Tag Archives: malaysian

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Hey look at this! What is it? Well, their standard Spicy Sakura Prawn has been ranked #2 on the 2018 and 2019 The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This one has two kinds of noodles – both air dried too so they’re healthier for you. I’m a big fan of prawn mee (that’s what they call it in Malaysia) and I’m ready to have a prawn freakout. Let do this!

Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles in 400ml water for 2 minutes. Drain. Add sachets and noodles to 270ml boiling water. Finally, stir and enjoy!

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Wheat noodles on the left, rice vermicelli on the right.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A dry sachet.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A light powder.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A wet sachet.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Has a strong and sweet prawn scent.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Another dry sachet – garnish this time.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Fried onions!

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, fried tofu, shrimp, bbq pork, spring onion, and mint leaf. Wow. The combination of the two noodles here is masterful – and authentic as this is what you’ll find in hawker courts in Malaysia. Broth is strong, however just a tad less so than the standard pack version. Included crispy onion garnish is just so spot on it hurts. Prawn freak-out achieved. 5.0 out of 5.0 stars. EAN bar code 9556145137015.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Penang Heritage Cookbook: Yesterday’S Recipes for Today’s Cook

Watch me cook on Instant Noodle Recipe Time!

#3215: MyKuali Vegetarian Penang White Curry Noodle – Malaysia

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

I’m starting to feel like with the sheer amount of products I’m finding lately that a list for vegetarian people might not be too far off. But we’ll see. A lot of companies (including MyKuali as you can see here) are getting on board with catering to the Vegetarian folks. Let’s see what the differences are going to be with this one.

MyKuali Vegetarian Penang White Curry Noodle – Malaysia

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

Detail of the packaging (click to enlarge). Says it is Vegetarian. To prepare, cook noodles for 5-6 minutes. Drain. Add sachet contents and noodles to 380ml boiling water. Finally, stir and enjoy!

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

These aren’t individually packaged. Interesting.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

The nodle blocks are non-fried.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

A dry sachet.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

Non-dairy creamer.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

A wet sachet.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

A lot of paste!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, and coriander. Noodles were a departure from MyKuali’s norm as they’re non-fried. They were pretty good. The broth was however very much a departure from the norm insofar that I really didn’t like it. I made it twice to see if it would grow on me but no – just not my thing, and I’ll stick with their original lgendary white curry. 1.5 out of 5.0 stars.  EAN bar code 9555655005784.

#3215: MyKuali Vegetarian Penang White Curry Noodle - Malaysia

MyKuali Penang Tom Yum Noodle (4 Pack x 3.7 oz each)

Watch me cook on Instant Noodle Recipe Time!

#3211: MyKuali Penang Gaeng Som Noodle – Malaysia

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

Well look here  something brand new from MyKuali! I think the last new thing they introduced was their fried noodle – their mee goreng. This one though – I’ve never heard of this before. Let’s look at Wikipedia and see what we can find –

Kaeng som or gaeng som[1] (Thaiแกงส้มpronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thaiน้ำตาลปี๊บnamtan pip) to sweeten the curry.

Following the popularization of the dish, currently the favored vegetables include cauliflower, white radishcabbagechinese cabbagecarrotlong beans and asparagus, as well as cha om omelet.

The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]

Wow this sounds very interesting – a sweet and sour kind of curry – I’m definitely interested. Let’s check out this new cup from MyKuali!

MyKuali Penang Gaeng Som Noodle – Malaysia

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, add in sachet contents and boiling water to line. Cover for 4~5 minutes. Finally, stir and enjoy!

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

Detail of the lid (click to enlarge).

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

An included fork!

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

The noodle block.

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

A wet sachet.

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

A thick paste.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, shrimp, tofu puff. Noodles are thin and have a nice crumble. Broth is kind of like a tom yum, but then again not like a tom yum. Doesn’t seem to be sweet either as mentioned in the Wikipedia entry I read – all that being said, I really like it! I didn’t know exactly what to expect, but this works quite well. Sour, spicy and tasty. 4.5 out of 5.0 stars. EAN bar code 9555655005807.

