The first review of this Meet The Manufacturer was Mi E-Zee Perisa Kari. The difference here is that this is one for vegetarians. Let’s check it out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 450ml water. Add in noodle block and cook two minutes. Add in contents of soup base sachet and stir. Enjoy!
Here’s the noodle block.
The soup base sachet.
Has a nice curry scent.
Finished (click image to enlarge). Added tau pok (tofu puff), mung bean sprouts and coriander. The noodles have a nice gauge and mouthfeel – almost a litle buttery. The broth has a very nice curry taste which I thoroughly enjoyed. It didn’t have a ‘vegetarian’ flavor as many crossover flavors have in the past. 3.75 out of 5.0 stars. EAN bar code 9557226082781.
Madhur Jaffrey’s Ultimate Curry Bible (from Amazon) This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world’s bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China.
[youtube url=url= http://youtu.be/wJr0kuucDWY]An interesting recipe to make curry noodles that are wholly raw.