Tag Archives: mamee

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

Usually, this is a summer list, coming out late July or early August. No more. Why? A couple of reasons – first, I’ve been busy. The whole diet and exercise thing has kind of taken over my life – which is good and a pain at the same time. I do a LOT of walking – often 15 miles in a day. This takes a lot of time and so there’s that. The other reason is that I’ve heard many ask why this list doesn’t come later in the year when it’s colder.

I figure we’ve had a handful of days already dipping below 32F (0C) and so that’s a good qualifier for being cold. It’s just been hard to find time mainly but no more. Here’s the list in all of it’s glory – with a new #1 and a lot of burning behind it! I want to note that the top couple in this list are really hot and if you’ve never tried spicy stuff, you might want to give some others a try first – they really messed me up! Don’t hurt yourself!

One other thing to note – this year I’ve got not only a link to the review of each one on the list but nine of them have mukbang videos linked as well. Anyways, here’s The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2020 Edition!

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

Video Presentation

Watch as I go through The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2020 Edition list.f All Time 2020 Edition in detail!

#10: Taihodien Restaurant Supreme Spicy Noodle – Taiwan

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

Taihodien is a popular restaurant in Taiwan and apparently, they don’t know when to quit when it comes to Sichuan peppercorn. I mean really – this is so full of ’em that it will numb up your brain and buzz you in to next week! Original review

#9: Paldo Bulnak Bokkummyun Spicy Fried Noodle – South Korea

A spicy one to be sure and flavored with the sauce one would put on baby octopus! A twist on the spicy Korean chicken, this features thick chewy ramyun noodles and broth free form – sweet and spicy all the way. Mukbang – Original review

#8: Paldo Volcano Curry Kkokkomyun – South Korea

Another dry noodle from South Korea by Paldo. This doesn’t feature the curry flavor I would have expected; it’s kind of like it’s own rendition of curry which didn’t honestly make me really think of curry all that much. But it’s spicy – that’s definitely not in question. Mukbang – Original review

#7: Paldo Teumsae Ramen 9,413SHU Version – South Korea

I’ve ben trying to get this one for a very long time and the folks at Paldo finally sent me some – thanks! This one was very tasty and very hot, although I remember the first time I tried it many years ago and it blew my head off. These days it’s not too hot to handle for me, but it’s still plenty hot. Mukbang – Original review

#6: Liangchengmei 30S” Hot Bird Noodle – China

Thirty seconds to cook, featuring fresh noodles. This company is coming up with some really unique and delicious varieties which I thoroughly enjoy. This one is very reminiscent of another one on this list with a chicken. Mukbang – Original review

#5: Samyang Foods Buldak Bokkeummyeon – South Korea

While not the spiciest in their lineup, I find this to be the real baseline for the heatwave instant noodles have experienced in the past few years. This is the origination of the Fire Noodle Challenge – and it’s popular. I can get this at the local store even – and that’s really saying something to it’s popularity. Mukbang – Original review

#4: Mamee Shinsegae Ghost Pepper Spicy Chicken – Malaysia

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

Not the first time Malaysia’s been on this list that’s for sure, but the spiciest offering by far. Black noodles – that’s all I’ve got to say. Ominous and lethal! Mukbang – Original review

#3: Samyang Foods Buldak Mini – South Korea

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

The absolutely hottest Samyang Buldak variety yet. In this video I have it wrong – this is almost 2.75x spicy. What I liked about it was that the noodle block was smaller, so doing a mukbang wasn’t such a gut-filling fiesta. Would like to see an extra challenging one though – 20,000 next time! Mukbang – Original review

#2: Isoyama Shoji 18禁カレーラーメン (Age 18 Prohibited/Restricted/Only La-Men Curry Taste) – Japan

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

The only variety I’ve NOT been able to conquer. Fail. Twice. First off, I think these taste awful outside of the violent spiciness; like burnt plastic curry. What’s rough is that this calls for 700ml water which I believe is the top end of any instant I’ve had. Not only that, you’d think that would dilute to the point of almost bland but it most certainly does not. I managed 1/4 to a 1/3 each time of trying this. The sheer size of the bowl plays a psychological game with you. It’s mean. Mukbang – Original review

