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Re-Review: Indomie Curly Noodle With Chicken & Chilli Paddi

This is one that ended up at second place on the Top Ten Spiciest Instant Noodles Of All Time – that means its really hot! There are these tiny little peppers (chilli paddi) that are real scorchers and they’re small enough that when you happen to find one, you get quite a jolt! I reviewed this a while back this year – #732 and during the Meet The Manufacturer: Indomie special. This is one of the packs sent directly from Indofood in Indonesia – I am told they will be sending some new samples very soon! Can’t wait to try them!

Finished (click image to enlarge). Added sweet onions, turkey breast, two scrambled eggs and some Dua Belibis chilli sauce. Noodles are quite good – same style as the #1 from the Top Ten Instant Noodles Of All Time list. The flavor is nice – the noodles are coated with a slightly spicy but sweet flavor – and those little peppers pop up now and again and blow your head off – exhilarating! 4.25 out of 5.0 stars. UPC bar code 089686040692 .

How do they make Indomie? Watch and see! I believe this is an African plant but I’m sure its not much different in Indonesia.

Dua Belibis TV commercial

#732: Meet The Manufacturer – Indomie Curly Noodle With Chicken & Chilli Paddi

Alrighty – I’m going out on a limb here, but I’m guessing this is going to be spicy stuff. Let’s find out! First off, what’s chilli paddi? Wikipedia says:

Bird’s eye chili or “Thai chili” (Thai: พริกขี้หนู, RTGS: phrik khi nu, IPA: [pʰrík kʰîː nǔː], literal: Rat dropping chili; Indonesian: Cabai rawit; Malay: Cili api or Cili padi; Tagalog: siling labuyo) is a chili pepper of the species Capsicum frutescens L. in the family Solanaceae, commonly found in Southeast Asia. It can also be found in India, in Meghalaya & in Kerela it is used in traditional dishes of the Kerala cuisine (pronounced in Malayalam as kanthari mulaguMalayalam: കാന്താരി മുളക്). This species (known as කොච්චි (kochchi) in sinhalese) is also found in rural areas of Sri Lanka, where it is used as a substitute for green chillies. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with thai chillies and seasoned with salt and lime juice.

The term Bird’s eye chili is also used for the North American Chiltepin pepper, both due to their small round shape and because they’re widely spread by birds.

Okay – I’ve had hot sauce with these in it before – aye yay yay! Very hot. Let’s go for it!

Here’s the back of the packaging (click image to enlarge).

I really like the ‘special’ noodles – they’re a bit flatter than the usual.

Not many packets in this one – here’s the liquid seasoning…

There’s quite a bit of the stuff, too.

Here’s the veggie packet – very full!

See that red thing? Yep – that’s the chilli pepper!

Finished (click image to enlarge). I added a bit of the veggies we got from the local produce stand which my wife turned into a stir fry mix for me (thanks again, honey!), a half of a lime, a fried egg that I did up in a star-shaped cookie cutter with some Huy Fong Sriracha and a little Krazy Mixed Up Salt on top. Oh – and a bit of kizami shoga (pickled ginger) and beef. So what was the first thing I did? Yeah – I put that chilli pepper in my mouth. Oh man that’s some serious heat! That sucker means business!  Only one of them though – although one’s enough for me – the heat lasted during the whole meal! The noodles were great and the flavor was sweet and spicy. This was good stuff! I can’t imagine if I hadn’t pulled that little pepper out and had found it at a random point. Good stuff – 4.25 out of 5.0 stars. UPC bar code 089686040692 .

A Bird’s Eye chilli pepper eating competition – oy!

Tourism video