Category Archives: MyOri

#1977: MyOri Malaysia Penang Green Curry Vermicelli [New Package]

Last Monday, I posted the new variety of curry from MyOri, the only one with non-fried wheat noodles (the only one with my face on the back as well). Today, I wanted to show off the new green curry vermicelli package with me on it. I tried this almost a year ago and loved it immediately. I’ve kind of had a love/hate relationship with rice noodles/vermicelli over the years. Some don’t hydrate well, some seem like mush. Let’s explore this one again – the winner of the inaugural The Ramen Rater’s Top Ten Rice Noodles Of All Time 2015 Edition. By the way, these are for sale in the United States; as soon as they tell me where I’ll let you know.

Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, boil 350ml water and add in contents of paste sachet. Stir in and then add the rice vermicelli block and cook 3 minutes, stirring occasionally. Take off heat and add in remaining powder sachet. stir and enjoy!

The rice vermicelli block.

The powder base.

A light powder with flecks throughout.

The paste sachet.

This stuff has a wonderfully pungent scent.

Finished (click to enlarge). Added basil leaf, thinly sliced red bell pepper and baked chicken. The noodles hydrated perfectly just like last time. I always use a pair of kitchen scissors to do a couple crosscuts to make the vermicelli more manageable with a fork. The broth is very thick and almost akin to a sauce. It works so perfectly with the vermicelli; it’s flavor is strong green curry with a very formidable and respectable spiciness to it. This is amazing stuff – I can’t recommend it higher – proud to have my picture on the package. 5.0 out of 5.0 stars. EAN bar code 9554100286464.

Famous Street Food of Penang a guide and cook book

MyOri asked me to do a video about the green curry vermicelli for a trade show last August.

#1970: MyOri Malaysia Penang Red Curry Noodle

Really excited about this one! I think you’ll understand why when you see the back of the package! I’ve taken an offer by MyOri to be their brand ambassador!  I’m honored do to so – not only is it a really neat gig, it’s for products I honestly enjoy and find innovative and a real compliment to the market. I reviewed these last year as part of a Meet The Manufacturer with MyOri. Ther’s a difference now – they’ve changed the name to red curry, given the packaging a real facelift and now the noodle are not fried – the first white curry featuring the healthier noodle. Let’s give ’em a look!

Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, add contents of the paste sachet to 350ml boiling water. Add noodle block and cook for 3 minutes. Add in contents of remaining dry powder sachet. Stir and enjoy!

The noodle block.

The dry soup base sachet.

A light powder with fleck of seasoning.

The paste sachet.

A lot of paste with a really excellent scent to it.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fish balls, tau pok and mint. The noodles are definitely different from the original version. They seem a little lighter and less heavy – a nice change. The broth has that one two punch I love about white curries. The  spiciness and rich, deep flavor collide so nicely. The oiliness and thickness of the broth marries it all together masterfully. I figure if my face is going to be on a pack of instant noodles, a white curry is where it’s at and this one is excellent! 5.0 out of 5.0 stars. EAN bar code 9554100286495.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook

The MyOri booth at the 2015 HKTDC food show in Hong Kong last August.

MyOri Creates New Packaging – Endorsed By The Ramen Rater

Got this package in the mail yesterday – let’s look inside!

MyOri’s new packaging (click to enlarge) – looks really snazzy!

But wait a second (click to enlarge) – it’s me on the package! I have accepted an offer to be the brand ambassador for MyOri’s products! It’s an honor and really exciting to be able to represent these – I’ve reviewed them in the past and they did really well. The green gurry vermicelli was #1 on the rice noodle top ten list – really good stuff!

Here’s their other product (click to enlarge), their Red Curry. This used to be called white curry, but they wanted to be differentiated from other white curries insofar as having their noodles being the only ones that are non-fried in that flavor profile. So, I’ll be reviewing both of these soon! Not only that, these will be available in the United States really soon! When I find out where ytou can get them, I’ll let you know. Thanks to Leslie at MyOri USA for sending these as well as everyone at MyOri in Malaysia!

The Ramen Rater’s Top Ten Malaysian Instant Noodles Of All Time 2015 Edition

When I visited Malaysia last October, I was asked by a newspaper reported when I thought a Malaysian top ten list might come out. I figured once I got to around 70 reviews I could probably put something together. As of today, I’ve reviewed 100 different varieties from Malaysia. What’s more, I am releasing this top ten list on Malaysia’s Independence Day! Hari Merdeka! Happy Birthday, Malaysia! I hope everyone enjoys this list, in my opinion the best of the best instant varieties Malaysia has to offer that I’ve tried yet.

