Category Archives: Ah Lai

The Ramen Rater’s Top Ten Malaysian Instant Noodles Of All Time 2015 Edition

When I visited Malaysia last October, I was asked by a newspaper reported when I thought a Malaysian top ten list might come out. I figured once I got to around 70 reviews I could probably put something together. As of today, I’ve reviewed 100 different varieties from Malaysia. What’s more, I am releasing this top ten list on Malaysia’s Independence Day! Hari Merdeka! Happy Birthday, Malaysia! I hope everyone enjoys this list, in my opinion the best of the best instant varieties Malaysia has to offer that I’ve tried yet.

#10: Ibumie Penang White CurryMee

Ibumie is a very popular brand in Malaysia. What I like about their CurryMee is that it covers all the bases: spicy, rich and flavorful curry. The levels of these prerequisite are such however that it’s accessible to most – not too spicy or strong. A good one to introduce people to Malaysian instant noodle flavor. Original review

#9: Ah Lai Penang Favourite White Curry Bihun

I found that the bihun version of Ah Lai’s White Curry was very enjoyable; the noodles come out just right and dance with the curry broth playfully. Balanced just right. Original review

#8: Mamee Chef Curry Laksa

Mamee Chef’s noodles use ‘mi tarik’ technology to emulate hand pulled noodles. Coupling that with a rich and tasty curry broth and garnish including tau pok, this is definitely one of my all time favorites. Original review

#7: The Bridge Penang White Curry Noodle

A noodle with excellent texture and chew along with a beautifully lustrous broth with strong flavor. Makes me wish I could’ve gotten more from Malaysia to bring home! Original review

#6: MyKuali Penang Hokkien Prawn Noodle

Hokkien Mee is a wonderfully unique flavor of Penang and is extremely well represented here. The broth is sweet and has a deep flavor of prawn as well as a spiciness. The provided fried onions are the best I’ve ever found in an instant noodle. Original review

#5: Mamee Chef Gold Recipe Mi Kari Seribu Rasa

This variety has it all – great noodles, a deep and beautiful color, and finally a flavor that makes me think of the exotic. Lots of cumin and other spices comer together here masterfully. Original review

#4: CarJEN Nyonya Curry Laksa

I’ve seen a lot of noodle packages but I must say this is by far the sexiest. What’s nice is that what’s inside is equally as awesome – a very tasty curry is augmented with coconut powder and a dipping sauce with nice bits of shrimp. Original review

#3: MyOri Malaysia Penang Green Curry Rice Vermicelli

This is something new I tried in the last few months that’s just left me speechless. The green curry broth is thick and so flavorful; perfect spiciness and perfect taste. What’s more, it pairs with rice vermicelli in a stunning way. Luxuriant and innovative. Original review

#2: MyKuali Penang White Curry Noodle

This is the variety and flavor that grabbed me and set my palate on Malaysia. The richness, thickness and strength of this broth is mind-blowing. The noodles are engorged on it and have a hearty gauge and chew. A real game changer. Original review

#1: MyKuali Penang Red Tom Yum Goong Noodle

This one takes the cake. It has such an authentic flavor; as soon as I tried it, I was whisked back to Langkawi – the thickness of this tom yum is amazing, as is its’ sweetness and spiciness. I half expect to find a stalk of lemongrass in the bowl. Original review

As always, if you know of a variety I should try, check THE BIG LIST to see if I already have, and if I haven’t, contact me! Hari Merdeka, Malaysia!

#1671: Ah Lai Penang Favourite White Curry Rice Vermicelli

A while back, Ah Lai sent me samples of their regular white curry noodle. Today, It’s their rice vermicelli version! Here’s a little about rice vermicelli from wikipedia:

Rice vermicelli are a thin form of rice noodles.[1] They are sometimes referred to as rice noodles, rice sticks,[citation needed] or bee hoon but they should not be confused with cellophane noodles, which is an Asian type of vermicelli not made from rice.

In Malaysia, the rice vermicelli can be called and founded as Mihun, Mi hoon, Mee Hoon, Bihun, or Bee Hoon.

Bihun Sup is a Malay style dish, mixed with spiced beef broth or chicken broth. Sometimes it came with sambal kicap (pounded bird’s eye chilli mixed with dark soy sauce) as condiment.

Bihun Kari mixed with curry, added with mung bean sprout, fried tofu and red chillies sambal.

Bihun soto is in a yellow spicy chicken broth, served with chicken and potato cutlet.

Hokkien mee throughout Malaysia varies considerably due to regional differences.

Bihun Tom Yam is mixed with tom yam.

Laksa Sarawak is mixed with a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

Mi Siam is a stir-fried style dish.


Alrighty! Let’s give this Ah Lai white curry rice vermicelli a try!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add vermicelli to 360-380ml boiling water (I’ll be using 370)ml). Cook vermicelli for 2-3 minutes (I’ll do 2 1/2) and add on sachet contents. Stir and enjoy!

The rice vermicelli.

A small seasoning sachet.

A granular mix.

The larger dry seasoning sachet.

A very light powder.

The paste sachet.

Smells good!

Finished (click image to enlarge). Added fried fish ball, tau pok, mung bean sprouts, mint and red bell pepper. The rice vermicelli was as most – very thin. As always, I gave it a few slices with kitchen scissors to make it easier to eat. The bihun worked extremely well with the broth which is creamy, spicy and very curry! Excellent! 5.0 out of 5.0 stars. EAN bar code 9555133001758.

Here’s the wheat noodle version – Kari Mee Putih (White Curry Noodle) – 3.8oz [Pack of 12]

A video about a visit to a hawker stall for curry mee in Malaysia. Notice that there are both regular noodle and bihun. Also, check out the toppings.

Ah Lai Bihun Samples


Wasn’t sure what this box was that I received yesterday contained… Hmmm…

Ah! Ah Lai Penang White Curry! I reviewed this a while back – but this is the bihun version. Bihun (or beehoon) is the Malay name for rice vermicelli. Very curious about this one – will try it soon! Thanks!

#1342: Ah Lai White Curry Noodle

I’ve been trying lots of new varieties from Malaysia lately. Malaysian varieties have a lot of interesting tastes and flavors. I find it fascinating that there are so many countries in the world using so many different ingredients in a multitude of ways. Let’s check out this curry.

Here’s the back of this package (click image to enlarge). Contains shrimp. I should note the nutrition ‘facts’ on this packaging. There is no way that they’re right, which is a real bummer. I’m on a diet as most of you know, and it’s really nice to think that this could be only 122 calories, but that’s just impossible. To prove this, let’s look at the size of the package – 110g. The noodle block comprises 63g in this one (I weighed it) – let’s say half of that is wheat flour. The USDA says there are 364 calories in 100g of wheat flour, so there are 114.66 calories in 31.5g. Would be nice to see this fixed so I know what to enter into MyFitnessPal. To prepare, add noodle block to 370ml boiling water for 3 minutes. Add contents of sachets, stir gently and enjoy.

The noodle block.

The liquid sachet.

Has a very nice scent.

A seasoning powder sachet.

Interesting – says it’s sugar and vegetable powder.

The second seasoning sachet.

Non dairy creamer.

Finished (click image to enlarge). Added fish balls and coriander (cilantro). The noodles were pretty good with a nice gauge and chew. The broth was excellent – a nice spicy curry flavor that was rich and full. Quite tasty!  4.5 out of 5.0 stars.UPC bar code 9555133001628.

Here’s a short video about how the Calorie is calculated and how it works.