Category Archives: Premiere Gold

#1705: Premiere Gold Bihun Kari Heritage Instant Curry Vermicelli

Here’s an interesting looking one from Malaysian company Twetnty-Twenty. I remember seeing this on Instagram and wondering who made it and if I could try it. I sent a message and it turned out the poster was the manufacturer, and so here we are. Let’s have a look at this curry rice noodle!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 380ml boiling water for 3-5 minutes (I’ll do 4). Add in creamer and curry sachets and stir. Enjoy!

The noodle block.

A non dairy creamer sachet.

A very light powder.

The paste sachet.

A beautiful color and nice curry scent.

Finished (click image to enlarge). Added white onion, fried fish ball, red bell pepper and mint. The noodles were quite nice – good gauge and nice texture to them. The broth had a strong curry flavor with a very nice color. 4.5 out of 5.0 stars. EAN bar code 9555064200954.

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.

Looks from what I see on YouTube, football is really popular where these noodles are made!

#1620: Premiere Gold Penang Asam Laksa Bihun

Another new Malaysian variety! It seems like the Malaysian instant scene has really caught fire these days – and no complaints from me! This is asam laksa – asam means tamarind, so it has a sour taste to it. Couples with seafood flavors, Bihun is also known as rice vermicelli! Let’s have a look at this Premiere Gold Penang Asam Laksa!

Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add noodles to 380ml boiling water and cook 3-5 minutes. Add in contents of sachet and stir. Enjoy!

The block of bihun.

A single sachet, although a large one.

Scent includes fish and spices.

 

Finished (click image to enlarge). Added broccoli, mung bean sprouts and coriander. The noodles came out very nicely – very thin bihun but not the ultra thin. The vermicelli was very well cooked with a good texture. The flavor from the paste was quite nice – a spicy, sour and fish flavor was ever present. I was expecting more broth though. 3.25 out of 5.0 stars.EAN bar code 9555064200978.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook

A short video showing an asam laksa hawker stall in Penang, Malaysia.