Tag Archives: prawn mee

New Red Chef Sakura Prawn With 2 KINDS OF NOODLES From Penang Malaysia

I’ve been a fan of Red Chef’s stuff for quite a while now – their regular Spicy Sakura Prawn Soup Noodle hit the Top Ten Instant Noodles Of All Time 2018 Edition at #2 and that’s pretty amazing. Today we’ve got a new version – this one has two different kinds of noodle in it – wheat AND rice vermicelli! Let’s crack it open!

New Red Chef Sakura Prawn With 2 KINDS OF NOODLES – Malaysia

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee – Malaysia

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

One thing’s for sure – when I visited Penang, Malaysia in 2014, I tried a lot of prawn mee. A lot. I think upwards of 5 different bowls from different hawkers and restaurants. It’s serious business, folks! Strong prawn flavors, a sweetness, just plain amazing stuff that’s delicious and addictive. When it comes to prawn mee, I’m very interested. Let’s delve into this new one from Malaysia and see what makes it tick.

Way Premium Foods Authentic Penang Prawn Mee – Malaysia

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, cook noodles for 3~4 minutes and drain. Add sachet contents to 200ml water and bring to a boil. Add in noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A noodle blockin its own packaging.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Here’s the back of the package (click to enlarge).

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

The noodle block.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A wet sachet.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

A thick paste.

Finished (click to enlarge). Added soft egg, baked chicken, shrimp, Salad Cosmo mung bean sprouts, coriander, spring onion, and fried onion. The noodles are excellent – very strong and enjoyable backbone yielding a great mouthfeel. The broth is just in your face – good spiciness and excellent sweetness. Extremely impressed. 5.0 out of 5.0 stars.  9555861000467.

Meet The Manufacturer: #3089: Way Premium Foods Authentic Penang Prawn Mee - Malaysia

Enchanting Penang (Enchanting Asia)

Watch me cook this one up on Instant Noodle Recipe Time!

 

Unboxing Time: MyKuali Sends New Recipe Samples

Unboxing Time: MyKuali Sends New Recipe Samples

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!

The Ramen Rater’s Trip to Malaysia: Day 6 – Farewell, Penang

Day 1 * Day 2Day 3 * Day 4 * Day 5 * Day 6

Well folks, this is it. The last day we were in Malaysia. With a heavy heart and fond memories, here it is. By the way – during the times traveling around in the van – a great portion of our stay – they always has this radio station on. Check it out!

A look out the window of our hotel room on our last day in Penang.

The little free mini bar always had neat little treats inside. This is one of those international Kit Kat bars. To be honest, it does taste different – chocolate here seems a lot tastier.

A Coke can commemorating the World Cup.

We got all ready and waited a couple minutes in the lobby for Annie and her parents who took us out to breakfast!

Maxim Dim Sum Restaurant in Georgetown. I had always thought of dim sum as a lunchtime thing, but people here in Penang take their dim sum at breakfast time.

A really big place, very open and airy.

A great idea; dim sum creates a LOT of little dishes to clean!

Big – and packed to the gills for breakfast.

Little pork buns.

Think this was a rice noodle dish.

These were like little dark skinned potstickers – very moist.

Ladyfinger with pork.

Egg yolk buns.

I remember these were sweet and good as well.

Crispy outside, nice chewy innards.

Buns with chocolate pudding like filling.

Little custard tarts.

We took this tea with our big meal.

A dry crispy outside with a prawn filling.

A chewy fried flat with a filling.

I think these were tofu – had a kind of smoky taste.

Little pieces with a slivered almond coating and sweet paste filling.

The buns at top had a red bean paste filling and the below was filled with custard.

Just completely demolished! One thing I found great – I asked if they had one of our favorites here – honey walnut prawns. They had never heard of it, which makes me think it’s an invention just for dim sum in the United States. It’s fried prawns with a honey and mayonnaise sauce and glazed walnuts.

After that big meal they wanted me to try one last Hokkien Prawn Mee! We checked out Granny’s Hokkien Mee. Far be it for me to say no to a last taste of one of Penang’s famous flavors.

When you order at a lot of restaurants, you pick up an order chit and fill it out and give it to the server (click image to enlarge).

A combination of duck and pork.

The final bowl of Hokkien Mee.

Going to miss Penang so much! Our next stop was Penang International Airport, where we said our goodbyes to Annie and their parents. everyone was so kind here! She even sent us off with some of the new MyKuali tom Yum noodle and a couple bags of fresh chilli paddi! Thank you for everything!

We checked in and got through security. We had a little time to kill, so looked around a bit.

