We had a dinner appointment on Thursday night, 7:30pm, at the Mizi Shabu-Shabu. Among the shoplots opposite the Giant Puchong, Mizi is located just behind the Bumbu Bali.
Address: 17, Jalan Puteri 2/5, Bandar Puteri, 47100 Puchong, Selangor.
Tel: 03-8060 3221
Thanks Sam for hosting the dinner, and of course, YH as the trigger point and AM (Auntie May) as the initiator.
As opposed to steamboat, we could have personalized pot, soup and choices of ingredients. I'm not too sure if all shabu-shabu is like this, or it's only a specialty of Mizi (apologies for my ignorance).
You can choose to have Tomyam soup, herbal soup, or just the normal soup. For example, if you want ginseng herbal soup, there will be a sachet for you to put into the soup, which costs only RM3.50 each.
An interior shot taken upon arrival.
There are a lot of sets on the menu to be chosen.
Mutton, beef, chicken, prawn, pork, fish, seafood mix etc. Which is your preference?
The service was fast. This was really appreciated as almost everyone was hungry! When seeing a photo taken by others, only I realized that the ingredients are prepared beforehand for waiter's grab once an order is placed.
I'm a sauce lover, no matter it's in a Western or Oriental style. Each set comes with 2 types of sauce - red chili sauce; another consists of sesame, fried onions, spring onions, finger chillies, vinegar, sugar, soy sauce.
Each person has a separate pot. It's much hygienic, and everyone can just "mind his own business".
It's very convenient to control the heat, with a user-friendly control panel. NO GAS but only electricity!
Sam's Mutton Slice set, RM18.90, together with the following... 
...sliced mutton. 
The Crystal Bean Curd (Yeoung Tau Fu) set, RM16.90 each. YH and AM ordered this.
Traditionally, Shabu-shabu is made with thinly sliced beef, though the modern preparations also use pork, chicken, fish and various types of seafood. In addition to the mentioned, vege set is also available.
Shabu-shabu is usually served with tofu and vegetables, such as chinese cabbage, cabbages, lettuce, carrot and mushrooms. While vegetables are cheaper and always be the candidates to be "abandoned" (if one is stuffed), cooking them before others ingredients actually makes the soup tastes better.
Basically, the "big plate" of every set doesn't vary much.
The waiter called the noodle as "Yee Min". Come on, it's mini maggi (a lot of brands have become a noun)!
The entire set of Sam. Do not miss out the glass of chlorophyll in his hand.
This set served in round plate was CT's Japanese Superior Mix Set, RM20.90. There were "bunches" of enokitake mushrooms, cute!
As mentioned in Wikipedia,
The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times.
The familiar swishing sound is where the dish gets its name. Shabu-shabu roughly translates to "swish-swish". Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating with a bowl of steamed white rice.
Once the meat and vegetables have been eaten, leftover water (now broth) from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
At Mizi, the sets do not come with any rice, just some noodles, which are more than enough.
This is my Fish Slice Set, RM17.90.
Sometimes the effort in arranging the ingredients can't be denied. It really makes stuff looks much better.
Shabu-shabu originates since the 13th century as a way for Genghis Khan to feed his soldiers. Due to limited supply of fuel, the thinly slices meat was to shorten the cooking time. In the past, the Mongol troops would have gathered around large pots and cooked together. The dinner for five cost Sam RM117.18, inclusive of 5% service charge. Thanks for the satisfying meal and a new experience :)
8 comments:
Shabu-shabu from Genghis Khan? You're sure? I think China 涮羊肉 is from the Khan gua, but Shabu-shabu (defined as personal hot pot and dish plate) is totally a Japanese thing, hence the japanese name (of course you can argue the very origin is from Khan then I can argue it's originated from Africa because the whole human race is from there haha!)
Shabu-shabu (as defined) is all like this. But it's a strange in Malaysia they offer the dish plate but not the meat. In Taiwan it's always with meat but that could be the set but again never once we shabu-shabu without meat.
sorry Sam, I should have included the references.. take a look...
("You don't know what you don't know" -> and I speak this back to myself also)
1. Beyond Sushi: Shabu Shabu
The name Shabu Shabu is said to come from the swishing sound of the meat being dragged through the bubbling broth. Onomatopoeia never tasted so good. The cooking style is thought to have been developed by Genghis Khan and introduced to Asia through his military campaigns.
2. eG Forums
The history of shabu shabu is a rather twisted one. While it is now firmly established as mainstream genre of Japanese restaurant food, it was not invented until 1948 by the owner of Junidanke, a Kyoto purveyor of ochazuke (tea on rice with garnishes). Shabu shabu was originally presented as a kind of adaptation of Mongolian food. However, rather than a specific Mongolian dish, the connection with Mongolia seems to have been largely in the fanciful imagination of shabu shabu's inventor, based upon the food tales that he had heard from Japanese who had returned from living in the ex-colony of Manchuria after the end of the war. Indeed, there is a tendency in much of East Asia to ascribe "Mongolian" tendencies to any dish that involves do-it-yourself table cooking in a hotpot or flat iron or the use of mutton or lamb. Hence there's shabu shabu's close cousin "Genghis Khan", a dish (associated with Hokkaido) of thinly sliced lamb that is either grilled at table or cooked in a hotpot. The term "shabu shabu" is a Japanese onomatopoeia, referring to the swish-swish sound that the meat makes as you pass it through the broth. The term has no connection with the Mongolian language. But in case you were wondering, it shares a common root with shabu, the usual Japanese colloquial term for methamphetamine, so-called because it gives people the shakes.
3. the Wikipedia > Shabu-Shabu > History
OK, these are the sites of references, though I can't say they MUST BE RIGHT!
This is more like a Chinese steamboat rather than shabu-shabu.
hehe, i had steamboat too but yours is just... a lot yummier than mine =x
hmm,for me i would prefer beef.
well it was relly hygienic!
this is the first time i saw this which is seperate pots.is been awhile i did not went steamboat with my gang :(
My first time seeing steamboat with seperate pots on a table. Definately worth a look next time i am in the area
honestly i quite like the separate pot concept & implementation :)
Yummy. :)
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