#10: Ibumie Penang White CurryMee

Ibumie is a very popular brand in Malaysia. What I like about their CurryMee is that it covers all the bases: spicy, rich and flavorful curry. The levels of these prerequisite are such however that it’s accessible to most – not too spicy or strong. A good one to introduce people to Malaysian instant noodle flavor. Original review

#9: Ah Lai Penang Favourite White Curry Bihun

I found that the bihun version of Ah Lai’s White Curry was very enjoyable; the noodles come out just right and dance with the curry broth playfully. Balanced just right. Original review

#8: Mamee Chef Curry Laksa

Mamee Chef’s noodles use ‘mi tarik’ technology to emulate hand pulled noodles. Coupling that with a rich and tasty curry broth and garnish including tau pok, this is definitely one of my all time favorites. Original review

#7: The Bridge Penang White Curry Noodle

A noodle with excellent texture and chew along with a beautifully lustrous broth with strong flavor. Makes me wish I could’ve gotten more from Malaysia to bring home! Original review

#6: MyKuali Penang Hokkien Prawn Noodle

Hokkien Mee is a wonderfully unique flavor of Penang and is extremely well represented here. The broth is sweet and has a deep flavor of prawn as well as a spiciness. The provided fried onions are the best I’ve ever found in an instant noodle. Original review

#5: Mamee Chef Gold Recipe Mi Kari Seribu Rasa

This variety has it all – great noodles, a deep and beautiful color, and finally a flavor that makes me think of the exotic. Lots of cumin and other spices comer together here masterfully. Original review

#4: CarJEN Nyonya Curry Laksa

I’ve seen a lot of noodle packages but I must say this is by far the sexiest. What’s nice is that what’s inside is equally as awesome – a very tasty curry is augmented with coconut powder and a dipping sauce with nice bits of shrimp. Original review

#3: MyOri Malaysia Penang Green Curry Rice Vermicelli

This is something new I tried in the last few months that’s just left me speechless. The green curry broth is thick and so flavorful; perfect spiciness and perfect taste. What’s more, it pairs with rice vermicelli in a stunning way. Luxuriant and innovative. Original review

#2: MyKuali Penang White Curry Noodle

This is the variety and flavor that grabbed me and set my palate on Malaysia. The richness, thickness and strength of this broth is mind-blowing. The noodles are engorged on it and have a hearty gauge and chew. A real game changer. Original review

#1: MyKuali Penang Red Tom Yum Goong Noodle

This one takes the cake. It has such an authentic flavor; as soon as I tried it, I was whisked back to Langkawi – the thickness of this tom yum is amazing, as is its’ sweetness and spiciness. I half expect to find a stalk of lemongrass in the bowl. Original review

As always, if you know of a variety I should try, check THE BIG LIST to see if I already have, and if I haven’t, contact me! Hari Merdeka, Malaysia!

A Special Surprise From MyOri

MyOri hit the #1 spot on my inaugural Top Ten Rice Noodles Of All Time list and they sent me some more samples!

Thank you very much! What you can see here are their Original and extra spicy White Curries as well as their amazing Green Curry Vermicelli. What you can’t see here is what’s underneath them. Well, you can a little in the upper right corner. See the little bit of silver? Prototypes! Ooh! I don’t generally review prototypes; I like people to be able to see my review then go to the store and try them themselves. Soon as they have a nice covering and are on the market, you’ll get to see what I think of them!

They also sent me one of these new posters! Pretty excited to be on them – never had my picture on anything like this before, so it’s really quite an honor. Thanks to all the nice folks at MyOri!

Meet The Manufacturer: #1654: MyOri Malaysia Penang White Curry Noodle Super Spicy

To wrap up this Meet The Manufacturer, we revisit our old friend the Penang White Curry. This one says it’s super spicy – something that always piques my curiosity. I’ve had some instant noodles that have said they’re really spicy and they’ve been almost bland (yeah, I’m looking at you Canada and England). Usually though, something that has a little mention on the pack of heat usually isn’t kidding around. Let’s check this one out and see how spicy it truly is.

 The back of the package (click image to enlarge). Contains fish and crustaceans. To prepare, boil 350ml water. Add in noodle block and cook 3 minutes. Add in paste and stir. Add in powder sachet and stir. Enjoy!

The noodle block.

The powder soup base.