#3211: MyKuali Penang Gaeng Som Noodle - Malaysia

MyKuali/Malaysia Best Brand/Red Tom Yum Goong Noodle/Piping Hot Flavor/Strong Thick Broth With Lemongrass, Shrimp Notes & A Nice Bit Of Sweetness from Food Heaven, Penang Malaysia (4 x 105g)

Watch me cook on Instant Noodle Recipe Time!

#3202: Red Chef Pandan White Curry Noodle (New Recipe) – Malaysia

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

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 –

In India and Sri Lanka it is called Rampé and in Bangladesh it is called pulao pata (পোলাও পাতা ), along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance as one can use normal, non-fragrant rice and with the help of pandan the dish tastes and smells like basmati is used. It is called Ambemohor pat in Marathi; Ramba in Tamil, Biriyanikaitha in Malayalam, pandan wangi in Indonesian, hsun hmway (ဆွမ်းမွှေး) in Burmese, pandan in Visayan languages and Tagalog, ใบเตย bai tooey in Thai, rampe in Sinhala, ស្លឹកតើយ sleuk toi in Khmer, Daun Pandan in Nonya cooking,[3] Dứa thơm/lá nếp in Vietnamese, 七葉蘭 (Pinyin: Qi Lan Ye) in Chinese and बासमतिया पौधा ([bɑːsmət̪ɪjɑː pɑʊd̪ʱɑː]; “fragrant plant”) in Magahi and Bhojpuri due to its fragrance.

The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in Indian, Bangladeshi, Sri Lankan, Burmese, Chinese, Vietnamese, Khmer, Laotian, Thai, Singaporean, Bruneian, Malaysian, Indonesian and Filipino cuisines, especially in rice dishes, desserts and cakes.

The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: ไก่ห่อใบเตย, kai hor bai toei), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries such as suman and numerous sweet drinks and desserts.

Alright – let’s give this pandan white curry new recipe a go!

Red Chef Pandan White Curry Noodle (New Recipe) – Malaysia

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

Here’s the back of the package (click to enlarge). Contains crustaceans and fish. To prepare, add noodle block into 400ml boiling water and cook for 3 minutes. Add sachet contents. Finally, stir and enjoy!

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

The noodle block.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

A dry sachet.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

Soup base seasoning.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

Another dry sachet.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

A dry powdered non-dairy creamer.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

A wet sachet.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

The pandan white curry paste.

Finished (click to enlarge). Added Dodo fish ball, Salad Cosmo mung bean sprouts, coriander. Noodles are very good – nice tooth to them and really take on the flavor of the broth. Broth has a lot of elements – pandan, spicy, curry, hearty – it’s very full and flavorful. Impressive! 5.0 out of 5.0 stars.  EAN bar code EAN bar code 9556145231010.

Red Chef Pandan White Curry Noodle (New Recipe) - Malaysia

Penang Heritage Cookbook: Yesterday’s Recipes for Today’s Cook

Watch me cook on Instant Noodle Recipe Time!

#3165: Mamee / Shinsegae Daebak Spicy Kimchi – Malaysia

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

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!

Mamee / Shinsegae Daebak Spicy Kimchi – Malaysia

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachets to 500ml water and bring to a boil. Add noodles and cook 4~5 minutes. Finally, stir and enjoy!

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

The noodle block.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A wet sachet

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A thick red sauce.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A dry sachet.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Lots of vegetables.

Finished (click to enlarge). Noodles were really great – gauge and chew were large and hearty. The broth was a very tasty kimchi with a good level of sweetness to it. The spiciness? Definitely much more subdued than the dry version of Daebak. This one has a really great taste to it and I was very impressed. 4.5 out of 5.0 stars.  EAN bar code 9555022305905.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Mamee Monster BBQ Noodle Snack (Barbeque Flavor / 10-ct) – 10.58oz (Pack of 1)

Watch me cook on Instant Noodle Recipe Time!

