May 24, 2015 By

#1677: Paldo Rabokki Noodle (Export Version)

A couple years back, I did a Meet Ther Manufacturer with Paldo, a South Korean company. I was stoked to get a pack of this Rabokki back then and asked if it would ever be in the United States. It sounded like there weren’t any plans to bring it this way and I was bummed – really bummed. Well, bummed no more, I can happily announce that it’s gracing store shelves in the USA now! Rabokki is a fusion of ramyun and topokki Topokki is what you see there on top of the noodles on the package – finger length rice cakes that are chewy – about the consistency of string cheese, served most popularly in a thick sweet and spicy sauce. I will say it’s probably one of my favorite foods of all time – especially the way I’ve tried it lately at a local place called Chi-Mc n Hot Pot, with cream cheese – egad it’s really good. Let’s check out this ramyun-topokki fusion from Paldo!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to 400ml boiling water and cook for 4 minutes. Stir and enjoy!

The gigantic ramyun block!

The soup base sachet.

Has a nice spicy scent.

Topokki sauce!

Smells like happiness.

Finished (click image to enlarge). Added kamaboko, mung bean sprouts and spring onion. The noodles plumped up just perfectly – thick and a good chew. The broth is more of a sauce and it’s very rich – spicy and sweet – like an adult version of Spaghetti-O’s which I find delectable. 5.0 out of 5.0 stars. UPC bar code 648436101054.

Rabokki Noodle 5.11 Oz (Pack of 4)

Making Rabokki at home.

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
May 23, 2015 By

Travels: Back From Thailand

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!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
By

#1676: A1 Emperor Herbs Chicken Noodle

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.

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.