Recently, I got sent a couple different varieties from Eric at The Kitchen Food – the kampua above and a dark soy version. Kampua is very popular in Sarawak – sounds like a nice lunch today. Let’s check it out!
Here’s the back of the package (click image to enlarge). Contains lard. To prepare, add noodles to boiling water and cook for 3 minutes. Drain. Add in contents of sachets and mix well. Enjoy!
The noodle block.
The first of two liquid sachets.
Can definitely smell the shallot in this one!
The second liquid sachet.
Smells like soy sauce.
Finished (click image to enlarge). Added char siew and spring onion. The noodles came out very light and soft – very nice and an excellent quantity. The flavor was a soy sauce and sweet one, a little light but quite nice. 4.0 out of 5.0 stars. EAN bar code 9554100281704.
Penang, home of some of the most amazing food and culture of the world. White Curry is one of the great things about Penang – spicy, full of flavor and fascinatingly exotic. There are quite a few White Curry Noodle variants on the market, of which I’ve tried many. It’s always really great to try a new one – I’m succh a curry junkie… I could eat curry every day! My first meeting with curry was when I was a kid – my mom made curried chicken livers over rice. I really liked it quite a bit – still kind of surprises me that I would have been so adventurous at such a young ago, but back then, dinner was what your parents made and that was that. Luckily, my mom always made tasty dinner! Anyways, let’s move from past to present and try this Myori Malaysia Penang White Curry Noodle!
Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, boil 350ml water and add in noodle block. Cook for 3 minutes, then add in contents of sachets and stir well. Enjoy!
The noodle block.
The dry seasoning sachet.
A light powder with little flecks.
The paste sachet.
Has a nice curry scent.
Finished (click image to enlarge). Added tau pok, fish ball, mung bean sprouts, white onion and mint. The noodles are quite good – full and soak up the broth nicely. They have a good texture and gauge. The broth is a little different from the white curry variants I’ve tried thus far. I detected a scent during cooking I’ve not noticed in any before – ginger. The ginger is a nice component to this aromatic broth, whose thickness is decent and spiciness is hot, with good curry flavor. 5.0 out of 5.0 stars. EAN bar code 9554100286495.
Penang Heritage Food: Yesterday’s Recipes for Today’s Cook – (from Amazon) – Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.
I had some leftover chicken and thought it’d be a good idea to make use of it. I reviewed the old version of this one quite a while back. This is the one with the new premium label on the package. It sounds good, but how does this Nissin Chow Mein taste? Let’s find out!
Here’s some detail from the underside of the outer wrapping (click image to enlarge). Contains chicken. To prepare, open lid and remove sachets. Add in vegetables sachet and add water to fill line. Microwave for 5 minutes. Add in remaining sachets and combine. Enjoy!
Here’s the lid underneath the outer plastic wrap (click image to enlarge).
The noodle block.
The powder seasoning sachet.
Has a chicken scent.
The vegetable sachet.
A colorful mixture.
The liquid seasoning sachet.
Looks spicy!
Finished (click image to enlarge). Added sliced spring onion, mung bean spouts and grilled chicken with Johnny’s chicken & Pork seasoning. The noodles have a great chew – nice and fluffy but with a good texture. The flavor is nice as well – a good oiliness and flavor – both hot and chicken in good proportions. If you like it spicy, it’s definitely not going to disappoint. The vegetables hydrated very nicely. 4.0 out of 5.0 stars. UPC bar code 070662087244.
On my last trip to the Asian grocery store, I had a though. I thought maybe I ought to toss in some of the varieties I’ve not reviewed in a while that I’ve recommended quite a bit to people since they’re relatively easy to source and quite good. This one’s a perfect example. My first favorite instant growing up was the Japanese Nissin Chickin Ramen. After trying a few varieties, I found Indomie Mi Goreng line and was all about it. When we’d go to Seattle we’d come back with a couple bags full of them, and I don’t think my parents minded too much since it was around 25 cents a pack. I tried many different varieties in the Indomie Mi Goreng line – there are quite a few. I used to go for the Satay flavor mostly, but then found the Barbecue Chicken one to my liking. Then there’s the Rendang which is a really great one, gracing the top ten list a couple times I think. This one today is the original version. If you’ve not tried this stuff, you’ve got to; it’s a real treat and easily modified to taste. There’s five sachets ioncluded- quite a few in an instant noodle pack and I’ll explain them all here. Anyways, let’s bring on the Indomie Mi Goreng!
Here’s the back of the pack (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Combine all sachet contents except fried onion in a bowl. Drain noodles thoroughly and add them to the bowl and stir until combined. Garnish with fried onion and enjoy!
The noodle block.
A dual sachet.
This is the bawang goreng, aka fried onion. It’s the one you’ll want to sprinkle on at the end.
The ‘bumbu’ which is a dry seasoning here.
A trifecta of liquid sachets. On the left, a seasoned oil. Next to it in the middle is manis pedas, a sweet and spicy chilli sauce. Finally at the far right we have the kecap manis. This is sweet soy sauce – a thick and syrupy sweet dark liquid.
