The other day I got some samples from CarJEN – this one piqued my interest. First off, the ‘Improved Taste’ sticker – it actually if from the outside of a 4 pack but I figure since I always just do pics of the individual packs, I’d just unstick it and restick it. It was #4 on last year’s big The Ramen Rater’s Top Ten Instant Noodles Of All Time 2015 Edition. Wonder what’s changed? Let’s have a look!
Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, cook the noodle block in 400ml boiling water for 2 minutes. Add in the soup paste and stir well. Add in the creamer and stir. Garnish with dipping sauce and enjoy!
The noodle block.
The paste sachet.
Has a nice and savory scent to it.
The dipping sauce sachet.
A nice shrimp scent.
A non-dairy creamer sachet.
I love this – coconut cream powder!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and tau pok. The noodles are thick and buxom with a absolutely wonderful firmness. They slurp up the broth immediately. The broth is just paradise; such a richness to it and a heat – not too much, not too little. I’m very impressed with these yet again – spectacular! 5.0 out of 5.0 stars. EAN bar code 9557226082989.
Here’s the new CarJEN Nyonya Curry Laksa! This one’s supposed to be pretty good and comes with a sachet of sambal dipping sauce. So to start, let’s see what wikipedia has to say about the term Nyonya:
From the Malay influence a unique “Nyonya” cuisine has developed using typical Malay spices. Examples are Chicken Kapitan, a dry chicken curry, and Inchi Kabin, a Nyonya version of fried chicken. Pindang bandeng is a common fish soup served in Indonesia during the Chinese New Year and so is a white round mooncake from Tangerang which is normally used during the Autumn Festival. Swikee Purwodadi is a Peranakan dish from Purwodadi, it is a frog soup dish.
Nyonya Laksa is a very popular dish in Singapore and Malacca, Malaysia while another variant called Asam Laksa is famous in Penang, Malaysia. Pongteh is also another popular and savoury dish of the Peranakan community. The main ingredient is onion, black mushroom (optional), chicken (at times pork is used instead of chicken, hence it’s called Babi Pongteh) and fermented bean sauce. The Malaccan Nyonyas are well known for this dish.
Okay now let’s find out about laksa – wikipedia says:
The unique fature of this instant noodle is the sambal dipping sauce – again, I’ll reference wikipedia about sambal:
Fresh chilis are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime, is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement. Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.
Sounds like we have a lot of flavors going on in this one! Let’s check out the new CarJEN Nyonya Curry Laksa!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, ad noodle block to 400ml boiling water and cook for 2 minutes. Add in curry paste sachet content and stir in, then the creamer sachet content and combine that as well. Garnish with the contents of the sambal sachet and enjoy!
The noodle block.
There’s so many large sachets that they get their own sachet to contain them all!
The Nyonya Curry Laksa paste sachet.
Has a kind of sweet scent to it.
A non-dairy creamer sachet.
Coconut powder – smells like coconut!
Finally, the sambal dipping sauce.
Has a strong shrimp scent to it.
Finished (click image to enlarge). Added mint leaf, shrimp, vegetable ball, mung bean sprout, sweet onion and tau pok (tofu puff). The noodles have a very standard and familiar quality to them with just a little extra backbone; they are easily broken by pursing the lips, however they are not spongy or mushy. The broth is superb – firstly, the coconut creamer gives everything a nice richness. The Nyonya Curry Paste adds a nice flavor – sweet and colorful. The sambal has lots of nice bits of shrimp in the paste as well as a little heat and citrus. This was absolutely fantastic stuff. 5.0 out of 5.0 stars. EAN bar code 9557226082989.
Florence Tan Best Nyonya Recipes – (from Amazon) – Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes.
Curious about the culture and history of Melaka? CarJEN Nyonya Curry Laksa is made in Melaka – here’s a short travelog which gives you a little snapshot of the history.