Here’s one of the new ones from MyKuali. I’ve enjoyed MyKuali’s stuff for years, with multiple appearances on the top tens. Here’s a new flavor – gaeng som – and a little something from Wikipedia to explain –
Kaeng som or gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry.
The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]
Sounds good – let’s give it a try!
MyKuali Penang Gaeng Som Noodle – Malaysia
Detail of the packaging (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles for 5~6 minutes and drain. Add sachet contents to 380ml boiling water and combine. Add in noodles. Finally, stir and enjoy!
The noodle block.
A wet sachet of paste (see contents on the episode of Instant Noodle Recipe Time below).
Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts, coriander, fried onion, and fried tofu. The noodles came out well, although a little on the softer side compared to their fried offerings. The broth has a sour and spicy bite to it somewhat like a tom yum of a different style. 4.25 out of 5.0 stars. EAN bar code 9555655005852.
I’m starting to feel like with the sheer amount of products I’m finding lately that a list for vegetarian people might not be too far off. But we’ll see. A lot of companies (including MyKuali as you can see here) are getting on board with catering to the Vegetarian folks. Let’s see what the differences are going to be with this one.
MyKuali Vegetarian Penang White Curry Noodle – Malaysia
Detail of the packaging (click to enlarge). Says it is Vegetarian. To prepare, cook noodles for 5-6 minutes. Drain. Add sachet contents and noodles to 380ml boiling water. Finally, stir and enjoy!
These aren’t individually packaged. Interesting.
The nodle blocks are non-fried.
A dry sachet.
Non-dairy creamer.
A wet sachet.
A lot of paste!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, and coriander. Noodles were a departure from MyKuali’s norm as they’re non-fried. They were pretty good. The broth was however very much a departure from the norm insofar that I really didn’t like it. I made it twice to see if it would grow on me but no – just not my thing, and I’ll stick with their original lgendary white curry. 1.5 out of 5.0 stars. EAN bar code 9555655005784.
Well look here something brand new from MyKuali! I think the last new thing they introduced was their fried noodle – their mee goreng. This one though – I’ve never heard of this before. Let’s look at Wikipedia and see what we can find –
Kaeng som or gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry.
The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]
Wow this sounds very interesting – a sweet and sour kind of curry – I’m definitely interested. Let’s check out this new cup from MyKuali!
MyKuali Penang Gaeng Som Noodle – Malaysia
Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, add in sachet contents and boiling water to line. Cover for 4~5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, shrimp, tofu puff. Noodles are thin and have a nice crumble. Broth is kind of like a tom yum, but then again not like a tom yum. Doesn’t seem to be sweet either as mentioned in the Wikipedia entry I read – all that being said, I really like it! I didn’t know exactly what to expect, but this works quite well. Sour, spicy and tasty. 4.5 out of 5.0 stars. EAN bar code 9555655005807.
Here’s something new from MyKuali! A vegetarian variety of their white curry sounds very interesting – definitely worth a look as well as their gaeng som pack version! Shall we?
Vegetarian MyKuali White Curry & Gaeng Som from Malaysia!
I’ve loved Malaysian noodles for a very long time, and this company really sparked that fascination in 2013. This time we’ve got a box full of samples including a couple new varieties – let’s take a look!
Well, it’s that time again. Since the last The Ramen Rater’s Top Ten Instant Noodles Of All Time list came out , I’ve reviewed 383 different varieties. I want to thank the companies and individuals who have sent me varieties I could not easily get. Incidentally, all of these are reviewed the same way – I follow instructions to the letter and taste each variety before I add any external garnish.. I figure that a naked bowl of noodles every day would be quite boring, plus it has given many ideas on what to add to them. As always, if you are an instant noodle company or a reader who wants me to try one that I’ve not, please contact me. With that, let’s have a look at the top ten for 2018 – the finest and most memorable instant noodles I’ve tried.
The Ramen Rater’s Top Ten Instant Noodles Of All Time 2018 Edition
Video Presentation
Please check out this video presentation of the list! A lot of time and work go into these videos.
