I remember the first time I saw this one – it looks so exotic! So fascinating! So ‘what is it?’ The tiny crabs shown on the package were enticing. They reminded me of the ones I’d find as a kid on the beach in Anacortes – you’d flip over a rock and watch them scurry all over the place. I reviewed this one way back – before #500. Let’s give it another look as it’s been calling to me in the noodle aisle for another try.
Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, boil 400ml water and add in everything. Cook 2-3 minutes (I opted to go 2.5 minutes) and enjoy.
The noodle block.
A dual sachet – dry soup base on the left and seasoned oil on the right.
A light powder.
Has a nice crabby and buttery scent.
Finished (click image to enlarge). Added crab stick, mung bean sprouts, white onion and coriander. The noodles are a nice gauge – just the touch bigger than standard domestics and a little chewier. The broth is the real show in this one – a buttery and crabby melding of comfort foodiness with a very good oiliness to it. It used to come with lots of chilli pepper though and really miss it. Love this stuff. 4.0 out of 5.0 stars.
Tat Hui also makes this one – Koka Laksa Singapura (Non-Fried Noodles), 85-Grams (Pack of 24)
Here’s a recipe for a popular crab dish in Singapore – Chilli Crab!
