Today we’ve got one from Sarawak! I’ve reviewed only one other by this brand before. I found this at China World up in Richmond, BC. I tell ya, if you’re a noodle fan, Richmond is the place to go. Let’s crack this one open and see what we have.
Lee Fah Mee Instant Noodle With Curry Flavour – Sarawak
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 400ml boiling water for 2-3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A curry scented powder.
Finished (click to enlarge). Added tau pok, hard boiled egg, fish ball, spring onion and Salad Cosmo mung bean sprouts. Noodles were light and of an average gauge. Worked well. The broth had a nice curry taste to it – not extremely strong but strong enough to make me happy. 3.75 out of 5.0 stars. EAN bar code 9556256012652.
Usually when there’s a big list coming up, I’ll ask companies to send samples along for re-review. Well, here are a couple from CarJEN Foods of Malaysia! Both of these have graced Top Ten Lists, both past and present. Let’s get to it!
Favorites From CarJEN Foods – Malaysia
A big thanks to the folks at CarJEN for sending these along!
Ah, MyKuali white curry. You know, I think one of the biggest ‘aha’ moments was when I first tried MyKuali Penang White Curry Noodle back in 2013. They contacted me and asked if I’d like to try it. I’d only had a few scant Malaysian varieties and really didn’t know much about Malaysian foods or food culture at all. I think seeing that big sachet of paste made me do a double take, and the fact that the curry flavor was nothing like I’d tried before.
Indeed, a year after I had the opportunity to taste those noodles for the first time, my wife and I got an invite to visit Malaysia by MyKuali. It was a real eye-opener and my first visit to Asia. While there, our hosts Thomas and his family introduced us to the flavors of Penang. I really felt like I was on an Anthony Bourdain travel show; we’d wake up, and then be off to the hawkers courts, trying anything and everything for many days in a row.
A true education in the flavors of Asia. On my subsequent trips to Thailand and Taiwan, I have had similar experiences – trying local foods and learning about them. But the initial trip to Malaysia really taught me so much about the flavors over there.
Here’s some info about the Cuisine of Penang from Wikipedia –
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as “hawker food”. Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Indian Banana leaf rice(Tamil:வாழையிலைச் சோறு கறி)- White rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. Is very much part of the few favourite local food in Penang particularly along Little India within the George Town Heritage zone. Biryani (Tamil:பிரியாணி)- Also known as nasi beriani and has many different variant. Fish head curry (Tamil :மீன் தலை கறி) – Head of the red snapper stewed with vegetables such as okra, tomato and brinjals in a curry, usually served with rice. Passion of Kerala at New World Park, Burmah Road, is famous for this dish. Mee Goreng Mamak (Tamil:மாமா வறுத்த மி)- It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, chili, tofu, vegetables, tomatoes, egg and spices, giving this fried noodle dish a distinctly unique Indian flavor. Mee Rebus (Tamil:அவித்த மி) – a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime before serving. Nasi Kandar (Tamil :நாசிக் கண்டார்) -a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes . Among the most well-known is a place called Line Clear, off Penang Road. Pasembur(Tamil:பசெம்பூர்) – A spicy salad dish consists of fried titbits and shreded vegetable sold by Indian Muslims. Penang Acar (Tamil:பினாங்கு ஊறுகாய்) – Indian pickles.Known as Urukai in Tamil language.achar are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different spices Chinese Bak kut teh (Chinese: 肉骨茶) – Literally translates as “meat bone tea”, the soup dish consists of meaty pork ribs and meatballs simmered in a complex broth of herbs and spices. Bee Tai Bak or Mee Tai Mak (Chinese: 米台目) – Silver needle noodles served with clear soup and minced pork. Char Koay Kak (Chinese: 炒粿角) – Stir-fried radish cake. Char Koay Teow (Chinese: 炒粿条) – fried flat rice noodles with chilli spices with seafood typically prawns and cockles (and typically with fried eggs). (A stall at a corner along Chulia Street which uses distinctive narrower noodles than other vendors.) Claypot chicken rice (Chinese: 砂煲饭) – Another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom. Fried Oyster Omelette or Oh Chien (Chinese: 蚵煎) – An oyster omelette dish available at many hawker stalls and coffee shops in Penang. Garnished with coriander or parsley, the omelette is served with a dip made of chilli sauce and garlic paste. Hainanese chicken rice (Chinese: 海南鸡饭) – A dish of Hainanese origin consists of rice cooked in chicken stock, and served with either roasted or steamed chicken, sometimes with sliced cucumber, bean sprout, spring onions and parsley. Hokkien mee or Hae Mee (Chinese: 福建面 in Penang, 虾面 in Kuala Lumpur) – rice and egg noodles, served together with hard boiled eggs, small prawns, meat slices, bean sprouts and kangkung (water spinach) in a spicy prawn & pig bone (Chinese: 肉骨) stock. Lor mee (Chinese: 卤面) – rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs (some feature duck eggs), meat slices and bean sprouts. The noteworthy stall is located next to the Goddess of Mercy Temple, with branches in Jones Road and Pulau Tikus. Wan Than Mee (Chinese: 云吞面) – also known as Tok-tok Mee from the sound of knocking bamboo sticks made by the vendors in former times to draw attention to their food, of a dish of egg noodles and wontons with sliced barbecued pork and vegetables. Peranakan Penang Laksa (Malay: Laksa Pulau Pinang), a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce and pineapple.  Malay Ikan Bakar – is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (Mackerel Fish). The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal, wrapped in banana leaves and grilled over charcoals.
