新年快樂 – 家樂氏與我的一個早上

祝大家新年快樂
新的一年. 新的開始.
踏進雞年… 令我聯想起昨天打開的“神秘盒子”

那個”神秘盒子”會是什麼呢?

今年的農曆新年比往年不同.
需要自己一個人在家裡渡過. 晚上還要上班.
剛好這個”神秘盒子”出現在我面前
陪伴我度過大年初一的那個早上.

究竟那個”神秘盒子”裡面會是什麼呢?
大家還記得 家樂氏的公雞標誌嗎?
That’s right 盒子裡就是 家樂氏玉米片 (Kellogg’s Cornflakes)

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家樂氏想和你一起慶祝農曆新年.
他們特別設計了一款以農曆新年為主題的限量版玉米片。
盒面上應用了傳統紅白色設計
今年正是雞年. 包裝上附有同雞年有關的圖畫
除了盒面上的設計. 裡面特別放了一張紅色摺紙

不懂摺紙?不要緊 🙂
包裝盒背後附有說明書
你可以依照指示把他摺成公雞啊~

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摺完紙…當然要試他盒裡的玉米片
個人喜歡簡單,方便,快捷.
f所以我會加一點草莓
真的令我想再吃多一碗呢

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除了草莓… 偶然我會配搭其他配料
就是因為新年…我特別嘗試了這個配搭.

“楊枝金露”

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楊枝金露本身是一種著名的港式甜品.
我非常喜歡柚子和芒果
就是如此..我將他的配料與玉米片放在一起
這個配搭比我想像中好吃呢

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這就是我對玉米片的配搭.
How about you?

雖然今年的農曆新年比往年不同.
但我並不孤獨. 🙂
有了他…
剛好陪伴我渡過那個早上.

新的一年. 新的開始.
你準備好了嗎?
就讓家樂氏給你一個新的開始吧.

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Bowl 300: 堅持 – Anthoni らーめん日記

Anthoni.foodlab #homemade – 4th year anniversary premium series.
Gyokai Tonkotsu Tsukemen, Garlic Miso Ramen, Shoyu Wantan men, & Asari Shio Ramen

Feat – Myojo’s Tonkotsu/Miso/Shoyu/Shio Ramen Pack

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I wouldn’t think I would reach up to my 300th ramen blog post.
Thank you everyone for supporting Anthoni’s Ramen Diary (拉麵日記).
Without you, I wouldn’t be able make it this far.

Was just reviewing my first ramen post back in 2012, there were so many unique memories that had pop up every year. Let’s summarize the highlights of 2016 from Bowl 200 until now

1) Explore more ramen places in town.
I am glad ramen stores were growing this year. New restaurant had opened this year, such as Jinya Ramen Bar, Kiu Japanese Restaurant, Aka-oni Izakaya, Guu & Ebisu. While new restaurant entering the market, existing brands had expanded to new locations this year, such as Kyouka Markham, Kinton 6 @ Montreal, & Sansotei Ottawa.

2) Out of town ramen adventures at Montreal. (Bowl 244-247)
Last year I had a chance to visit Eat Industries Inc. at Hamilton, this year I had decided to reach out further to Montreal for my next out town ramen adventure. It was quite an eye opening experience with new ideas and concepts.

3) DIY Ramen Burger
Remember the Ramen Burger that I did for Ramen Raijin at Bowl 140? This year I had begun to reach out others on my own, and designed their unique customized DIY ramen burger kit. I must say I really like every single one of them. Will I be really selling this in the future? Who knows? I shall see

4) Attend ramen media events
2016 is the year when I started to be more active on media events as an IG food blogger. Perhaps, I didn’t attend as much events as other food bloggers out there. To me, it was a great experience and I do learn a lot from those events. Thank you Jinya Ramen Bar & Ramen Isshin for the invitation.

5) RYUS ramen experiments (Bowl 264-276)
Thank you Ryu at RYUS noodle bar for the quality ramen

6) Meeting more friends along the way & got a chance to cook ramen for them (Bowl 299)

It was a great memory to me. I am trying my best to improve bit by bit.
Thank you everyone that I met along the way. I really had learned a lot form you guys.

Now I had reached my 300th bowl… Now what?
There were many ideas in my mind. To be honest, I do consider stop eating and blogging ramen for good. After all these consistency (堅持) with ramen, what is the outcome of all these?
Perhaps, I got the knowledge of ramen in Toronto. Will this knowledge leads me to further opportunities? Will anyone even recognize what I am doing? Sometimes I thought……going at current direction really get me nowhere. I need a break from this.

