Tag Archives: mi kari putih penang

#1614: The Bridge Penang White Curry Noodle

Another one got during our trip to Malaysia! I think this is one of the first white curries that spun off of the craze that started in 2013. I’ve seen it many times, but never been able to try it. Well, no more! Today I’ll see what The Bridge has to offer!

 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 3 minutes. Add in sachet contents and enjoy! Note: It shows three sachets, although only two were present here. I have surmised that the seasoning and non-dairy creamer were combined into a single sachet.

The noodle block.

The seasoning sachet.

A very light powder with seafood scent.

The paste sachet.

A nice looking paste with a pleasant curry scent.


Finished (click image to enlarge). Added Dodo fishballs, coriander, mung bean sprouts, tau pok and white onion. The noodles have a good texture to them – nice chew with a slight crumble that was agreeable. The broth has a very nice curry taste with a lot of shrimp flavor as well. A nice amount of heat as well. Very good! 5.0 out of 5.0 stars. EAN bar code 9556593143835.

Singapore & Penang Street Food: Cooking and Travelling in Singapore and Malaysia (from Amazon) Singapore and Penang have a lot in common both in culinary and cultural terms. For centuries they have been at a crossroads of ancient trade, and immigration, giving them a strong multicultural personality. Singapore & Penang Street Food shows the authentic taste of delicious street food in Malaysia and how the street-food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centers where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore’s hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street-food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.

This is also made by the same company (A.K. Koh Enterprises). Very curious to try it as well!

#1464: Nanyang Chef Penang White Curry Noodle With Nanyang Chili Paste

Woke up today to see on the news that there was a big earthquake down in North California near where a large portion of my wife’s side of the family live. Hope everyone in the Bay Area is doing well!

Today I’m reviewing yet another Penang white curry noodle from Malaysia! While finding these here in the United States might be almost impossible, chances are if you go to Malaysia, any grocery store is going to have at least one variety. One thing in common with the varieties I’ve thus far is they all include a large paste sachet with a very luxuriant bouquet. These tend to be spicy as well as very rich in flavor, and the broth tends to be thicker than many. Anyways, let’s see how Nanyang Chef’s offering fares!

The back of the package (click image to enlarge). Contains shrimp powder. To prepare, add the noodle block to 380ml boiling water and cook for 3 minutes. Add in sachet contents and stir gently. Enjoy!

The noodle block.

The seasoning sachet.

A light powder with a shrimp scent.

The paste sachet.

Has a nice spicy curry scent.


Finished (click image to enlarge). Added mung bean sprouts, fishball, mint, sliced green onion, sweet onion, shrimp and seafood flavor tofu. The noodles were pretty good, with a plump gauge and good chew. The broth was strong – a very nice spicy side and a deep, rich curry side – they both met in the middle very nicely. 4.75 out of 5.0 stars. EAN bar code 9555098800304.

A book of curries from all over the world – sounds good to me!

A short tourism video about Malaysia – looks like a really neat place!