Tag Archives: malacca

#3286: INA Pan Mee Perisa Sup Laksa Nyonya Melaka – Malaysia

#3286: INA Pan Mee Perisa Sup Laksa Nyonya Melaka - Malaysia

I’m truly stoked on this one – another one found again at that Smart N Save up in Richmond, BC Canada. This is one I decided not to get last time I was in Taiwan that I saw at Carrefour because, well, it was such a big package and I had limited space. What’s great is that they’ve got quite a few varieties up there so I’ll be trying more – and they’re cheap!

The region of Malacca summons images from my youth time and time again. There used to be a TV commercial I would see almost daily for Malacca Rattan Furniture in the Vancouver, Canada area. Now, I’ve never lived in Canada, but I lived close to the border, which meant that we got lots of Canadian TV stations. I’d be watching Star Blazers, there’d be a commercial break, then this African guy in a white suit and top hat would come on and talk super cool about this furniture. It just seemed s interesting and cool. Well, in 2014 I was awestruck as I was on a ferry with my wife travelling across the Strait of Malacca. Where I grew up, ferries went between the various islands in the Strait of Juan de Fuca. Not only that, Penang is an island joined to the mainland by bridge – and so was Fidalgo Island where I grew up. So far away, but so many parallels. Anyways, let’s give this laksa a try!

INA Pan Mee Perisa Sup Laksa Nyonya Melaka – Malaysia

#3286: INA Pan Mee Perisa Sup Laksa Nyonya Melaka - Malaysia

Detail of the packaging (click to enlarge). Contains fish and crustaceans. To prepare, add everything to 350ml boiling water and cook for 5 minutes. Finally, stir and enjoy!

One of four packages inside the outer wraps. Watch the episode of Instant Noodle Recipe Time below to see everything opened up and used.

The noodle block.

A wet sachet of paste.

Dry soup base powder.

Dry non-dairy creamer.

Finished (click to enlarge). Added soft egg, Dodo fish balls, fried tofu, coriander, chili flake, and Salad Cosmo mung bean sprouts. The noodles in this one are great. Nice chewiness and gauge for sure – really happy about them. The only issue here is that the amount of time vs the amount of water. Five minutes with 350ml cooks everything down so much that you really don’t end up with a broth but more of a sauce. This doesn’t make me unhappy by any means, but doesn’t make garnishing all that nice. But the broth/sauce/gravy is a nice curry, somewhat monotone, but pretty darn good. 3.75 out of 5.0 stars.  EAN bar code 9555123500841.

#3286: INA Pan Mee Perisa Sup Laksa Nyonya Melaka - Malaysia

INA Pan Mee Malacca Nyonya Laksa Soup

Watch me cook on Instant Noodle Recipe Time!

New Advertising Samples From CarJEN

I like to collect posters and advertising stuff dealing with instant noodles and really wanted one of the new CarJEN posters featuring their new Hot Curry – so they were kind enough to send some! Thanks! Let’s check them out among the other neat stuff they sent!

Too hot (click to enlarge)? A couple of fans to beat the spicy stuff!

Here’s one of the posters (click to enlarge).

Wow (click to enlarge) – a long banner!

Finally, CarJEN’s Nyonya Curry Laksa was on The Ramen Rater’s top Ten list for 2016. They made these stickers for their product and sent me some (click to enlarge). Thanks! Awesome!


New ‘Hot Dry Curry’ From CarJEN Foods

I saw a picture of something new on CarJEN’s facebook page and asked if I could get some samples – and they arrived recently!

Lots of them!

Here it is (click to enlarge)! So this one sounds interesting – kind of like a mee goreng with a separate bowl of soup on the side. Can’t wait to try it! Thanks!

#2015: E-Zee Perisa Kari Mi Segera Improved Taste!

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!

A CarJEN booth at an event in Melaka, Malaysia.

Meet The Manufacturer: #1590: Mi E-Zee Perisa Kari Sayuran

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.

Meet The Manufacturer: #1589: E-mi Mi Perencah Ayam Jagung

I thought this sounded interesting. Ayam Jagung translates to corn and chicken. What’s nice is that I haven’t made any noodles with chicken in a while and it just seems like it’s about time to have some! 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, Add noodles and seasoning to 400ml boiling water and cook three minutes. Enjoy!

The noodle block.

The soup base sachet.

A very light powder with a chicken and corn scent.


Finished (click image to enlarge). Added mung bean sprouts, corn, chicken made by Aunt Cindy, sweet onion and spring onion. The noodles have a good texture and flavor to them. The broth was neat – was kind of like a sweet corn and chicken mix and quite nice. 3.75 out of 5.0 stars.EAN bar code 9557226082538.