The Ramen Rater’s Top Ten Instant Noodles Of All Time 2018 Edition
#10: Gookmul Knight Of Ribs – South Korea
Gookmul really made their mark with their special lobster variety last year. But I think this eclipses the taste of those by a lot. The noodles are perfectly chewy and of high quality with a great mouthfeel. What’s amazing about this one is the noodles get ensconced in a luxuriant sauce with lots of real pork – it’s kind of like having barbecue pulled pork noodles and it’s simply delectable and memorable. Original review
#9: Nissin Demae Ramen Straight Noodle Spicy Tonkotsu Flavour – Hong Kong
Last year, Nissin Hong Kong’s Black Garlic Oil version was on the list. It was extremely good, but this one really impressed me. The noodles are thin and straight with a very nice chew. The broth is a melange of spicy and milky tonkotsu that had a deep and rich flavor. The heat isn’t so strong you’ll be running for the hills, but it’s respectable insofar as it is spicy but doesn’t overwhelm the underlying tonkotsu flavor. Original review
#8: TTL White Wine Carbonara Noodle – Taiwan
Much to my chagrin, TTL keeps coming out with interesting varieties. TTL stands for Taiwan Tobacco and Liquor – and they always have some kind of alcohol with their products. This one comes with a retort pouch will of creamy sauce and pork which is augmented by a sachet of white wine. A sipping soup is made with a separate sachet. The combination is apt and Very delicious. Original review
#7: Mom’s Dry Noodle Dan Dan Noodle – Taiwan
I’ve long said that the Taiwanese are masters of simplicity when it comes to food and this one is no exception. We start with a thin noodle, one that is not fried but dried in the hot sun – no sun, no noodles. The flavor is a combination of chilli oil, sesame paste, soy sauce and a dry combo of Sichuan peppercorn hulls and garlic. Finally, the end result is a multi-layered balance of flavors that harmonize perfectly. Original review
#6: Red Chef Green Tom Yum Soup Noodles – Malaysia
Innovation is something I hold in high regard – I’ve tried almost 3,000 kinds of instant noodles from around the world – new flavors are definitely ones that catch my eye and taste buds. This one has noodles that plump up nicely. The broth is strong and kind of reminds me of a cross between a Malaysian tom yum crossed with green curry spiciness. It works very well and is very tasty. Original review
#5: Prima Taste Singapore Curry Wholegrain La Mian – Singapore
This one has been on the list for three years now and for good reason. The noodles are thick and chewy – and while they are wholegrain they aren’t coarse on the chew – they’re hearty and rustic. The broth comes from two large sachets – one full of curry paste and one of coconut powder. The richness and depth of flavor here is sensational and delights the palate with flavors that are balanced and superb. Original review
#4: CarJEN Nyonya Curry Laksa – Malaysia
Hailing from Melaka, this Malaysian variety catches the eye and delights the senses. A noodle with a great gauge and chew sets the scene. Finally, a broth with a nice rich and creamy flavor augmented by coconut milk powder and a special ‘dipping sauce’ that has a sweet and spicy shrimp hit just makes everything so good. A truly delightful and enticing scent brings one to the bowl with anticipation and hunger. Original review
#3: MyKuali Penang White Curry Noodle (2018 Recipe) – Malaysia
Over the years, this variety went from #1 to being off of the list last year. This was due to numerous recipe changes I just didn’t like. Well, this year they’ve done it. The recipe has uniquely changed once again and it’s definitely returned to it’s roots with a flavor I love. The noodle plumps up very well as with all MyKuali varieties – and then the broth. A big sachet of curry paste sets the stage along with creamer and seasoning. The end result is a incredibly strong and spicy curry that is all in all unique and mesmerizing. Original review
#2: Red Chef Sakura Prawn Soup Noodles – Malaysia
Once again, this newcomer to the list for 2018 brings their game to the table. The great gauge and gauge to the noodle, and then the broth just takes over. A sweet and extremely strong prawn flavor. A good level of spiciness is here as well and works with the broth rather than overwhelms it. The broth is thick and oiliness is on point. Rounding things out is a sachet of fried onions – good sized ones that add a very agreeable crunch on top. Authentic and wonderful. Original review
