Tag Archives: penang

#2510: MyKuali Penang Red Tom Yum Goong Noodle

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

Today, we have the Singaporean version of MyKuali’s Tom Yum Goong. For those of you who haven’t had tom yum, here’s a little from Wikipedia –

Tom yum or tom yam (UK pronunciation: /ˌtɒm ˈjæm/ or /ˌtɒm ˈjʌm/; US pronunciation: /ˌtɑːm ˈjɑːm/;[2] Thai: ต้มยำ, rtgstom yam, pronounced [tôm jām]) is a type of hot and sour Thai soup,[2] usually cooked with shrimp.[3] Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.

The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Alright – let’s give this award winning variety a try!

MyKuali Penang Red Tom Yum Goong Noodle – Singapore

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

Here’s the back of the package (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!

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

The noodle block.

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

The soup base sachet.

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

A light powder.

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

The paste sachet.

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

A large amount of strong scented paste.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball and coriander. The noodles are nice and plump – standard for the MyKuali noodle range. The broth is a luxuriantly rich and thick one. Indeed, if you like things bland, stay far away from this! Crisp taste of lemongrass, spiciness and shrimp weave a tale of deliciousness. 5.0 out of 5.0 stars. EAN bar code 9555655005500.

#2510: MyKuali Penang Red Tom Yum Goong Noodle - Singapore - Malaysia - The Ramen Rater - instant noodle

My Kuali Tom Yam Goong Noodle, Pack of 8 by MyKuali

The top ten list from 2015 where MyKuali TomYum wins it.

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

Now for the third year, I’m coming out with the latest Top Ten Instant Rice Noodles list. Rice noodles have some benefits as opposed to their fried wheat counterparts. First, they’re virtually fat-free. Also, they’re not fried. Rice noodles are gluten-free by nature, although the ingredients in the sachets that come with these varieties might not be. People ask me for a gluten-free list often, but that would be rather difficult as I’d have to pore over every ingredient list on every review to do this. Well, let’s have a look at these great rice noodle varieties – the best instant rice noodles varieties of the almost 2,500 reviews to date!

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

The list’s video presentation.

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli – Vietnam

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli - Vietnam - The Ramen Rater - instant rice noodles

The instant rice noodles came out of the microwave slightly underdone, but that was easy to look past as by the time I sat down to eat this, they were very good. Light chew, thin gauge. The broth was very, very good – a nice oiliness and crab taste with lots of crab in there and vegetable. Original review

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine – Singapore

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant rice noodles

The instant rice noodles – fettuccine – came out remarkably well. Indeed it is perfectly hydrated. I make a couple cross-cuts with a pair of kitchen scissors to make them easier to work with a fork. The broth is very tasty with a fresh taste of tomato and a bit of spiciness. Moreover, the broth definitely has a seafood feel to it – almost has a slight lemony hint to it. The vegetables hydrated very well and were complimentary. Also,m the shrimp that are included taste good and are of a decent quantity. Original review

#8: Nissin Seafood Flavour Rice Vermicelli – Hong Kong

#8: Nissin Seafood Flavour Rice Vermicelli - Hong Kong - The Ramen Rater - instant rice noodles

The noodles were slightly thick and chewier than many – and it worked well here; a little heartier. The broth was very good – a milky seafood and butter kind of taste which was absolutely delicious. The included bits included scrambled egg, spring onion, mushroom and seafood which all hydrated perfectly. Well done! – Original review

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia - The Ramen Rater - instant rice noodles

The Mamee Chef Gold Recipe on the 2015 Edition of the Top Ten Instant Noodles list, but with bihun! The noodles have a slight dryness to them, but the best part is how the broth is so rich and flavorful; it’s like a bowl of Malaysian love. Original review

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia - The Ramen Rater - instant rice noodles

I found I liked this vermicelli version of their white curry better than their wheat noodle variety! I don’t think that’s happened before; it’s kind of been a love/hate relationship I’ve had with rice based noodles for years. However, the rich flavor of the broth embraces the noodles and enrobes them in curry happiness. Original review

#5: MeeKuali Bihun Sup Rempah Perisa Daging – Malaysia

#5: MeeKuali Bihun Sup Rempah Perisa Daging - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out really good. This and cooked nicely. I made a couple of cross cuts with a pair of kitchen scissors to make the vermicelli more manageable. The broth is great . It’s got a great beef flavor and definitely full of spices. Moreover, it has the thickness I like. The shallots pull it together well – crisp and tasty. Original review

#4: Tseng Rice Noodle Seafood Laksa Flavour – Taiwan

#4: Tseng Rice Noodle Seafood Laksa Flavour - Taiwan - The Ramen Rater - instant rice noodles