There was a period of time that I stopped going to ramen places. It’s time to rethink what I had done, and my possible directions with ramen in the future. During this time, I begin to cook more ramen at home. Utilizing the knowledge that I had, I can’t believe that there were a lot of great possibilities out there. Since then, it had become active hobby of mine recently, which had leads me to the concept of Bowl 300.

I got some great ramen souvenirs for myself from a US grocery store a few months back. These are Myojo’s frozen ramen series, which I decided to get one full set (Shio/Shoyu/Miso/Tonkotsu) back home. Myojo (明星) are one of my recognize noodle brand as well. I remember it used to be my favorite brand when I was little. The brand still exists. However, I couldn’t find the exact package anymore in the supermarket. Since I got a full set of Myojo ramen, I begin to experiment one by one with the toppings that I like.

Imagine I got a full ramen menu.. What would I do to make each one of them stand out?

Let’s call it Anthoni’s premium series. The word “premium series” was inspired from Ramen Raijin at Bowl 280. Premium series were based the premium ingredients that I uses, such as lamb, big clams, and large customized wonton. Let’s talk about one by one.

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Gyokai Tonkotsu Tsukemen #魚介豚骨つけ麺
Feat. Myojo Tonkotsu ramen pack, spring lamb rack, rosemary, green onion, picked menma, & soft boiled egg.

Gyokai Tonkotsu ramen had pop up a few times this year. Ramen Raijin had begun their own version of Gyokai Tonkotsu ramen at their special limited menu. Later on, this item had become their daily menu. As for my version Gyokai Tonkotsu, I decided to condense their soup pack from 300ml to 100ml, which turns into a tsukemen broth. In terms of tsukemen (dipping noodles), there are so many good ones out there. Protein wise, pork, & chicken seems to be a common topping for ramen. During the brainstorming session, lamb rack had popup on my mind. Lamb rack was actually my favorite dishes. Perhaps, let’s use lamb as a topping. Moreover, I had paired up with pickled menma, green onion, soft boiled egg, and rosemary. Surprisingly, lamb actually works with the tsukemen noodles. This is actually a unique experience.

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Garlic Miso Ramen #味噌ラーメン
Feat. Myojo Miso ramen pack, pork cha shu, corn, green onion, picked menma, & soft boiled egg.

This miso ramen was inspired from Kinton’s Miso ramen with Garlic at Bowl 221, and Jinya’s fresh garlic option. I had paired up with classic miso ramen toppings, such as corn, menma, green onion, egg & cha shu. The garlic gives a nice kick in flavor while other topping had blended in harmony. Since this ramen design are more people friendly, I had decided to test it out at my friend’s house at bowl 299. This will be my first test, but I do wish to test my next design to others.

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Shoyu Wantan Men #醤油ワンタン麺
Feat. Myojo shoyu ramen pack, green onion, menma, cha shu & large wonton

Shoyu ramen is a classic ramen soup base for everywhere. Originally, I had paired this with smoke duck breast with shoyu ramen. But, this had totally reminds me of Raijin’s Duck soup Ramen (Kamo dashi Ramen) at Bowl 201 around New Year eve last year. Instead of duck, I had decided to use this as my ingredient.

At Bowl 250, I had mentioned about wantan chicken ramen at Jinya Ramen Bar. In a Japanese ramen culture, wontons were used as ramen toppings. It’s not as commonly used at ramen places in Toronto, but it actually exists at other ramen places. Therefore, I had incorporated “wonton” as my shoyu ramen topping. Instead of regular wanton in supermarket, I had upgraded this with some customize wanton at a wonton noodles store. These wontons had perfect shrimp content on the inside. It might be a little costly ($6CAD/half dozen). It’s definitely worth it.

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Asari Shio Ramen #あさり塩ラーメン
Feat. Myojo shio ramen pack, little neck clams, green onion, corn, red onion.

Shio flavor had reminds me of purity of flavor. Clams had pop up in my mind right away. Ever since Momofuku’s Clam noodles (Bowl 84) at 2014, I haven’t seen any places offering clam noodles offered at ramen restaurant as yet. Until this year, I had tried Kyouka’s Shio ramen (Bowl 178) were they used clam chicken broth as their base. That had really reminds me that I need to do an actual clam shio ramen at home. Let’s do it with real clams. These are little neck clams that I got at Wholefoods. To preserve the clam juice, I had placed those clams with sake in a Ziploc bag. Sous-vide this clam bag in hot water bath. This clam juice will be my enhancement of my existing shio soup base. Furthermore, those little neck clams were perfect for topping decorations.

