Here’s another vegetarian one from Maitri – this one being an instant noodle with broth. As I have to remind people, I won’t be coming out with a top ten vegetarian list. I wish I could, but it’s just a point of so much contention I should go a little into it.
One would think vegetarian is simple – you just don’t eat any meat. Well, it’s not that simple. Some people won’t eat certain flavor enhancers that may have come from meat but can’t be seen on the packaging whether they do or not. some people won’t eat honey because it’exploits bees.’
I’m kind of a black and white guy; If I’m going to do a list of everything from say Iceland – everything would be from Iceland. If they were all beef flavors, it would be all beef flavors. So I can’t be as specific and encompassing with vegetarian.
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Maitro as part of Meet The Manufacturer!
Maitri Instant Noodle Vegetarian Soup Flavor – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder hiding on the edge with soup base powder.
A liquid base sachet.
A seasoned oil.
Finished (click to enlarge). Added fried onion and BonCabe (from Waroeng Jajanan) and Salad Cosmo mung bean sprouts, tau pok and coriander. The noodles came out well – nice gauge and chew as usual. The broth has a kind of buttery vegetable hit to it with a tinge of spiciness. A little oil makes it nice and robust. 3.25 out of 5.0 stars. UPC bar code 034126937261.
I reviewed a Maitri Soto variety earlier in this series, and since Jonathan at Waroeng Jajanan gave me some Soto Betawi, I thought I ought to review the non-vegetarian version to take advantage of the niceties therein. Here’s a little about Soto from Wikipedia –
Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Soto is sometimes considered Indonesia’s national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.[1] Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food.[2][3][4]
Because of the proximity and significant numbers of Indonesian migrants working and settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has become a part of their cuisine.
Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country as well, where it is spelled saoto.[5]
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!
Alhami Instant Noodle Soto Flavor – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop the soup base.
A seasoned oil.
Has a lime scent.
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) some of the chunky parts from their Soto Betawi, fried onion and (my own) Salad Cosmo mung bean sprouts. The noodles have been as all of them in this series – familiar gauge and soft chew with a good quantity. The broth has a nice taste – hints of spiciness and a good slap of lime flavor. This was a highlight for me so far. 5.0 out of 5.0 stars. UPC bar code 034126939050.
So you’re probably going to say ‘so what gives – this is the second Alhami Chicken Curry one you’re reviewing. Key differences I see from the packaging are the work flavor and the word flavour. To me, this denotes two different markets that these will be in most likely. The second is this one’s shiny back and the other isn’t. Shiny backs are tough to scan as you’ll see below. Well, let’s get to it – it’s chicken curry time!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!
Alhami Instant Noodle Chicken Curry Flavor – Indonesia
Here’s the back of the package (click to enlarge). As you can see, I have a LOT of trouble scanning shiny foil style packages, so my apologies. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachets., Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop the soup base.
A liquid sachet.
Oil seasoned with curry.
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) chicken curry, fried onion, and BonCabe (from my kitchen) tau pok, and coriander. Noodles did well as usual – nice gauge and chew, soft and nice. The broth has a good chicken curry flavor to it – a little bit of lingering spiciness. 3.75 out of 5.0 stars. UPC bar code 03412693908.
Curry has and always shall be one of my favorite flavors in this universe. Today it’s kari ayam – chicken curry. Let’s have a look and a taste!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!
Alhami Instant Noodles Chicken Curry Flavor – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. TO prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop soup base.
An oil sachet.
A dark seasoned oil.
Finished (click to enlarge). Added (supplied by Waroeng Jajanan) baked egg with sambal, curry chicken, fried onion, and my own coriander. The noodles are pretty standard – a good instant baseline. The curry is very good – very comfortable on the heat level and has a strong curry taste I enjoyed. 3.75 out of 5.0 stars. UPC bar code 034126939203.