Authentic Recipes from Malaysia (from Amazon) Malaysia’s cuisine is an exciting blend of Malay, Chinese, Indian, and European cooking. Drawing on their multiethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay Chicken Satay, Chinese Fried Kway Teow and Indian Chicken Curry Puffs. Added to these are exotic creations like the fiery Portuguese Baked Fish prepared by Malacca’s Eurasian community, Kelantanese Nasi Ulam (rice blended with handfuls of freshly chopped herbs) and savory Butter Prawns—a dish that blends seasonings from all of Malaysia’s major ethnic groups. This book provides a selection of unforgettable recipes, at the same time introducing the reader to the nation’s diverse cultural and culinary traditions.

When we were in Malaysia last year, I saw something I’d never seen before. At the airports, there were different concessions, and one of them offered ‘corn in a cup.’ I thought this was kind of strange as in the USA it’s usually served on the cob. As it turns out, corn in a cup is here in the USA as well – kind of funny to go to such a faraway place to see something available here!

Meet The Manufacturer: #1588: Mi E-Zee Perisa Bayam

This is only the second time I’ve had this flavor of instant noodle a couple of times before. For those of you who are wondering, Bayam translates to Spinach. I’m kind of bummed – I don’t have any spinach to go with it today, but I wonder if it’ll need any. Let’s see if this Mi E-Zee Perisa Bayam delivers some spinachy goodness!

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 and add noodle block. Cook for 2 minutes. Add in seasoning sachet contents and stir. Enjoy!

The noodle block.

The soup base sachet.

The soup base indeed has a strong spinach scent.

Finished (click image to enlarge). Added hard boiled egg, vegetable tempura ball, sweet onion, mung bean sprouts and sliced green onion. The noodles have a good chew and familiar gauge. The broth is interesting – kind of a spinach salt broth. 3.5 out of 5.0 stars. EAN bar code 9557226082415.

Lonely Planet Malay Phrasebook & Dictionary


Wanted to announce today that we’ve found out something about our baby!

Meet The Manufacturer: #1586: J.J. Snek Mi Perisa Ayam

Here’s the other variety of J.J. snack noodles CarJEN produces. Ayam translates to chicken. The mighty chicken seems to be the universally accepted flavor in the world. I was just wondering – how many are there? Chickens, I mean; how many chickens are there on the planet? I typed in world population of chickens into Google and it spat this out instantaneously:

In 2009 the annual chicken population in factory farms was estimated at 50 billion, with 6 billion raised in the European Union, over 9 billion raised in the United States and more than 7 billion in China.

I searched to find out how many people there are and it said the world’s human population is roughly 7.2 billion. That’s a lot of us, and a lot of chickens. – about 7 of them for every person, everywhere. It kind of interesting to think about all the resources are needed to handle this huge population of chickens – feed, water, waste etc. Pretty amazing. But anyways, let’s have a look at this chicken flavored J. J. Snek Mi Perisa Ayam!

The above picture is of one of the individual packs that are inside the first picture with is a bag of ten.

Here’s the back of the package (click image to enlarge). Contains chicken. To prepare, simply open the bag and eat, or crush contents in the bag and then open. Enjoy!

The uncrushed noodle block.

Finished (click image to enlarge). The noodles have a very nice crunch without being too hard. They’ve got a nice chicken flavor to them. An easy to enjoy snack. Giving this snack a score of 3.75 out of 5.0 stars. EAN bar code 9557226062332.

Treat Yourself: 70 Classic Snacks You Loved as a Kid (from Amazon) If you grew up on corner-store treats, memory lane is paved with Ho Hos, Yodels, Oreos, and Ring Dings. And while your taste buds may have grown up a bit, chances are you still crave these classic flavors. Now you can re-create the lunch-box delights that made you the envy of other kids, with all-natural homemade versions. After much obsessing and experimentation, Jennifer Steinhauer has cracked the code for 70 iconic treats to re-create in your own kitchen. There are cookies with a perfect crunchy base for cream filling, snack cakes with frosting so thick you can peel it off all at once, candies dipped in chocolate and dusted with sugar, and ice cream pops so juicy that they drip down your arm. A self-taught baker, Jennifer had no interest in complicated techniques or chemical gunk, just easy hacks that break down and remaster these throwback snacks.

A short video of a CarJEN sponsored event in Melaka, Malaysia.

Meet The Manufacturer: #1585: CarJEN Nyonya Curry Laksa

Here’s the new CarJEN Nyonya Curry Laksa! This one’s supposed to be pretty good and comes with a sachet of sambal dipping sauce. So to start, let’s see what wikipedia has to say about the term Nyonya:

From the Malay influence a unique “Nyonya” cuisine has developed using typical Malay spices. Examples are Chicken Kapitan, a dry chicken curry, and Inchi Kabin, a Nyonya version of fried chicken. Pindang bandeng is a common fish soup served in Indonesia during the Chinese New Year and so is a white round mooncake from Tangerang which is normally used during the Autumn Festival. Swikee Purwodadi is a Peranakan dish from Purwodadi, it is a frog soup dish.