Here’s my creation for my 300th blog post – 4th year anniversary premium series.
Would you be interested of trying these creations?

Once again, Thank you everyone for supporting Anthoni’s Ramen Diary (拉麵日記).
Without you, I wouldn’t be able make it this far.

It was funny. When I write about Bowl 200 last year, I asked myself…
“Will there be Bowl 300? Who knows?”
Now here it is…. Bowl 300
So….. Will there be Bowl 400???
Stay tuned. 😉
But for the time being…..

Anthoni’s Ramen Adventure Continues

PS. 當我睇番Bowl 100, 我記得在這裡講過…

“我記得在 Bowl 7 講過…
當我找到一位我愛的另一半
我會親自煮麵給她食.

已經四年了….
雖然找不到… 但我仍然在相信着….
這位“知音人” 是會出現的..

對我來說
或許..已經不再重要了..
如果可以分享我作品, 給予支持我的朋友
就已經足夠…

但無論如何..

拉麵之旅仍會繼續…
安東尼..你要堅持到底 ….
Therefore…

Anthoni’s Ramen Adventure Continues

Bowl 214: 雷神 – 濃厚豚骨魚介しょう油ラーメン

Bowl 214

Ramen Raijin: Rich Tonkotsu Seafood Shoyu Ramen
*Special on Jan 20th – Limited 50*

Previously (Bowl 188), Raijin were offering a special tonkotsu ramen for their 3rd year anniversary. Guess what? They were offering it one more time on the 20th. This time I finally got a chance to try this mysterious bowl of ramen. This shoyu ramen had a super rich blend of tonkotsu broth and seafood dashi. Super rich broth might be too heavy for certain audience. Therefore, Chef Hiroshi Yoshida had modified the formula of this rich broth into a smoother taste, while maintaining the rich flavour of this seafood broth. Other than their ramen toppings (i.e Cha shu, egg, green onion & nori), their fresh chopped onion with dried bonito powder will give you a refreshing feeling, while you were enjoy this bowl of ramen. Furthermore, their garlic flavour oil were blend with bonito, mackerel and anchovies that will give you good kick of flavour on your taste buds.

Indeed, I can actually taste the bonito flakes & anchovies in the broth. It was rich, flavourful and smooth all in one broth. However, I couldn’t feel the taste of noodles, which seems the noodles had completely blended into the rich broth. As you add extra noodles afterwards, you will have a different experience which you can enjoy natural flavour of ramen noodles & the savoury broth. Overall, this is one interesting bowl of ramen to try.

Thank you Ramen Raijin for the great bowl of ramen.
Looking forward to your next ramen special. Therefore,

Anthoni’s Ramen Adventure Continues

Bowl 134: 唐變木 -サラダラーメン

Bowl 134

Touhenboku salad ramen special 2015
White – Soy Milk Miso (豆乳味噌冷麺)
Black – Soy Sauce Maple Vinegar (冷やし中華)
Red – Tomato Gazpacho (トマトガスパチョ)

Feeling blue? Let’s have a refreshing salad ramen.
Touhenboku were offering a series of salad ramen for this summer starting June. After having the Natsu Ramen (Bowl 75) last summer, they seem to be quite creative on their ramen design. This year, Touhenboku had used three different colours (White, Black, and Red) to resemble the variations for their salad ramen. Once you had tried all three salad ramen, you are eligible to enter a prize draw for a return ticket to Japan. I had submitted my stamp card last week.
Let’s talk about it one by one.

White – Soy Milk Miso (豆乳味噌冷麺)
This is a miso flavoured salad ramen with a creamy soy milk base. This ramen were topped with fire roasted cha shu and my favourite vegetables, including pea shoots, corn, bean sprout, black fungus and green onion. The vegetable toppings had introduced an additional texture to the noodles. In addition, corn had enhanced a touch of sweetness on the overall experiences. Also, chilli powder will be served on the side, which gives an addition kick to your taste buds. Overall, this is quite a refreshing dish to try. However, their fire roasted chashu pork needs to be improved.

Black – Soy Sauce Maple Vinegar (冷やし中華)
Touhenboku Black was resembled as sesame and garlic oil. This is a Hiyashi Chuka style ramen with sweet & sour soy sauce and a hint of sesame oil. Other than the toppings that you will see on a Hiyashi Chuka (i.e cucumber, tomato, bean sprout and egg), they had included pea shoots and a slice of Touhenboku’s chicken chashu. Their chicken chashu looks very similar to a chicken pate, which look slightly different than other places. I particularly like their garlic chilli oil on the side, because this garlic oil really enhances the flavour of this dish. If you like Hiyashi Chuka, you definitely add this in your collection list.