Today, it is beef. Beef is a flavor that’s very prevalent in instant noodle ranges from many countries, save a few. Very curious what this one will be like. Let’s find out!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!
Alhami Instant Noodles Beef Flavour – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle to 350ml boiling water and cook 3 minutes. Add sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop seasoning base.
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) beef rendang, BonCabe seasoning, and (my own) coriander. The noodles came out in their regular good way – soft and with a nice quantity. The gauge was good as well. The broth has a nice beef taste to it with a little bit of spicy going on. 3.5 out of 5.0 stars. UPC bar code 034126939159.
Here’s another one of the noodle snack varieties – today it’s a barbeque flavored one. These are pretty neat – you get a long strip of these little packages. Let have a look at this and give the barbeque flavor a try!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Mikka as part of Meet The Manufacturer!
Mikka Noodle Snack Barbeque Flavour – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, open, tilt back and let fall into your mouth. Finally, enjoy!
Contents of one of the packets.
Finished (click to enlarge). Added Indonesian pickle (from Waroeng Jajanan). The noodles are light and crisp with a salty kind of barbecue taste. Has some sweetness as well. For a snack, I give this one 3.25 out of 5.0 stars. UPC bar code 034126885326.
Well hello there – extra hot! I like it spicy that’s for sure. Not a lot of varieties I’ve seen that are extra hot and also vegetarian. At least not having both variables mentioned on the packaging. I think this is interesting.
I do a lot of YouTube videos these days if you didn’t know and one that seems to pique people’s curiosity are the ones I do with spicy noodle challenges. The original spicy noodle challenge has to do with a South Korean variety, but I’ve done this with ones from India, Malaysia, heck, even Canada! Well hey – I’m hungry and extra hot mi goreng sounds just perfect right now. Let’s give it a try!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Maitri as part of Meet The Manufacturer!
Maitri Vegetarian Extra Hot Fried Noodle – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodle block in a pot for 3 minutes and drain. Add in sachet contents (except garnish). Stir very well. Finally, sprinkle garnish on top and enjoy!
The noodle block.
A dual sachet.
Lots of chilli powder atop the seasoning base.
An oil sachet.
Spicy scent!
The garnish sachet.
Spicy radish chips!
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) sambal goreng gentong, crackers, vegetable fritter, Indonesian pickle and Dua Belibis chilli sauce. The noodles have a great texture for mi goreng and work very well. The flavor is indeed good and spicy with a nice taste to them. The crunchy bits round everything out splendidly. 5.0 out of 5.0 stars. UPC bar code 034126937285.
Whenever I see the word ‘corn’ on anything Southeast Asia, I always think of when I was at the airport in Penang, Malaysia. There was a little snack stall in there and it mentioned ‘corn in a cup.’ I thought this was the most fantastic thing; what could that possibly be? Our host looked at me like I was high and said plainly ‘it’s corn – in a cup.’
That was one of the embarrassing moments in Malaysia I had. The one I remember most glaringly was while we drove around Penang, he had the radio on all the time playing popular music. Well, I figured it was all Malaysian, maybe some European music thrown in.
A song played a lot. It was so damn catchy – I almost wanted to sing along with it. I remember how I thought that the lyrics must have been referencing something foreign; really I did. I asked ‘who is this? This is rad’ and got the worst answer.
‘Taylor Swift.’
See, the things I do for my readers – I admit to being lulled into the complacency of logic by a poppy Taylor Swift tune while in an exotic land. So let’s leave that in Malaysia and head for Indonesia and try some corn noodle snacks. By the way, don’t tell anyone about the Taylor Swift thing, aight?
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Mikka as part of Meet The Manufacturer!
Mikka Noodle Snack Roasted Corn Flavour – Indonesia
The back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, open packet, tilt open end into your mouth (the primary hole in your face). When the desired amount has enter said mouth, return packet to resting position. Finally, chew and enjoy!
Contents of one of the packets. They come in long strips of them.