Nyonya Laksa is a very popular dish in Singapore and Malacca, Malaysia while another variant called Asam Laksa is famous in Penang, Malaysia. Pongteh is also another popular and savoury dish of the Peranakan community. The main ingredient is onion, black mushroom (optional), chicken (at times pork is used instead of chicken, hence it’s called Babi Pongteh) and fermented bean sauce. The Malaccan Nyonyas are well known for this dish.

Okay now let’s find out about laksa – wikipedia says:

Laksa is a popular spicy noodle soup in the Peranakan cuisine,[1][2] which is a combination of Chinese and Malay cuisine. It can be found in Malaysia, Singapore and Indonesia.[3] CNN Travel ranked Penang Assam Laksa 7th out of the 50 most delicious food in the world.[4]

The unique fature of this instant noodle is the sambal dipping sauce – again, I’ll reference wikipedia about sambal:

Fresh chilis are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime, is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement.[7] Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.[8]

Sounds like we have a lot of flavors going on in this one! Let’s check out the new CarJEN Nyonya Curry Laksa!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, ad noodle block to 400ml boiling water and cook for 2 minutes. Add in curry paste sachet content and stir in, then the creamer sachet content and combine that as well. Garnish with the contents of the sambal sachet and enjoy!

The noodle block.

There’s so many large sachets that they get their own sachet to contain them all!

The Nyonya Curry Laksa paste sachet.

Has a kind of sweet scent to it.

A non-dairy creamer sachet.

Coconut powder – smells like coconut!

Finally, the sambal dipping sauce.

Has a strong shrimp scent to it.


Finished (click image to enlarge). Added mint leaf, shrimp, vegetable ball, mung bean sprout, sweet onion and tau pok (tofu puff). The noodles have a very standard and familiar quality to them with just a little extra backbone; they are easily broken by pursing the lips, however they are not spongy or mushy. The broth is superb – firstly, the coconut creamer gives everything a nice richness. The Nyonya Curry Paste adds a nice flavor – sweet and colorful. The sambal has lots of nice bits of shrimp in the paste as well as a little heat and citrus. This was absolutely fantastic stuff. 5.0 out of 5.0 stars. EAN bar code 9557226082989.

Florence Tan Best Nyonya Recipes – (from Amazon) – Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes.

Curious about the culture and history of Melaka? CarJEN Nyonya Curry Laksa is made in Melaka – here’s a short travelog which gives you a little snapshot of the history.

Meet The Manufacturer: #1584: E-mi Mi Perencah Asam Pedas

I’m sure your first question might be ‘what is asam pedas’ so let me break it down for you. Pedas means spicy. Asam is tamarind. The two together refer to a dish which is both sour and spicy. Here’s what wikipedia has to say about asam pedas:

The main ingredients in asam pedas are usually seafood or freshwater fish. They are cooked in asam (tamarind) fruit juice with chilli and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish), either whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.[1]

It’s a wet and windy day outdoors and I thought this one sounded very nice for this weather. Let’s give it a try!

Here’s the back of the package (click image to enlarge). Contains chicken. to prepare, add noodle block and soup base sachet contents to 400ml boiling water for 3 minutes. Stir and enjoy! It also says you can just enjoy it straight out of the bag.

The noodle block.

The soup base sachet.

Has a nice scent of tamarind and spiciness.


Finished (click image to enlarge). Added shrimp, sweet onion, coriander, mung bean sprout and mint. The noodles have a nice gauge as well as taste. The broth has a very good contrast of spicy and sour. The spiciness is pretty decent – nice to see! The sour taste is very good as well. 3.75 out of 5.0 stars.  EAN bar code 9557226082521.


Malaysian Kitchen (from Amazon) A perfect collection of delicious, authentic recipes that represent the best of Malaysian cooking, with 80 mouthwatering recipes shown in over 350 tempting color photographs.

A group trip to Melaka, Malaysia to try Asam Pedas!

Meet The Manufacturer: #1583: J.J. Snek Mi Perisa BBQ

Instant noodles are usually served cooked, but there are other methods as well. These are ‘snack noodles,’ which are eaten without any cooking straight from the bag. Although not well known in the United Staes, they indeed are very popular around the world – there are multiples brands and varieties spanning Malaysia, South Korea, Taiwan and Japan to name a few. Today we’ll look at an individual pack (the picture above is a ten pack). Let’s check out these J.J. Snek Mi from CarJEN!

Here’s one of the small packs.

Here’s the back of the package (click image to enlarge). Contains chicken. To prepare, you can open and just eat the block as it is or crush while in the pack and open, then eat the little pieces. Enjoy!

Inside the packs you find these little noodle blocks. They have the flavoring in them.

Finished (click image to enlarge). The noodles are crunchy and have a nice flavor to them – very much reminding me of fried chicken from a well known restaurant chain. These were very good! This snack gets 4.0 out of 5.0 stars. EAN bar code 9557226062349.

Snack Foods Processing – (from Amazon) – Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

A short clip from a demo of CarJEN’s J.J. Snek Mi with J.J. maiking an appearance!