Tag Archives: braised

Meet The Manufacturer: #3032: TTL Hua-Diao Dongpo Braised Pork Instant Noodle – Taiwan

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Today we have something special. I’ve been curious about Dongpo’s Pork for a while and this looks like it’d be a good one. Here’s what Wikipedia has to say about it –

Dongpo pork (traditional Chinese東坡肉simplified Chinese东坡肉pinyindōngpōròu) is a Hangzhou dish[1] which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about 2 inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the famed Song Dynasty poet and gastronome Su Dongpo.[2]

Legend has it that during Su Dongpo‘s life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added huangjiu (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe “The Fragrance of Pork: Tungpo Pork,” and remark that the “square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it.”[3]

Dongpo Pork experienced three phases of popularity, from first appearance to mainstream appreciation. The history of the dish is said to parallel the experiences of Su Dongpo: from Xuzhou, a northern city of Jiangsu province, where Dongpo pork first appeared under the name of Huizeng pork; to Huangzhou, today Huanggang of Hubei province, where Su Dongpo finalized the method and recipe; and finally to Hangzhou, where Dongpo pork was officially named and became widely known across China.

Okay, anything that begins with ‘legend has it’ makes it immediately taste better. I mean come on – that’s instant fascination. Let’s check it out!

TTL Hua-Diao Dongpo Braised Pork Instant Noodle – Taiwan

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Here’s the back of the package (click to enlarge). Contains pork. To prepare, Cook noodles in 500ml boiling water for 3 minutes. Add in all sachets. Finally, stir and enjoy!

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

The noodle block.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

A dry sachet.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Powder and herbs.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

A paste sachet.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Oily with a strong onion scent.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

A liquid sachet.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

The hua-diao wine.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

The retort pouch.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Stewed pork and sauce.

Finished (click to enlarge). Added scallion and a little fried onion. Noodles as usual have a soft character to them. The broth was a salty pork driven one which worked well with the noodle and with the Hua Diao wine. Included braised pork was of excellent quality and very flavorful. 4.75 out of 5.0 stars.  EAN bar code 4710110232678.

Meet The Manufacturer: #3034: TTL Hua-Diao Dongpo Braised Pork Instant Noodle - Taiwan

Taiwan TTL Hops Carved Chicken Instant Noodles 3 Bags Packed 台灣花雕雞泡麵3包組

Watch me cook on Instant Noodle Recipe time!

The Ramen Rater’s Bottom Ten Instant Noodles Of All Time 2017 Edition

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

So today it’s the fifth annual The Ramen Rater’s Bottom Ten Instant Noodles Of All Time. On my other lists, I exclude varieties that no longer are on the market. On this list, everything’s fair game for the bottom ten. As I say in the video presentation, if you like some of these, there’s nothing wrong with you – I just find these detestable personally. These are my least favorite varieties of the over 2400 varieties posted to date. Without gurther ado, the bottom ten.

The Ramen Rater’s Bottom Ten Instant Noodles Of All Time 2017 Edition

The full list video!

#10: Roland Ramen Japanese Style Quick-Cooking Alimentary Paste With Chicken Artificially Flavored Soup Base – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

Honestly, I expected this to be a kind of ‘run-of-the-mill’ variety. I review based on the base product as well as the provided cooking directions. Well, they call for 3 cups of water and they’re violently bland. In the nutrition facts, they mention that this pack contains 3 servings! I’m guessing this is so they can say the sodium level is low? I’m unsure. What I’m sure of is that I really disliked these. Original review

#9 – Sichuan Guangyou Sweet Potato Instant Noodle Braised Spicy Chitterling Flavor – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The sweet potato thread was alright, but very gloppy. The flavor was kind of brutal; indeed, too strong for me. I think the soup direction might have been better. What’s more, the powder sachet contents didn’t work well as the peas didn’t hydrate whatsoever. Original review