The noodle was great – a little thicker than the other rice noodle varieties from Tseng. A little heartier which worked well here. The broth was a luxuriant sea of deep orange with a good coconut body. The flavor was not extremely strong in this one, but it was satisfying and quite good. Impressed at this being a Laksa coming from Taiwan. Original review

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand - The Ramen Rater - instant rice noodles

The noodles are very good – broad in nature and light in chewiness. The broth is really quite good – it has a spicy, lemongrass flavor with a nice shrimp hit, plus a sweetness as well that I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased indeed! Original review

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup – Malaysia

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out nice – not too chewy and very plentiful. I used a pair of kitchen scissors to make 3 cross cuts in order to make them more manageable with a fork. The broth is a sea of flavor. So it has a strong lemongrass presence coupled with a serious spiciness. The shrimp taste is strong here and the broth is thick – really thick. The included garnish was excellent and hydrated perfectly. Original review

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia - The Ramen Rater - instant rice noodles

The bihun as hydrated really well for something steeped. The broth is mind blowing. If you like a thick and serious onslaught of prawny sweetness and heat, this is absolutely for you. It’s so rich and strong and tasty! To top it all off, fried onion bits that are the best I’ve ever had in any instant product – other than the wheat noodle package version of this product. Amazing! Original review

#2419: MyKuali Penang Red Tom Yum Goong Noodle Soup (Japan Version)

A while back the folks at MyKuali sent over samples. I give reviews to different versions of products and this is certainly different. This is the Penang Red Tom Yum Goong that is now in Japan. As you can see on the front of the box, a rank #1 on the 2015 Top Ten Instant Noodles Of All Time list. Well, what’s tom yum? Here’s something from Wikipedia:

Tom yum, rtgstom yam, Thai: ต้มยำ,  [tôm.jām]) is a Thai soup, usually cooked with shrimp.[2] Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.

The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crush chili peppers.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. Next the paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Tom yum goong (Thai: ต้มยำกุ้ง) or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[7] The dish originated during the Rattanakosin Kingdom.[8]

Well that sums it up to a degree. So tom yum in Thailand often tends to be on the thinner side while in Malaysia they like their broths thick. So let’s take a look at this neat box from MyKuali!

MyKuali Penang Red Tom Yum Goong Noodle Soup (Japan Version) – Malaysia

Here’s the back of the package (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: a white pack with a big sticker.

The noodle block.

The powder seasoning base.

A light speckled powder.

The paste sachet.

Has a strong, rich scent.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, sweet onion, fishball and fried onion. The noodles are chubby and have a great gauge to them. Furthermore, the chew is very good. The broth is as bright and crisp as anything could be; the lemongrass is a slam dunk here. The heat is pretty good and doesn’t drown out the shrimp taste either. It’s very well balanced and nice and thick. An all-time favorite! 5.0 out of 5.0 stars. JAN bar code 4541708021844.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

My Kuali Tom Yam Goong Noodle, Pack of 8 by MyKuali

A promotional video for MyKuali.

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition

Well folks it’s that time again. This one’s a big deal – the list that people from around the world have been waiting for every year. Since the last list came out, I’ve reviewed over 400 varieties of instant noodles – a new record in one year for me. So many good ones this year! These are my absolute favorites of the over 2,400 reviews of instant noodles I’ve posted to date. There are some big announcements at the end of the video, so make sure to check them out! As always, I invite instant noodle makers to contact me so I can try your noodles! Now without further ado, The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition

The video presentation of The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition with special announcements!

#10: Paldo Budae Jigae Ramyun – South Korea

#10: Paldo Budae Jigae Ramyun - South Korea - The Ramen Rater - instant noodles

Here’s a new one – Budae Jigae. This dish came to be when US troops shared their rations with the locals during the Korean War. The Koreans added the hot dogs, cheese, luncheon loafd, pork and beans and macaroni to a traditional soup and boom – Budae Jigae. The noodles here are thick and chewy, the broth slightly spicy and has a nice oiliness. Augmented by a sachet of oil that smells like hot dogs and garnish which includes sausage, beans and macaroni, this is a unique and really great variety! Original review

#9: Xiao Ban Mian Shallot & Scallion Oil Noodle – Taiwan

#9: Xiao Ban Mian Shallot & Scallion Oil Noodle - Taiwan - The Ramen Rater - instant noodles

I got to see where these are made in Taiwan last year! I got to try them while there and then tried again for review and both times came to the same conclusion – they’re excellent. The noodles are plentiful and have a very nice chew. The flavor is really great – tasty and full of shallot and scallion flavor. Another example of Taiwan’s mastery of simplicity in the dry noodle genre. Original review