Again, the light powder with little flecks in it.

The paste sachet.

Has a nice curry scent.

 

Finished (click image to enlarge). Added sliced squid, fish ball, mint and mung bean sprouts. The noodles were nice and full – plentiful and with a good gauge. The broth was rich and full of curry flavor and again had a nice extra ginger hit to it. As for the heat level, it was reasonably spicy and just a tad spicier than their original variety. 5.0 out of 5.0 stars. EAN bar code 9554100286488.

Singapore & Penang Street Food (from Amazon) – Singapore and Penang have a lot in common both in culinary and cultural terms. For centuries they have been at a crossroads of ancient trade, and immigration, giving them a strong multicultural personality. Singapore & Penang Street Food shows the authentic taste of delicious street food in Malaysia and how the street-food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centers where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore’s hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street-food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.

A really great short film of Penang hawker stalls. Such delicacies really need to be experienced by everyone!

Meet The Manufacturer: #1653: MyOri Malaysia Penang Green Curry Rice Vermicelli

Ok, so I don’t think I’ve been bugged more by any company to try an instant variety before. I mean wow – daily asks of ‘have you tried it yet?’ The folks at MyOri are ultra excited about this one! Well, today is the day! I think I’m ready! I really like green curry, but never been a huge fan of rice vermicelli. However, rice vermicelli has been kind of growing on me in the last year, so we shall see. Let’s pop this sucker open and give it a go!

Here’s the back of the package (click image to enlarge). Contains fish and shrimp products. To prepare, boil 350ml water. Add in curry paste sachet. Add in rice vermicelli. Cook for 3 minutes, then add in the powder seasoning. Enjoy!

The rice vermicelli block.

The powder base.

Again like their original white curry noodle, a light powder with little flecks in it.

The paste sachet.

Green stuff! Smells really good!

 

Finished (click image to enlarge). Added baked chicken, mung bean sprouts, white onion, red bell pepper and mint. The rice vermicelli is your standard variety – not bad. I find them easier to eat when sliced a couple times with kitchen scissors. The broth. Wow. Now I see why they wanted me to try this stuff! The flavor is just amazing. A good amount of heat but not enough to put anyone off. A green curry flavor that’s just perfect – deep and rich and a little sweet as well. This is remarkable – easily the best rice vermicelli variety I’ve ever had – just amazing stuff! 5.0 out of 5.0 stars. EAN bar code 9554100286433.

Modern Dreams: An Inquiry into Power, Cultural Production, and the Cityscape in Contemporary Urban Penang, Malaysia – (from Amazon) A fascinating ethnographic study of the cultural politics of urban redevelopment in Kampung Serani, one Penang community, in the 1990s. Through interviews, newspaper reports, and other records, Goh considers changing notions of culture, ethnic identity, and urban space.

A Chinese New Year celebration in Georgetown, Penang from 2014 – lots of great performances to see! What’s amazing about Malaysia is that with so many cultures, there’s a festival of one kind or another going on all the time.

Meet The Manufacturer: #1652: MyOri Malaysia Penang White Curry Noodle Original

Penang, home of some of the most amazing food and culture of the world. White Curry is one of the great things about Penang – spicy, full of flavor and fascinatingly exotic. There are quite a few White Curry Noodle variants on the market, of which I’ve tried many. It’s always really great to try a new one – I’m succh a curry junkie… I could eat curry every day! My first meeting with curry was when I was a kid – my mom made curried chicken livers over rice. I really liked it quite a bit – still kind of surprises me that I would have been so adventurous at such a young ago, but back then, dinner was what your parents made and that was that. Luckily, my mom always made tasty dinner! Anyways, let’s move from past to present and try this Myori Malaysia Penang White Curry Noodle!

Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, boil 350ml water and add in noodle block. Cook for 3 minutes, then add in contents of sachets and stir well. Enjoy!

The noodle block.

The dry seasoning sachet.

A light powder with little flecks.

The paste sachet.

Has a nice curry scent.

Finished (click image to enlarge). Added tau pok, fish ball, mung bean sprouts, white onion and mint. The noodles are quite good – full and soak up the broth nicely. They have a good texture and gauge. The broth is a little different from the white curry variants I’ve tried thus far. I detected a scent during cooking I’ve not noticed in any before – ginger. The ginger is a nice component to this aromatic broth, whose thickness is decent and spiciness is hot, with good curry flavor. 5.0 out of 5.0 stars. EAN bar code  9554100286495.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook – (from Amazon) – Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.

