Tag Archives: chef ismail

#1769: Mamee Chef Lontong Flavour

Close to 50 reviews ago I checked out Mamee Chef’s Longtong Flavour cup version and today I thought it was a good time to try their pack version. I would say that generally, I like packs better than cups. To me, a noodle that’s boiled for a little while tastes better than steeped. Of course there are exception out there, but it generally seems that way.Today is the first review since my wife and I got back from the hospital when my son was born. I uusally am quite a few reviews ahead of the game.

He’s about exactly 3 days old in this picture I just took. I’m amazed how powerful this little guy we named Miles is; seven and a half pounds of amazingness. Yeah, I think I could go on about Miles about as much as I could go on about noodles, except when I talk about him I just keep saying the words ‘cute’ and ‘perfect’ and ‘amazing’ alot. Anyways, he’s all of those things! Back to the lontong!

So I was kind of surprised that Wikipedia was a little short on info about lontong so I want to share how it’s described by Mamee Chef:

Lontong is a popular dish among Malays, made of compressed rice cake wrapped inside a banana leaf found in Indonesia, Malaysia and Singapore. It is commonly called nasi himpit (“pressed rice”) that goes with a coconut based soup. The dish is more like a vegetable stew with chopped cabbage, turnip and carrots. It is one of the Muslims’ favourite traditional Raya dish that comes with a variety of cooking style namely Lontong Johor, Lontong Lodeh, Lontong Sotong and so forth. The overall taste of lontong is bland and neutral, it depends on other ingredients to give taste through spices and sauces. They include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish sambal, fried spicy shredded coconut (serunding kelapa), fried chicken etc.

The highlight of the product is Dato’ Chef Ismail’s Lontong paste that makes our Lontong has the authentic flavor, which makes Mamee Chef Lontong as close to the real dish as possible. I have attached the press release for your better understanding on Mamee Chef Lontong. Hope you enjoy the Mamee Chef Lontong as much as we do!

Let’s have a look!

Here’s the back of the package (click image to enlarge). Contains crustacean. To prepare, add noodle block to 400ml boiling water and cook 3 minutes. Add in contents of sachets and stir well. Enjoy!

The noodle block.

The dry seasoning sachet.

A light powder with bits in there.

A non dairy creamer sachet.

A superfine powder.

The paste sachet.

Has a nice scent.

Finished (click image to enlarge). Added Fresno chilli peppers, coriander, mung bean sprouts, Dodo shrimp and fish balls and white onion. The noodles have that great Mamee Cheff texture to them – rounded and a good chew. The broth is really fascinating; has a nice heat that starts at the front of your mouth and then creeps back slowly to your throat and hangs out there. It’s got a nice creamy complexion and a strong flavor. What’s also neat are the tiny little cili padi rings that abound. 5.0 out of 5.0 stars. EAN bar code 9555022304731.

Authentic Recipes from Malaysia (from Amazon) Authentic Recipes from Malaysiapresents over 62 easy-to-follow recipes with detailed descriptions of Malaysian cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen.

A Mamee Chef press announcement about the new Mamee Chef Lontong.

Re-Review: Mamee Chef Gold Recipe Mi Kari Seribu Rasa

I woke up this morning in the mood for something curry. I was looking in my stores of instant noodles today and found this Mamee Chef Gold Recipe. I’ve reviewed it before, but I thought it would make a good breakfast and would be neat to re-review. I really liked the name of this one – seribu rasa means a thousand flavors, which immediately makes me think of thousand island dressing. Of course, this isn’t anything like thousand island dressing. Let’s have a look inside and see what makes this instant noodle tick.

 Here’s the back of the package (click image to enlarge). Contains fish and crustaceans. To prepare, cook noodles for 3 minutes in 400ml boiling water. Add in contents of dry sachets and stir. Add in contents of paste sachet and stir. Enjoy!

The noodle block.

The seasoning powder sachet.

Has a kind of seafood scent.

A sachet of non-dairy creamer.

Lots of ultra fine powder.

The paste sachet.

Has a really great scent – very rich.


Finished (click image to enlarge). Added sliced squid, fish ball, shrimp, coriander and mung bean sprouts. The noodles are made with Mamee’s ‘Mi Tarik’ technology, which is supposed to emulate hand-pulling. The texture and chewiness of these are very good – I would say that the gauge is thinner than hand-pulled noodles I’ve had in the past though. Nevertheless, they are exemplary. The broth has a really great flavor that reminds me of cumin – I really like cumin as a component of curries and this works very well. It has a warm stick-to-your-ribsy kind of flavor and scent and really feels like comfort food. There is spiciness, but not so overwhelming that it kills the mood. This is really great stuff and again as I said in the original review, definitely worthy of the name Gold Recipe. My regards to Chef Ismail! 5.0 out of 5.0 stars. EAN bar code 9555022303482.

Mamee makes a lot of different varieties including this spicy hot curry: Mamee Instant Noodles Burning Hot Kari Flavor (Perencah Kari Berapi) – 2.64oz – Pack of 40

A Mamee Chef Kari Laksa TV commercial featuring Nora Danish and Qi Razali. If you look close you can see The Ramen Rater logo on the cup and the pack! This variety was on the 2014 Top Ten Instant Noodles Of All Time list for packs and cups.