I always considered curry to be either sweet (Japanese curry) or savory (Indian curry). This was something altogether different; and I loved it from the first taste.
Today’s variety is with rice vermicelli. It took me a long time to warm up to rice vermicelli – but these days I welcome it and really enjoy it. Let’s have a look at this MyKuali white curry vermicelli by MyKuali.
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add contents of sachets to bowl and 400ml boiling water. Cover for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball, tau pok, spring onion, chilli oil and chilli powder. The vermicelli hydrates nicely in the four minutes. They go well with the broth which is thick. Thick and gloriously strong! A good smack of heat and lots of prawn and other flavors. The included vegetables hydrate great as well. Love this one! 5.0 out of 5.0 stars. EAN bar code 9555655005333.
It’s that time of year again! Actually, this is the first time the list is coming out in July although at the tail end of July. I usually have the lists come out on the Monday closest to the date it came out the prior year. So this list is a compilation of absolutely hottest and spiciest varieties I’ve had out of the 2,500+ varieties I’ve tried thus far. Something you think belongs on this spiciest of lists? Let me know – I’ll give it a try. Let’s get started!
Note – on the day of posting I remember that there was one variety that should be in this list. I’ve given it an ‘honorable mention’ at the bottom, so don’t forget to give that a look. It will most certainly appear in next year’s list in a position on the list as it is quite spicy and truly should get it’s little place in The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time. My apologies.
The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition
A video presentation of The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition.
#10: MyKuali Penang White Curry Noodle – Malaysia
MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review
#9: Maggi Hot Heads Green Chilli Noodles – India
One of the most recent ones I’ve tried. I was on the fence about including it to be honest, however it definitely does belong. A strong spiciness from a serious green chilli flavor. Definitely the hottest variety I’ve tried from India. Original review
#8: CarJEN Hot & Spicy Dry Curry With Chives Soup – Malaysia
This is one not only spicy but unique. Not only does it have a brothless noodle, it has a sachet you mix with boiling water to make a soup that is served alongside. I’ve seen this done multiple times in Taiwanese variants but never from Malaysia – good show! Original review
#7: Mi E-Zee Perisa Kari Mi Segera – Malaysia
After mentioning I thought it could be improved by making it spicier, they did. They include a sachet of very hot chilli pepper flake – a pretty decently sized one that if you use, you will definitely be feeling the burn. Original review
#6: Samyang Foods Mala Buldak Bokkeummyun – South Korea
The newest variety of the Buldak Bokkeummyun series, this one features Sichuan pepper. It provides a kind of buzzing, numbing effect which is different. Lots of good garnish such as well sized mushroom pieces in here. Original review
#5: Paldo Teumsae Ramyun – South Korea
On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with! Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here
#4: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea
After many, many people complaining that I had the order hot and that this should be behind the #3, I decided to give it another try. You were right – totally concede that. However, this is definitely a fiery hot plate of noodles with a nice flavor. Original review
#3: Samyang Foods Buldak Bokkeummyeon – South Korea
The bowl version of this is what is commonly used in the Fire Noodle Challenge. This stuff will really clean your clock – the initial taste is very sweet and savory and then bam. Indeed a crescendo of flame hits you palate like sucking on a charcoal briquet. Original review
#2: emart Dare You! Habanero Ramyun – South Korea
The current packaging for this one has changed yet again. So now it features the name ‘Super Junior’ which is a reference to a Korean pop music act. Definitely need to try that – but at this point, this is definitely worth of the second spot. The broth is violently spicy – coats your tongue is heat and fire. Original review
#1: Samyang Foods 2x Spicy Hek Buldak Bokkeummyun – South Korea
There is no doubt in my mind that there’s nothing hotter than this one out there – as far as they go, this is the spiciest of the spiciest – at least that I’ve tried. This is a real burner and definitely takes my breath away. Therefore, I would say that if you aren’t comfortable with spicy foods, this will grab you, throw you on the ground and have it’s way with you. Consider this a warning in big red capital letters!! The heat will linger long after the plate is clean – if you can get that far! Original review
I would like to mention that I have made a special ‘Definitive Guide’ and video focusing on the Samyang Food Buldak Bokkeummyun series – you can see it here.
