Category Archives: Nanyang Chef

#1545: Nanyang Chef Penang Asam Pedas Hot & Sour Instant Noodle

A while back, I reviewed Nanyang Chef’s Penang White Curry Noodle With Nanyang Chili Paste. Today, it’s a new product from them – Asan Pedas. At first, I thought this would be Asam Laksa, but then I dug a little in Wikipedia and found that Asam Pedas is a stew accompanied by fish. The Asam word refers to tamarind, which lends to the sour nature of Asam Laksa as well as Asam Pedas. Let’s check out this new comer from Nanyang Chef!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add instant noodle block to 380ml boiling water and cook for 3 minutes. Add in paste and stir gently. Enjoy!

The noodle block.

A very large Asam Pedas paste sachet.

This smells absolutely wonderful!


Finished (click image to enlarge). Added fried mackarel in chilli sauce, cili padi, bean sprouts, coriander and sliced spring onion. The noodles have a good gauge and a decent chew to them. They have a nice gauge as well. The broth has a really great balance of spiciness as well and that great tamarind sour taste. This is really delicious stuff! 5.0 out of 5.0 stars.EAN bar code 9555098800359.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook (from Amazon) – Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.

During our trip in early October, we spent much of our time in Georgetown, Penang. This video shows some of what it looks like there, but it is no substitute for the sights, sounds, and people of Penang in person. I have been bitten by the travel bug and hopefully we’ll be able to return someday. I would say Penang was truly paradise.

New Penang Asam Pedas Product Samples From Nanyang Chef

Got a package in the mail today Penang Asam Pedas – a new product from Nanyang Chef!

Asam Laksa is a sour and spicy soup popular in Penang, Malaysia. But what’s the pedas part?

Pedas means spicy! Those little chilli paddi peppers look angry! Very curious about this – I’ll be reviewing it soon! Thanks!

#1464: Nanyang Chef Penang White Curry Noodle With Nanyang Chili Paste

Woke up today to see on the news that there was a big earthquake down in North California near where a large portion of my wife’s side of the family live. Hope everyone in the Bay Area is doing well!

Today I’m reviewing yet another Penang white curry noodle from Malaysia! While finding these here in the United States might be almost impossible, chances are if you go to Malaysia, any grocery store is going to have at least one variety. One thing in common with the varieties I’ve thus far is they all include a large paste sachet with a very luxuriant bouquet. These tend to be spicy as well as very rich in flavor, and the broth tends to be thicker than many. Anyways, let’s see how Nanyang Chef’s offering fares!

The back of the package (click image to enlarge). Contains shrimp powder. To prepare, add the noodle block to 380ml boiling water and cook for 3 minutes. Add in sachet contents and stir gently. Enjoy!

The noodle block.

The seasoning sachet.

A light powder with a shrimp scent.

The paste sachet.

Has a nice spicy curry scent.


Finished (click image to enlarge). Added mung bean sprouts, fishball, mint, sliced green onion, sweet onion, shrimp and seafood flavor tofu. The noodles were pretty good, with a plump gauge and good chew. The broth was strong – a very nice spicy side and a deep, rich curry side – they both met in the middle very nicely. 4.75 out of 5.0 stars. EAN bar code 9555098800304.

A book of curries from all over the world – sounds good to me!

A short tourism video about Malaysia – looks like a really neat place!