The three liquid sachets all co-mingling together.
Finished (click image to enlarge). Added fried egg, extra fried onion, krupuk aci and Dua Belibis chilli sauce. The noodles have a nice tension and gauge – decent quantity as well. The flavor is stuff of legend; it’s just excellent! A sweet, salty and spicy combo that works so well – very balanced and tasty. The fried onion bits add such a good crunchiness as well. 5.0 out of 5.0 stars. UPC bar code 089686170726.
What’s great about this Indomie Mi Goreng is that it’s really quite inexpensive. You can get 30 packs on Amazon for under $20USD – worth every penny too!
Here’s a little holiday message from Indofood, makers of Indomie Mi Goreng.
Pancit Canton is a Filipino favorite whose roots began in China. It is also very much like Mi Goreng, an Indonesian dish. Basically, noodles and cooked, drained, and then combined with a dry powder and oil and sauce combination to create a tasty broth-free dish. These Lucky Me! Pancit Canton come in a variety of flavors, this being their original flavor. I’ll be reviewing more of these during Meet The Manufacturer as well, since it’s such a prominent product of theirs. Let’s check out Lucky Me! original Pancit Canton.
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to boiling water and cook for 3 minutes. Drain. Add sachet contents to a bowl and combine to form a paste. Add in noodles and stir. Enjoy!
The noodle block.
Powder base sachet.
A light powder.
A dual sachet of seasoned oil and sauce.
Often as you see here, the seasoned oil is hard or more solid. This isn’t a problem – just has to do with temperature.
Finished (click image to enlarge). Added sweet onion, thin sliced beef with Jane’s Krazy Mixed Up Pepper, fried egg and sliced green onion. The noodles have a great gauge and chew. The flavor is like a salty and garlic kind of thing which is really quite enjoyable. The dry component seems to give it an almost chicken kind of sense whereas the oil and sauce lend to it an oiliness and more garlic flavor which round things out. As I’ve said before, this is much like Mi Goreng and is very good! 4.25 out of 5.0 stars. EAN bar code 4807770270055.
A Lucky Me! Pancit Canton TV commercial. They mention ‘Happy Merienda’ – here’s what Wikipedia has to say about Merienda: In the Philippines, merienda (Filipino: meryenda or minandál) is a generic term encompassing two light meals: the first is a morning snack that may correspond to either brunch, elevenses, or second breakfast; the second one is the equivalent of afternoon tea.[2]Merienda taken in the early evening around sunset just before or in place of dinner is meanwhile distinctly referred to as merienda cena.[3] The broad definition of what constitutesmerienda is any sort of dish or snack in a portion smaller than the traditional “full meal” consisting of rice and a complimentary viand (unless the merienda is taken as brunch or merienda cena), coupled with either a cool or hot drink (usually coffee). Common fare may be sweet or savoury, ranging from breads, pastries, noodles, halo-halo, and even delicacies such as balút.
I’ll admit, I have a problem. I have a TON of noodles waiting to be reviewed. Today, I went and put them all on the floor as sorted them by expiration date. No small task, that’s for sure! It took a little while, but everything’s all sorted out and ready to go in the most efficient way I can figure. Today I’m going to review this Chewy variety from Hong Kong. I got it up in Canada a while back – 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. So this is one of those times when I get a little peeved at a noodle company. Why? Here are the directions: add some boiling water to a bowl to warm it up. Get rid of the water. Add noodles and seasonings into the bowl. Fill bowl with boiling water and cover for 3 minutes. Stir and enjoy. Fill the bowl with water is a really odd amount of water. What size bowl are we using? My guess is 400ml of boiling water; that’s a pretty safe amount to use usually, but I could be wrong. Kind of hard to tell when they say ‘bowl.’ Anyways… I implore instant noodle manufacturers all around the world to please state the exact amount of water to add to your noodles – whether in a pillow pack like this one or in bowls or cups. It’d really help me out. Thank you!
The rice vermicelli block.
The powdered soup base sachet
Has a sweet and meaty kind of scent.
The oil sachet.
Rapeseed oil with garlic – smells good!
Finished (click image to enlarge). The rice vermicelli are so ultra-fine, they make angel hair look like udon. This is the kind of noodle I’m not a huge fan of. The texture is a slightly gritty and with a kind of dry finish. They remind me of cobwebs. The broth’s flavor is interesting. A lot of the flavor is overridden by the garlic oil. The other flavor is a kind of sweet, salty and meaty kind of thing. It’s not a bad flavor – maybe with a different noodle though. 0.5 out of 5.0 stars. UPC bar code 652283000101.
Here’s the last of the A-Sha line of instant noodles they sent. These are a leaner line; not with the different gauges that the other products they make have. Not to say they don’t taste good, though! Let’s see how original this one is!