#1: Culley’s World’s Hottest Ramen – New Zealand

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2020 Edition

This was hard. The only reason I was able to finish it was because of the size. I think that’s why many people have conquered this one. There are some issues with the directions on this one and I think they could be changed without effecting flavor/heat level. Basically, cook the noodles, drain, add in boiling water and sachets and stir. This was conquering the worm for me. I pounded it and then it pounded me. Eight hours of capsaicin cramping – oh so bad. Felt like an alien was going to pierce its way out of my stomach – no joke. Plus I went through a phase where I was tingling all over, slightly numb, and kind of cold. I either went into or teetered on the edge of being in shock – endorphin land to be sure. Mukbang – Original Review

#1 vs. #2: Comparing Two Ultra Spicy Monsters

Okay so these are both violently hot, but there are a couple big differences that make them very hard for me to pit head to head. The 18 Prohibited is downright huge – it’s a big portion. The Culley’s is quite manageable where size is concerned. So, that raises a couple of questions.

If the 18 Prohibited were the same size of the Culley’s, would I be able to eat it all? Yeah – just like the Culley’s I would have been able to just plow through it. If the Culley’s were the same size as the 18 Prohibited? Oh God no – nobody could. So, I went with the one that seemed hotter to me. Like I said above, the 18 Prohibited has a bit of a psychological game it plays just from the size of the beast, whereas it’s quite possible to finish the Culley’s before the full build of heat has even unleashed.

Another gauge is the pepper used itself. The 18 Prohibited uses Bhut Jolokia and the Culley’s Carolina Reaper. One could simply search Wikipedia for SHU levels of each variety, but that doesn’t fly since the exact quantity of each would need to be taken into account; I could make a little meat pie with Carolina Reaper mash that has a very high SHU, but if I use an eyedrop worth or a half cup is what’s going to decide the heat really.

In the end, I went with the one that ended up having the most effect on me, and that was the Culley’s. I didn’t eat the whole 18 Prohibited, but I’m kind of guessing I would not have been able to keep all of that one down, and definitely couldn’t these days what with my diet and exercise regimen really changing how I can tolerate not only the sheer heat but such a straight carb slam like these.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi – Malaysia

Comments

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

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!

The noodle block.

A wet sachet

A thick red sauce.

A dry sachet.

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.

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!

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

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#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!

Unboxing Time: Limited Edition Ghost Pepper Daebak

Comments

I was contacted by a guy at Mamee in Malaysia about a new ultra spicy variety . I was game. He sent them. They arrived the day before my birthday and Miles and I cracked them open! Let’s check ’em out!

Unboxing Time: Limited Edition Ghost Pepper Daebak – Malaysia

A big thank you to Felix over at Mamee!

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles – Malaysia

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#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

This one was sent by a person named Shoffee in Malaysia – my thanks! This is truly something I’d never be able to review without a reader sending it in. From what I’m getting on the package, it looks to be much like the popular fire noodles. At the very least, it’s definitely influenced by them. Let’s give them a try!

Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles – Malaysia

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

Here’s the back of the package (click to enlarge). Contains chicken. To prepare, boil noodle block in 500ml water for 4~5 minutes. Drain, saving 6 spoons of water (going by the formula 1 spoon = 15ml * 6 = 90ml). Add in liquid sachet contents and stir fry for 1 minute. Add in garnish,. Finally, stir and enjoy!

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

The noodle block.

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

A large liquid sachet.

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

Thick and sticky – reminiscent of kecap manis.

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

The garnish sachet.

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

Seasoned textured vegetable protein.

#3055: Mamee / Shinsegae Daebak Spicy Fried Chicken Dry Noodles - Malaysia

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, fried onion, soft egg, and spring onion. Noodles were good – nice chew and gauge to them. The flavor was very reminiscent of the fire noddle, although sweeter . 4.25 out of 5.0 stars. EAN bar code 9555022305882.

Mamee Chef Instant Noodles 80g (628MART) (Curry Laksa, 4 Packs)

Watch me try these along with my son Miles! On an episode of Spicy Noodle Mukbang!

Mystery Box Of Spicy Instant Noodles From Malaysia – Unboxing Time

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Mystery Box Of Spicy Instant Noodles From Malaysia - Unboxing Time

I received a box from Mohd in Selangor, Malaysia the other day – thanks you very much! I used to get varieties from Malaysia almost weekly and lately it’s been pretty rare. Really excited to try what’s within! Let’s check it out.

Mystery Box Of Spicy Instant Noodles From Malaysia – Unboxing Time

Oh this is too cool – thank you very much!