#1: Prima Taste Singapore Wholegrain Laksa La Mian — Singapore
Prima Taste’s Laksa sits atop the list for the third year in a row. Its chewy wholegrain noodles are hearty and artisanal – never gritty and just a pleasure to chew with a cosmic mouthfeel. Moreover, the broth is a combination of a laksa paste sachet which is large and full of premium ingredients. The broth is made fuller and creamy with the second sachet, a large one filled with coconut milk powder. All in all, if I had only one noodle to eat on a deserted island, this would be the one. All in all, it’s just exquisite in taste and to the eye. Original review
News
YouTube
In the past year, I’ve been focusing a lot of time on YouTube. I’ve always found video editing interesting an fun – and more I do the more I’ve learned. I do unboxing videos for every package I receive, which means I’m uploading three videos to YouTube a week. As always, I’m opening these boxes for the first time with you, the viewer! Furthermore, I do a special Spicy Noodle Mukbang series. Just before this year’s The Ramen Rater’s top Ten Instant Noodles Of All Time list debuted, my YouTube channel reched 5,000 subscribers! If you haven’t subscribed, consider it! Click the little notification bell so you can see the latest and greatest instant noodles as soon as they arrive!
The Ramen Rater Spicy Noodle Pack
I’ve partnered with Gourmet Ramen Club to bring you The Ramen Rater Spicy Pack! This is a box containing 9 of the spiciest instant noodles out there. Almost all have appeared on the annual The Ramen Rater’s top Ten Spicy Instant Noodles Of All Time list. Furthermore, ones that haven’t represent more countries in order to get a chance to try more exotic varieties I’ve enjoyed. They include shipping in the price and the box will land at your door at the low cost of $25. To try all of these individually, have to buy many multiple packs, running to many Asian stores, or buying from sites on the internet, paying separate shipping This is a neat way to try a bunch of single packs in an easy way. Check it out today – a great gift!
I’ve always been impressed how often MyKuali changes their recipes. I want to say this may be the fourth iteration of the Hokkien Prawn Noodle thus far – at least that they’ve sent and I know of. I’ll admit I’ve not always been keen on the changes, but it really is nice to see companies that want to keep improving – even a product that’s very well received to begin with. Let’s see how this new change taste!
MyKuali Penang Hokkien Prawn Noodle (2018 Recipe) – Malaysia
Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, cook noodle block in 380ml boiling water for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The paste sachet.
Lots of thick paste.
The soup base sachet.
A very light powder.
The garnish sachet.
Crunchy bits of onion!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, hard boiled egg, shrimps, white onion and spring onion. The noodles came out just as they always have – the perfect gauge and chew . They engorge themselves happily on the liquid as they cook while keeping adequate backbone. The broth is a thick, sumptuous prawn flavored affair full of shrimp paste. Very oily and tasty. I would say as far as the recipe change, I feel like there’s a little less on the sweet prawn hit and a little more spiciness. Still an amazing one, that’s for sure. 5.0 out of 5.0 stars. EAN bar code 9555655005265.
There have been some big changes over at MyKuali and the recipes of all their flavors are getting a bit of ‘tweaking.’ Many times in the past, MyKuali has changed recipes. I’m very curious to see what they’ve done with this one. The first time I tried it was in 2014 and I really enjoyed it then – it ended up on the 2015 Top Ten – let’s see how this new recipe taste.
MyKuali Penang Red Tom Yum Goong Noodle (2018 Recipe) – Malaysia
Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The dry soup base sachet.
A light powder.
The paste sachet.
A seriously thick paste.
Finished (click to enlarge). Added coriander, Dodo fish and shrimp balls, and Salad Cosmo mung bean sprouts. Noodles are just as always – good gauge and plumpness that allows for a sturdy tooth. The broth has a strong lemongrass hit as well as strong spiciness. The strong tomato flavor is there as well. 5.0 out of 5.0 stars. EAN bar code 9555655005227.