#8: Nissin Demae Ramen Straight Noodle Black Garlic Oil Tonkotsu Flavour Instant Noodle – Hong Kong

#8: Nissin Demae Ramen Straight Noodle Black Garlic Oil Tonkotsu Flavour Instant Noodle - Hong Kong - The Ramen Rater - instant noodles

Hong Kong’s first appearance on the annual top ten. First, these noodles are very good – nice chew and round gauge. Very impressed. Next, the broth is just perfection; a creamy pork tonkotsu broth, savory and rich, is enhanced by the addition of black garlic oil. Original review

#7: Nyor Nyar Penang White Curry Instant Noodle – Malaysia

#7: Nyor Nyar Penang White Curry Instant Noodle - Malaysia - The Ramen Rater - instant noodles

I’ve tried a lot of Penang White Curry varieties. I thought new ones had stopped cropping up a while back, and then I get to try this one and I’m just floored. This one’s perfect. Excellent plump noodles and a broth that’s thick and rich; with spiciness and strong flavors. Everything harmonizes together perfectly. Original review

#6: Prima Taste Singapore Curry Wholegrain La Mian – Singapore

#6: Prima Taste Singapore Curry Wholegrain La Mian - Singapore - The Ramen Rater - instant noodles

The original Curry La Mian made its debut on the 2013 list. In 2016, the Wholegrain version entered into the list – and with good reason. The noodles are hearty and have a kind of rustic, artisan mouth feel. They are perfect for the broth – a thick lavish curry which come from a huge sachet of paste and is made wonderful with lots of coconut milk powder. Original review

#5: MyKuali Penang Red Tom Yum Goong Noodle – Malaysia

#5: MyKuali Penang Red Tom Yum Goong Noodle - Malaysia - The Ramen Rater - instant noodles

In short, this is exactly the same kind of flavor I experienced on the exotic resort island of Langkawi off the coast of Malaysia. The noodles are just right – great gauge and chew and perfectly plump. The broth is thick and strong. Spicy flavor, heavy on the lemongrass and lots of shrimp taste. Unique and authentic. Original review

#4: CarJEN Nyonya Curry Laksa  – Malaysia

#4: CarJEN Nyonya Curry Laksa - Malaysia - The Ramen Rater - instant noodles

I have had the fortune to know this variety for three years and it’s been on the list for 3 years. Why? Well, the noodles are very good – they look like your basic instant but they really have a nice feel and chew. The broth comes from a curry pasta, coconut powder and a special dipping sauce. You can put the sauce in a spoon and dip it into the broth (or you can just put it all in). Creamy and rich – this is excellence. Original review

#3: Nissin Straits Kitchen/Straits Reborn Laksa – Singapore

#3: Nissin Straits Kitchen/Straits Reborn Laksa - Singapore - The Ramen Rater - instant noodles

Why the two names? Well, Nissin Singapore just changed the name from Kitchen to Reborn. This one’s great – extra nice noodles in here. Also, a very rich, strong broth. Finally, there’s the sachet of laksa leaf which you can sprinkle on top to add a savory finish. Original review

#2: MyKuali Penang Spicy Prawn Soup Noodle – Malaysia

#3: Nissin Straits Kitchen/Straits Reborn Laksa - Singapore - The Ramen Rater - instant noodles

This one used to be called Hokkien Prawn Noodle. This is a dive into prawn land to be sure. First off the noodles are the same MyKuali has had in all their varieties – just perfect. The broth here is oily, thick and exploding with prawn flavor. It’s very sweet and has a great level of spiciness. To top it off (quite literally), a sachet of the best fried onions in any instant I’ve tried add a savory crunch to the bowl. Beautiful and delicious . Original review

#1: Prima Taste Singapore Laksa Wholegrain La Mian – Singapore

#1: Prima Taste Singapore Laksa Wholegrain La Mian - Singapore - The Ramen Rater - instant noodles

For the second year in a row, Prima Taste leads the pack with their Wholegrain La Mian. Their regular non-wholegrain version was #1 in 2013. The wholegrain noodle has vaulted it up high – Really high. The noodle has a hearty chew and texture I love. The broth is a harmony is paste and coconut milk powder that has great taste and richness. It all comes together in a crescendo is flavor and texture which is masterfully delivered. Original review

Announcements

The Ramen Rater For Windows 10 Platforms

Got a Windows Phone? A Surface tablet? Running Windows 10 on your PC? Then you’re in luck! The Ramen Rater for Windows is in the Windows Store – and it’s free. You can search by keyword or barcode, have quick access to recent reviews and top ten lists, and when a new review is posted, you’ll get a notification! This app was made by Kamran from Ramen Regret Rater – thanks again! Check it out today! Don’t forget – you can also get The Ramen Rater apps for iPhone and Android – both have barcode scanning as well. Find then in the appstores!