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

1 Reply

Now for the third year, I’m coming out with the latest Top Ten Instant Rice Noodles list. Rice noodles have some benefits as opposed to their fried wheat counterparts. First, they’re virtually fat-free. Also, they’re not fried. Rice noodles are gluten-free by nature, although the ingredients in the sachets that come with these varieties might not be. People ask me for a gluten-free list often, but that would be rather difficult as I’d have to pore over every ingredient list on every review to do this. Well, let’s have a look at these great rice noodle varieties – the best instant rice noodles varieties of the almost 2,500 reviews to date!

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

The list’s video presentation.

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli – Vietnam

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli - Vietnam - The Ramen Rater - instant rice noodles

The instant rice noodles came out of the microwave slightly underdone, but that was easy to look past as by the time I sat down to eat this, they were very good. Light chew, thin gauge. The broth was very, very good – a nice oiliness and crab taste with lots of crab in there and vegetable. Original review

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine – Singapore

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant rice noodles

The instant rice noodles – fettuccine – came out remarkably well. Indeed it is perfectly hydrated. I make a couple cross-cuts with a pair of kitchen scissors to make them easier to work with a fork. The broth is very tasty with a fresh taste of tomato and a bit of spiciness. Moreover, the broth definitely has a seafood feel to it – almost has a slight lemony hint to it. The vegetables hydrated very well and were complimentary. Also,m the shrimp that are included taste good and are of a decent quantity. Original review

#8: Nissin Seafood Flavour Rice Vermicelli – Hong Kong

#8: Nissin Seafood Flavour Rice Vermicelli - Hong Kong - The Ramen Rater - instant rice noodles

The noodles were slightly thick and chewier than many – and it worked well here; a little heartier. The broth was very good – a milky seafood and butter kind of taste which was absolutely delicious. The included bits included scrambled egg, spring onion, mushroom and seafood which all hydrated perfectly. Well done! – Original review

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia - The Ramen Rater - instant rice noodles

The Mamee Chef Gold Recipe on the 2015 Edition of the Top Ten Instant Noodles list, but with bihun! The noodles have a slight dryness to them, but the best part is how the broth is so rich and flavorful; it’s like a bowl of Malaysian love. Original review

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia - The Ramen Rater - instant rice noodles

I found I liked this vermicelli version of their white curry better than their wheat noodle variety! I don’t think that’s happened before; it’s kind of been a love/hate relationship I’ve had with rice based noodles for years. However, the rich flavor of the broth embraces the noodles and enrobes them in curry happiness. Original review

#5: MeeKuali Bihun Sup Rempah Perisa Daging – Malaysia

#5: MeeKuali Bihun Sup Rempah Perisa Daging - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out really good. This and cooked nicely. I made a couple of cross cuts with a pair of kitchen scissors to make the vermicelli more manageable. The broth is great . It’s got a great beef flavor and definitely full of spices. Moreover, it has the thickness I like. The shallots pull it together well – crisp and tasty. Original review

#4: Tseng Rice Noodle Seafood Laksa Flavour – Taiwan

#4: Tseng Rice Noodle Seafood Laksa Flavour - Taiwan - The Ramen Rater - instant rice noodles

The noodle was great – a little thicker than the other rice noodle varieties from Tseng. A little heartier which worked well here. The broth was a luxuriant sea of deep orange with a good coconut body. The flavor was not extremely strong in this one, but it was satisfying and quite good. Impressed at this being a Laksa coming from Taiwan. Original review

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand - The Ramen Rater - instant rice noodles

The noodles are very good – broad in nature and light in chewiness. The broth is really quite good – it has a spicy, lemongrass flavor with a nice shrimp hit, plus a sweetness as well that I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased indeed! Original review

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup – Malaysia

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out nice – not too chewy and very plentiful. I used a pair of kitchen scissors to make 3 cross cuts in order to make them more manageable with a fork. The broth is a sea of flavor. So it has a strong lemongrass presence coupled with a serious spiciness. The shrimp taste is strong here and the broth is thick – really thick. The included garnish was excellent and hydrated perfectly. Original review

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia - The Ramen Rater - instant rice noodles

The bihun as hydrated really well for something steeped. The broth is mind blowing. If you like a thick and serious onslaught of prawny sweetness and heat, this is absolutely for you. It’s so rich and strong and tasty! To top it all off, fried onion bits that are the best I’ve ever had in any instant product – other than the wheat noodle package version of this product. Amazing! Original review

#2063: Mamee Pepper Noodles Vegetarian

Comments

Here’s the third one I’m reviewing as part of a special thing with the Apple Daily news folks in Hong Kong! They sent a few varieties to review and this one is sold in Hong Kong, however it’s made in Malaysia. Curious about this one – let’s check it out!

