Tag Archives: limited edition

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg – Thailand

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

I was contacted by a contact over at Thai President Foods about a new variety – and here it is! Salted egg. This may be an unfamiliar flavor to westerners, so here’s a little about it from Wikipedia –

salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.

Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.

Salted eggs sold in the Philippines undergo a similar curing process, with some variation in ingredients used. They are dyed red to distinguish them from fresh duck eggs.

Alright – let’s check this out!

MAMA Oriental Kitchen Stir Fried Salted Egg – Thailand

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Here’s a QR code for where you can find this one (click to enlarge).

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Here’s the back of the package (click to enlarge). Contains egg. To prepare, add noodle block to 400ml boiling water. Cook for 4 minutes. Drain. Add in sachets contents. Finally, stir and enjoy!

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

The noodle block.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A dry sachet.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A light powder.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A wet sachet.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A thick paste.

Finished (click to enlarge). Added soft egg with a sprinkly of NuTek Salt For Life, Salad Cosmo mung bean sprouts and coriander. Before you start, yes I know – salted egg is most definitely not a just an egg with salt on it. The noodles came out nicely – gauge and chew very much on point. I wasn’t expecting the texture – very, very good with the seasonings. A spicy and fascinating melange of flavor including a kind of egg yolk smashed kind of feel to it that was really nice. 5.0 out of 5.0 stars. EAN bar code 8850987148651.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Mama Instant Noodle, Tom Yum Shrimp Spicy Flavor, 3.17 Ounce (Pack of 20)

Watch me cook this one up on Instant Noodle Recipe Time!

#2203: Nongshim Bowl Noodle Soup Independence Day Limited Edition Spicy Chicken Flavor

I saw this at the local supermarket the other day and just couldn’t pass it up. I don’t think I’ve ever seen an instant noodle showing such patriotism before! Also, before anyone starts sending me comments saying ‘how dare they use our flag – that’s made in South Korea,’ I have news for you. Nongshim America is down in Rancho Cucamonga, California and employs a LOT of Americans! Yep – chances are that if you’re living in the USA and enjoy Shin Ramyun or Shin Black or any of the Bowl Noodles, it was most likely made here in the states. Make sure to check out the factory tour video at the end of this post – I went on it in 2012 and it was a blast! Anyways, let’s check this one out!

Detail of the back of the package (click to enlarge). Contains chicken. To prepare, tear off lid and add in sachet contents. Microwave for 3-4 minutes. Stir and enjoy!

A side shot of the bowl.

Detail of the lid (click to enlarge). Notice the little chart showing time vs noodle consistency.

The noodle block.

The soup base sachet.

Has a spicy scent.

Bits from the bottom of the bowl.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, chicken I cooked sous vide style at 146 degrees Fahrenheit for 2 hours with Johnny’s Chicken & Seafood seasoning and crushed red pepper. The noodles came out great – I did them for 4 minutes and they were on the soft side as promised. The broth has a nice kind of spicy chicken flavor as advertised. As for the included bits, they hydrated well too. 3.75 out of 5.0 stars. UPC bar code 031146262571.

Nongshim Bowl Noodle Soup, Spicy Chicken, 3.03 Ounce (Pack of 12)

This is a great tour of Nongshim with Ray Adams – a real nice guy!