#8 – Maruchan Spicy Tomato Salsa Ramen – Japan

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles hydrated very nicely and have a standard flatness and thin character. The flavor was unfortunately something of a departure. It was a kind of spicy and putrid tomato melange – like homemade salsa left out overnight from binge drinking with a crew of chainsmokers – which just tastes like pure trainwreck. The bits of potato were interesting and hydrated well enough though – kind of liked that they had potato skins on. But yeah – this was just a fusion that should come undone. Original review

#7: Vedan Wei Wei A Instant Noodles Chicken Flavor – Taiwan

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles were very ho-hum. While they hydrated well, they seemed like they just didn’t belong in the ‘food’ group; spongy and riddled with sadness. As for chicken flavor, that was definitely absent. I was really happy about the vegetables, but they were mushy. Original review

#6 – Master Kong Artificial Abalone Crab Flavor Instant Noodle – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles were alright – plentiful too. Nothing to write home about. What is to write home about is the flavor. Write a warning letter home! I mean this was just plain funky; seemed initially like a crab stick kind of scent and essence but it just turned into this not food kind of taste that I just couldn’t stomach whatsoever. Couldn’t pour this down the drain fast enough. Original review

#5 – Koyo Reduced Sodium Garlic & Pepper Ramen – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles are thick – more like ramyun. They have an alright chew; although they seem almost doughy- and not Hakata style ramen noodle doughy. The broth does taste of garlic and pepper, but it’s so very bland. It really is like you could boil some pepper and a clove of garlic and achieve the same results. Not at all to my liking. Original review

#4 – Urban Noodle Authentic Street Food Black Bean – United Kingdom

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles in this one were flat instead of round. They came out very nicely. The flavoring however was just strange. I expected maybe something of a Korean-Chinese fusion dish, but those are hearty and rich and not savory and sweet. In fact, this one was a little too sweet for me. The thinly sliced bamboo shoots don’t work for me either; leaving them whole would be nicer I think. What’s more, it has a kind of chemically aftertaste; like chlorine or soap. Original review

#3 – One Dish Asia Japanese Ramen Noodle – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

This one comes with a fresh noodle pouch. They didn’t have a very fresh texture; more mushy. The bamboo shoots (which more resembled overcooked carrot and I had to consult the ingredients to figure what they were) were mushy as well. The broth had an acidic and a flavor reminiscent of the teriyaki flavor I’ve encountered in bad teriyaki instant flavors. A hot mess. Original review here

#2 – Baijia Single Noble Black Bone Chicken Flavor Instant Sweet Potato Noodles – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

I was told by a guy from the company that this indeed was believed to be medicinal and helpful to women having their ‘time of the month.’ I’m also been told by a reader that people generally don’t like black bone chicken soup even in China. Very slimy sweet potato noodles, thick, greasy broth and horrid veggies that didn’t hydrate well was just a flavor, texture, and complete food hole nightmare for me. This was just horrible stuff that I couldn’t stand. Original review

#1 – Dr. McDougall’s Vegan Pad Thai Noodle Soup – United States

Bottom Ten Instant Noodles Of All Time 2017 Edition

Wow – where do it begin. Well, first off when one in the United States thinks of Pad Thai, they think of what they might find at a domestic Thai restaurant. Okay so the rice noodles came out nicely – short, flat and broad and well hydrated. Now for the broth. Thin. Nothing like pad thai. Has a little lime taste and a kind of herbed taste. The floating bits of tofu are a lot like the marshmallows you get in the hot chocolate that comes with marshmallows. This is as far from pad thai as I can even express in words. It’s like someone gave a broken description of pad thai to someone who has short term memory problems and no taste buds a week prior and told them to make it. I kind of feel personally violated and offended. A new #1 on the Bottom Ten. Original review

#2406: Sichuan Guangyou Sweet Potato Instant Noodle Braised Spicy Chitterling Flavor

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

Yet another package sent by Colin from Massachusetts – thanks again! Indeed, I’m curious about this one – chitterling flavor. I have an immediate need for wikipedia here:

Chitterling (/ˈɪtərlɪŋz/ or /ˈɪtlɪnz/; sometimes spelled/pronounced chitlins or chittlins) are a prepared food usually made from the small intestines of a pig, although the intestines of cattle and other animals are sometimes used.[1]

Both large and small intestine (typically pig) is eaten throughout China. Large intestine is called feichang, literally “fat intestine” because it is fatty. Small intestine is called zhufenchang, literally “pig powder intestine” because it contains a white, pasty or powdery substance. The character “zhu” or “pig” is added at the beginning to disambiguate. This is because, in Cantonese cuisine, there is a dish called chang fen which uses intestine-shaped noodles.

Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. Also slow-cooked or boiled and served as a standalone dish. It releases oil that may be visible in the dish. Preparation techniques and serving presentations for both small and large intestine vary greatly within the country.

Okay this sounds more familiar now. So what we have here in a spicy braised fei chang sweet potato noodle. Let’s check out these Guangyou Chitterling flavor!

Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor – China

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

Here’s the back of the 5 pack (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and sachet contents to 600ml boiling water and cover for 4-6 minutes. For a dry version (how I’m going to do it) add noodles to a bowl and add boiling water to submerge. Cover for 4-65 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

One of the five packs from the bag.

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

The noodle block.

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

A dry sachet.

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

Bit and powder.

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

A paste sachet.

#2406: Guangyou Sweet Potato Instant Noodle Braised Sp[icy Chitterling Flavor - China - The Ramen Rater - instant noodle

Thick and oily.

Finished (click to enlarge). Added Chinese sausage and Salad Cosmo mung bean sprouts. The sweet potato thread was alright, but of course very gloppy. I used a pair of kitchen scissors to make a couple of crosscuts, making them more manageable with a fork. The flavor was kind of brutal; indeed, too strong for me. I think the soup direction might have been better. What’s more, the powder sachet contents didn’t work well as the peas didn’t hydrate whatsoever. 0.25 out of 5.0 stars. EAN bar code 6914790010504.

Land of Plenty: A Treasury of Authentic Sichuan Cooking

A street food documentary in Sichuan.

#2218: Tseng Rice Noodle Spicy Braised Pork Flavor Flavor

Okay now this – this sounds good. I absolutely love a few things in this world. Curries, Korean BBQ, dim sum… Something new has been anything braised and Taiwanese. We’ve got a little restaurant nearby called Looking For Chai and their braised pork and braised beef is so good – tender and so full of flavor. Just a nice slab of it on a bed of rice and that’s all you need – well, that and a little milk tea. Let’s check out this spicy braised noodle!

Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, you can make it with soup or have it dry. Dried:  250 c.c  cook for 3 to 3.5 mins. Soup: 400 c.c   cook for 2.5 mins  to 3 mins   (Recommended).

One of the four servings in the package.

Here’s the back of the package (click to enlarge).

The rice noodle block.

A liquid sachet.

Soy sauce.

A paste sachet./

Thick and smells great!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, cabbage, fried fishcake, tofu skin and spring onion. The vermicelli came out very well with a good gauge and chew – nicely hydrated and not dry. The broth was a real one two punch  – a nice braised pork hit but then the Sichuan chilli pepper takes over and moves in saying ‘I live here and here is where I will stay.’ 4.0 out of 5.0 stars. EAN bar code 4713008550250.

Chinese Cuisine: Taiwanese Style

Eating noodles with Mr. Tseng.

#2168: Tseng Rice Noodle Shallot With Braised Pork Flavor

Here’s another new one from Tseng’s – shallot braised pork. Man, this sounds good – I really have high hopes. As I’ve opined before, Taiwanese braised anything is unbelievably good. Really, it isn’t just my opinion – I would mark it down as fact. If you don’t like Taiwanese braised anything, you just don’t know what tastes good and should have your tongue examined for mold or aliens. Let’s give this one a try and see how it translates to a rice noodle.

Here’s the back of the package (click to enlarge). Unsure whether it contains meat or not. To prepare, you can make it either with soup or dry. Dried:  250 c.c  cook for 3 to 3.5 mins. Soup: 400 c.c   cook for 2.5 mins  to 3 mins   (Recommended).