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. to repare, add noodle block to 2 cups boiling water and cook for 2 minutes. Add in sachet contests. Stir and enjoy!

The noodle block.

The soup base sachet.

A grainy concoction.

An oil sachet.

Corn oil.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, tofu pok and spring onion. The noodles are very good – standard gauge and nice tension to them. The broth has a black pepper taste alongside a kind of buttery taste, one that I’ve experienced in many vegetarian instants. 3.25 out of 5.0 stars. UPC bar code 051325110226.

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

A cartoon showing how Mamee makes their noodles.

The Ramen Rater Apple Daily Hong Kong Interview

Comments

I got an email a few weeks back from a reporter at Apple Daily News of Hong Kong asking if I’d like to do an interview. I said sure – and then she asked if I’d also review some Hong Kong varieties – which I agreed to as well. Over 4 days, I tried 11 different packs of noodles! This is the video from the news article and here’s the link to the story! Was a lot of fun! Special thanks to Winnie Wong for contacting me on this unique project! Here’s the unboxing of the samples, and the full reviews of each one will come in the next few weeks.

Here’s the box from apple Daily News of Hong Kong!

Under the outer wraps…

A lot of noodles!

Two of each variety (click to enlarge). I’ll post all the video I did for the interview (I did a lot of recording).

#1769: Mamee Chef Lontong Flavour

Comments

Close to 50 reviews ago I checked out Mamee Chef’s Longtong Flavour cup version and today I thought it was a good time to try their pack version. I would say that generally, I like packs better than cups. To me, a noodle that’s boiled for a little while tastes better than steeped. Of course there are exception out there, but it generally seems that way.Today is the first review since my wife and I got back from the hospital when my son was born. I uusally am quite a few reviews ahead of the game.

He’s about exactly 3 days old in this picture I just took. I’m amazed how powerful this little guy we named Miles is; seven and a half pounds of amazingness. Yeah, I think I could go on about Miles about as much as I could go on about noodles, except when I talk about him I just keep saying the words ‘cute’ and ‘perfect’ and ‘amazing’ alot. Anyways, he’s all of those things! Back to the lontong!

So I was kind of surprised that Wikipedia was a little short on info about lontong so I want to share how it’s described by Mamee Chef:

Lontong is a popular dish among Malays, made of compressed rice cake wrapped inside a banana leaf found in Indonesia, Malaysia and Singapore. It is commonly called nasi himpit (“pressed rice”) that goes with a coconut based soup. The dish is more like a vegetable stew with chopped cabbage, turnip and carrots. It is one of the Muslims’ favourite traditional Raya dish that comes with a variety of cooking style namely Lontong Johor, Lontong Lodeh, Lontong Sotong and so forth. The overall taste of lontong is bland and neutral, it depends on other ingredients to give taste through spices and sauces. They include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish sambal, fried spicy shredded coconut (serunding kelapa), fried chicken etc.

The highlight of the product is Dato’ Chef Ismail’s Lontong paste that makes our Lontong has the authentic flavor, which makes Mamee Chef Lontong as close to the real dish as possible. I have attached the press release for your better understanding on Mamee Chef Lontong. Hope you enjoy the Mamee Chef Lontong as much as we do!

Let’s have a look!

Here’s the back of the package (click image to enlarge). Contains crustacean. To prepare, add noodle block to 400ml boiling water and cook 3 minutes. Add in contents of sachets and stir well. Enjoy!

The noodle block.

The dry seasoning sachet.

A light powder with bits in there.

A non dairy creamer sachet.

A superfine powder.

The paste sachet.

Has a nice scent.

Finished (click image to enlarge). Added Fresno chilli peppers, coriander, mung bean sprouts, Dodo shrimp and fish balls and white onion. The noodles have that great Mamee Cheff texture to them – rounded and a good chew. The broth is really fascinating; has a nice heat that starts at the front of your mouth and then creeps back slowly to your throat and hangs out there. It’s got a nice creamy complexion and a strong flavor. What’s also neat are the tiny little cili padi rings that abound. 5.0 out of 5.0 stars. EAN bar code 9555022304731.

