I was surprised to find this one in Taiwan – had seen it in images online quite a few times before but yeah – Taiwan! I got this at the Hi-Life store at the Nangang Exhibition Center. I really didn’t think Malaysian food would be popular in Taiwan, but actually I went to PappaRich over there – a chain of Malaysian restaurants. I’m pretty sure nowhere is immune to the White Curry craze! Strong flavors and spicy broth is pretty good anywhere you go. Let’s crack this cup open and look around!
Super Super Cup Signature White Curry – Malaysia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in solid ingredients sachet and 330ml boiling water to fill line. Let sit covered for three minutes. Now, typo or not, I have to follow the directions here – drain. Add in remaining sachet contents. Dinally, stir and enjoy!
Finished (click to enlarge). Added Dodo fish ball, Salad Cosmo mung bean sprouts, coriander, hard boiled egg, tau pok and fried onion. The noodles are great – good gauge and chew for a steeped instant. The flavor however. I really think that someone really dropped the ball on this one. You see, in order to have a level playing field, I have to treat each review the same way. This means following the printed directions on the packaging. If someone really thinks that this is good without broth, that’s great, but I sure don’t. It’s a hot mess and way too salty for man or beast. I know this would have been good if it didn’t say to be drained. Extremely disappointed. Somebody should be fired. 0.25 out of 5.0 stars. EAN bar code 9555037200592.
Sometimes a package will get routed through Anchorage, AK and this can prove a bit harrowing for it and it’s contents. Luckily, despite one side being completely ripped open, it made it through not only the rough treatment but a call from the customs folks asking what was inside…
Unboxing Time: MyKuali Sends New Recipe Samples – Malaysia
It was odd that they asked; I mean, all the paperwork was with the package. Getting samples for foreign countries can be kind of touch and go from time to time. It always seems like stuff that ends up in Alaska on it’s way to here results in a phone call. Weird. Thank you to MyKuali for sending these new recipe varieties – very keen on trying and letting everyone know what I think of them!
This is the third of the rice vermicelli (bihun) varieties that MyKuali has come out with in cups. I was very surprised yesterday – happily so. They now have them at the 99 Ranch store near me – all of their pack range, the rice vermicelli bowls and the cup versions as well. Pretty surprised to see them actually – but it’s a good thing since it seems Malaysian flavors are really making a big punch into the outer world.
As you might remember, MyKuali’s Penang White Curry wheat noodle version was #1 on the top ten list in 2014. As for the rice vermicelli varieties, they hit #1 and #2 of my top ten rice noodles for 2017 with their Hokkien OPrawn and Tom Yum varieties. Let’s have a look at this one!
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains prawn. To prepare, add all four sachets to the bowl and add 400ml boiling water. Put lid on and steep for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, fishball and tofu puff. The vermicelli came out just right – good hydration in the time specified. As usual, I did a couple of cross cuts with a pair of kitchen scissors to make them more manageable with a fork. The broth is thick and luxuriant. It’s very dark and has a strong garlic overtone. When I first tried their white curry in 2013, it was much different. It definitely had less garlic and although I love garlic, it kind of gives everything a kind of monotone hit which really bums me out. Howver, there’s a lot to it and it’s as rich as can be. It’s still one of my favorite flavors though. The included garnish hydrated well – chives and chilli. 4.75 out of 5.0 stars. EAN bar code 9555655005333.
Ah, MyKuali white curry. You know, I think one of the biggest ‘aha’ moments was when I first tried MyKuali Penang White Curry Noodle back in 2013. They contacted me and asked if I’d like to try it. I’d only had a few scant Malaysian varieties and really didn’t know much about Malaysian foods or food culture at all. I think seeing that big sachet of paste made me do a double take, and the fact that the curry flavor was nothing like I’d tried before.
Indeed, a year after I had the opportunity to taste those noodles for the first time, my wife and I got an invite to visit Malaysia by MyKuali. It was a real eye-opener and my first visit to Asia. While there, our hosts Thomas and his family introduced us to the flavors of Penang. I really felt like I was on an Anthony Bourdain travel show; we’d wake up, and then be off to the hawkers courts, trying anything and everything for many days in a row.