Watch me eat on Spicy Noodle Mukbang!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

Top Ten Best Instant Noodles Of All Time 2019

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!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

Video Presentation

A special presentation of The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition.

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

#10: Indomie Real Meat Mi Instan Goreng Rendang – Indonesia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

The first Indomie variety on the list in years and it’s really amazing. Basically take their Mi Goreng Rendang and include a sachet of real rendang in a retort pouch. This comes after recently hearing that Indomie Rendang is hard to find here in the United States, something I was surprised to hear since it’s such a popular product and such a good one. Original review

#9: Sau Tao Tom Yum Kung Flavour Ramen – Hong Kong

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

I’ve become enamored and thrilled with the straight ramen noodle varieties in recent years – especially ones from Hong Kong which have been on the last two The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This is Sau Tao’s first appearance on the list. A Thai flavor is delivered masterfully – broth has a great richness and crispness of tom yum kung – spicy and lemongrass and shrimp notes play together very well. Original review

#8: Mom’s Dry Noodle Dan Dan Noodle – Taiwan

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

It’s second year on The Ramen Rater’s Top Ten Instant Noodles Of All Time, Mom’s Dry Noodles’ Dan Dan Noodle is just wonderful stuff. A broth-free offering with gourmet Taiwanese dry noodles, and myriad sauces that harmonize, salty, spicy, sweet and other flavors masterfully. Flavorful and deep. Original review

#7: Red Chef Green Tom Yum Soup Noodles – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Another one returning to The Ramen Rater’s Top Ten Instant Noodles Of All Time list, Red Chef’s Green Tom Yum Soup Noodles feature a fried noodle with a great mouthfeel and quantity. They work well with the broth which is like a mashup of tom yum and green curry. The spiciness and flavors are just great – it might seem like a strange gimmicky kind of thing but definitely not. I love the new and this is a new flavor for the instant noodle world. Original review

#6: Prima Taste Singapore Curry Wholegrain La Mian – Singapore

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Since a very young age when my mother would cook curried chicken livers over rice, I’ve absolutely loved curry. This one is just mind blowing and has been on the top ten for years and years. The noodles are thick and chewy  – and have a rustic kind of feel to them. Marry that to the broth which comes from a large sachet of curry paste and one full of coconut milk powder, you end up with a rich, luxuriant experience you’ll love. I should note they also have a version with non-wholegrain noodles which is also very impressive. Original review

#5: CarJEN Nyonya Curry Laksa – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Back again with their rich curry noodle, CarJEN brings something very special to the table in their Nyonya Curry Laksa. You dip the paste seen on the spoon into the broth to flavor it and it has little bits of shrimp in there that really are a nice addition. Sweetness, spiciness, richness from coconut milk powder, and a nice plump noodle makes this so tasty and memorable. Original Review

#4: A-Sha Gourmet Braised Beef Noodle Soup – Taiwan

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

This is the highest position a Taiwanese variety has achieved in The Ramen Rater’s Top Ten Instant Noodles Of All Time before – congratulations, Taiwan! For a long time, I’ve really enjoyed this style of noodle from Taiwan. It’s wide, with a center line which is thicker, and the sides are thinner – which gives them a very unique and wonderful mouthfeel. I’ve also always thought that these would just sing is in a broth (usually they are presented with a combination of sauces but no broth). The soup is rich with a strong beef flavor and hint of Sichuan peppercorn that do not overwhelm. The nice part is the inclusion of real beef in here. It should be noted that there is a special version of this that comes out during Lunar New Year which includes Wagyu beef – very expensive at a whopping $15USD per serving!, but very tasty as well. Original review