Authentic Recipes from Malaysia (from Amazon) Authentic Recipes from Malaysiapresents over 62 easy-to-follow recipes with detailed descriptions of Malaysian cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen.

A Mamee Chef press announcement about the new Mamee Chef Lontong.

#1736: Mamee Monster Snek Mi Perisa Pedas

Comments

The last time I got samples from Mamee Doubledecker, they sent quite a few things along. They sent two of these ten packs of Mamee Monster as well! This is a new flavor – Pedas. Pefas means spicy! Let’s have a look at this one – and look – there’s a prize inside!

Here’s the back of the ten pack bag (click image to enlarge). Looks to be meat free but check for yourself. To prepare, take a pack and crush it while closed. Open and sprinkle one of the sopplied seasoning sachets into the pack. Close and shake it up. Enjoy!

One of the individual packs.

The noodle block.

A little seasoning sachet.

A small amount of powder for the little packs.

They sent two of the ten packs, so I got two different dinosaurs!

The front and back of the card. It says you can put the dinosaur in water and it’ll grow really big after a few days!

I’m thinking a Stegosaurus on the left and a Brontosaurus on the right? Not sure – been a while since I was a kid though…

After a full week in water, they got pretty big! Indeed, it was fun to have a look at their growth every day – 5 stars for fun!

Finished (click image to enlarge). Added almonds, mango, banana chips and peanuts. I really like the crunch of the noodles; they seem a little different than the other Mamee Monster varieties; they’re really crispy, but maybe have a little more give to them. They have a nice spicy flavor to them which was great and a little bit of sweetness and more spiciness from the seasoning. As far as a snack goes, this gets 5.0 out of 5.0 stars. EAN bar code 9555022304786.

Mamee Monster Noodle Snack (Chicken Flavor / 10-ct) – 10.58oz

A Mamee Monster TV commercial showing a different little bonus that came in the 10 packs.

#1720: Mamee Chef Lontong Flavour

1 Reply

I’m always searching around the Internet and checking up on different instant noodle companies to see if they’ve got something new coming to the market! I saw that Mamee Chef has just released this new Lontong Flavour variety and asked if I could get some samples – and I did! So, what’s this Lontong all about? Here’s what the nice folks at Mamee Chef had to say about it:

Lontong is a popular dish among Malays, made of compressed rice cake wrapped inside a banana leaf found in Indonesia, Malaysia and Singapore. It is commonly called nasi himpit (“pressed rice”) that goes with a coconut based soup. The dish is more like a vegetable stew with chopped cabbage, turnip and carrots. It is one of the Muslims’ favourite traditional Raya dish that comes with a variety of cooking style namely Lontong Johor, Lontong Lodeh, Lontong Sotong and so forth. The overall taste of lontong is bland and neutral, it depends on other ingredients to give taste through spices and sauces. They include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish sambal, fried spicy shredded coconut (serunding kelapa), fried chicken etc.

The highlight of the product is Dato’ Chef Ismail’s Lontong paste that makes our Lontong has the authentic flavor, which makes Mamee Chef Lontong as close to the real dish as possible. I have attached the press release for your better understanding on Mamee Chef Lontong. Hope you enjoy the Mamee Chef Lontong as much as we do!

Definitely sounds interesting! Let’s open this cup of the new Mamee Chef Lontong Flavour!

Here’s detail of the side panels (click image to enlarge). Contains prawn. To prepare, empty sachets into cup and add 350ml boiling water. Cover and let steep for 3 minutes. Stir and enjoy!

Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

A dry sachet.

Soup base powder and garnish in one.

A sachet of non dairy creamer.

A very light powder.

The paste sachet.

This one smells absolutely wonderful!

Finished (click image to enlarge). Added fried tofu, shrimp, Chinese long bean, white onion, mung bean sprouts and hard boiled egg. The noodles came out exceptionally well and perfectly hydrated. The gauge was good and had a decent chew to them. The broth is first off a lot of fun to look at; the red and cream colors are really good looking. The broth has a creamy and spicy taste with lots of nice pieces of pepper ring floating in it. This was top notch stuff – 5.0 out of 5.0 stars. EAN bar code 9555022304748.

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A video from The Rakyat Post of a recent press conference featuring Mamee Chef Lontong Flavour.