August 28, 2014 By

Meet The Manufacturer: #1468: Mama Instant Cup Noodles Seafood Pad Kee Mao Flavour

I’ve seen Pad Kee Mao on the menu at our local Thai restaurant but never ordered it. Hmmm. What’s wikipedia have to say about it I wonder?

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao, Lao: ຜັດຂີ້ເມົາ; Thai: ผัดขี้เมา, RTGS: phat khi mao,  [pʰàt kʰîːmaw]) is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. In Thai khi mao means drunkard. It is a stir friednoodle dish very similar to phat si io, but with a slightly different flavor profile. It is normally made with broad rice noodles, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, and various seasonings. Chili, unripe drupes pepper and holy basil give rise to its distinctive spiciness. “Drunken fried rice” or khao phat khi mao is a similar dish.

Several theories exist on the naming of this dish. One states that it is because of the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another states that it was devised by someone who came home drunk but still wanted something to eat that could be made easily with whatever ingredients were available. Or someone find remainder in their fridges to cook a side dish for their alcohol drinking. As such it should actually be renamed “drunkard’s noodles.” Yet another theory states that this dish is so spicy that one needs to drink beer to temper the heat.[1][2][3]

Drunken Noodles! Awesome! Now what I found interesting about this cup was that it contains ‘holy basil,’ an ingredient I’ve never heard of. Again, wikipedia:

Ocimum tenuiflorum, also known as Ocimum sanctum, holy basil, or tulasī, is an aromatic plant in the family Lamiaceae which is native to the Indian Subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.[1][2] It is an erect, much branched subshrub, 30–60 cm tall with hairy stems and simple opposite green or purple leaves that are strongly scented. Leaves have petioles and are ovate, up to 5 cm long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls.[2] The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulasi) and purple-leaved (Krishna tulasi).[3] (See Tulsi in Hinduism.)

The leaves of holy basil, known as kaphrao in the Thai language (Thai: กะเพรา), are commonly used in Thai cuisine.[18]Kaphrao should not be confused with horapha (Thai: โหระพา), which is normally known as Thai basil,[18] or with Thai lemon basil (maenglak; Thai: แมงลัก). The best-known dish made with this herb is phat kaphrao (Thai: ผัดกะเพรา) — a stir-fry of Thai holy basil with meats, seafood or, as in khao phat kraphao, with rice.

I’m curious about this stuff… I wonder if I can find it anywhere around here… Well, let’s check this one out!

Here’s detail of the side panels (click image to enlarge). Contains seafood. To prepare, take oput all the sachets and put in the dehydrated seafood/vegetable sachet. Fill to line and steep three minutes. Open other side of lid and drain. Add in paste and powder sachets and stir well. Enjoy!

Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

Powder base on the left and chilli powder on the right.

The chilli powder atop the base. Has a very interesting scent – I’m guessing the holy basil.

The paste sachet.

Has a nice aroma too.

The vegetable and seafood ingredients sachet.

A nice little mixture.

Finished (click image to enlarge). Added coriander, sliced squid, mung bean sprouts, sweet onion, shrimp, seafood flavored tofu and Jane’s Krazy Mixed Up Pepper seasoning. The noodles are thin and light with a decent little bounce to them. They aren’t like the ones you’d experience in Mama Tom Yum packs that are pre-seasoned with a nice crumble, but different. The flavor is really quite good and can be summed as kind of a sweet seafood taste with a great bite of spiciness and then this lingering flavor from the holy basil. It’s got a really different flavor I wish was present more often instant noodle varieties. The dehydrated carrot and seafood hydrated very nicely. This was a very pleasant surprise! 5.0 out of 5.0 stars. EAN bar code 8850987144943.


Get it here!

Gotta say there’s nothing better than vintage instant noodle TV advertisements!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
August 27, 2014 By

Meet The Manufacturer: #1467: Ruski Creamy Tom Yam Instant Noodles

As I mentioned yesterday, I was nominated by my sister to do the ALS ice bucket challenge – it’s the thing everyone is doing these days to bring awareness and donations for people with this debilitating condition. You have to have a bucket of ice dumped on you! Well, I did it with a little help from my pal Jason Warden – the video is at the bottom, so be sure to check it out and also have a look at www.ALSA.org and consider donating to help find a cure!