Red – Tomato Gazpacho (トマトガスパチョ)
Tomato seems to be quite a popular item for ramen places this year. After Raijin’s Tomato Tsukemen (Bowl 122) & Kinton’s Tomato Spicy Cold Ramen (Bowl 123), Touhenboku is offering the Tomato Gazpacho Salad ramen as the summer special. All three dishes had their own characteristics. If anyone were interested, I will do an analysis of all three tomato ramen together. As for now, I will talk about the tomato gazpacho. Indeed, there are several creative elements in this bowl. Other than chilled tomato soup base, ramen were topped with okra, marinated cherry tomato, dried garlic and popped wild rice. Okra, Dried garlic and popped wild rice had introduced a crunchy texture as you mixed with the noodles. Also, they had incorporated cubes of tomato gelee in this bowl. I believed the tomato gelee was acting as the protein in this dish. Overall, this is quite interesting to try. I believed there are rooms to improve with the Tomato soup base.

Here’s my analysis of Touhenboku’s salad ramen for 2015. The purpose of trying all three salad ramen is to have a taste of different ramen dish. I didn’t really expect to win the prize. If I really get a free plane ticket to Japan, it would really achieve my ultimate goal in future.
To begin my real ramen adventure at my final destination. – Japan.

(P.S. – I would love to go. But I can’t go away for a long vacation at this time.)
I guess I will keep dreaming for now. Therefore…..

Anthoni’s Ramen Adventure Continues ….

Bowl 118: 坦々麺 – 居酒屋・ラーメン屋

Bowl 118
Tan-Tan Men
(Top) Kenzo Ramen, Guu Izakaya
(Buttom) Ryus Noodle Bar, Hapa Izakaya

Since Bowl 101, 102 at Ramen Isshin and Raijin, I had discovered more places that offer tan tan men in their regular and special menu. It seem each restaurant have their own ways of delivering their product. I am not trying to determine which places had the best tan tan men. The purpose of this review is to determine the characteristics for each one. Perhaps .. Let’s begin.

Kenzo Ramen @ Sheppard (Top left)
They had offered this new item recently on the menu along with the tsukemen, black tonkotsu and creamy vegetable ramen. This tan tan men had a clear spicy broth with the standard ingredients (i.e. ground pork, corn, scallion and baby choy). You can actually request for the spiciness level for this ramen. I like spiciness of this ramen where I can feel the kick on my tongue, and the corn had given a touch of sweetness into this flavour. This reminds me of the level 3 spicy chashu ramen challenge (Bowl 28), but this is not as extreme as that level 3 ramen. The sesame flavour was very light comparing with other 3 bowls of ramen. Their ground pork had little seasoning in it, but I would mix a little spicy oil together to make it a little more interesting.

Ryus Noodle Bar (Bottom Left, Bowl 98)
Due to the popular demand, they are bringing back this item in the special menu. One of the highlights would be a mix of rich and flavorful broth containing dried shrimp, sesame, and four kinds of miso blending together. Sesame and miso paste had created a thicker texture on their broth. The ground pork and dried shrimp had created a unique flavor accompanied with their thin noodle.

Guu Izakaya (Top Right)
Other than Shoyu and Tomato ramen (Bowl 18), tan tan men is their latest addition on Guu’s lunch menu. This broth contains a blend of sesame, shoyu, and peanut better accompanied with spinach and ground pork. The ramen portion was quite decent with their regular size. Based on all the ramen that I had at Guu in the past, there is one thing in common…. “OIL on the surface”. Their oil actually enhance the flavour of the ramen, which makes it quite tasty. However, if you prefer something less oil, I would order other items on their lunch menu which is Guuuuuud as well.

Hapa Izakaya (Top Buttom)
This is one of their Wednesday ramen specials that I had before. Hapa’s tan tan men had a different way of presenting their product, which contains less broth than others. This is a lo – mein style dish containing spicy miso minced pork, poached egg, green onion, seaweed and bean sprout. The poached egg yolk had pulled everything together, and their noodles had captured the flavour of the condensed broth.
Here’s my opinion of the selected tan tan men. If you are interest to see other tan tan men in other place, free feel to check out the following post.
Bowl 22: Hapa Izakaya/Kingyo Izakaya
Bowl 24: Sansotei/Momofuku
Bowl 98: Ryus Noodle Bar
Bowl 101: Ramen Isshin
Bowl 102: Ramen Raijin
Bowl 112: Kingyo Izakaya

Anthoni’s Ramen Adventure Continues …

Ramen 2 – 夢.起航

Ramen 2

Sansotei Ramen 三草亭 – Tonkotsu Ramen

上一次在金豚拉麵屋…我決定去展開我的拉麵之旅
天大地大… 我應該從那裡開始呢
或許…我應該由我最近的地方開始..

