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.
All I can think about when I see this one is Super Chicken. That in turn makes me think of Ice Cube. Which in turn reminds me of the days when I would ride on my mountain bike throughout the streets of Anacortes with a big boom box on the back blasting music and smoking cigarettes.
While that’s kind of a unique journey down memory lane, this is a unique one too – chicken tom yum. I’ve never reviewed a chicken tom yum when I think about it. At least I don’t think so. I’d look it up but I’m on a time budget here; it’s just after 5am and I have to get everything all wrapped up pretty quick and I’m going to walk with my daughter in her stroller adorned with blinking lights and a Bluetooth speaker which I can blast loud music in. Same deal, different decade. Let’s check this one out.
Yum Yum Instant Cup Noodles Tom Yum Chicken Super Flavour – Thailand
Detail of the side panels (click to enlarge). Unsure if it contains meat – check for yourself. To prepare, add in boiling water to fill line and cover 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, Dua Belibis chilli sauce, and grilled chicken. The noodle is thin and slightly brittle – a standard of most Thai varieties and welcome here. The broth seems like a lemony tom yum – thin and bright. I’m not getting a chicken hit on this but it’s good. 3.5 out of 5.0 stars. EAN bar code 8850250008767.
You probably know tom yum, but what about the moo deng part? Well, it’s pork. That was simple, right? Let’s get into this one by Yum Yum of Thailand!
Yum Yum Tem Tem Tom Yum Moo Deng – Thailand
Detail of the side panels (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, add boiling water to fill line and cover 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, sesame seeds, chashu pork. Noodles hydrated nicely and are the standard thin Thai style. The broth has lemongrass and spicy notes as well as a pork component and little pieces of minced pork. 3.75 out of 5.0 stars. EAN bar code 8850250008996.
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.
Here’s a variety from Yum Yum – really interested in this one since I really like squid. I even have a brand new pack of frozen carved squid to delve into! Let’s squid it up!
Yum Yum Tem Tem Squid With Lime – Thailand
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added squid, Salad Cosmo mung beans sprouts, fried garlic, and coriander, Light, thin noodles are abundant and have a standard Thai tooth to them. A little firmness and a slight crumble. The broth has a very nice lime aspect to it that works well, and little squid sticks are ubiquitous. 4.0 out of 5.0 stars. EAN bar code 8850250009153.
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 another one sent by the nice folks at Yum Yum – thanks again! It’s been crazy lately – doing the whole YouTube thing is very time consuming and had a couple weeks recently where reviewing has kind of hit the back burner. This week has been different and it’s really nice. I’ve been able to crank out quite a few reviews and get to many varieties I’ve wanted to. Here’s one of them – let’s check it out!
Yum Yum Spicy Thai Seafood Flavour – Thailand
Here’s the back of the package (click to enlarge). Contains fish and shrimp. To prepare, add everything to a bowl along with 360cc boiling water an cover for 3 minutes. Finally, stir and enjoy!
The noodle block.
A dry base sachet.
A granular powder.
A liquid sachet/.
A neat looking oily paste.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp, coriander, carved squid, and crab stick. Noodles hydrated nicely. Good texture. The broth has a nice seafood taste with a really strong punch of heat. The color is very vibrant as well. 3.5 out of 5.0 stars. EAN bar code 8852018240044.
Alright here we have a variety that’s been one of my favorites – and it translates to Drunken Noodles! Here’s a little something about it from Wikipedia –
Several theories exist on the naming of this dish. One states its origins stem from the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another supposes that it was devised by someone who came home drunk and made something to eat with available ingredients. Another slight variation describes using what remained in their fridge to cook a side dish for their alcohol drinking. In that vein, a more apt name might be “drunkard’s noodles.”[3]
Sounds good – let’s give it a try!
Yum Yum Instant Dried Noodles Pad Kee Mao Flavour – Thailand
Here’s the back of the package (click to enlarge). Unsure whether it contains meat – but probably seafood. To prepare, add 400ml boiling water to a bowl along with the noodles and cover for 3 minutes. Drain. add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A flecked powder.
A liquid sachet.
Definitely a basil scent here.
Finished (click to enlarge). Added fishcake, shrimp carved squid, Salad Cosmo mung bean sprouts and spring onion. The noodles hydrated well in three minutes. They had a very spingy and fluffy way to them. They are thinner than many I’ve had and worked well with the flavor which was a seafood and spicy kind of hit with basil as well. 3.75 out of 5.0 stars. EAN bar code 8850250000761.
Here’s one I found up in Canada at FoodyWorld – a huge grocery store which has something from everywhere in Asia. Thai curry eh? I’m game! Never have I seen this brand before – excellent! Let’s give it a look!
Picnic Hot & Rich Curry Flavoured Instant Noodles – Thailand
Finished (click to enlarge). Added Salad Cosmo organic mung bean sprouts, hard boiled egg, carved squid, Dodo fishball and coriander. The noodles hydrated a little weird. Thai instants often have a neat crumble to them I like a lot. However in this application, the crumble is paired with a slightly large gauge which kin of kills it for me. The broth on the other hand is great – nice heat level and tasty curry. 3.5 out of 5.0 stars. EAN bar code 8857056004573.
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.
I’ve been a tom yum fan for a while now, however in my very early days of reviews I wasn’t so much. It was either too spicy or too this, too that… But now I love the stuff. Here’s a little about it from Wikipedia –
Tom yum or tom yam (UK: /ˌtɒmˈjæm/ or /ˌtɒmˈjʌm/; US: /ˌtɑːmˈjɑːm/;[2]Thai: ต้มยำ, RTGS: tom yam, pronounced [tôm jām] (listen)) is a type of hot and sour Thai soup,[2] usually cooked with shrimp (prawn).[3] Tom yum has its origin in Thailand. In recent years,[when?] tom yam has been popularised around the world.
The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
Sounds good to me – it’s been a little while since I reviewed a tom yum – let’s check it out!
Here’s the back of the package (click to enlarge). Removed color in order for easier reading – apologies for the clipping. Contains shrimp. To prepare, add everything to a bowl and add 360ml boiling water. Cover for 3 minutes. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A granular powder.
A liquid base sachet.
An oily paste.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tomato slices, 31-40ct shrimp, and coriander. The noodles are thin and have that brittle goodness that Thai noodles often have. The broth is a nice full tom yum – lemongrass and spiciness are well represented. A tasty bowl. 3.75 out of 5.0 stars. EAN bar code 8852018102014.
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!
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