Category Archives: Snapdragon

#1395: Snapdragon Singapore Laksa Curry Soup Bowl

Found this in a local grocery store the other day. It’s definitely made of the United States market, but made in Thailand, which seems kind of funny as it’s Singapore Laksa Curry. Any way you slice it, it’s a Singapore Laksa Curry that made for the United States market which is something that truly piqued my interest. What’s different here also is that it uses rice noodles instead of wheat, so it’s gluten free. I’ve only had a Laksa that used rice noodles once before. Let’s have a look at this one.

Here’s the back of the package (click image to enlarge). Contains milk and crustacean. To prepare in a microwave, remove lid and empty all sachets into bowl. Add cold water to fill line and microwave 2-3 minutes. Let stand for 1 minutes and stir well. Enjoy!

When you remove the cardboard outer box, you are greeted by a plastic bowl with a clear lid.

The rice noodle block.

A dual seasoning sachet: base on the left and oil on the right.

Has a nice laksa scent.

Canola oil infused with paprika.

A coconut powder sachet.

Fluffy stuff!

The solid ingredient sachet.

Cabbage and carrot abound.

Finished (click image to enlarge). Added vegetable fish ball, sweet onion, red and green bell pepper and seafood flavor tofu. The noodles were definitely not done after a 3 minute spin in the microwave and a minute of sitting. This surprised me as rice noodles tend to steep rather quickly. They were chewy and not really edible until a 2 minute extra ride in a pot on the stove. The broth had a nice rich laksa flavor, but it could have been a little thicker. The vegetable bits hydrated nicely. The rating based on microwave preparation as per box is 3.0 out of 5.0 as the noodles weren’t done (1100w oven to boot). However, if the noodles had been done, I would have given it a 4.25 out of 5.0 stars. UPC bar code 815055010009.

This looks like the place to go in singapore!

#637: Snapdragon Pan-Asian Cuisine Chinese Mushroom Rice Noodle Soup

Chinese mushroom cup? Let’s give it a go…

Here are the side panels (click image to enlarge). I like the stickers – I’m curious why they re-did thje directions – were they not so easy last time?

Seasoning powder and oil packet on left and a veggie packet on the right.

Ready for boiling water.

Finished (click image to enlarge). Well, here goes: the noodles were in a word, mushy. They had the right amount of steeping time too. I’m not detracting points though, because this was a nice kind of mushy; the kind you’d like to have with rice noodles in a cup – you can break em off with your lips. The broth is salty and has some hints of mushroom. Very mild and approaching bland, but not quite there. If you’re looking for something light and mushroomy, this is the ticket. As for the veggies, they weren’t prevalent. 2.5 out of 5.0 stars. UPC barcode 815055010115 – get it here.

Mr Rogers breakdancing


#519: Snapdragon Pan-Asian Cuisine Beijing Vegetable Rice Noodle Soup

Sheesh – almost 20% through the 500’s – didn’t expect that to happen so quickly! So here we have the Snapdragon cup, Beijing Vegetable. I got it locally but if you want to try it you can get it here. These have been pretty good so far – let’s see how the veggies do…

Two packets, three seasonings. The bigger one has the powder and an oil. The green contains the ‘Beijing vegetables.’

Here’s everything sitting atop the rice noodles. Looks nice and decent enough.

Click image to enlarge. Finished and not looking too pretty, is it? Well, the veggie eventually came to the top and looked very nice, so don’t worry. The noodles were nice and light, but the flavor was way too light. I could barely taste anything to be honest. The veggies were nice though. Not extremely enthused though. 2.0 out of 5.0 stars. Find it here.

Looked up Beijing vegetables on YouTube and here’s what I found!

Star Blazers is on YouTube now! Sweet!

#510: Snapdragon Pan-Asian Cuisine Korean Kimchi Rice Noodle Soup

Here’s the second of four of these I got at the new Bellevue Uwajimaya last month.

Two packets – yup again it looks like the Koka seasoning packet! The seasoning has a powder compartment as well as an oil compartment. the green packet is veggies.

Nice ingredients all sitting in anticipation of boiling water.

Click image to enlarge. Beautiful. Very nice level of heat first off. The rice noodles are not of great backbone but are very tasty. The broth is slightly thick and the veggies are abundant. The broth has an oil slick on top reminiscent of MAMA brand stuff. Very lovely color and finish. 3.75 out of 5.0 stars. Get it here.

Here’s a how-to on how one would make real Korean Kimchi!

How to make Korean seafood pancakes

#494: Snapdragon Pan Asian Cuisine Tomato Seafood Rice Noodle Soup

I got a few of these not too long ago and so here’s the first of them. The top is a clear cover.

Do these packets look familiar? They did to me. Take a look at my reviews of Koka brand products. Koka is from Singapore, and the back of the cup shows a map with Singapore on it. Interesting. The red packet has powder and oil and the green is veggies.

The rice noodles with everything on top waiting for the boiling water.

Click image to enlarge. So here’s the finished product. It has a nice tomato taste to it and the little shrimps re-hydrated nicely! I liked the noodles, even if they kind of ended up mushy. All in all a nice little snack. 3.5 out of 5.0 stars. Find it here.

Here’s a Wai Wai commercial – enjoy it.

A vintage classic for ya…