#3: Liangchengmei Biang Biang Men – China

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

My wife Kit saw this while we were up in Canada and it piqued my curiosity so thought hey let’s give it a try. Noodles are very broad – over an inch. The flavoring is just superb – to use a word I normally don’t, this is yummy. What’s interesting too is that they included meat – at least I thought it was meat – it’s made from soy protein! Unique, delicious, and the highest a Chinese variety has achieved on The Ramen Rater’s Top Ten Instant Noodles Of All Time to date. Congratulations! Original review

#2: Red Chef Spicy Sakura Prawn Soup Noodles – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Let the prawn-slaught begin! Returning to the #2 spot this year, we have a Red Chef variety that just gives and gives when it comes to sweet and savory prawn flavor. This umami bomb has a nice chewy noodle that is complimented by just the sweetest, strongest prawn broth with an excellent thickness and just the right amount of spiciness. What’s more they include a sachet of crispy onions to put on top that round things out so well. If you want to have a prawn freak out, this is an indispensable tool. Original review

#1: Prima Taste Singapore Wholegrain Laksa La Mian — Singapore

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

For the fourth year in a row, Prima Taste wins with it’s excellent Wholegrain Laksa. If  abandoned on an island with only a life supply of instant noodles, I’d want them to be these, period. Hearty artisan noodles which are thick and of good quantity are combined with a broth which has a strong flavor and richness from coconut milk powder. A flavorful and striking noodle dish. Original review

What’s New

Instant Noodle Recipe Time

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

In the last year, I’ve decided to start doing videos for each on of my reviews and as of April 3rd, I’ve done 295 episodes. You can watch me cook and garnish everything as I sit at my stove. People have commented ‘why do you sit?’ Well, it’s a lot easier to record the show that way. Why do you wear sunglasses all the time? I’m legally blind and light sensitive. I answer a lot of questions about what I do from reader questions as well as talk about what I’m up to and give opinions and chatter about anything that crosses my mind. The show comes out every single day at 2pm Seattle time. Check out the show here.

The Chocolate Break

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

What began as something to try once has become a project my wife Kit and I do regularly. The Chocolate Break is where we try chocolate from around the world – and give our opinions on them. I’m proud to announce that www.thechocolatebreak.com is up and has rundowns of every single episode! Check it out and let us know what you think!

Big Changes For Me

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Some of you have been noticing I’ve been losing weight – thank you! In fact I’ve been working hard on that. Reviews I do are usually involving me eating maybe 5% of a bowl of noodles, if that. Everything else goes down the drain.

I keep my regime to around 1200~1500 calories a day. I’ve also been doing a lot of walking with my daughter Miriam. With her stroller decked out with lots of lights and a really loud speaker (I usually play a lot of Primus, Herbie Hancock and Tobacco), we walk all over town. My feet hurt, too! If you put together our walking from April 1st and April 2nd, it comes to 21.12 miles (33.989km)! No, that is NOT a typo. My doctor told me I had high cholesterol back in October and I decided to make some changes. I’ll find out how I’ve done later this month and let you guys know how I’ve done so far.

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken – Malaysia

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

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.

The other was to get 20,000 steps on my walking tracker. Well, I ended up at 18,810 – close but no cigar. At least I can go for this pretty much any day. Certainly, my feet were pretty sore at the end of the day – was almost 9 miles worth of steps. Either way, a new record for me since I started tracking that.

Anyways, it was a really great day and I thank everyone for their well-wishes and my family for making it really nice!

But yeah – ghost pepper noodles – and they’re black! Smack dab in the middle of a day where I’m doing a lot of exercise, I slammed a big block of carbs – and it was fun. There are some videos below to check out – the unboxing, the cooking, and finally, the mukbang itself where I slurp this sucka down. Let’s get to it!

Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken – Malaysia

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to line for 4 minutes. Poke holes in lid and drain. Add in wet sachet contents. Finally, stir and enjoy!

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

Detail of the lid (click to enlarge).

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

An included fork!

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

The black noodle block!How is it black? Squid ink? Nope – berries and cocoa!

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

A wet sachet.