A short funny film about Malaysian culture.

Meet The Manufacturer: Interview With MyOri

Interview With MyOri * Product Samples From MyOri * MyOri Malaysia Penang White Curry Noodle OriginalMyOri Malaysia Penang Green Curry Rice VermicelliMyOri Malaysia Penang White Curry Noodle Super Spicy

Seems like it’s been a while since the last Meet The Manufacturer! Today starts a new one with a Malaysian company called MyOri. They’re got some neat products in store, so without further adieu, let’s find out more about MyOri in the following interview I conducted with Diona Lim of MyOri.

THE RAMEN RATER> Can you start by telling me a little bit about the history of MyOri – how did you start?

MYORI> It all started when Mr. Peter Chen, our Chairman, a passion food lover decided to have his very own range of Penang local delights, in instant form. He gathered fellow food adventurers, and together, they started Original Century Food Sdn. Bhd., best known for its delicious instant noodles. Mr. Chen believes in using high quality ingredients available, and insist in not having any preservatives in his manufacturing. His love for noodles allows him to create new and exciting flavors.

TRR> For my readers who aren’t familiar with your product lines, can you tell a little about them?

MYORI> Our range of instant noodles in the market currently; White Curry Noodles and Green Curry Rice Vermicelli. There are a few different types and forms of instant noodles yet to be launch and we hope to make them available in the market real soon!

TRR> Why rice vermicelli instead of what noodles in your new green curry?

MYORI> Indeed, this is a very good question. We have tried out different types of noodles and sadly, wheat noodles did not stand out overall. To our surprise, rice vermicelli with our Green Curry turned out to be an amazing combo! It brings out the rich aroma of the ingredients and taste twice as good as the aroma while cooking. Food tasting results showed full votes from the team members!

TRR> Do you produce products other than instant noodles?

MYORI> After having great responds for our instant noodles, Mr. Chen sat down with the team members to discuss on future possibilities of related products and of course more delicious flavors of instant noodles. Meantime, the focus is on instant noodles.

TRR> How do your noodle products differ from those by other manufacturers?

MYORI> We believe in using high quality ingredients available, and not having any preservatives in our manufacturing. We strive to be as authentic, as “original” as possible when it

comes to the taste. Our greatest priority is the quality not the quantity; Mr. Chen has made this the Company Policy since Day 01.

TRR> Can your products be purchased outside of Malaysia?

MYORI> We have representatives in at least 8 countries and definitely expanding in a gradual manner in the coming months; as mentioned, our priority is the quality, not the quantity. You can shop with us online via www.myori.asia and we can deliver the noodles to you, anywhere in the world.

TRR> Where do you make your noodles?

MYORI> Our products are manufactured in Malaysia.

TRR> What is your signature product?

MYORI> Our signature product is Green Curry Rice Vermicelli. It has its unique taste and aroma as compared to many similar products available in the market.

TRR> How many packs, cups and bowls of instant noodles do you produce annually?

MYORI> As mentioned earlier, our priority is the quality, not the quantity. Thus, we are currently at around 30% of our capacity.

TRR> Have you ever thought about varieties like macaroni and cheese or pizza flavored instant noodles?

MYORI>Well, interesting. We won’t deny, there are possibilities, in the coming future, we may look into western flavors of instant noodles or products.

TRR> To most in the USA, Malaysia sounds like a very exotic place – can you tell us a little about daily life there?

MYORI> Malaysia has very rich cultural life, much of which revolves around the traditional festivities of its diverse population. People from many different parts of the world live in Malaysia. The majorities are Malays, follow by Chinese, Indians, Europeans, and others. All of them have their own unique culture. They also have their own traditions and way of life; these traditions of all these people have formed the unique culture of Malaysia.

TRR> Why the name MyOri?

MYORI> It’s pretty simple, our Brand name comes from these two words, “My Original” – The Original Taste.

TRR> Are there any new products on the way from MyOri? Can you give my readers a ‘sneak peek?’

MYORI> Hahaha…. We would say, expect the unexpected! Thank you!

Well there you have it! Thanks to Diona Lim, Leslie Phoon (MyOriUSA) and everyone over at MyOri! Let’s check out their products!

Interview With MyOri * Product Samples From MyOri * MyOri Malaysia Penang White Curry Noodle OriginalMyOri Malaysia Penang Green Curry Rice VermicelliMyOri Malaysia Penang White Curry Noodle Super Spicy