A true education in the flavors of Asia. On my subsequent trips to Thailand and Taiwan, I have had similar experiences – trying local foods and learning about them. But the initial trip to Malaysia really taught me so much about the flavors over there.
Here’s some info about the Cuisine of Penang from Wikipedia –
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as “hawker food”. Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Indian Banana leaf rice(Tamil:வாழையிலைச் சோறு கறி)- White rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. Is very much part of the few favourite local food in Penang particularly along Little India within the George Town Heritage zone. Biryani (Tamil:பிரியாணி)- Also known as nasi beriani and has many different variant. Fish head curry (Tamil :மீன் தலை கறி) – Head of the red snapper stewed with vegetables such as okra, tomato and brinjals in a curry, usually served with rice. Passion of Kerala at New World Park, Burmah Road, is famous for this dish. Mee Goreng Mamak (Tamil:மாமா வறுத்த மி)- It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, chili, tofu, vegetables, tomatoes, egg and spices, giving this fried noodle dish a distinctly unique Indian flavor. Mee Rebus (Tamil:அவித்த மி) – a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime before serving. Nasi Kandar (Tamil :நாசிக் கண்டார்) -a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes . Among the most well-known is a place called Line Clear, off Penang Road. Pasembur(Tamil:பசெம்பூர்) – A spicy salad dish consists of fried titbits and shreded vegetable sold by Indian Muslims. Penang Acar (Tamil:பினாங்கு ஊறுகாய்) – Indian pickles.Known as Urukai in Tamil language.achar are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different spices Chinese Bak kut teh (Chinese: 肉骨茶) – Literally translates as “meat bone tea”, the soup dish consists of meaty pork ribs and meatballs simmered in a complex broth of herbs and spices. Bee Tai Bak or Mee Tai Mak (Chinese: 米台目) – Silver needle noodles served with clear soup and minced pork. Char Koay Kak (Chinese: 炒粿角) – Stir-fried radish cake. Char Koay Teow (Chinese: 炒粿条) – fried flat rice noodles with chilli spices with seafood typically prawns and cockles (and typically with fried eggs). (A stall at a corner along Chulia Street which uses distinctive narrower noodles than other vendors.) Claypot chicken rice (Chinese: 砂煲饭) – Another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom. Fried Oyster Omelette or Oh Chien (Chinese: 蚵煎) – An oyster omelette dish available at many hawker stalls and coffee shops in Penang. Garnished with coriander or parsley, the omelette is served with a dip made of chilli sauce and garlic paste. Hainanese chicken rice (Chinese: 海南鸡饭) – A dish of Hainanese origin consists of rice cooked in chicken stock, and served with either roasted or steamed chicken, sometimes with sliced cucumber, bean sprout, spring onions and parsley. Hokkien mee or Hae Mee (Chinese: 福建面 in Penang, 虾面 in Kuala Lumpur) – rice and egg noodles, served together with hard boiled eggs, small prawns, meat slices, bean sprouts and kangkung (water spinach) in a spicy prawn & pig bone (Chinese: 肉骨) stock. Lor mee (Chinese: 卤面) – rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs (some feature duck eggs), meat slices and bean sprouts. The noteworthy stall is located next to the Goddess of Mercy Temple, with branches in Jones Road and Pulau Tikus. Wan Than Mee (Chinese: 云吞面) – also known as Tok-tok Mee from the sound of knocking bamboo sticks made by the vendors in former times to draw attention to their food, of a dish of egg noodles and wontons with sliced barbecued pork and vegetables. Peranakan Penang Laksa (Malay: Laksa Pulau Pinang), a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce and pineapple.  Malay Ikan Bakar – is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (Mackerel Fish). The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal, wrapped in banana leaves and grilled over charcoals.
I always considered curry to be either sweet (Japanese curry) or savory (Indian curry). This was something altogether different; and I loved it from the first taste.