Honorable Mention – Paldo Volcano Curry Kkokkomyun – South Korea
As soon as I got everything ready to post this morning, I realized one that I’d reviewed wasn’t in the list – this one. It definitely belong in this list and so since redoing this whole list would take hours of work, I decided to give it the Honorable Mention position. It will most definitely be in next year’s list, If it were on the list this year, it would be in 9th place. Indeed it is a very hot curry that will blow your mind and should appear in the top ten. My apologies. Original review
A while back, I did a Meet The Manufacturer with CarJEN Foods. I tried their E-Zee Curry and thought it was quite good. It got 4 stars and CarJEN asked about putting my logo on their packaging. We made a deal and there it is! Now, they’ve changed the recipe. It seems this is a trend in the Malaysian market right now – kind of fun since it’s like a re-review but a second shot for these companies for a better score with a new recipe. Let’s check this one out!
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 400ml boiling water and cook for 2 minutes. Add in sachet contents. Stir and enjoy!
The noodle block. I was told the block now does not contain MSG.
The soup base sachet.
My room smells like curry now!
This is a new addition – crushed red pepper.
This stuff has a seriously strong scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, hard boiled egg, coriander, tau pok and Dodo fish balls. The noodles plumped up well and were nice and springy. The broth – ah, the broth. Here’s the improvement! The curry taste is much stronger (the old version called for 450ml water and this one calls for 400ml) – not only that, the little sachet of chilli pepper flake just puts it over the top. It’s hot – real hot – like walking around the living room as my mouth and lips are burning saying ‘ooh’ repeatedly hot. Guess they’ll have to reprint the labels! 5.0 out of 5.0 stars. EAN bar code 9557226082309.
Curious about where these instant noodles come from? Well, they’re made in Melaka, Malaysia. Where’s Melaka? Perhaps this map would help!
When I visited Malaysia last October, I was asked by a newspaper reported when I thought a Malaysian top ten list might come out. I figured once I got to around 70 reviews I could probably put something together. As of today, I’ve reviewed 100 different varieties from Malaysia. What’s more, I am releasing this top ten list on Malaysia’s Independence Day! Hari Merdeka! Happy Birthday, Malaysia! I hope everyone enjoys this list, in my opinion the best of the best instant varieties Malaysia has to offer that I’ve tried yet.
#10: Ibumie Penang White CurryMee
Ibumie is a very popular brand in Malaysia. What I like about their CurryMee is that it covers all the bases: spicy, rich and flavorful curry. The levels of these prerequisite are such however that it’s accessible to most – not too spicy or strong. A good one to introduce people to Malaysian instant noodle flavor. Original review
#9: Ah Lai Penang Favourite White Curry Bihun
I found that the bihun version of Ah Lai’s White Curry was very enjoyable; the noodles come out just right and dance with the curry broth playfully. Balanced just right. Original review
#8: Mamee Chef Curry Laksa
Mamee Chef’s noodles use ‘mi tarik’ technology to emulate hand pulled noodles. Coupling that with a rich and tasty curry broth and garnish including tau pok, this is definitely one of my all time favorites. Original review
#7: The Bridge Penang White Curry Noodle
A noodle with excellent texture and chew along with a beautifully lustrous broth with strong flavor. Makes me wish I could’ve gotten more from Malaysia to bring home! Original review
#6: MyKuali Penang Hokkien Prawn Noodle
Hokkien Mee is a wonderfully unique flavor of Penang and is extremely well represented here. The broth is sweet and has a deep flavor of prawn as well as a spiciness. The provided fried onions are the best I’ve ever found in an instant noodle. Original review
#5: Mamee Chef Gold Recipe Mi Kari Seribu Rasa
This variety has it all – great noodles, a deep and beautiful color, and finally a flavor that makes me think of the exotic. Lots of cumin and other spices comer together here masterfully. Original review
#4: CarJEN Nyonya Curry Laksa
I’ve seen a lot of noodle packages but I must say this is by far the sexiest. What’s nice is that what’s inside is equally as awesome – a very tasty curry is augmented with coconut powder and a dipping sauce with nice bits of shrimp. Original review
#3: MyOri Malaysia Penang Green Curry Rice Vermicelli
This is something new I tried in the last few months that’s just left me speechless. The green curry broth is thick and so flavorful; perfect spiciness and perfect taste. What’s more, it pairs with rice vermicelli in a stunning way. Luxuriant and innovative. Original review
#2: MyKuali Penang White Curry Noodle
This is the variety and flavor that grabbed me and set my palate on Malaysia. The richness, thickness and strength of this broth is mind-blowing. The noodles are engorged on it and have a hearty gauge and chew. A real game changer. Original review
#1: MyKuali Penang Red Tom Yum Goong Noodle
This one takes the cake. It has such an authentic flavor; as soon as I tried it, I was whisked back to Langkawi – the thickness of this tom yum is amazing, as is its’ sweetness and spiciness. I half expect to find a stalk of lemongrass in the bowl. Original review
As always, if you know of a variety I should try, check THE BIG LIST to see if I already have, and if I haven’t, contact me! Hari Merdeka, Malaysia!
