The spicy fire trend reaches everywhere – here’s one from MAMA of Thailand now! It’s nice to see honestly; people really seem to like it hot and that’s something for years that wasn’t really offered. Something ‘hot and spicy’ was often anything but. Let’s see if this one packs a punch!
MAMA Oriental Kitchen Hot Korean Flavour – Thailand
Detail of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, boil noodles and dry sachet 2 minutes in 400ml water. Drain. Add in wet sachet contents. Finally, stir and enjoy!
The noodle block.
A wet sachet.
A thick sauce/paste.
A dry garnish sachet.
Greenery.
Finished (click to enlarge). Added micro arugala, black sesame seeds, Salad Cosmo mung bean sprouts, and soft egg. This is definitely a Thai take on the fire noodle. Noodles are thicker and chewier which works nicely. Flavor is strong and definitely has the same style of heat although a little different. 3.5 out of 5.0 stars. EAN bar code 8850987148200.
I was contacted by a contact over at Thai President Foods about a new variety – and here it is! Salted egg. This may be an unfamiliar flavor to westerners, so here’s a little about it from Wikipedia –
A salted duck egg is a Chinese preserved food product made by soaking duckeggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinesemooncakes to symbolize the moon.
Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.
Salted eggs sold in the Philippines undergo a similar curing process, with some variation in ingredients used. They are dyed red to distinguish them from fresh duck eggs.
Alright – let’s check this out!
MAMA Oriental Kitchen Stir Fried Salted Egg – Thailand
Here’s a QR code for where you can find this one (click to enlarge).
Here’s the back of the package (click to enlarge). Contains egg. To prepare, add noodle block to 400ml boiling water. Cook for 4 minutes. Drain. Add in sachets contents. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A light powder.
A wet sachet.
A thick paste.
Finished (click to enlarge). Added soft egg with a sprinkly of NuTek Salt For Life, Salad Cosmo mung bean sprouts and coriander. Before you start, yes I know – salted egg is most definitely not a just an egg with salt on it. The noodles came out nicely – gauge and chew very much on point. I wasn’t expecting the texture – very, very good with the seasonings. A spicy and fascinating melange of flavor including a kind of egg yolk smashed kind of feel to it that was really nice. 5.0 out of 5.0 stars. EAN bar code 8850987148651.
It’s pretty hard not to be a fan of instant noodles without knowing about MAMA noodles. They have a wide variety of products Most widely known are their tum yum varieties – I can’t count how many times I’ve heard people tell me that they grew up on the ‘silver MAMA cups.’ Well, here’s something new from their Oriental Kitchen line.
Here’s a new variety sent by the nice folks over at Thai Foods in Thailand – thank you! I’m really excited – my son Miles and I haven’t done a spicy noodle challenge with anything from Thailand thus far and I think this might be the one we’ll try. For those of you who haven’t tried before, tom yum is a spicy, citrussy and tasty flavor from Thailand usually in a soup form, but here is a dry noodle. Let’s give it a try!
Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook for 2 minutes. Add in contents of shrimp sachet and cook an additional 2 minutes. Drain. Add in remaining sachet contents. Finally, stir and enjoy!
The noodle block.
A dry base sachet.
A granular mixture.
A liquid base sachet.
Paste!
A solid ingredients sachet.
Shrimp.
Finished (click to enlarge). Added coriander, fried onion, 31-44ct shrimp, nanami togarashi and Salad Cosmo mung bean sprouts. The noodles are great – a little thicker than I expected and light kind of like a yakisoba noodle. The flavoring coats throughout. It’s a very spicy (and not a bitter spicy) hit alongside a classic tom yum flavor – notes of spicy and lemongrass cooperating skillfully. The included shrimp were quite good, although I would have loved a ton more. 5.0 out of 5.0 stars. EAN bar code 8850987148255.
Here’s a box that came last week – been a lot of videos lately! In the past week aside from the new Live Cooking videos, I’ve recorded over ten new vids! Recording is quick, editing takes a lot of time! Let’s open this neat box from Thailand and have a look at what’s within!
Unboxing Time: New Varieties From Thailand By MAMA – Thailand
Thank you very much to the awesome people over at MAMA – great stuff! If you would like to see one being prepared, head over to the Live Streams and check out this cooking video!