Excuse me; what?

Saw this first on our way to Langkawi and had asked Thomas about it. He explained it’s a cup of corn with butter and salt. I told him how in the US we have corn on the cob. I got the feeling that he thought that was really odd!

Here’s the plane for our first hop to Kuala Lumpur.

When we applied for our passports a few months ago, the lady at the passport place asked where we were going. She said she’d be scared to fly on Malaysian Airlines. That sentiment was echoed by lots of people I told to about the trip – they’d say ‘oh wow that exciting – wait, what airline are you flying?’ I’m going to say quite clearly here – I wasn’t worried at all. It was a short hop to Kuala Lumpur (like 55 minutes) and just like any other airline, they don’t want anything bad to happen. We hopped on and had a great flight – probably the softest landing of any of the 8 flights we had during the entire trip. I’d fly them again any day! Especially since that would mean we were on our way to or from Malaysia!

We got to Kuala Lumpur and much like Singapore, it was a lot of walking all over the place. We had to transfer our luggage from Malaysia Airlines to EVA, go through security and stuff and figure out where what was. This shot is of us when we were up in the air on our EVA flight from KL to Taipei’s Taoyuan Airport.

The flight took about 4 hours or so, and the next part of our trip would be the only rough spot really.

Time for a bite to eat at Taoyuan. We had a three hour layover until our next flight, which would be a 10 hour bender to Seattle. It had been a long day already and departure was at 11pm. Since we had the time, we walked around and looked for instant noodles. Turns out if we were in the domestic terminal, there was a 7-11 that would’ve had some, but here there weren’t any to be found. I asked the guy at the Burger King.

Got some little pork buns to chow down.

Some milk tea sounded good too.

She looks like us – waiting for a flight.

Poor Kit – we were absolutely exhausted.

I’m guessing the characters are phonetic? First and third must be like a ko sound?

Much like Mello Yello.

Out one of the windows we could see the Hello Kitty plane!

Checking boarding passes before we got to wait in another area to board.

Kit noticed this guy staring at us, then I noticed it too. He just kept staring… And staring… And staring! If this is you, you could’ve taken a picture and it would’ve lasted longer – I did!

This is after the hell. This was the worst flight I’ve ever experienced. It was really hot and there was no air conditioning. The worst part was that there was the most violent turbulence I’ve ever dealt with. If I hadn’t had my belt on, I definitely would’ve flown out of my seat. After we returned, we found out there had been a typhoon over Japan at around the same time. We were at around 40,000ft, but it was right around the time we were crossing over Japan. I thought I was gonna puke. I’m really glad though that it all happened at the tail end of the trip – way better than at the beginning! Anyways, this pic of after all of that and we were about to have the second meal, about an hour or two before landing.

Not a lot to do on an airplane but look at the little navigation screen slowly update your journey and watch movies. I thought I’d review the in-flight meal: Pork Porridge!

Here’s some marinated carrot with some chicken.

Not just any butter – butter from New Zealand!

The little biscuit thing actually wasn’t too bad.

Pork porridge!

Fish floss! It’s like powdered fish that’s been sugared.

Pork porridge with fish floss. Pretty good.

Apple, pineapple and honeydew. In flight meals from EVA were pretty dang good. We got two meals during the flight. The food on all the flights were actually decent – and included.

Our flight from Taipei left at 11pm on October 4th. Our flight arrived in Seattle – and arrived at 7pm on October 4th. The flight took 10 hours. Really a strange thing for our brains to deal with. United States Customs was pretty slow but went well. Since we’d brought back food (instant noodles, chocolate and fresh chilli paddi), we got shunted to a different lane for xray. The Department of Agriculture agent had a look through everything. She was pretty nice and we chatted about instant noodles a bit. She said they were probably one of the most common things to be coming through for inspection! Another agent came up and has a look and she mentioned to him how I have a website where I review instant noodles. ‘Oh yeah? What’s it called?’ he asked. I showed him my t-shirt and said ‘it’s The Ramen Rater!’ ‘I was on the just yesterday! We get a TON of instant noodles through here!’ Wow – so people from Customs are looking at the blog. Pretty cool! They pulled three instants that had chicken in them and let the rest go. Now we were home which was weird. What a trip!

Some things I noticed on my trip: here, our roads are huge – really wide and lots of them. In Malaysia, they streets are more narrow. We only saw maybe two cars that had been in accidents during the whole trip and here we see cars on the side of the road due to accidents at least once a day. There’s so much more room and not a million motorbikes weaving in and out of traffic; why do we hit each other so much?