#2404: MyKuali Penang Hokkien Prawn Noodle Soup

#2404: MyKuali Penang Hokkien Prawn Noodle Soup - Malaysia - The Ramen Rater - instant noodles

Her’s one you may not have seen from MyKuali before. Actually, you have on here , but with different clothing. So this is what is now known and seen more commonly as MyKuali Spicy Prawn Noodle Soup. However, it is dressed differently for the Singaporean market. Curious about what Hokkien Prawn is all about? Here’s something from wikipedia:

Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China’s Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish). There is also a vegan varieties

There are two types of Hokkien mee: Hokkien black mee and Hokkien fried mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien black noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as “Hokkien mee”, depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.

Hokkien hae mee
(prawn noodles)
Hokkien char mee
(fried noodles)
Refers to either the Penang prawn noodle or Singapore prawn noodle Refers to the Kuala Lumpur Hokkien noodle
Soup based (Penang) and stir fried (Singapore) Stir fried
Egg noodles and rice noodles Fat yellow noodles
No dark soya sauce used Dark soya sauce is used
Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. kangkung (water spinach) is common in the Penang version Slices of chicken or pork, squid and cabbage
 

As you can see, there’s a bit of difference between the many versions. So this one is the soup version popular in Penang but for sale in Singapore. Got it? Let’s check it out!

MyKuali Penang Hokkien Prawn Noodle Soup – Malaysia

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook 3 minutes. Add in powder and paste, then stir. Finally, add garnish and enjoy!

The noodle block.

The powder base sachet.

Has a strong seafood scent.

The paste sachet.

Has a sweet prawn scent.

The garnish sachet.

Fried onions!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, tofu puff, hard boiled egg (twins) and shrimp. The noodles are plump and luxuriant. Indeed they are thick and really suck up the liquid to a decent level. The broth is just elegantly strong. So it has a sweet prawn taste, a light spiciness and is thick as it is rich. The included garnish of fried onions are so nice and crunchy – love this one! 5.0 out of 5.0 stars. EAN bar code 9555655005463.

More New Samples From MyKuali

Here’s another box from MyKuali – hoping that it’s got what I am hoping it has inside! Let’s see!

More New Samples From MyKuali – Malaysia

Hmmm…

This is the Japanese version of MyKuali’s Penang Red Tom Yum Goong (click to enlarge).

Ah ha (click to enlarge)! It’s always a ‘cross your fingers’ kind of thing when products contain meat and this one does. It made it through though and will be reviewed soon!

Here’s MyKuali’s Tom Yum noodle cup (click to enlarge).

Finally, here’s one my wife really likes (click to enlarge)! We use this in rice and add some chicken to it. Hainanese Chicken rice is usually served cold though. Good stuff! Thanks again! Can’t wait to try!

#2222: Nyor Nyar Vegetarian Penang White Curry

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.

Penang Heritage Food: Yesterday’s Recipes for Today’s Cook

A short video about a night out in Penang.

Meet The Manufacturer: #2201: Mr. Lee’s Noodles Penang Chicken Curry Laksa

Penang. It’s a place I really miss, specifically because friends and flavors live there. some of the most amazing things that I’ve ever tasted are from Malaysia and specifically Penang. I decided to save this for last as I wanted to see how everything else was before I tried something that promises to be good. Today we say hello to this exotic variety and goodbye to the Meet The Manufacturer for Mr. Lee’s Noodles. Here we go!

Detail of the side panels (click to enlarge). contains chicken. To prepare, add boiling water to ridge line (just below the lip of the cup) and give a good stir. cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Bits from the bottom of the cup. Note the large piece of cauliflower in the upper left.

Finished (click to enlarge). The noodles hydrated very well – they’re broad and flat rice noodles. the broth has a nice light chicken taste with a kind of curry aftertaste to them. As far as a medium heat level, heat in this one was non existent. The vegetables and chicken were amazing – super good! However, during my days in Penang, I saw nor tasted anything like this. I think a more apt title would be chicken vegetable stew. 2.0 out of 5.0 stars. EAN bar code 0641243998718.

Jamie Oliver’s Great Britain

The Mr. Lee’s Noodles rap!

Penang Curry Samples From Nyor Nyar!

A package from Malaysia! Let’s look within!

Hmmm what do we have here?

Penang White Cuury in regular and vegetarian! Seems like for a while I was reviewing so much white curry… Really excited to try some again!!

