#1561: Uncle Sun White Curry Noodle

Most of the instant noodles from Malaysia have been just that – sent to me FROM Malaysia by manufacturers. What’s kind of cool is that now I’m seeing more of them start showing up in the United States. I found this Uncle Sun White Curry a few miles north of here in Everett at a newer Asian grocery simply called Asian Grocery (great name). It’s actually a great place – they have two varieties of this one – the one you see here and one that looks identical but says it’s extra hot! They also had Milo, a popular drink from Malaysia – kind of like chocolate milk, but like dark chocolate milk. Anyways – sweet – more white curry! Let’s check it out!

 Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add noodle block to 380ml water and cook for 3 minutes. Add in sachet contents and stir – enjoy!

The noodle block.

A dry seasoning sachet.

Seasoning and non-dairy creamer.

A large paste sachet.

Has a very nice scent of shrimp!


Finished (click image to enlarge). Added tau pok (tofu puff), fishballs, Chinese long bean and sweet onion. The noodles have a good chewiness and familiar gauge. The broth had it’s pros and consd. The pro here is that it’s very spicy which I like (knowing there’s a spicier version it kind of surprising given the heat on this one) and the flavor is quite nice with a good shrimp flavor – although I would have enjoyed it if it were a little stronger – not in heat but in taste. Quite nice though! 4.5 out of 5.0 stars. EAN bar code 9555463203006.

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia – (from Amazon) – Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

[yoiutube http://youtu.be/PY4Ywx0C5fU]Here’s a neat one – 5 strange street foods from Malaysia!

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