I think the most stark difference between the US and Malaysia was how people come together. Here in the USA, we call ourselves the great melting pot. Well, everyone seems segregated – these people live here, these people live here etc. In Malaysia, it truly felt like everyone lived, worked and played together quite harmoniously. I think we could learn a lot from how things worked in this aspect from Malaysia.

(Click image to enlarge) In closing, I would like to say this trip really changed my perceptions of the world. Before this, the farthest I’d been from home was the east coast and Canada. At the beginning, I mentioned I felt like Frodo (or was it Samwise) in Lord Of The Rings when he said ‘this is the farthest I’ve ever been from the Shire.’ On returning, I feel kind of like Frodo looked when having a drink at the bar with his mates; glad to be home but forever changed by the experience. It was just amazing; all preconception of how it would be there was different than what it was. I definitely have caught the bug – the travel bug. I want to explore and see it all; especially in Asia. I also dearly wish to return to Penang someday and experience the tastes we were able to experience there again. I want to thank everyone at Sky Resources/Sky Thomas Food Industries Sdn Bhd for the warm welcome and for this experience. I also want to especially thank Annie and Thomas Tang and their parents – you made us feel so welcome and your kindness and smiles warmed our hearts – thank you and we hope to see you again!

It’s been just over a week now since we’ve been home. The whole jet lag thing is some real stuff – I think we’re just on the tail end of readjusting to everything.

#1445: MyKuali Penang Hokkien Prawn Noodle

The day is upon us – the day to review the new Hokkien Prawn Noodle – the second instant noodle from the company that made the number one on my 2014 Top Ten Instant Noodles Of All Time list! As with their Penang White Curry Noodle, Hokkien Prawn Noodle is a bit of a mystery for me. I had never tried White Curry before I tried their product, nor have I ever had Hokkien Prawn Noodle before. I did a little digging online and found the Penang Hawker Food Blog. I found this text there:

Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建虾麺) is served in Penang (with a variant served in Singapore known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.

I know that I really like prawns and prawn flavored things, but I have a feeling this is going to be something completely different compared to what I’m used to. I love curry, but the curry I’d loved in the past was so different from the White Curry. With that in mind, I dive into the unkown, in search of deliciousness.

Here’s the detail from the back of the package (click image to enlarge). Contains shrimp. To prepare, boil 380ml water and add noodle block. Cook for 3 minutes. Add sachet contents and enjoy!

2014_7_31_1445_003

The noodle block.

Powdered soup base sachet.

Has a seafood scent.

The paste sachet.

Has a very nice aroma of spices and shrimp.

The fried onion garnish sachet.

A very good quantity of fried onions.

Finished (click image to enlarge). Added mung bean sprouts, sauteed shrimp and sweet onion with soy sauce and hard boiled egg. Wow. The noodles are nice and chewy and there’s a good quantity of them. They have a nice color to them too. The broth – wow. Where do I begin? The broth has a nice heartiness and thickness. Strong prawn flavor leaps out of the bowl along with a kind of sweetness that is pounced on by a nice spicy heat. The crunch of fried onion is such a nice addition – especially with their quantity and quality; they’re not pulverized tiny bits but nice big pieces. This is truly an exemplary bowl of noodles – I can’t wait to try their next product! 5.0 out of 5.0 stars. EAN bar code 9555655005258.

MyKuali Penang Hokkien Pawn Noodle (4 Packs)

When MyKuali’s Penang White Curry Noodle hit the top of my Top Ten list for 2014, people really wanted to try it all over the world. Here’s a show from Japan where they hunt for these noodles!

#1276: Adabi Mi Bandung Prawn Mee

Here’s something from a brand I’ve never tried before called Adabi. It was sent to me by Annie T. of MyKuali in Malaysia – thank you! This is a take on a traditional dish – let’s check it out!

The back of the package (click image to enlarge). Contains peanut and prawn. To prepare, boil 300ml of water and add the paste sachet. Then add the block of noodles and cook for 2 minutes. Done!

The noodle block.

The paste sachet.

Thick!

 

Finished (click image to enlarge). Added lime, shrimp, hard boiled egg, Fresno chilli pepper and some BonCabe chilli seasoning. The noodles are great – they seem to have a very nice springiness as well as a decent gauge. The broth is stellar with a very prominent prawn flavor as well as a peanut component. It isn’t spicy, but nor is it mild; the flavgors are strong and none overwhelm the other. Great stuff! 4.25 out of 5.0 stars.  UPC bar code 9556252280604.

Here’s an Adabi TV ad for this one.