Tag Archives: melaka

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: #1591: Mi E-Zee Perisa Sayuran

Today we bid a fond farewell to the CarJEN Food Sdn Bhd Meet The Manufacturer. It’s really amazing how many different instant noodle companies there are in Malaysia. What got me was after so many years of exploring instant noodles, here’s yet another one I’d not heard of until they contacted me. Today’s final review is their ‘sayuran’ variety (sayuran translates to vegetarian). Let’s have a look!

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 2 minutes. Add in contents of soup base sachet and stir. Enjoy!

The noodle block.

The soup base sachet.

Has a kind of butter and vegetable scent.

 

Finished (click image to enlarge). Added mung bean sprouts and coriander. Ther noodles as usual have a nice gauge and chew – your typical instant. The broth has a kind of salty and buttery flavor and some vegetable hints in there. It’s pretty good. 3.5 out of 5.0 stars. EAN bar code 9557226082316.

The Asian Vegan Kitchen (from Amazon) – The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.

Here’s a recipe for tofu and mushrooms in coconut for the Vegans out there!

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: #1587: Mi E-Zee Plain Noodles Mee Goreng

In general, I don’t review plain noodles. I usually require instant noodles to have a seasoning with them or have seasoning infused into them. Well, I hadn’t told this to CarJEN and they sent lots of them – I figured it only fair to do up a recipe with them! The picture on the front of the package certainly looks like mee goreng, so I figured I’d round some things up and make some for Kit for breakfast today. 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 a noodle block in water for 2 minutes. Use in any recipe you like!

Here’s one of the noodle blocks. These promo packs contain 11 of them!

Mi E-Zee Mee Goreng

  • 1 cooked and drained block of Mi E-Zee Plain Noodles
  • 1 hard boiled egg
  • 1/2 seasoning sachet of any kind (used Mi E-Zee Kari)
  • mung bean sprouts
  • sweet spice sauce (manis pedas)
  • sweet soy sauce (kecap manis)
  • shrimp
  • fried shallot

After you’ve made the noodles, drain. Drop in a skillet and add in 1/2 seasoning sachet, mung bean sprouts, shrimp, manis pedas and sweet soy sauce to your liking. Cook on medium heat,for a minute, stirring constantly. Add in shrimp and continue cooking 2 minutes, constantly stirring. Add to plate and garnish with fried shallot and hard boiled egg. Enjoy! As this is a plain noodle, it’s kind of hard to give it a review score as I usually look at the noodle and broth or flavoring. EAN bar code 9557226082477.

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!