Today, it’s creamy tom yam! What I love about this Meet The Manufacture is the multitude of tom yam varieties. I get to have lots of fishball and seafood! I think all of the reviews I’ve done in recent months centering around Southeast Asia have really awakened my taste buds to how much I like the flavors of this region as well as seafood. I should mention that it looks like this is a variety made in Thailand for sale in Malaysia. Let’s check out this Ruski Creamy Tom Yam!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, you have two options. The steeping method: put everything in a bowl and add 400cc boiling water and cover three minutes, stir and enjoy. The cooking method: add noodles to 450cc boiling water and cook for three minutes. Add in seasonings, stir and enjoy!

The noodle block.

The powder base sachet.

A light powder with fleck of herbs.

The tom yam paste sachet.

Smells like tom yam!

Chilli powder.

Ahh – a little added heat!

 

Finished (click image to enlarge). Added fishball, shrimp, sliced squid, green nira, coriander, lime and BonCabe Level 15 chilli seasoning. The noodles are thin with just that right amount of crumble I like. The broth is so good! Has a very strong citrus flavor and a vibrant spiciness and a really good heartiness. This is really good – 4.5 out of 5.0 stars. EAN bar code 8852523208560.


Here’s a creamy shrimp variety of Ruski noodles!

Here’s me getting drenched with a big cooler that had 2 big bags of ice and was half full of water too – heavy! Really cold too!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
August 26, 2014 By

Meet The Manufacturer: #1466: Mama Oriental Style Instant Noodles Green Curry Flavour Jumbo Pack

To start things off, I’m sure you have all heard of the ALS Ice Bucket Challenge. What it is for those of you who haven’t, is a campaign to increase awareness of ALS (Lou Gehrig’s Disease), a motor neuron disease which causes the connections between the mind and muscles to degrade. The challenge involves a person having a ton of icewater dumped on them, and then nominating three people to do the same. Yesterday, my sister nominated me after she was nominated. Usually, you have 24 hours to accept and carry out the challenge. Today, I’m going to be getting a lot of icewater dumped on me! At the bottom of this review will be my sister’s challenge, and tomorrow’s review will feature me getting drenched! If you want to help, please consider donating to ALSA.org.

Today, I’m reviewing green curry! This sounds so good – I tried the local version a while back and it was pretty good! Let’s see how this one in a bigger size comes out!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add everything from the package into a bowl. Add 400ml boiling water and cover for 3 minutes. stir and enjoy!

The noodle block.

The powder soup baser.

A lot of light powder with flecks.

The green curry liquid.

Now that smells really great!

 

Finished (click image to enlarge). Added shrimp, green nira, mung bean sprouts and coriander. The noodles are thin and plentiful with a good texture and chewiness. The broth has a really nice heat to it and more than I expected. The flavor is a very nice green curry. Excellent! 4.0 out of 5.0 stars.EAN bar code 8850987145049.

Here’s the local version.

My sister did it! Wow! Watch tomorrow to see me do it!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
August 25, 2014 By

Meet The Manufacturer: #1465: Thai Chef Shrimp “Tom Yum” Instant Nudelsuppe

We’ll start the Thai President Foods Meet The Manufacturer off with one of their export products – Thai Chef -  sold in northern Europe. Looks like this one would do well in Germany with all the German writing on it. I’ve seen quite a few Thai companies making varieties for northern Europe – kind of a surprise, but in a way not really. Seafood is quite popular there and so this is kind of a twist on what they’re used to there I suppose. Excited to try this new one – let’s check it out!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and sachet contents to a bowl and add 300ml boiling water. Cover for 3 minutes, stir, and enjoy!

The noodle block.

The soup base sachet.

Granular with little flecks.

The paste sachet.

Has a tom yum scent.

 

Finished (click image to enlarge). Added sweet onion, squid ball, shrimp, lime, green nira (garlic chives) and coriander). The noodles are thin with a nice crumble to them. They slurp up enough water and then don’t gorge any further – kind of a mystery but a great one! The broth is exactly what you would expect from shrimp tom yum – citrus, heat and a shrimp taste. 3.5 out of 5.0 stars.  EAN bar code 8852523206153.


Check out this nice little gift set of curries!

A MAMA noodles TV spot.

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