One of the individual servings – there are 4 per pack.

The back of the package (click to enlarge).

The rice noodle block.

A liquid sachet.

Soy sauce.

A sauce sachet.

Thick and luxuriant.

Finished (click to enlarge). Added tea egg, mushroom, Salad Cosmo mung bean sprouts and spring onion. The vermicelli came out really nice – good gauge and texture. I used a pair of kitchen scissors to make 3 crosscuts to make it more easily manageable with a fork. The flavor is very good and tasty – definitely a pork taste with a shallot component. 5.0 out of 5.0 stars. EAN bar code 4713008550267.

Vignettes of Taiwan: Short Stories, Essays & Random Meditations about Taiwan

Mr. Tseng on a cooking show.

Product Samples From Tseng Noodles Of Taiwan

Today started well, then got a little crazy then got better – I started at 5am with reviewing some noodles. Then the power went out around 7am for over two hours! A bit later, the mailman knocked on the door with a big package of Taiwanese noodles! Tseng was in The Ramen Rater’s top Ten Instant Noodles Of All Time 2016 list this year – and they have some new products! Let check them out!

Under the hood (click to enlarge)…

Some literature (click to enlarge) – something very helpful as all of the Tseng varieties have very little English on them.

Here are the three original wheat noodles by Tseng (click to enlarge) – they come in Scallion & Sichuan Pepper Flavor (top), Hu Sesame Flavor (lower left) abd finally Sichuan Pepper Flavor (lower right).

Here are the new varieties from Tseng (click to enlarge). These are all right noodles: from left to right – Seafood Laksa Flavor, Chinese Mushrooms with Soybean Vegetarian Braised Pork flavor and finally Spicy Braised Pork flavor. These sounds very interesting! Thank you very much to everyone at Tseng’s!

#1679: Ten-In Veggie World Vegetarian Braised Beef Instant Noodles

Here’s one I got from the folks at Exotic Noods. It’s one big bowl, that’s for sure – and heavy, too! Let’s see what’s inside.

The import/distributor sticker (click image to enlarge). Contains milk.

Detail of the lid (click image to enlarge).

The noodle block.

A paste sachet.

Thick and sticky stuff.

The dried vegetables sachet.

Has a kinf of salty and herbal scent.

A massive retort pouch.

Here’s the back of the retort pouch (click image to enlarge). To prepare, add everything into the bowl and add hot water. It doesn’t say how much hot water, so adding to the first line. Cover and let sit 3 minutes. Stir and enjoy.

The retort pouch contents. Looks like textured vegetable protein.

Finished (click image to enlarge). Added mung bean sprouts and spring onion. The noodles are flat and of a standard instant gauge. They hydrated pretty well although had a bit of a crumble I didn’t like. The broth did indeed have a braised beef flavor, but had a kind of odd aftertaste; kind of like coffee. The beef substitute from the retort pouch appears to be the source of the off coffee flavor. It is chewy and reminiscent of an overcooked egg foo yung. It all works together in an odd way though. 3.5 out of 5.0 stars. EAN bar code 4711155296359.

Lonely Planet Taiwan (Travel Guide) – Thinking of travelling to Taiwan or just want to find out about it’s culture and local sights? These Lonely Planet guides are pretty cool!

A Taiwanese TV show about the Top Ten list I came out with in 2014.

A Message To Taiwanese Instant Noodle Manufacturers

After being asked ‘how can Taiwan make the annual The Ramen Rater’s Top Ten Instant Noodles Of All Time lists,’ I decided a video with an idea was in order. Here is a special message for Taiwanese instant noodle manufacturers.

#1552: Bamee Oriental Style Instant Noodles Pa-Lo Duck Flavour

Duck! What’s awesome is that we went out for a special dinner the other day and got some braised duck. Leftovers! i can actually make duck instant noodles accompanied by the duck! Awesome. Let’s do this! I think there’ll be a couple ducky reviews for the next couple of days!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and contents of sachets to 320ml boiling water and cover for 3 minutes. Stir and enjoy!