Today’s variety is with rice vermicelli. It took me a long time to warm up to rice vermicelli – but these days I welcome it and really enjoy it. Let’s have a look at this MyKuali white curry vermicelli by MyKuali.
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add contents of sachets to bowl and 400ml boiling water. Cover for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball, tau pok, spring onion, chilli oil and chilli powder. The vermicelli hydrates nicely in the four minutes. They go well with the broth which is thick. Thick and gloriously strong! A good smack of heat and lots of prawn and other flavors. The included vegetables hydrate great as well. Love this one! 5.0 out of 5.0 stars. EAN bar code 9555655005333.
Wow check this out! This is one I’ve reviewed many times before but this is a new version that comes in a little box! Thank you to MyKuali for sending this along! Indeed, their Penang White Curry was #1 on my annual top ten list is 2014, and it’s appeared on top ten lists since then. It’s amazing stuff; very strong flavors and aroma. When I visited Malaysia in 2014, I got to get a real sense of the foods there. In fact, I got to try many, many varieties of their cuisine! I tried lots of seafood of which I really liked the sunfish.
Also, there was the dim sum. You haven’t tasted din sum correctly until you visit Asia – that’s a fact. The amazing thing about Penang is that there are so many different kinds of food to try and they’re are so many people making it and selling it. Street food (known as hawker food) is brought to the ultimate level there – so much competition brings the best of the best out. This White Curry is a cornerstone of Malaysian cuisine, Penang in particular. A milky broth with a paste that makes it not only tasty but pretty spectacular to look at. Let’s check out this Japanese version box and give it a try!
#2377: MyKuali Penang White Curry Noodle – Malaysia (for Japanese market)
Detail of the box (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Add in sachets contents. Stir and enjoy!
Inside the box is a white bag with a sticker on it.
The noodle block.
A dry mix sachet.
The powder soup base.
Anothe dry sachet.
Non dairy creamer.
The paste sachet.
The paste has a luxuriant shrimp and curry aroma.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, chilli flake, fish ball, carved squid and tau pok. The noodles are just perfect – they’re your standard instant upgraded. Nice and plump with a nice tooth. The broth is a luxuriant escapade into the flavor of Penang. First, there’s spicy heat. Next, flavor – lots of flavor! In fact, this stuff is a dance foor the taste buds. Shrimp and a multitude of spices come together to bring an amazing bowl of noodles. A favorite. 5.0 out of 5.0 stars. JAN bar code 4541708021837.
Hooray a new box of MyKuali samples! I’ve been a big fan of their products ever since they released their Penang White Curry way back in 2013 I believe. Since then, they appeared on my top Ten Spiciest list and then my Top Ten annual. They’re known nowadays worldwide as something unique and different. Let’s see what’s in this package!
These are awesome (click to enlarge)! So companies will make different package designs for different countries. These are little boxes for Japan. We have MyKuali Penang White Curry on the left and MyKuali Hokkien Prawn on the right.
So here’s the back of the little boxes (click to enlarge). Obviously they’re pretty happy about making the #1 and #2 spots on my lists!
MyKuali’s Penang Red Tom Yum (click to enlarge) was #1 on my 2015 Top Ten annual. So this style packaging is for the Singaporean market. This one has a styrong shrimp and spicy taste with lemongrass.
Here’s the famous Penang White Curry (click to enlarge) – #1 on 2014. It’s kind of hard to describe this one’s taste. Indeed it has a spicy element but then this curry which I think can only be explained as Malaysian.
Here we have the MyKuali Hokkien Prawn (click to enlarge), which hit #2 on the 2016 Top Ten annual list. So this one has a really strong sweet prawn taste to it and really nice crunchy fried onion.
These actually are the ones I’ve been waiting for (click to enlarge). So these are rice vermicelli versions of the Penang White Curry and Penang Tom Yum varieties. In conclusion, I’m really looking forward to reviewing all of these! Thank you very, very much!
I really loved the Nyor Nyar non-vegetarian PWC a lot – a whole lot! Very curious as to how this vegetarian variety will be. Let’s give it a look!
