Tag Archives: mohfai

Meet The Manufacturer: #2176: MAMA Instant Rice Vermicelli Yentafo Tom Yam Mohfai

The wheat noodle version of MAMA’s Yentafo Tom Yam Mohfai has been on the annual The Ramen Rater Top Ten Instant Noodles Of All Time list as well as the cups list for the cup version before. Very curious how the rice vermicelli will be! Looking forward to it – let’s give it a try!

Here’s the back of the package (click to enlarge). Contains squid. To prepare, add everything to a bowl and add 350ml boiling water. Cover for 3 minutes. Stir and enjoy!

The vermicelli.

The soup base sachet.

A granular mix, flecked with herbs.

A liquid sachet.

Dark and oily.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, kamaboko, Dodo fish ball, tofu puff, fried garlic, chilli pepper flake and coriander. The vermicelli hydrated very well. I gave it my usual two cross cuts with a pair of kitchen scissors. The vermicelli has an ultra thin gauge. The broth is spectacular. It has a spiciness and a strong sweet and kind of sour taste to it which is very bright and refreshing. This is one of those that I just couldn’t stop enjoying until it was gone! 5.0 out of 5.0 stars! EAN bar code 8851876000128.

Instant Mama Rice Vermicelli Noodles Yentafo Tom Yum Mohfai Flavor

We took a bus to the President Rice factory in Ratchaburi. I was just amazed the whole time how the motorbikers would take advantage of any and every opening in traffic – sliding by the bus in such a narrow spot! I don’t think I saw a single accident or any police doing anything but directing traffic. A very busy place but everything seemed to flow so much better than at home.

#1696: MAMA Cup Yentafo Tom Yum Mohfai

Today I’m posting the last of my series of travelogues covering my trip to visit the folks that manufacture MAMA noodles, Thai President Foods. Being a resolute fan of instant noodles from the world over, the ability to visit where they’re manufactured anywhere is really fascinating to me. This one in pack version was on my Top Ten Instant Noodle Of All Time 2014 Edition. I was lucky enough to be next to a convenience store where we stayed the bulk of our stay in Bangkok.

I got to visit 7-11! You might be wondering why that would be a big deal…

Now you understand? This is almost the whole aisle right across from the Slurpee machines. Just a huge selection of cup and bowl noodles. Of course, there’s a lot more to Thailand than 7-11, so have a look at my travelogue! Now, let’s learn a little about yentafo from Wikipedia:

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu;yentafo in Thailand) is a Hakka Chinese food consisting primarily of tofu that has been filled with either a ground meat mixture or fish paste (surimi). Variation of this food include vegetables and mushrooms stuff with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as asoup dish.

It is commonly found in China, Malaysia, Singapore and Thailand, and in cities where there are large Teochew and Hokkien populations.

South East Asia

In South East Asia, the term “yong tau foo” is used to described a dish instead of the stuffed tofu item exclusively. The dish can contain a varied selection of food items, including young tau foo, fish balls, crab sticks, bitter melons, cuttlefish,lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Vegetables such as bitter melon and chilis are usually filled with surimi. The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or served with a bowl of steamed rice, noodles, or Rice vermicelli . Another variation of this dish would be to serve it with laksagravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.

Alright! Let’s check out this yentafo mohfai flavor cup from MAMA!

Detail of the side panels (click image to enlarge). Not sure if it contains meat. To prepare, empty sachets into cup and fill to line with boiling water. Cover for 3 minutes. Stir and enjoy!

Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The dry soup base sachet.

A granular mixture.

A seasoned oil sachet.

Has a spicy scent.

A solid ingredients sachet.

Has a fish scent.

Finished (click image to enlarge). Added kamaboko, shrimp, imitation crab, sliced squid, fish ball, tofu puff, red bell pepper, white onion, coriander and mint. The noodles have the standard wonderful gauge and chew of the MAMA wheat noodles that are in their cups. They have a nice texture and flavor to them. The broth is great – a nice color, spiciness and flavor that is a little sweet and very unique. Translates perfectly to a cup – perfect! 5.0 out of 5.0 stars.EAN bar code 8850987142710.