This is the instant noodle that started my fascination with Malaysia. About five years ago I got some samples and was just floored. It hit 7th place back then on the top ten spicy list and was a really big deal. Then it hit #1 on the regular top ten list in 2014. The recipe has changed at least three times since it’s original release I think and this might be the fourth iteration of flavor for Penang White Curry from Mykuali. Let’s not delay – let’s give it a try!
MyKuali Penang White Curry Noodle (2018 Recipe) – Malaysia
Here’
s the back of the package (click to enlarge). Contains crustaceans. To prepare, add noodles to 380ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The seasoning base.
A light powder.
A creamer sachet.
An ultrafine powder – sneeze and it’ll disappear!
The past sachet.
A thick paste with a strong scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Chinese long bean, tau pok, hard boiled egg, Dodo fish ball and a little coriander. My god. Okay – the noodles are as grand as every – the combination of gauge and chew are just superb. The flavor in this recipe is what I loved about my first taste of this product in 2013. It’s spicy, rich and deep. This is the flavor I love – best recipe yet! 5.0 out of 5.0 stars. EAN bar code 9555655005197.
Sometimes a package will get routed through Anchorage, AK and this can prove a bit harrowing for it and it’s contents. Luckily, despite one side being completely ripped open, it made it through not only the rough treatment but a call from the customs folks asking what was inside…
Unboxing Time: MyKuali Sends New Recipe Samples – Malaysia
It was odd that they asked; I mean, all the paperwork was with the package. Getting samples for foreign countries can be kind of touch and go from time to time. It always seems like stuff that ends up in Alaska on it’s way to here results in a phone call. Weird. Thank you to MyKuali for sending these new recipe varieties – very keen on trying and letting everyone know what I think of them!
This is the MyKuasli Penang White Curry Noodle variety that comes from Singapore – rather it’s made for Singapore. I don’t believe it’s different except for the packaging, but to be honest, any chance UI have to review another MyKuali pack is worth it to me to do so. It’s just a no-brainer; I love their stuff. So let’s have a look.
MyKuali Penang White Curry Noodle – Singapore
Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, add noodle block to 380ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The seasoning sachet.
A light powder.
A non-dair creamer sachet.
An ultrafine powder.
The paste sachet.
Thick stuff!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, Dodo shrimp and fish balls, and coriander. The noodles as always are just made for the broth – gauge and chew are on point. The broth is so flavorful and deep it’s insane. This isn’t for people who like things bland, that’s for certain. A strong curry with a strong heat and a lush, luxuriantly thick broth. 5.0 out of 5.0 stars. EAN bar code 9555655005470.
This is the third of the rice vermicelli (bihun) varieties that MyKuali has come out with in cups. I was very surprised yesterday – happily so. They now have them at the 99 Ranch store near me – all of their pack range, the rice vermicelli bowls and the cup versions as well. Pretty surprised to see them actually – but it’s a good thing since it seems Malaysian flavors are really making a big punch into the outer world.
As you might remember, MyKuali’s Penang White Curry wheat noodle version was #1 on the top ten list in 2014. As for the rice vermicelli varieties, they hit #1 and #2 of my top ten rice noodles for 2017 with their Hokkien OPrawn and Tom Yum varieties. Let’s have a look at this one!
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains prawn. To prepare, add all four sachets to the bowl and add 400ml boiling water. Put lid on and steep for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, fishball and tofu puff. The vermicelli came out just right – good hydration in the time specified. As usual, I did a couple of cross cuts with a pair of kitchen scissors to make them more manageable with a fork. The broth is thick and luxuriant. It’s very dark and has a strong garlic overtone. When I first tried their white curry in 2013, it was much different. It definitely had less garlic and although I love garlic, it kind of gives everything a kind of monotone hit which really bums me out. Howver, there’s a lot to it and it’s as rich as can be. It’s still one of my favorite flavors though. The included garnish hydrated well – chives and chilli. 4.75 out of 5.0 stars. EAN bar code 9555655005333.
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