, a large mound of negitoro, (which is chopped or blended fatty toro (tuna belly)) tops the rice bowl.

You can add on premium items to your rice bowl such as lobster (500g for RM48) and Hokkaido uni (RM50)

Delicious slices of salmon sashimi

As each rice bowl is served, the wait staff will explain to you how to best enjoy it. For mine, I was to first move the sashimi to a small side plate (to be eaten with wasabi and soy later). Then, I was to drizzle the rice with ample amounts of seafood soy sauce (blended in-house) and then mix it all up. I thoroughly enjoyed my rice bowl; the toppings were generous and most importantly fresh. All dons come with a bowl of miso soup.

Unagi lovers, I highly recommend the unagi don here (RM68). Hubby had this and was well-impressed with the thick, meaty slices of grilled eel in a sweet glaze. I usually avoid unagi as I find that they usually contain quite a lot of small bones but definitely no such problem here. I enjoyed the piece that I had. Again, portion is generous. For this, Hubby was instructed to remove the unagi to the side plate and mix in the egg yolk with the rice.

Our friend was intrigued by the pork don (RM48) which is depicted in the menu as a whole load of meat on a skewer, served standing upright in the rice bowl. Looks pretty cool (beef one is also served in the same manner) so she ordered this. The pork was a little dry on its own, but it does come with some garlicky sauce on the side. There was a whopping 400g of meat, so portions here are definitely big. Personally I prefer the seafood don over this.

Haha the actual item looks even more impressive!

Other than rice bowls, they also offer a few types of kushiage aka deep fried Japanese skewers. Our friend had this the last time and raved about the black truffle mayonnaise. There is a minimum order of 2 skewers, so we had the pork belly (RM6.90) and vertebral mushroom (RM3.90). I loved the mushroom skewer with the truffle mayo... so good!

Opening times: Lunch 12.00pm - 3.30pm; Dinner 6.00pm - 10.30pm.

Price: Total bill RM199.15 (all prices denoted above are prices before service charge and GST)

Location: 75, Ground Floor, Jalan SS21/1A, Damansara Utama, 47400 Petaling Jaya, Selangor, Malaysia. (Street parking available or park at The Starling and walk over).

Tel: 03-7733 5996

GPS Coordinates: 3.134515, 101.620942

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Thursday, November 16, 2017

Recipe: Mushroom risotto with scallops, asparagus and crispy bacon

Besides pasta, BabySumoKids love a good risotto too. Comfort food for the soul :)

This time, we used small Patagonian scallops and they turned out to be pretty good - lovely and sweet. Baby C actually likes these over the larger ones. They can sauteed together with the asparagus and then added to the risotto towards the end. Nowadays, I also use a chicken stock pot to save time so making risotto can be a quick, easy affair. This risotto dish took me less than 45 minutes to cook and it's a dish that gets us all ooh-ing and ahh-ing as we enjoy it.

Mushroom risotto with scallops, asparagus and crispy bacon

Mushroom risotto with scallops, asparagus and crispy bacon
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

250g arborio rice
3 tbsp butter
4 tbsp olive oil
1 medium onion, diced
160g raw Patagonian scallops
150g white button mushrooms, sliced
150g asparagus, ends trimmed and cut into 2" lengths
2 slices back bacon, sliced
1- 1.5l chicken stock
30g grated Parmesan cheese

1. In a large non-stick pan or wok, heat 2 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.

2. Increase heat to high, then add the rice. Using a wooden spoon, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.

3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.

4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.

5. In the meantime, in a separate frying pan, heat 1 tablespoon of oil over medium heat and add the bacon. Cook until crispy and browned, about 4-5 minutes. Remove from heat and set aside in a plate.

6. In the same pan (as Step 5), heat 1 tablespoon of olive oil over medium high heat. Add the mushrooms and saute for about 2-3 minutes, season, then set aside.

7. In the same pan, heat 1 tablespoon of olive oil over high heat. Add the asparagus and saute for about 1 1/2 to 2 minutes, until tender and then add the scallops and saute for a further 30 seconds. Season with salt and pepper.

8. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 6). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.

9. Serve the risotto in a deep plate, then top with crispy bacon, scallops and asparagus. Grate over more Parmesan cheese if you like.

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