Instant noodle cups – so portable, so ubiquitous. They’re everywhere! People seem to really like them for lunch. I’ve found that people also like to take them when backpacking or camping – all you need is hot water and once done, you can flatten them so it’s easy to pack out your trash. These convenient meals have come a long way since their inception – many flavors and countries of origin. This list is a compilation of my favorite instant noodle cups from the over 2,500 instant noodle reviews I’ve done to date.
The Ramen Rater’s Top Ten Instant Noodle Cups Of All Time 2017 Edition
#10: Mamee Mie Goreng Indonesia Spicy Sambal Flavour – Malaysia
The noodles came out so nicely – they have a great character of chew and whilst not in a broth, they’re not dry after being drained. The flavor is wonderful – spicy and tasty with that sweet-hot kick I love about mie goreng. The crunchy bits rounds everything out soundly. Original review
#9: Nissin Nupasta Carbonara Flavour Instant Noodle – Hong Kong
The noodles came out very, very well. They have a very fresh quality to them and a decent quantity. The vegetables and meats hydrated and cooked great – little bits of bacon, mushroom and other stuff throughout. The flavor was just great too – the white powder turned into a sauce with perfect thickness and quantity – and it tasted like an alfredo sauce. This was just plain awesome.Original review
The noodles are thin and very good – just perfect for yakisoba. The flavor is just perfect – I mean wow! It’s like the taste of grilled chicken and very good. The included garnish is everywhere are very nice. Impressed! Original review
#7: Mamee Chef Lontong Flavour – Malaysia
The broth is first off a lot of fun to look at; the red and cream colors are really good looking. The broth has a creamy and spicy taste with lots of nice pieces of red pepper, and as always the ‘mi tarik’ noodles were just right. Very new and unique. Original review
#6: Nissin Cup Noodle Light+ Bagna Cauda – Japan
The noodles have a really nice quality to them – not mushy or anything; they’re just really good. The broth is saucy and hearty with a cheese and light fish taste which is augmented with vegetables galore. Amazing! This doesn’t make me think of low-calorie noodles, yet they are. Original review
#5: MAMA Instant Cup Noodles Seafood Pad Kee Mao Flavour – Thailand
The flavor is really quite good and can be summed as kind of a sweet seafood taste with a great bite of spiciness – and then this lingering flavor from the holy basil. It’s got a really different flavor I wish was present more often in instant noodle varieties. Original review
#4: MyKuali Penang Red Tom Yum Goong Noodle Authentic Taste – Malaysia
The noodles have a very light chew and a different mouthfeel. While I wasn’t entirely satisfied with this new style of noodle in the White Curry cup, this works very nicely with the tom yum. The broth is a tour de force of strong flavors – spicy, lemongrass pucker and a really nice balance of shrimp and vegetable taste.Original review
#3: Mamee Chef Curry Laksa Flavour – Malaysia
There are some flavors erupting from Malaysia that are just fantastic and this instant noodle cup exudes them like a rock star. The noodles came out excellent – pretty much identical to the packaged version. The broth and garnish as well were great – rich curry flavor and premium garnishes including little tofu puff bits and pepper. Original review
#2: MyKuali Penang Hokkien Prawn Noodle Authentic Taste – Malaysia
The noodles are soft and have a kind of dark tan color to them. The broth here is like you died and went to prawn mee heaven. It’s thick, oily, spicy and tasty. It’s just awesome stuff, and then they go and include those awesome fried onions. The only thing is the bustling of motorbikes and people talking at the hawker court. Original review
#1: Nissin Cup Noodles Gourmet Sabor A Caldo De Camaron – Mexico
So the noodles came out great in the microwave – flat and thin with a nice light tooth. Indeed the broth was a show stopper – a great Mexican shrimp broth with a rich flavor and light heat. Moreover, it has a sweetness I’ve only seen in Southeast Asian variants previously. The shrimp that are included are among some of the largest I’ve seen in an instant noodle – not only did they hydrate perfectly but they’re of good quality as well. The other bits of garnish supplied such as cabbage, carrot and other things round everything out and give the cup an excellent premium feel. In conclusion, this was absolutely wonderful stuff and I am seriously impressed – best of the instant noodle cups to date. Original review
Now for the third year, I’m coming out with the latest Top Ten Instant Rice Noodles list. Rice noodles have some benefits as opposed to their fried wheat counterparts. First, they’re virtually fat-free. Also, they’re not fried. Rice noodles are gluten-free by nature, although the ingredients in the sachets that come with these varieties might not be. People ask me for a gluten-free list often, but that would be rather difficult as I’d have to pore over every ingredient list on every review to do this. Well, let’s have a look at these great rice noodle varieties – the best instant rice noodles varieties of the almost 2,500 reviews to date!
