Some of you are going to say ‘hey this is a re-review!’ But actually, it isn’t. This is the MAMA Shrimp Creamy Tom Yum for the Cambodian market! Yup – Cambodia. A lot of new countries lately which is awesome! I got these sent to me when I saw them during my visit to Thailand at the Thai President Foods European Agent Meeting in May! Let’s have a look at this one for the Cambodian market.
Here’s the back of the package (click image to enlarge). I don’t see it on the package, but I’m guessing this contains shrimp. To prepare, add contents of package to a bowl. Add 300ml boiling water and cover for 3 minutes. Stir and enjoy!
The noodle block.
The dry soup base sachet.
Has a spicy and shrimp scent.
A liquid sachet.
Has a spicy scent.
Finished (click image to enlarge). Added shrimp, Thai chillies, mung bean sprouts, white onion and coriander. The noodles hydrated very nicely, with that trademark gauge and slight crumble that MAMA noodles always have. The broth is spectacular – brilliant looking and with a slightly sweet, spicy, lemongrassy, shrimpy, creamy balance that’s just superb. Love this stuff! 5.0 out of 5.0 stars. EAN bar code 8850987128301.
I got this one during my trip to Thailand. I was absolutely stoked to find out there was a 7-11 right next to the Chatrium hotel in Bangkok! To many, this will be a ‘so what?’ but to me, visiting Asian 7-11 stores have been something I’ve wanted to do for a very long time.
You might say it looks like the ones we have here in the US, just with some Thai on the door, right?
Ah – a little different! This is right across from the Slurpee machine! How awesome is that? I think in the local 7-11 here there might be 3 or 4 instant noodles in the whole store. Anyways, one this that’s pretty awesome about this cup is that I got it home at all. Pork, chicken and beef isn’t usually let through customs – but they waved me through so I didn’t hassle them. In fact, it was the easiest re-entry ever coming home which rocked – I weas really tired! Let’s have a look at this popular minced pork cup from MAMA!
Here’s detail of the side panels (click image to enlarge). Contains pork. To prepare, open lid halfway and take everything out. Add in sachet contents and add boiling water to fill line. Re-cover for 3 minutes, stir and enjoy!
Detail of the lid (click image to enlarge).
An included fork!
The noodle block.
A dual sachet of soup base and chilli powder.
The chilli powder atop the soup base.
A seasoned oil sachet.
Has a kind of strong garlic and other herbs scent.
A sachet of solid ingredients.
Pork amongst other things.
Finished (click image to enlarge). Added sauteed pork, white onion and red bell pepper and some coriander. The noodles are thin and have a decent backbone. The broth is thin with a nice pork taste and good spiciness. It’s got a decent oiliness to it as well. The bits of pork were a nice addition. 3.5 out of 5.0 stars. EAN bar code 8850987101472.
Here’s a good one – it’s on The Ramen Rater’s Top Ten Instant Noodles Of All Time 2014 Edition! Seriously good. One thing that will confuse many is the name – it certainly did confuse me. Yentafo? Mohfai? Tom Yum – that I knew, but the others… Here’s what Wikipedia has to say about yentafo:
Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau huyong tofu; yentafo in Thailand) is a HakkaChinese food consisting primarily of tofu that has been filled with either a ground meat mixture or fish paste (surimi). Variation of this food include vegetables and mushrooms stuff with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.
In South East Asia, the term “yong tau foo” is used to described a dish instead of the stuffed tofu item exclusively. The dish can contain a varied selection of food items, including young tau foo, fish balls, crab sticks, bitter melons, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Vegetables such as bitter melon and chilis are usually filled with surimi. The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or served with a bowl of steamed rice, noodles, or Rice vermicelli . Another variation of this dish would be to serve it with laksa gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.
It took me a lot of digging, but mohfai seems to be a special pot, the hot pot shown on the packaging. Let’s check it out again!
Here’s the back of the package (click image to enlarge). It’s tough to scan these shiny foil packs, so I found that putting them in grayscale and changing the contrast helps somewhat. Contains squid powder. To prepare, put everything in a bowl. Add 300ml boiling water and cover. Steep for 3 minutes and stir. Enjoy!
The noodle block.
The powder soup base sachet.
Has an interesting scent – smells pretty good.
The paste sachet.
Has a kind of meaty scent.
Finished (click image to enlarge). Added fried tofu sliced in half and stuffed with sauteed beef, ginger, bell pepper, garlic and soy sauce. Also added fried fishball, sliced squid, shrimp, bell pepper, green nira and coriander. The noodles are the standard ‘brown noodle’ that MAMA makes – they have a bit of seasoning and have a firm yet agreeably crumbly texture. The broth has a light spiciness and sweetness to it with just a skosh of heartiness from the oil that works perfectly. I was extremely pleased with this one the first time I tried it – extremely pleased yet again. 5.0 out of 5.0 stars! EAN bar code 8850987142611.