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

Thick. Dark. Smells spicy.

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

Finished (click to enlarge). The black noodles are simply striking. They were decent too and had a nice gauge and mouthfeel. The flavor coated evenly and was a very hot and spicy level. I’ve had a lot spicier, but this one does pack a wallop. Tasty and fun! 3.75 out of 5.0 stars. EAN bar code 9555022306698.

#3122: Mamee Shinsegae Daebak Ghost Pepper Spicy Chicken - Malaysia

Mamee Daebak Spicy Instant Noodle (628MART) (Spicy Fried Chicken Dry Noodle 159g, 4 Pack)

An Unboxing Time With The Ramen Rater!

Watch me cook on Instant Noodle Recipe Time!

Finally, watch me scarf it down on Spicy Noodle Mukbang!

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng – Malaysia

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

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!

Maggi Pedas Giler Perisa Tom Yummz Mi Goreng – Malaysia

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 3 minutes and drain. Add in sachet contents. Finally, stir and enjoy!

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

The noodle block.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

A dry sachet.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

A granular mixture.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

A wet dual sachet.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

A sweet soy sauce.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

A spicy and oily mixture.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

Finished (click to enlarge). Added shrimp, soft egg, coriander, fried onion, and Salad Cosmo mung bean sprouts. The noodles have a nice gauge and chew to them. They end up completely coated in the sauce. The flavor is definitely tom yum, but unfortunately it ends up with a very bitter taste which dulls the bright and crisp aspects of its namesake. 2.5 out of 5.0 stars. EAN bar code 9556001259073.

#3105: Maggi Pedas Giler Perisa Tom Yummz Mi Goreng - Malaysia

Maggi 2 Minute Noodles Tom Yam Flavour – 80g – Pack of 5 (80g x 5)

Watch me cook it up on Instant Noodle Recipe Time!

Watch us eat it on Spicy Noodle Mukbang!

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa – Malaysia

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

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 –

Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World’s 50 most delicious foods compiled by CNN Go in 2011.[12] Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarindgelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. The modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or “hae ko” (蝦膏), a thick sweet prawn/shrimp paste.[1]

Variants of asam laksa include:

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrassgalangal (lengkuas) and chilli. Typical garnishes include mintpineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not ‘curry mee’ is the usual ‘laksa’ one gets in Penang. Penang Laksa is listed at number 7 on the World’s 50 best foodscompiled by CNN Go in July 2011

Time to cook – let’s go!

Way Premium Foods Authentic Penang Asam Laksa – Malaysia

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

Detail of the side panels (click to enlarge). Contains fish. To prepare, boil noodles for 3~4 minutes. Drain and set aside. add liquid sachet to 200ml water and bring to a boil. Add noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

A pillow pack of instant noodles.

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

Here’s the back of the package (click to enlarge).

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

The noodle block.

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

A large wet sachet.

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

A spicy and sour scented paste.

Finished (click to enlarge). Added pineapple, hard boiled egg, fried tofu with lemongrass, lettuce, fried garlic, and Salad Cosmo mung bean sprouts. This was just delightful. The broth has a tangy and sour hit to it with a nice tomato kind of taste. The noodles marry to it so well and it just sings of Penang flavor. Very impressed. 5.0 out of 5.0 stars. EAN bar code 9555861000861.

Meet The Manufacturer: #3092: Way Premium Foods Authentic Penang Asam Laksa - Malaysia

Enchanting Penang (Enchanting Asia)

Watch me put this together on the 150th episode of Instant Noodle Recipe Time!

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles – Malaysia

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

Yesterday, we looked at Singapore Laksa. Today we look at another well-known Singaporean dish – Chili Crab. Here’s some info from Wikipedia –

Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on the World’s 50 most delicious foods compiled by CNN Go in 2011.[1]

Chilli crab has been promoted by The Singapore Tourism Board as one of Singapore’s National Dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order to cleanse your hands after the meal.