The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition
The instant rice noodles came out of the microwave slightly underdone, but that was easy to look past as by the time I sat down to eat this, they were very good. Light chew, thin gauge. The broth was very, very good – a nice oiliness and crab taste with lots of crab in there and vegetable. Original review
#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine – Singapore
The instant rice noodles – fettuccine – came out remarkably well. Indeed it is perfectly hydrated. I make a couple cross-cuts with a pair of kitchen scissors to make them easier to work with a fork. The broth is very tasty with a fresh taste of tomato and a bit of spiciness. Moreover, the broth definitely has a seafood feel to it – almost has a slight lemony hint to it. The vegetables hydrated very well and were complimentary. Also,m the shrimp that are included taste good and are of a decent quantity. Original review
#8: Nissin Seafood Flavour Rice Vermicelli – Hong Kong
The noodles were slightly thick and chewier than many – and it worked well here; a little heartier. The broth was very good – a milky seafood and butter kind of taste which was absolutely delicious. The included bits included scrambled egg, spring onion, mushroom and seafood which all hydrated perfectly. Well done! – Original review
#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia
The Mamee Chef Gold Recipe on the 2015 Edition of the Top Ten Instant Noodles list, but with bihun! The noodles have a slight dryness to them, but the best part is how the broth is so rich and flavorful; it’s like a bowl of Malaysian love. Original review
#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia
I found I liked this vermicelli version of their white curry better than their wheat noodle variety! I don’t think that’s happened before; it’s kind of been a love/hate relationship I’ve had with rice based noodles for years. However, the rich flavor of the broth embraces the noodles and enrobes them in curry happiness. Original review
#5: MeeKuali Bihun Sup Rempah Perisa Daging – Malaysia
The vermicelli came out really good. This and cooked nicely. I made a couple of cross cuts with a pair of kitchen scissors to make the vermicelli more manageable. The broth is great . It’s got a great beef flavor and definitely full of spices. Moreover, it has the thickness I like. The shallots pull it together well – crisp and tasty. Original review
The noodle was great – a little thicker than the other rice noodle varieties from Tseng. A little heartier which worked well here. The broth was a luxuriant sea of deep orange with a good coconut body. The flavor was not extremely strong in this one, but it was satisfying and quite good. Impressed at this being a Laksa coming from Taiwan. Original review
The noodles are very good – broad in nature and light in chewiness. The broth is really quite good – it has a spicy, lemongrass flavor with a nice shrimp hit, plus a sweetness as well that I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased indeed! Original review
#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup – Malaysia
The vermicelli came out nice – not too chewy and very plentiful. I used a pair of kitchen scissors to make 3 cross cuts in order to make them more manageable with a fork. The broth is a sea of flavor. So it has a strong lemongrass presence coupled with a serious spiciness. The shrimp taste is strong here and the broth is thick – really thick. The included garnish was excellent and hydrated perfectly. Original review
The bihun as hydrated really well for something steeped. The broth is mind blowing. If you like a thick and serious onslaught of prawny sweetness and heat, this is absolutely for you. It’s so rich and strong and tasty! To top it all off, fried onion bits that are the best I’ve ever had in any instant product – other than the wheat noodle package version of this product. Amazing! Original review
Here’s yet another from a reader named Colin from the east coast. He’s always surprised me a little insofar as being able to send me varieties I hadn’t reviewed yet. I mean, this totally would have been one I would’ve passed over as previously reviewed, but I can’t find it anywhere. As far as walking by it at local stores, I’ve done so countless times. Anyways, let’s crack i open and have a look!
