So our trip to Thailand was absolutely amazing – met some really great people, checked out two noodle factories, tried some great food, saw wonderful sights! All this said, it’s good to be back home. I’m recovering from jet lag and will be posting a day-by-day travelogue in a week or so as a new Meet The Manufacturer will be starting very shortly. Until then, let me just say that Thailand was so different from expectations; I thought since it was so close to Penang and Langkawi (about a 2 hour flight) that it would be much the same, but boy was I wrong! It’s completely different! Can’t wait to share it with everyone!
Here’s one I got at the Econsave in Butterworth, Penang on my Malaysia trip last year! I looked up Emperor Herb Chicken on Google and found a recipe that lists the ‘Emperor Herbs’ – quite a list!
- 24 g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
- 18 g Dang Shen 党参 (Codonopsis Pilosulae)
- 16 g Yu Zhu 玉竹 (Solomon’s Seal Rhizome)
- 22 g Long Yan Gan 龙眼干 (Dried longan)
- 10 g Gou Qi Zi 枸杞子 (Wolfberries)
- 6 Hong Zao 红枣 (Red dates)
- 3 g Chuan Gong 川芎 (Szechwan lovage rhizome)
- 5 g Tang Gui 当归 (Angelica sinensis)
- 15 g Bei Qi 北芪 (Astragalus membranaceus)
It looks like the dish is very popular around Chinese New Year, a festival that is celebrated all over Asia. This variety is from Malaysia, a place where Chinese New Year is heartily celebrated. Let’s have a look at this one!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, Add contents of sachet to 450ml water and heat until boiling. Add noodle block and cook 3 minutes. Stir and enjoy!
The noodle block.
The soup base sachet.
Smells like chicken!
Finished (click image to enlarge). Added coriander, mint, mung bean sprouts, and baked chicken with Jane’s Krazy Mixed Up Pepper and Johnny’s Chicken Seasoning. The noodles have a very firm backbone – excellent chew to them I found refreshing in this gauge, which is very standard. The broth has a great homestyle flavor and characteristics of a broth that had been cooking for hours. 4.25 out of 5.0 stars. EAN bar code 9556593112398.
Singapore & Penang Street Food: Cooking and Travelling in Singapore and Malaysia (from Amazon) Singapore and Penang have a lot in common both in culinary and cultural terms. For centuries they have been at a crossroads of ancient trade, and immigration, giving them a strong multicultural personality. Singapore & Penang Street Food shows the authentic taste of delicious street food in Malaysia and how the street-food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centers where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore’s hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street-food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.
A TV commercial for a different A1 variety – A1 Soup Spices Noodle.
Sauerkraut! Chanced are that if you walk down the instant noodle aisle, you’ll see some kind of purple packaged variant. It seems that there are certain colors for certain flavors; red for beef, yellow for chicken, green for pork, blue for seafood – and yellow for sauerkraut. Pickled cabbage is a very common flavor of instant noodles, especially in China and Taiwan. Let’s check these out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 500ml water and add noodle block as well as sachet contents. Cook for 3 minutes and enjoy!
The noodle block.
A powdered soup base sachet.
Has a slight sweet and meaty scent to it.
A seasoned oil sachet.
Very bright coloring.
Usually a clay pot is shown on the sauerkraout packaging.
Has a strong pickled cabbage scent – since that’s what it is!
Finished (click image to enlarge). Added Chinese sausage, pork, mung bean sprouts and spring onion. The noodles are a little wide and flat. The are really very good and there’s a lot of them. The broth has a rich flavor – the sauerkraut’s bitterness is there, but also a kind of artificial meat flavor that works well. Also, there’s a little spiciness to it which was great! 4.5 out of 5.0 stars. UPC bar code 886727003339.
A Baixiang TV advertisement.