January 22, 2015

#1569: Maggi Mi Goreng Perencah Kari Ori

The last of the batch of different Malaysian noodles sent to me by Annie T. over at MyKuali a while back – thank you again! This sounds good – curry mi goreng. I know that’s it’s curry from the word ‘kari,’ but I can’t figure out the ‘ori’ word. If anyone knows, please impart your fine wisdom! Let’s give these a try!

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 to 400ml boiling water and cook for 3 minutes. In a separate bowl, combine liquid ingredients and powder seasoning. Drain noodles and combine with seasonings. Sprinkle fried onion on top and enjoy!

The noodle block.

Powder seasoning.

Smells like curry!

A triple sachet of seasoned oil, spicy sauce and sweet soy sauce.

A co-mingling of the three.

The garnish sachet.

Fried onions.

Finished (click image to enlarge). Added fried egg and coriander. The noodles had a thicker gauge to them than your standard instant mi goreng which was nice. The flavor was more curry than anything else – spicy too. I would have liked the curry to have played nicer with the other ingredients and allow their flavors to come through more, but it was still quite good. 4.0 out of 5.0 stars. EAN bar code 9556001184337.

 Lucky Peach Issue 10: The Street Food Issue – (from Amazon) – Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world’s streets like a starved flâneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai’s Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who’s eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of “Turkey in the Straw,” an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.

A Maggi Mi Goreng Kari Ori TV advertisement.

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

2 thoughts on “#1569: Maggi Mi Goreng Perencah Kari Ori

  1. Swee-Jin

    Hello Hans! “Ori” is a slang or a colloquial word used in Malaysia as a shortened form of the word “original”. It may have roots in perhaps the imitation/fake goods market, and then slowly made common particularly in the both in the computer hardware and mobile phone industry among consumers/end users and dealers to differentiate between the retail, OEM (original equipment manufacture), imported and fake/imitation versions. Its usage may have then spread to other industries/interests like food. In this case of Maggi’s noodles, “Ori” may mean the standard initial unaltered version among the other flavours, or perhaps also original in terms of how the curry’s authentic flavours would be similar to that of how grandma would make it or that famous curry hawker stall people would queue up for.


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