Here’s the back of the package (click image to enlarge). Mentions that it’s vegetarian friendly. To prepare, boil noodles for 3 minutes. Drain. Add contents of sachet, stir and enjoy.
The noodle block.
The liquid sachet.
Has a strong soy scent.
Finished (click image to enlarge). Added shrimp. The noodles are good – decent chewiness, elasticity and bulk. The flavor is a sweet and sesame like soy amalgam – pretty good! 3.75 out of 5.0 stars. UPC bar code 4715635851502.
Here are some Taiwanese people talking about what I’d had for breakfast a couple nights before – this was in mid 2013.
As I said in the last post, today is the anniversary of the first time my wife and I spoke to eachother, four years ago. More on that in the video at the bottom. I had the fortune to be able to try real rendang yesterday! They make it at Waroeng Jajanan! I’ll do a special post about it soon! This one was really good last time – let’s revisit it!
The side panels (click image to enlarge). Looks to be meat free but check for yourself. To prepare, fill to line with boiling water and let steep for 3 minutes. In a separate bowl, put the sachet contents, minus the fried wonton and fried onion. Drain. Add to bowl and stir and garnish with the onion and wonton.
Detail of the lid (click image to enlarge).
Included fork!
The noodle block.
A dual sachet – seasoning powder on the left and chilli powder on the right.
Chilli powder atop the seasoning powder.
A triple sachet (from left to right): seasoned oil, chilli sauce and sweet soy sauce.
A sweet, salty and spicy melange.
The garnish sachet.
Fried wonton (pangsit goreng) and fried onion (bawang goreng).
Finished (click image to enlarge). Added kerapuk aci from Waroeng Jajanan, sauteed beef with garlic salt and some Dua Belibus chilli sauce. The noodles have a good gauge and chewiness. The flavor is really good – sweet, salty and spicy. The garnish is great too – crisp and flavorful. Everything comes together very well – excellent! 5.0 out of 5.0 stars.UPC bar code 8992388133178.
After one of the worst years of my life, 2009 ended on a really positive note as I met my future wife in person at Oakland airport down in California. I will never look at New Year’s Eve the same ever again!
Here’s one I was sent by Annie T. over at MyKuali – thank you very much! I mentioned to her how I’d not reviewed many Malaysian varieties and she sent me a bunch of them! Pretty neat since MyKuali make instant noodles in Malaysia! Let’s check out this variety!
Here’s the back of the package (click image to enlarge). Looks to be meat-free but check for yourself. To make it, boil 350ml water and add the noodle block and cook for 3 minutes. Add contentds of the sachets, stir, and you’re done.
The noodle block.
The soup base sachet.
Has a nice star anise scent.
The veggie sachet.
Fried shallot – smells good!
Finished (click image to enlarge). Added sauteed beef, sweet onion and bell peppers as well as hard boiled egg with a little Jane’s Krazy Mixed Up Salt. The noodles are good – nice chew and pretty standard texture. The broth is very nice – has a strong star anise scent and taste which was very welcome as well as the hint of lime in there. Refreshing and comforting as well. 4.0 out of 5.0 stars.UPC bar code 9557561500032.
Got a box in the mail from the A-Sha guys in California today – wonder what’s inside…
These are their new instant varieties – most of their others have to be cooked whereas you can just drop these in a bowl, add boiling water, cover and voila. They come in original, shallot and curry. Looking forward to trying them – thanks!
Really? I haven’t reviewed this? Nope! Wow – who’dathunkit? Well then, without further ado, let’s check out these chow mein noodles – with shrimp!
Here’s the bottom of the package (click image to enlarge). Contains shrimp.
Under the wraps (click image to enlarge).
The noodle block.
The powder seasoning sachet.
The scent reminds me of seasoning salt.
The solid ingredients sachet.
Shrimp ahoy!
The liquid seasoning sachet.
Has a garlic scent.
Finished (click image to enlarge). Added shrimp, red bell pepper, Walla Walla sweet onion, pineapple and a little garlic salt. The noodles are slightly wide and flat. The noodles have a nice chew to them – very light. The flavor is that of shrimp; very good and expected. The added seasoning oil make the noodle a bit greasy which is welcome. The included veg and shrimp are pretty good. 3.75 out of 5.0 stars. UPC bar code 070662087220.
Today I’ll be reviewing a thinner gauge noodle by Amianda. I thought it was funny that they were called ‘homely,’ as here in the US homely usually means ugly, but I think this time it’s meant to be more along the lines of homemade or home-style.
The back of the package (click image to enlarge).
The noodle block. A very thin gauge.
The liquid sauce packet.
In the provided literature, it says ‘the most classic flavor of all, sauce with hand-made soy sauce can serve you the original sweetness of noodle.’
Finished (click image to enlarge). Added a fried egg and some ham. The noodles are very thin and have a nice elasticity and texture. The flavoring while light has a very nice soy flavor and sweetness. These are excellent! 4.0 out of 5.0 stars.
The differences in soy sauces around Asia are discussed, centering in Taiwanese soy sauce.
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