In Malaysia, the rice vermicelli can be called and founded as Mihun, Mi hoon, Mee Hoon, Bihun, or Bee Hoon.
Bihun Sup is a Malay style dish, mixed with spiced beef broth or chicken broth. Sometimes it came with sambal kicap (pounded bird’s eye chilli mixed with dark soy sauce) as condiment.
Bihun Kari mixed with curry, added with mung bean sprout, fried tofu and red chillies sambal.
Bihun soto is in a yellow spicy chicken broth, served with chicken and potato cutlet.
Hokkien mee throughout Malaysia varies considerably due to regional differences.
Bihun Tom Yam is mixed with tom yam.
Laksa Sarawak is mixed with a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.
Mi Siam is a stir-fried style dish.
Alrighty! Let’s give this Ah Lai white curry rice vermicelli a try!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add vermicelli to 360-380ml boiling water (I’ll be using 370)ml). Cook vermicelli for 2-3 minutes (I’ll do 2 1/2) and add on sachet contents. Stir and enjoy!
The rice vermicelli.
A small seasoning sachet.
A granular mix.
The larger dry seasoning sachet.
A very light powder.
The paste sachet.
Finished (click image to enlarge). Added fried fish ball, tau pok, mung bean sprouts, mint and red bell pepper. The rice vermicelli was as most – very thin. As always, I gave it a few slices with kitchen scissors to make it easier to eat. The bihun worked extremely well with the broth which is creamy, spicy and very curry! Excellent! 5.0 out of 5.0 stars. EAN bar code 9555133001758.
Another one I got during our trip to Malaysia in October! I’ve heard Cintan was the first instant noodle company in Malaysia. This one looks to be fortified with protein – something I think is pretty cool. Adding some vitamins and protein to instant noodles can help make instants a little more healthy. Let’s check out this curry by Cintan!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to boiling water (I went with the standard 400ml) and cook 3 minutes. Add in contents of sachet and enjoy!
During it’s trip back, the bag got beat up by the baggage handlers it seems…
The soup base sachet.
Has a salty curry scent.
Finished (click image to enlarge). Added fish ball, mung bean sprouts, coriander and tau pok. The noodles were very standard instant – maybe a tad thinner and kind of baseline. The broth was thin and very salty; I was expecting a stronger curry flavor. 3.0 out of 5.0 stars. UPC bar code 025296932088.
The first review of this Meet The Manufacturer was Mi E-Zee Perisa Kari. The difference here is that this is one for vegetarians. Let’s check it out!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 450ml water. Add in noodle block and cook two minutes. Add in contents of soup base sachet and stir. Enjoy!
Here’s the noodle block.
The soup base sachet.
Has a nice curry scent.
Finished (click image to enlarge). Added tau pok (tofu puff), mung bean sprouts and coriander. The noodles have a nice gauge and mouthfeel – almost a litle buttery. The broth has a very nice curry taste which I thoroughly enjoyed. It didn’t have a ‘vegetarian’ flavor as many crossover flavors have in the past. 3.75 out of 5.0 stars. EAN bar code 9557226082781.
Madhur Jaffrey’s Ultimate Curry Bible (from Amazon) This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world’s bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China.
An interesting recipe to make curry noodles that are wholly raw.
To start things off, I felt it would be great to try this Mi E-Zee Kari. Kari (curry in english) is one of my favorite flavors since I was a kid. My mom used to make curried chicken liver over rice and it was some seriously delectable stuff. Over the years, I’ve experienced a great many kinds of curry: Japanese curry which is usually sweet, Indian curry, Thai curry and my current favorite, Malaysian curry. Let’s see how this Mi E-Zee Kari measures up!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 450ml water. Add in noodle block and contents of soup base sachet and cook for 2 minutes. Stir and enjoy!
The noodle block.
The soup base sachet.
Some good smelling curry soup base!
Finished (click image to enlarge). Added coriander, shrimp, mung bean sprouts, sweet onion and tau pok (tofu puff). The noodles are really interesting – very elastic and heartier than most. The broth has a nice curry flavor which I thoroughly enjoyed. Was surprised that the taste was as strong as it was with 450ml water – very nice! 4.0 out of 5.0 stars. EAN bar code 9557226082309.
Curious about where these instant noodles come from? Well, they’re made in Melaka, Malaysia. Where’s Melaka? Perhaps this map would help!