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Ok, so I don’t think I’ve been bugged more by any company to try an instant variety before. I mean wow – daily asks of ‘have you tried it yet?’ The folks at MyOri are ultra excited about this one! Well, today is the day! I think I’m ready! I really like green curry, but never been a huge fan of rice vermicelli. However, rice vermicelli has been kind of growing on me in the last year, so we shall see. Let’s pop this sucker open and give it a go!
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!
I saw a picture of some white curry noodle on instagram I’d never spotted before and thought to myself that I’d like to try them. I commented on the pic and it turns out the person who posted it was with the company. After a long trip across the Pacific Ocean, samples arrived today!
After going through the big noodle hamper the other day and getting rid of some ancient ones that had expired, I noticed this one that I needed to get to quickly. There’s a urban myth that instant noodles last forever, will survive all forms of apocalypse and deliver great flavor for the next hundred years. While frying noodles extrudes moisture and makes them shelf stable without refrigeration for a much longer time than their fresh counterparts, they do go bad. I also take into account that as a reviewer, it’s only fair to review them if they’re all not expired, hence the culling of the old. Luckily, I have scads of non expired instants to go through! Anyways, let’s check out this rice vermicelli from Nissin – Demae Beef Flavour!
A week or so ago, I reviewed Mamee Chef Gold Recipe Mi Kari Seribu Rasa. This however is Mamee Chef Gold Recipe Bihun Kari Seribu Rasa. What’s the difference? Well, ‘mi’ means noodles – as in instant wheat flour noodles. Bihun is the Malaysian term for rice vermicelli. Here’s what Wikipedia has to say about bihun:
I’ll admit, I have a problem. I have a TON of noodles waiting to be reviewed. Today, I went and put them all on the floor as sorted them by expiration date. No small task, that’s for sure! It took a little while, but everything’s all sorted out and ready to go in the most efficient way I can figure. Today I’m going to review this Chewy variety from Hong Kong. I got it up in Canada a while back – let’s have a look.
Looks like today is going to be one of the nicest weather-wise yet this year. Here in the northwest, it’s been raining. A lot. We had the wettest March on record last month, which has hindered my exercise. I usually take a mile or two walk everyday, but that’s fallen by the wayside as of late. Definitely have been feeling the effects of not walking… So off I go!
Here’s another one from a friend in Indonesia – thanks! I got some really cool new varieties from Indofood last week, but I’d better get a few older varieties out of the way before those! Shouldn’t be long! Let’s check out this rice vermicelli soup variety from their Pop Bihun line.
Thought Andy might like this one with some shrimp in it perhaps. Told him if it’s spicy and doesn’t like it he can have something different. I guess we’ll see! Let’s check it out.
Another one from my birthday trip to Canada in March – thanks, Kit! Hot and spicy sounded like something I could go for today. Let’s see how this spicy rice vermicelli comes out – I must admit I don’t see spicy rice vermicelli variants ofter.
Yep – another one from my Canadian birthday trip! Let’s check this one out.
Export sticker (click image to enlarge).
Here’s one from Thailand – Sunlee. Rice noodles eh… Alright, let’s give it a try.
Here’s one that my sister brought me back from a trip to Canada earlier this year. So to recap, bought in Canada, Singaporean flavored, made in China – capiche?
Bean thread huh? Hmm – not always my favorite. It tends to be gloppy, mucky stuff that kind of congeals together.
So here’s some unique noodles in a cup from the Philippines! Sotanghon chicken – what’s sotanghon? According to Wikipedia…