Finished (click to enlarge). Added sweetcorn and BonCabe original seasoning (supplied by Waroeng Jajanan). Noodles are in small pieces – sort of ‘bite-size’ with most of them loose and some little clumps which work well. They have a definite corn flavor – not like a corn chip, but like sweet corn – and it’s quite nice. For a snack, I give these 4.5 out of 5.0 stars. UPC bar code 034126885357.
I really like prawns – especially the big ones. Mantis prawns are really big – had those in Malaysia. The river prawns in Thailand are spectacular and prepared right they’re just as succulent as can be. I don’t know much about prawns in Indonesia. Let’s ask Wikipedia –
The Indian prawn (Fenneropenaeus indicus, formerly Penaeus indicus), is one of the major commercial prawn species of the world. It is found in the Indo-West Pacific from eastern and south-eastern Africa, through India, Malaysia and Indonesia to southern China and northern Australia.[3] Adult shrimp grow to a length of about 22 cm (9 in) and live on the seabed to depths of about 90 m (300 ft). The early developmental stages take place in the sea before the larvae move into estuaries. They return to the sea as sub-adults.
The Indian prawn is used for human consumption and is the subject of a sea fishery, particularly in China, India, Indonesia, Vietnam and Thailand. It is also the subject of an aquaculture industry, the main countries involved in this being Saudi Arabia, Vietnam, Iran and India. For this, wild seed is collected or young shrimps are reared in hatcheries and kept in ponds as they grow. The ponds may be either extensive with reliance on natural foods, with rice paddy fields being used in India after the monsoon period, or semi-intensive or intensive, with controlled feeding. Harvesting is by drainage of the pond
Well, that’s not exactly what I was looking for, but it looks like Indian prawns may be what this variety is fashioned after. A lot of the time in my travels, prawns are served shell on. This is really hard for me – I’m not great at peeling them. In time though. The way I figure it, I want to learn everything I can about the way people eat in Asia. I mean, having peeled shrimp and prawns served to you is much easier, but I think that kind of makes it harder for them to be prepared in as many ways. Well, let’s have a look at this one and see what it’s like.
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!
Alhami Instant Noodle Prawn Flavour – Indonesia
Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, ad d noodle block to 350ml boiling water and cook 3 minutes. Add in sachet contents. finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop the seasoning base.
Finished (click to enlarge). Added prawn sauteed in Waroeng Jajanan sambal, baked eggs (Waroeng Jajanan) and coriander. The noodle came out just as the other times – soft with a nice character. The broth didn’t come across as extremely prawn flavor to me which was disappointing. The flavor it did have was tasty – buttery and mild. 2.75 out of 5.0 stars. UPC bar code 034126939173.
Well, well, well, I do love me some curry. Especially when it mentions that it’s hot! Maitri is the range that Olagafood makes that has all vegetarian-friendly options. Here’s a little about this flavor in Indonesia from Wikipedia –
In Indonesia curry is called kari or kare. The most common type of kari consumed in Indonesia is kari ayam (chicken curry) and kari kambing (goat meat curry). In Aceh and North Sumatraroti cane is often eaten with kari kambing. Other dishes such as gulai and opor are dishes based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome gulai kambing), seafood (such as prawn, crab, mussel, clam, and squid), fish (tuna, mackerel, carp, pangasius, catfish), or vegetables (young jackfruit, common beans, cassava leaf) dishes in a spiced sauce. They use local ingredients such as chili peppers, kaffir lime leaves, lemongrass, galangal, Indonesian bay leaves (salam leaf), candlenuts, turmeric, turmeric leaves, asam gelugur and asam kandis (sour mangosteens similar to tamarind), shrimp paste (terasi), cumin, coriander seed and coconut milk.
