MyKuali Penang White Curry Noodle was the number one instant on the 2014 top ten list. So what do they do? They’ve changed it to make it better. This is pretty fascinating, but not at all surprising. What I heard again and again while visiting MyKuali in Penang last year was that the hawkers will change their recipes all the time; improving them and refining them. It looks as though that’s what MyKuali is doing here with their product line. Let’s see what’s different about their Penang White curry Noodle!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, boil 380ml water. Add noodle block and cook for 3 minutes. Stir in contents of the three sachets and enjoy!
The noodle block.
Dry seasoning powder sachet.
Has a seafood scent.
A sachet of non-dairy creamer.
A very light powder.
The paste sachet.
Has a strong and complex scent of spicy, seafood and spices.
Finished (click image to enlarge). Added broccoli, tau pok, shrimp and mung bean. The noodles seem a little more elastic and fuller this time – just a little more. The chew and mouthfeel are excellent. The broth is just amazing stuff again – definitely very spicy and strong garlic going on. The broth is darker as well. A couple little changes but still just as wonderful as ever! 5.0 out of 5.0 stars. EAN bar code 9555655005197.
A Japanese TV show did a special segment about MyKuali Penang White Curry Noodle!