下課過後…我猶如在大海中的水手
背著背包在Dundas向西航行..
沿途見到Japango,日出茶太,還有Don Don居酒屋,
繼續在Dundas向前行…在Java Joe’s 咖啡店正對面的三草亭
見到另外一道很長的人龍在門外
二話不說… 我決定一拼去排隊
或許是一個人的關係
等了一會…很快就能夠坐下

裡面很特別..
窄小的空間. 三張長檯一直排
坐滿了很多滿足的面孔.
當我抬頭一望.. 有一條大麻繩在上面懸掛着
由入口到盡頭的廚房, 連成一線
那條大麻繩令我想起一束很粗的拉麵
在半空中飛翔的感覺..
或許… 我想太多了…

聽聞剛剛開張的三草亭,他們未到 7:45pm,
已經賣完所有拉麵..後來他們越做越好
所以真的很多人冒名而來..

他們初期的麵是幼身的白麵…
後期也有開始賣粗麵. 他們的粗麵比較有嚼勁.
感覺上會飽肚一點….
我非常喜歡香味濃郁的豬骨湯底.
好的湯底能夠盡情帶出麵的味道..
配上麵上糖心蛋和叉燒
簡直是一絕

或許原本的味是最好的..
飲完湯後 ….我仿佛感覺到”溫暖”
很滿足..也很期待..

下一個目的地會有什麼驚喜呢
安東尼..為你的夢想繼續航行吧
Anthoni’s Ramen Adventure Continues …

Ramen 1 – 尋找. 愛.

Ramen 1

Kinton Ramen 1 @ Baldwin – Miso Yasai Ramen + Pork Belly

沒有她的第三十六天…
夏天正在來臨.. 應該是開心的日子
為什麼我仍然感覺到冷.. 真的很冷..
在這個沉悶的都市…
我意識到.我不能再這樣下去…
從那天起…我開始四處尋找屬於我的”溫暖”

我在市中心的街道中流浪.
一直行…一直行…
經過初次約會的藝術館.
我匆忙離開…走進平靜的街道
經過餐廳臨立的寶雲街…看見一道很長的人龍..
原來是金豚拉麵店的新開張, 可能是新開張的關係
真的很多人冒名而來..
除了在Bestbuy排隊買PS4之外, 我真的很久沒有看過這麼長的人龍..
所以我決定一拼去排隊
等了半小時…終於能夠坐下

金豚拉麵屋…
這裡的氣氛非常好. 她們的熱情令我覺得有一種被受歡迎的感覺

在等待的過程中..
聞到火槍燒肉的香味
聽到拉麵師父的咆哮聲.
見到廚師們認真的樣子
真的很期待. 那碗拉麵的來臨

等了一回. It’s finally here.
如果你問我一樣她的優點, 這絕對是拉麵上的 “金豚”
“金豚” 就是他們特製的豚肉叉燒
把他配上味噌野菜拉麵…這絕對是一個完美的組合

原來當你完整食完一碗麵之後. 他會幫妳拍照留念.
拍照過後. 我好奇打開他的臉書專頁
在他們的專頁裡見到很多kinton bowler
他們手上拿着沒有麵的空碗. 帶着滿足的表情

看見有些人去咗10次, 30次,甚至100次, 食了100碗拉麵.
我心諗, 係唔係真係咁好食…….要去食100次?
但我沒有質疑這一點.
如果大家去探究食100次拉麵的人.
除了好吃之外, 他為什麼去這樣做呢?
~~想一班侍應同你一齊影相, 放在你的”臉書”裡?
~~食拉麵食到傻咗?
~~其他人的認同?
~~定還是..他的人生目標?

Who knows? 但以上並不重要.
在遠方的妳…妳在”臉書”看到我嗎?
或許… 我想太多了…

我在他們的熱情氣氛下 心裡帶着”溫暖”的感覺
悄悄地離開..

沒有她之後… 我遇上了”拉麵”..
我漸漸發覺到..人是需要定立一個目標 這樣的人生才有意義的
所以我決定去開始我的拉麵之旅
把我的所見所聞記錄在我的日記裡.

Perhaps it’s time to set sail for my next destination.
Anthoni’s Ramen Adventure Continues …..