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 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
The paste sachet.
A very thick paste.
A dry seasonings sachet.
A very light powder.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, tau pok, spring onion and chilli flake. The noodles are great – nice gauge and plump character with a good backbone. The broth is awesome and here’s why: often, mushroom is used to produce an umami and richness to replace meat flavor. Well, it doesn’t work well with Penang White Curry – and it isn’t used here. This however is rich and luxuriant with a serious one two punch of cumin, a little spicy, and oily too. It’s good – rich and hearty. A very pleasant surprise! 5.0 out of 5.0 stars. EAN bar code 9555724502022.
When I got an email from a company asking if I’d like to sample their Penang White Curry noodle, I was very happy. It’s been a long time since anyone’s asked me to try one – for a while there, it seemed like I was reviewing a different PWC once a week. A couple things t note about this one. First – the name Nyor Nyar – I really enjoying saying it; it’s fun to say – and I’m probably saying it incorrectly. I noticed that on the top left of the package, it mentions ‘inspired by Penang Air Hitam’s White Curry.’ I think they’re referring to the Two Sisters/Two Aunties stall that’s been around for years in Penang and is extremely well known. Although I’ve not tried that White Curry, I’ve tried many, many others – let’s see how this one tastes!
Here’s the back of the package (click to enlarge). contains shrimp. To prepare, add noodles to 400ml boiling water for 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
A dry sachet.
A paste sachet.
Strong scent – smells good!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishballs, tofu puff, hard boiled egg, coriander and chilli flake. I liked the noodles very much – they were solid and meant business. They had a firmness to them I don’t often find without being brittle. The broth was absolutely perfect – it has a very rich and tasty flavor with a passable amount of spiciness and perfect thickness. What I also liked was the absence of grittiness from the paste in the final slurps of broth. This is a perfect White Curry. 5.0 out of 5.0 stars. EAN bar code 9555724502015.
Today, we have the last review of the Meet The Manufacturer for Vit’s. It’s been fun – lots of strong flavors and flavors is Malaysia! Penang White Curry is one of my favorites – let’s try the first one I’ve ever seen with fresh noodles.
Here’s the back of the package (click to enlarge). Contains crustacean (shrimp). To prepare, rinse noodles with cold water to loosen. Add paste and creamer into 250ml boiling water and cook for 30 second. Add in noodles and cook 30 seconds more. Stir and enjoy!
One of the two fresh noodle pouches.
A dry sachet.
A very light, fine powder.
A paste sachet.
Finished (click to enlarge). Added Dodo fishball, Salad Cosmo mung bean sprouts, carved squid and tofu puff. The noodles were thick with a nice chew and very nice gauge. The broth was a rich and deep white curry – has a nice creamy look and spicy hit and the strong flavor I enjoy. 5.0 out of 5.0 stars. EAN bar code 9556354000834.
Penang White Curry was a flavor that really piqued my interest in Malaysia back in 2013. I was accustomed to curry flavors, but this was something entirely different. Green, red, yellow – those were all familiar, but white? Nowadays, there are many, many varieties of Penang White Curry instant noodles on the market – let’s check out this new one from Vit’s!
Here’s the back of the package (click to enlarge). Contains crustacean (shrimp). To prepare, add noodles and paste to 400ml boiling water and cook for 3-4 minutes. Add in creamer. Stir and enjoy!
The noodle block.
A dry sachet.
The paste sachet.
Has a very nice curry scent.
Finished (click to enlarge). Added Dodo Prawn Flavor Fishballs, Salad Cosmo mung bean sprouts, mint, tofu puff and white onion. The noodles have an excellent gauge and chew. The broth has a nice oiliness to begin with, a good heat second, and a very savory curry taste. This is some seriously good white curry! 5.0 out of 5.0 stars. EAN bar code 9556354000988.