Chilli crab sauce is described as “sensuous” and “sweet, yet savoury”, with a “fluffy texture”.[4] Mud crabs ( Scylla serrata ) are the most common type of crabs used for the dish, although other species of crab can be used too.[4]

It’s true – Chili Crab is indeed scrumptious when I’ve had it in Southeast Asia. Let’s check this one out!

Way Premium Foods Authentic Chili Crab Noodles – Malaysia

Detail of the side panels (click to enlarge). Contains fish. To prepare, boil noodles for 3~4 minutes. Drain. Boil liquid sachet for 1 minute. Add to noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

A pillow pack of instant noodles.

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

Here’s the back of the package (click to enlarge).

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

Non-fried noodles.

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

A large wet sachet.

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

Thick sauce.

Finished (click to enlarge). Added crabstick, coriander, and Salad Cosmo mung bean sprouts. The noodles are thick and chewy but not overly so. They were happily enveloped by the sauce – a sticky and spicy flavored one with great chili crab flavor. 4.0 out of 5.0 stars.  EAN bar code 9555861000504.

Meet The Manufacturer: #3091: Way Premium Foods Authentic Chili Crab Noodles - Malaysia

A Touch of Tropical Spice: From Chili Crab to Laksa: 75 Fabulous Recipes from Monsoon Asia

Watch me cook this up on Instant Noodle Recipe Time!

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa – Malaysia

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

Bringing us to the midpoint of this special Meet The Manufacturer series is some Singapore Laksa. Here’s some info about it from Wikipedia –

Laksa is a spicy noodle soup popular in Peranakan cuisine.[1][2] Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia,[3] SingaporeIndonesia,[4] and Southern Thailand.[5]

There are various theories about the origins of laksa. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices.[6] Historians believe laksa is a dish that was born from actual intermarriage.[7] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.[7] As Peranakan Chinese communities have blended their ancestors’ culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[8]

In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca.[9] In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.[10][7]

Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of PenangMedanMalaccaSingaporePalembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to took place, including sharing recipes.[7]

Well now that you have some background, let’s make some laksa!

Way Premium Foods Authentic Singapore Laksa – Malaysia

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, boil noodles for 3~4 minutes. Drain and set aside. add liquid sachet to 160ml water and bring to a boil. Add noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

A pillow pack of instant noodles.

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

Here’s the back of the package (click to enlarge).

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

Non-fried noodles.

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

A very large sachet.

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

There was more, but it would have overflowed my cup!

Finished (click to enlarge). Added hard boiled egg, coriander, fried tofu with lemongrass, Dodo Shrimp & Fish ball, Salad Cosmo mung bean sprouts and fried garlic. The noodles have a tooth on them which is just right for this bowl. They work very well with the soup – ah, the soup. It’s thick, rich and exceedingly tasty. It has heat, depth of flavor – it’s just excellent. 5.0 out of 5.0 stars. EAN bar code 9555861000481.

Meet The Manufacturer: #3090: Way Premium Foods Authentic Singapore Laksa - Malaysia

Penang Heritage Food: Yesterday’S Recipes for Today’s Cook

Join me as I cook this on an episode of Instant Noodle Recipe Time!

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee – Malaysia

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

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.

Way Premium Foods Authentic Penang Prawn Mee – Malaysia

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, cook noodles for 3~4 minutes and drain. Add sachet contents to 200ml water and bring to a boil. Add in noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A noodle blockin its own packaging.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Here’s the back of the package (click to enlarge).

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

The noodle block.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A wet sachet.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A thick paste.

Finished (click to enlarge). Added soft egg, baked chicken, shrimp, Salad Cosmo mung bean sprouts, coriander, spring onion, and fried onion. The noodles are excellent – very strong and enjoyable backbone yielding a great mouthfeel. The broth is just in your face – good spiciness and excellent sweetness. Extremely impressed. 5.0 out of 5.0 stars.  9555861000467.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Enchanting Penang (Enchanting Asia)

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