One popular dish, rendang from West Sumatran cuisine, is often described as caramelised beef dry curry. In Indonesia, rendang is usually not considered to be curry since it is richer and contains less liquid than is normal for Indonesian curries. Authentic rendang uses water buffalo meat slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat. Opor Ayam is another variation of curry, which tastes very similar to gulai. Opor is usually whitish in colour and uses neither cinnamon nor turmeric, while gulai may contain either or both. Opor is also often part of a family meal around Lebaran, while gulai can be commonly found in Padang restaurants.
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Maitri as part of Meet The Manufacturer!
Let’s see how hot this hot curry is!
Maitri Vegetarian Hot Curry Flavor – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop seasoning base.
An oil sachet.
Spicy seasoned oil.
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) vegetable fritter, sambal ijo, Indonesian pickle and (my own) coriander. noodle was soft with a nice gauge and mellowness. Good quantity. The broth indeed has a hotter level of curry – spicier. The included oil sachet gave the broth more of a robust feel as well. 4.0 out of 5.0 stars. UPC bar code 034126937292.
Not only does Olagafood make the vegetarian Maitri and the Alhami varieties, they also make snack noodles. Snack noodles are an interesting thing that’s found everywhere in Southeast Asia. Literally, they’re seasoned instant noodles which are crunchy and tasty, usually sold in small packets – often (like this one) in a strip of them connected by perforations. Here’s a little about Sambal Balada from Wikipedia – and some other sambals!
Sambal balado Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.[15]
Sambal buah (lit: fruit sambal) specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.
Sambal cibiuk a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird’s eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
Sambal colo-colo From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.
Sambal dabu-dabu Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado‘s origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird’s eye chili, red chili, basil, poured with hot vegetable oil, salt.[16]
Sambal durian or Sambal tempoyakIt is made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal IS available in two varieties: raw and cooked. In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu,[17] and also in Malay Peninsula.
Sambal gandaria Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.[18]Sambal gorengLiterally means “fried sambal”. It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Sambal jenggot Sambal with an addition of grated coconut, similar to urap.Sambal jengkolFreshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.[19]
Sambal kalasan Sometimes also called sambal jawa. Similar to sambal tumis, it is stir fried. It uses a heapful of palm sugar which gives its dark brown color, tomato, spices and chili. The overall flavor is sweet, with mild hints of spices and chili.
Sambal kacang A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.
This is just a little taste of all the sambals out there. Let’s check out this sambal balado snack noodle from Olagafood!
I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Mikka as part of Meet The Manufacturer!
Mikka Noodle Snack Balado Chilli Sauce Flavour – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, open, tip upward and allow snack to enter your mouth. Finally, chew and enjoy!
The contents of one of the packages.
Finished (click to enlarge). Added sambal goreng gentong prepared by Waroeng Jajanan. The noodles are in a small size, perfect for tipping the opened packet into your mouth for a nice amount. They have an agreeable crunch and are not too hard – you’re not going to break any teeth on them is what I’m saying. The flavor is a kind of sweet chilli sauce that has a little punch to it. For a snack, I’m giving this one a score of 4.0 out of 5.0 stars. UPC bar code 034126885340.
Another line from Olagafood is Maitri. All of these are vegetarian. Today we have some soto – let’s hit up Wikipedia about it –
Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Soto is sometimes considered Indonesia’s national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.[1] Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food.[2][3][4]
What’s great is that I’m working with Jonathan over at Waroeng Jajanan. The store/restaurant has all things Indonesian, and he’s offered to sponsor this series with some garnishes and insight into what will make them even better. Let’s check this one out!
Maitri Vegetarian Rasa Soto – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 350ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
Chilli powder atop seasoning base.
A liquid sachet.
A seasoned oil.
Finished (click to enlarge). Added (prepared by Waroeng Jajanan) Indonesian pickle, vegetable fritter, fried onion (my own) coriander. The noodles come out nicely – standard gauge with a light bouncy chew. The broth has a nice slightly lime hinted and beefy taste – very good for a vegetarian version. 4.25 out of 5.0 stars. UPC bar code 034126937278.
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