I was contacted by Red Chef and told they have changed their recipe for this one and that they’d like to send samples. Well, here’s one of them! Really curious how it will be. But first thing s first – what’s pandan? Here’s a bit from Wikipedia –
Here’s another one from Mohd – the last of the ones he sent (please feel free to send more varieties and thank you again!) – this is a collaboration between Malaysian company Mamee and South Korean style company Shinsegae. This is a spicy kimchi soup – let’s hit it up!
This is my list of my all time favorites (compiled up to review #3132). These are the best and most memorable varieties – some you’ll be able to find easily, some you won’t. In the images you see, you’ll see garnished bowls of noodles. Note – reviewing is done BEFORE products have anything externally added by myself, and I follow directions on the package – for better or for worse. I should also note that going forward, the official last day for companies to submit varieties to be considered for the annual top ten will be January 31st. That’s enough – let’s have a look at The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition!
This is my list of my all time favorites (compiled up to review #3132). These are the best and most memorable varieties – some you’ll be able to find easily, some you won’t. In the images you see, you’ll see garnished bowls of noodles. Note – reviewing is done BEFORE products have anything externally added by myself, and I follow directions on the package – for better or for worse. I should also note that going forward, the official last day for companies to submit varieties to be considered for the annual top ten will be January 31st. That’s enough – let’s have a look at The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition!
I’ve been a fan of Red Chef’s stuff for quite a while now – their regular Spicy Sakura Prawn Soup Noodle hit the Top Ten Instant Noodles Of All Time 2018 Edition at #2 and that’s pretty amazing. Today we’ve got a new version – this one has two different kinds of noodle in it – wheat AND rice vermicelli! Let’s crack it open!
So yesterday was my birthday, and one of the best I’ve had yet. This one was a little different; usually I’m all about going out somewhere to eat or partying up. I had a couple goals for my birthday. One was to do a mukbang of this one and publish it yesterday – which I was able to do.
This was one in a box sent by Mohd from Selangor, Malaysia – thank you again! So I was trying to figure out how to translate this one. Basically, Pedas Giler is ‘crazy spicy.’ I’m all in on this one- after reviewing the Ayam Bakar version, people said this one was even spicier. Let’s check it out!
Today, we bid a fond farewell to this great series of products from Way Premium Foods of Malaysia with a Malaysian favorite, Asam Laksa. Here’s some info about it from WIkipedia –
Yesterday, we looked at Singapore Laksa. Today we look at another well-known Singaporean dish – Chili Crab. Here’s some info from Wikipedia –
Bringing us to the midpoint of this special Meet The Manufacturer series is some Singapore Laksa. Here’s some info about it from Wikipedia –
One thing’s for sure – when I visited Penang, Malaysia in 2014, I tried a lot of prawn mee. A lot. I think upwards of 5 different bowls from different hawkers and restaurants. It’s serious business, folks! Strong prawn flavors, a sweetness, just plain amazing stuff that’s delicious and addictive. When it comes to prawn mee, I’m very interested. Let’s delve into this new one from Malaysia and see what makes it tick.
Well here’s something new to me – Thai laksa. I’ve had Singapore and Malaysian laksa befroe, but never Thai. Here’s a bit about laksa from Wikipedia –
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