MAMA Instant Bowl Noodles Shrimp (Tom Yum) Flavor Base – Thailand
Detail of the lid (click to enlarge). Contains shrimp. To prepare, add in all sachet contents and boiling water to fill line. Cover for 3 minutes. Stir and enjoy!
An included fork!
The noodle block.
The powder soup base.
A granular mix with different herbs and spices.
A paste sachet.
Oily stuff!
A garnish sachet.
A little grip of shrimp!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp and coriander. The noodles were pretty good – a standard gauge with very soft chew. The broth has a nice tom yum taste – spicy, lemongrass and a little shrimp taste. The little shrimp hydrated well. 3.5 out of 5.0 stars. UPC bar code 052066000012.
I thought the first thing to do would be to look this up on Wikipedia. I found an entry for nam tok and here’s some of what it said:
Nam tok can refer to two different kinds of preparation:
In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig’s blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.[1]
Nam tok can be also an Isan and Lao meat dish which is similar to lap (larb). This dish is known in Lao as ping sin nam tok (Lao: ປິ້ງຊິ້ນນ້ຳຕົກ) and in Thai as nuea yang nam tok (Thai: เนื้อย่างน้ำตก, “waterfall grilled beef”), if made with beef, and as mu nam tok (Thai: หมูน้ำตก, “waterfall pork”), if made with pork. The name supposedly refers to the fact that there is still “water”, or liquid, in the meat, that is, blood. The “dressing” of this meat-based salad is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. It can also feature spring onions. It is traditionally eaten with sticky rice and comes with raw vegetables such asthua fak yao (Thai: ถั่วฝักยาว, yardlong beans) and kalam pli (Thai: กะหล่ำปลี, cabbage).[2]
Ah ha – so from the second bullet point it looks as though this is a pork variety. Let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to a bowl and add 300ml boiling water. Cover for 3 minutes. Stir and enjoy!
The rice noodles.
A large sachet.
Has a rich scent.
A liquid sachet.
A dark, oily paste.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, fried garlic, thin sliced chashu pork, coriander and chilli flake. Really like the gauge of these noodles yet again – good stuff! Hydrated well in the time allotted. The broth has a kind of mysteriousness to it; dark in color with a sour and spicy taste and other tastes lingering about. 3.5 out of 5.0 stars. EAN bar code 8851876001132.
I’ve always been curious about the clear soups; where are they enjoyed and who enjoys them and with what? Well, let’s find out what it’s like!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add package contents to a bowl and add 350ml boiling water. Cover for 3 minutes. stir and enjoy!
The vermicelli block.
A dual sachet.
Chilli powder atop soup basr.
An oil sachet.
Has a strong garlic scent!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, coriander, fried garlic and chilli flake. The vermicelli is ultrafine stuff. I used a pair of kitchen scissors to make a couple cross cuts, allowing easier ease in consumption. The broth has a salty component, a little sweet and a bit of spicy. 3.5 out of 5.0 stars. EAN bar code 8850987201295.
Here’s the third of the more European varieties in this series. Chicken! Let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to a bowl and add 350ml boiling water. Cover and steep for 3 minutes. Stir and enjoy!
The noodle block.
The soup base sachet.
Light powder with bits of herbs.
An oil sachet.
Has a nice garlic scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, baked chicken, fried garlic and chilli flake. I really liked the noodles yet again in this series – nice width and thickness and hydrated perfectly. The broth definitely was chickenny – a little salty, but worked very well. 3.5 out of 5.0 stars. EAN bar code 8851876201754.
Here’s the seond of the pho bowls – chicken! Let’s give it a try!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to the bowl and add boiling water to the fil lline. cover for 4 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, basil, baked chicken, fried garlic and chilli flake. The noodles hydrated nicely and were of good nature. The broth was alright – kind of on the lighter side. I noticed a lot of floating bits that were much like TVP and seemed rubbery – I’m guessing fake chicken. This just didn’t work for me and really bummed me out. 2.75 out of 5.0 stars. EAN bar code 8851876001316.
A really old video by Mark Wiens of a floating market in Thailand.
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