MAMA Instant Cup Noodles Yentafo Tom Yum Mohfal Flavour

This is a ‘making of’ video for the new TV commercials  for MAMA noodles – here’s a link to the commercials themselves.

Meet The Manufacturer: Re-Review: MAMA Instant Noodles Yentafo Tom Yum Mohfai Flavour

Here’s a good one – it’s on The Ramen Rater’s Top Ten Instant Noodles Of All Time 2014 Edition! Seriously good. One thing that will confuse many is the name – it certainly did confuse me. Yentafo? Mohfai? Tom Yum – that I knew, but the others…  Here’s what Wikipedia has to say about yentafo:

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu; yentafo in Thailand) is a Hakka Chinese food consisting primarily of tofu that has been filled with either a ground meat mixture or fish paste (surimi). Variation of this food include vegetables and mushrooms stuff with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.

It is commonly found in China, Malaysia, Singapore and Thailand, and in cities where there are large Teochew and Hokkien populations.

South East Asia

In South East Asia, the term “yong tau foo” is used to described a dish instead of the stuffed tofu item exclusively. The dish can contain a varied selection of food items, including young tau foo, fish balls, crab sticks, bitter melons, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Vegetables such as bitter melon and chilis are usually filled with surimi. The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or served with a bowl of steamed rice, noodles, or Rice vermicelli . Another variation of this dish would be to serve it with laksa gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.

It took me a lot of digging, but mohfai seems to be a special pot, the hot pot shown on the packaging. Let’s check it out again!

Here’s the back of the package (click image to enlarge). It’s tough to scan these shiny foil packs, so I found that putting them in grayscale and changing the contrast helps somewhat. Contains squid powder. To prepare, put everything in a bowl. Add 300ml boiling water and cover. Steep for 3 minutes and stir. Enjoy!

The noodle block.

The powder soup base sachet.

Has an interesting scent – smells pretty good.

The paste sachet.

Has a kind of meaty scent.

 

Finished (click image to enlarge). Added fried tofu sliced in half and stuffed with sauteed beef, ginger, bell pepper, garlic and soy sauce. Also added fried fishball, sliced squid, shrimp, bell pepper, green nira and coriander. The noodles are the standard ‘brown noodle’ that MAMA makes – they have a bit of seasoning and have a firm yet agreeably crumbly texture. The broth has a light spiciness and sweetness to it with just a skosh of heartiness from the oil that works perfectly. I was extremely pleased with this one the first time I tried it – extremely pleased yet again. 5.0 out of 5.0 stars! EAN bar code 8850987142611.


Get it here!

A TV commercial for MAMA Yentafo Tom Yum Mohfai.

#1302: MAMA Instant Noodles Yentafo Tom Yum Mohfai Flavour

Here’s one with a flavor I’ve never heard of – well, except for the tom yum part. Here’s what Wikipedia had to say about the yentafo:

In Malaysia, Thailand and Singapore, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.

I really couldn’t find anything about the mohfai, so if anyone’s got any thoughts, please comment and I’ll include it! Let’s check this out.

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, put the noodles and sachet contents in a bowl. Add 300ml water and cover for 3 minutes. Stir and enjoy.

The noodle block.

The dry base sachet.

Very grainy and an interesting color.

The oil/paste sachet.

Interesting.

 

Finished (click image to enlarge). Added fish balls, sweet onion, Fresno chilli pepper and green onion. The noodles are the standard ‘brown noodle’ that MAMA makes – they have a bit of seasoning and have a firm yet agreeably crumbly texture. The broth has a light spiciness and sweetness to it with just a skosh of heartiness from the oil that works perfectly. I was extremely pleased with this one – extremely. 5.0 out of 5.0 stars! UPC bar code 8850987142611.

This is pretty awesome – first heard this tune last week. Reminds me a lot of the old Kool And The Gang grooves.