The noodle block.

The powder soup base sachet.

Has a strong braised duck scent.

An oil sachet.

Has an onionny scent.

 

Finished (click image to enlarge). Added braised duck leg, mung bean sprout and sliced spring onion. The noodles have a thin gauge and light texture. The broth has a nice duck flavor and good oiliness to it which works well. 3.5 out of 5.0 stars.EAN bar code 8850987133046.

Bamee is made by Thai President Foods, who also makes MAMA instant noodles. Here you can get MAMA’s version of Pa-Lo Duck!

Here’s a video of soy sauce braised duck being made and sold in Thailand.

#1289: JinMaiLiang Braised Beef Noodles

Here’s one I picked up a while back in Canada. JinMaiLiang makes all sorts of beefy ones – let’s check this one out.

The distributor’s sticker. Looks to be meat free but check for yourself. To prepare, add everything to 500ml boiling water. Cook for 3 minutes. Eat!

The back of the package (click image to enlarge).

A nice round noodle block.

Powder base sachet.

Granular seasoning.

Liquid seasoning sachet.

An oily paste.

The vegetable sachet.

Looks like carrot and green onion bit.

Finished (click image to enlarge). Added green onion, sweet onions and sukiyaki beef. The noodles are really good and have this almost glutinous outer film which makes them seem just a bit more hearty. The broth has a great beef flavor – I expected a bit saltier but it’s really nice and rich. The vegetables were present but not impressive. 4.0  out of 5.0 stars. UPC bar code 6921555581667.

Here’s a Jin Mai Liang TV commercial.

#1188: Chencun Noodles Braised Pork Ribs

Here’s another from the trip to Canada my wife took me on for my birthday – thank you, Kit! Pork. Ribs. Let’s do this.

Detail from the lid (click image to enlarge).

Distributor’s sticks (click image to enlarge). Looks to be meat-free but check for yourself.

Beneath the stickers (click image to enlarge).

Upon opening, one is greeted by a fork!

Rice noodles.

The powder soup base sachet.

Powder with small bits of vegetables.

Sauce sachet.

Looks odd but smells good!

Finished (click on image to enlarge). Added pork and sweet onion sauteed with a little soy sauce and green onions. The noodles are thin and rounded. They have a nice chew and with the little bit of potato starch added, a little more filling than many. Unfortunately, even with a good stir during the steeping, there were some spots where the noodles weren’t done enough. The broth has a nice pork flavor with that little sweet, salty and meaty coagulation with oil. It all works together nicely. 3.0 out of 5.0 stars.UPC bar code 6911754103838.

[AMAZONPRODUCTS asin=”0393052303″]Want to learn all about braising? This looks likes a good start.[/AMAZONPRODUCTS]

A how-to on making Chinese style BBQ pork ribs.

#629: Master Kong Artificial Braised Beef Flavor Instant Noodle

Thanks again to Chad B. of Highland, Illinois for sending these Master Kong packs! Braised beef eh? Hmmm I wonder how this will be – if the Pork one was any indicator, I’m going to like this!

Here’s the back of the packaging (click image to enlarge). Kind of hard to read – and no exact amount of water to use – I went with 500cc this time.

Clockwise from top left – veggies, powdered seasoning and finally liquid base.

Everything sitting peacefully awaiting the 500cc of water.

Finished (click image to enlarge)! Two egg omelet with Tabasco Buffalo Style hot sauce and Cavender’s Greek Seasoning. Well, I’m really happy to say 500cc of water was perfect. The noodles are tasty – not real chewy but not mushy or soggy in the least. The broth is really quite amazing; it has a hint of spiciness, some sweetness and is full of deep beef flavor. The veggies are pretty good – really round it out. This was very good – quite impressed with such a ho hum package design. 4.25 out of 5.0 stars! UPC barcode number is 705105920191.

Master Kong commercial.

That kid’s freakin’ lucky, man…