When I visited Malaysia last October, I was asked by a newspaper reported when I thought a Malaysian top ten list might come out. I figured once I got to around 70 reviews I could probably put something together. As of today, I’ve reviewed 100 different varieties from Malaysia. What’s more, I am releasing this top ten list on Malaysia’s Independence Day! Hari Merdeka! Happy Birthday, Malaysia! I hope everyone enjoys this list, in my opinion the best of the best instant varieties Malaysia has to offer that I’ve tried yet.
#10: Ibumie Penang White CurryMee
Ibumie is a very popular brand in Malaysia. What I like about their CurryMee is that it covers all the bases: spicy, rich and flavorful curry. The levels of these prerequisite are such however that it’s accessible to most – not too spicy or strong. A good one to introduce people to Malaysian instant noodle flavor. Original review
#9: Ah Lai Penang Favourite White Curry Bihun
I found that the bihun version of Ah Lai’s White Curry was very enjoyable; the noodles come out just right and dance with the curry broth playfully. Balanced just right. Original review
#8: Mamee Chef Curry Laksa
Mamee Chef’s noodles use ‘mi tarik’ technology to emulate hand pulled noodles. Coupling that with a rich and tasty curry broth and garnish including tau pok, this is definitely one of my all time favorites. Original review
#7: The Bridge Penang White Curry Noodle
A noodle with excellent texture and chew along with a beautifully lustrous broth with strong flavor. Makes me wish I could’ve gotten more from Malaysia to bring home! Original review
#6: MyKuali Penang Hokkien Prawn Noodle
Hokkien Mee is a wonderfully unique flavor of Penang and is extremely well represented here. The broth is sweet and has a deep flavor of prawn as well as a spiciness. The provided fried onions are the best I’ve ever found in an instant noodle. Original review
#5: Mamee Chef Gold Recipe Mi Kari Seribu Rasa
This variety has it all – great noodles, a deep and beautiful color, and finally a flavor that makes me think of the exotic. Lots of cumin and other spices comer together here masterfully. Original review
#4: CarJEN Nyonya Curry Laksa
I’ve seen a lot of noodle packages but I must say this is by far the sexiest. What’s nice is that what’s inside is equally as awesome – a very tasty curry is augmented with coconut powder and a dipping sauce with nice bits of shrimp. Original review
#3: MyOri Malaysia Penang Green Curry Rice Vermicelli
This is something new I tried in the last few months that’s just left me speechless. The green curry broth is thick and so flavorful; perfect spiciness and perfect taste. What’s more, it pairs with rice vermicelli in a stunning way. Luxuriant and innovative. Original review
#2: MyKuali Penang White Curry Noodle
This is the variety and flavor that grabbed me and set my palate on Malaysia. The richness, thickness and strength of this broth is mind-blowing. The noodles are engorged on it and have a hearty gauge and chew. A real game changer. Original review
#1: MyKuali Penang Red Tom Yum Goong Noodle
This one takes the cake. It has such an authentic flavor; as soon as I tried it, I was whisked back to Langkawi – the thickness of this tom yum is amazing, as is its’ sweetness and spiciness. I half expect to find a stalk of lemongrass in the bowl. Original review
As always, if you know of a variety I should try, check THE BIG LIST to see if I already have, and if I haven’t, contact me! Hari Merdeka, Malaysia!
I got this during my annual trip up to Canada for my birthday! A while back, I reviewed the soup version of this one. I’ve seen numerous soup varieties of Penang White Curry , but this time it’s a Stir-Fry version. Sounds interesting and different – let’s give it a look!
Detail of the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles in 450ml water for 2 minutes. Add in sachet contents and stir well. Enjoy!
The noodle block.
The dry seasoning base.
A very light powder – so light that when it opened a little poofed up into my nose.
The paste sachet.
A thick paste – smells good!
Finished (click image to enlarge). Added shrimp, tau pok, white onion, coriander and mung bean sprouts. The noodles came out nice and thick and chewy which I liked a lot. The flavor was pretty good. The curry paste was thick and sticky and tough to get all over after draining though and the powder seasoning added a little too much saltiness I think. But it worked prettywell. Always nice to see a new spin on a neo-classic. 4.5 out of 5.0 stars. EAN bar code 9556466211111.