HAPPY MOTHER’S DAY!!
Here’s the final of the three Japan version MyKuali boxes. This one’s a favorite of mine (as are the other) but lately it’s been a real treat. Here’s a little about Hokkien Prawn from Wikipedia –
Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China’s Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish). There is also a vegan varieties
There are two types of Hokkien mee: Hokkien black mee and Hokkien fried mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien black noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as “Hokkien mee”, depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.
|HOKKIEN HAE MEE
|HOKKIEN CHAR MEE
|Refers to either the Penang prawn noodle or Singapore prawn noodle||Refers to the Kuala Lumpur Hokkien noodle|
|Soup based (Penang) and stir fried (Singapore)||Stir fried|
|Egg noodles and rice noodles||Fat yellow noodles|
|No dark soya sauce used||Dark soya sauce is used|
|Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. kangkung (water spinach) is common in the Penang version||Slices of chicken or pork, squid and cabbage|
As you can see, there’s a bit of difference between the many versions. So this one is the soup version popular in Penang but for sale in Singapore. Got it? Let’s check it out!
MyKuali Penang Hokkien Prawn Noodle (Japan Version) – Malaysia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook 3 minutes. Add in powder and paste, then stir. Finally, add garnish and enjoy!
The package inside the box.
The noodle block.
The powder sachet.
A light colored powder soup base.
A paste sachet.
A thick and sweet smelling paste.
The garnish sachet.
Finished (click to enlarge). Added 31-40ct shrimp, coriander and Salad Cosmo mung bean sprouts. The noodles are perfect as far as regular instants go – extra plump and succulent. The broth is a cavalcade of Penang-ness! Pure prawn-gasm here – thick, sweet, oily and a little spicy. The included fried onion garnish puts it over the top. This makes my soul happy. 5.0 out of 5.0 stars.
Finished (click to enlarge). JAN bar code 4541708021851.
I live in Japan, and just finished off a bowl of this. It’s amazing! I’ve been to Penang, and this ramen is faithful to the flavors of Malaysian cuisine. I tossed in mushrooms, nira (Chinese chives), homemade chili flakes, and Hiroshima oysters.