Pastes for curry mee and prawn mee.

Laksa paste!

Sweet! Autographed poster!

An autographed poster for the wall of fame (click to enlarge)! Thanks to Francis for sending everything – I’ll be trying them out soon!

 

#2091: MyKuali Penang Hokkien Prawn Noodle Authentic Taste

The third and final of the cups I received from MyKuali – thanks again! The Hokkien Prawn (aka Spicy Prawn Noodle) was #2 on this year’s The Ramen Rater’s top Ten Instant Noodles Of all Time 2016 Edition. I recently read a little about these cups – the noodle they are using is referred to as ‘shabu noodle.’ Just a little something you might be curious about. Anyways, let’s see how the sweetness of Hokkien Prawn translates with this new noodle! Let’s crack it open!

Detail of the side panels (click to enlarge). Contains crustacean. To prepare, add in powder and paste sachets and boiling water to fill line. Let steep for 4 to 5 minutes. Stir and garnish with fried onion. enjoy!

Detail of the lid (click to enlarge).

The shabu noodle block.

The soup base powder.

A fine powder with a seafood scent.

The paste sachet.

Smells awesome – like sweet prawn.

The garnish sachet.

The fried onions – big and crunchy.

Finished (click to enlarge). Added shrimp, hard boiled eggs, Salad Cosmo mung bean sprouts and coriander. The noodles is again thin in this cup and very soft. It’s really interesting – not white but a deep tan color. I wasn’t particularly fond of it with the Penang White Curry, however I’ve found that with the Red Tom Yum Goong it was very well suited, and now again with the Hokkien Mee. The broth here is like you died and went to prawn mee heaven. It’s thick, oily, spicy and tasty. It’s just awesome stuff, and then they go and include those awesome fried onions. The only thing is the bustling of motorbikes and people talking at the hawker court. 5.0 out of 5.0 stars.  EAN bar code 8555655005678.

MyKuali Penang Hokkien Prawn Noodle (4 Packs)

A video by MyKuali showing how they make their products.

#2050: MyKuali Penang Red Tom Yum Goong Noodle Authentic Taste

Here’s the second of three cup versions of MyKuali’s line I got a while back – this time it’s the tom yum! Really excited to check it out – so without further ado, let’s get started!

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in all sachets and boiling water to fill line. Let steep 4-5 minutes. Stir and enjoy!

Detail of the lid (click to enlarge)..

The noodle block.

The powder soup base.

Light and fluffy powder.

The paste sachet.

Has a really great tom yum scent.

The vegetables sachet.

Looks like mostly spring onion.

Finished (click to enlarge). Added Dodo fish ball, Salad Cosmo mung bean sprouts and coriander. The noodles have a very light chew and a different mouthfeel. While I wasn’t entirely satisfied with this new style of noodle in the White Curry cup, this works very nicely with the tom yum. The broth is a tour de force of strong flavors – spicy, lemongrass pucker and a really nice balance of shrimp and vegetable taste. Beautiful! 5.0 out of 5.0 stars.  EAN bar code 9555655005692.

MyKuali Penang Tom Yum Noodle (4 Pack)

MyKuali Penang Red Tom Yum Goong was #1 on the top ten in 2015!

#2026: MyKuali Penang White Curry Noodle Authentic Taste Cup

yKuali

First it was in packs. Then, rice vermicelli bowls and now cups! I’m really curious about a couple things in this one. How well will it translate to a ‘steeped cooking’ form? Also, what kind of noodles are in here? Easiest way to find out is to give it a try! Let’s tear this one open!

Detail of the side panels (click to enlarge). Contains crustacean. to prepare, add in contents of all sachets. Add boiling water to fill line. Cover and let steep for 4-5 minutes. Stir and ejoy!

Detail of the lid (click to enlarge).

The noodle block.

Powder soup base sachet.

A granular powder.

A non-dairy creamer sachet.

A superfine powder.

The paste sachet.

Very curry!

A vegetables sachet!

Looks like chives and maybe some chilli padi.

Finished (click to enlarge). Added some big ol’ shrimp, Salad Cosmo mung bean sprouts, coriander and tau pok. The noodles were straight and thin. They had a slightly mushy texture which I was surprised by. The broth was a spectacle as always; beautiful for the eyes as well as the palate. Very spicy and a deep Penang curry flavor. The inclusion of vegetables was a nice touch. 4.75 out of 5.0 stars.  EAN bar code 9555655005654.

MyKuali Penang White Curry Noodle (8 Packs)

Not sure what he thinks but this is a guy reviewing the MyKuali Penang White Curry about a year ago.