Tag Archives: prawn

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Hey look at this! What is it? Well, their standard Spicy Sakura Prawn has been ranked #2 on the 2018 and 2019 The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This one has two kinds of noodles – both air dried too so they’re healthier for you. I’m a big fan of prawn mee (that’s what they call it in Malaysia) and I’m ready to have a prawn freakout. Let do this!

Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles in 400ml water for 2 minutes. Drain. Add sachets and noodles to 270ml boiling water. Finally, stir and enjoy!

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Wheat noodles on the left, rice vermicelli on the right.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A dry sachet.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A light powder.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

A wet sachet.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Has a strong and sweet prawn scent.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Another dry sachet – garnish this time.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Fried onions!

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, fried tofu, shrimp, bbq pork, spring onion, and mint leaf. Wow. The combination of the two noodles here is masterful – and authentic as this is what you’ll find in hawker courts in Malaysia. Broth is strong, however just a tad less so than the standard pack version. Included crispy onion garnish is just so spot on it hurts. Prawn freak-out achieved. 5.0 out of 5.0 stars. EAN bar code 9556145137015.

#3236: Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles - Malaysia

Penang Heritage Cookbook: Yesterday’S Recipes for Today’s Cook

Watch me cook on Instant Noodle Recipe Time!

Interview With Way Premium Foods – Malaysia

Interview With Way Premium Foods * Product Samples From Way Premium FoodsWay Premium Foods Premium Scallop Noodles *

I was contacted by a fellow from Malaysia about his company’s new line of noodle products. I never miss a chance to try new things from Malaysia, and so we are. Let’s start this Meet The Manufacturer by learning about Way Sauce Sdn Bhd’s Premium Foods line from Benson Tan, Director of Business Development.

THE RAMEN RATER> Can you start by telling me a little bit about the history of Way – how did you start?

WAY FOOD> Mrs Tan the founder and my mother is a fantastic cook. Has hosted dinner parties for decades and always to rave reviews. 15 years ago, opened a small restaurant featuring recipes which were passed down to her and she perfected over years. It was very well received and ever since she has wanted to produce and sell the pastes that are core to all the recipes. 5 years ago after finding a suitable location, a factory was set up and the rest is history!

TRR> For my readers who aren’t familiar with your product lines, can you tell a little about them?

WAY FOOD> We initially started with a set of pre mixed pastes focused around the Nyonya flavours that formed the basis of the founder’s forte. Expanding on these, we started to incorporate more local flavours and then regional South East Asian flavours. The latest line is our Hawker Fare range of instant noodles which are all-natural and authentic in taste. This just launched 4 months ago.

TRR> I hear you have a new premium product line. Can you tell my readers about it and why is it special?

WAY FOOD> We have a few lines of products now. The premium line consists of 3 types of XO Sauce, which originates from Hong Kong. This is WAY’s personal interpretation of XO sauce and while they share the same base, there are 3 variants:- XO Value which consists of scallops and dried shrimp, XO Original which is a pure scallop version, and finally the XO Masterpiece which uses only 100% Hokkaido Scallops and even has a whole XL sized Hokkaido Scallop floating right at the top!

TRR> Do you produce products other than instant noodles?

WAY FOOD> Our Noodle range is our homage to the diverse and award winning hawker fare that is so synonymous with Malaysia and our cuisine. It was only launched a few short months ago.
We initially started with producing pre-mixed pastes/sauces such as chicken curry sauce, sambal sauce, chilli crab sauce and even briyani sauce just to name a few. Currently our total number of SKUs is around 30.

TRR> How do you noodle products differ from those by other manufacturers?

WAY FOOD> As with all our retail products, we pride ourselves on authenticity of taste/flavours coupled with all natural ingredients. Our noodle range maintains these high standards and contains absolutely ZERO artificial additives, preservatives or MSG.

TRR> Can your products be purchased outside of Malaysia?

WAY FOOD> Yes indeed. We currently are available in Singapore, Brunei, Hong Kong, Taiwan, Japan, China, Netherlands and Germany.

TRR> Where do you make your noodles?

WAY FOOD> Our noodles are produced in Malaysia.

TRR> What was your first product?

WAY FOOD> Our first line of products consisted of 5 flavours in 200g bottle format and the flavours were Sambal Sauce, Sambal Spicy Sauce, Turmeric Vegetarian Sauce, Turmeric Garlic Sauce and Chilli Crab Sauce. The Turmeric V and Turmeric Garlic Sauce were and are still unique with no other product like it in the market! They remain bestsellers to this day!

TRR> People are concerned with health more than ever. Instant noodles are generally higher in sodium. How can one balance the enjoyment of instant noodles and their health in your opinion?

WAY FOOD> Convenience is playing an increasingly larger role today when it comes to food choices and we recognized that instant noodles are here to stay. This is why we decided to tackle this segment by offering a completely all-natural solution for those who are indeed more health conscious but without compromising on the taste factor.
With respect to the sodium level, even in this regard we are ensuring that it isn’t excessive. In broad terms, WAY noodles contain roughly 1/3 of the sodium of most typical instant noodles available in the market. Having said that, a balanced diet is always key but if you enjoy noodles (which we all do) then why not opt for a healthier version such as WAY noodles and not worry about compromising on your enjoyment!

TRR> Are you involved in the local community/charity?

WAY FOOD> We work very closely with an NGO called Food Aid Organisation here in Malaysia. They are involved in foodbanking and more details of their work can be seen at http://www.foodaidfoundation.org/ . We have also done various other charity and CSR initiatives such as https://www.thestar.com.my/metro/community/2015/10/15/shopping-treat-for-ppr-folk-100-families-from-kota-damansara-get-chance-to-shop-with-rm200-coupons/

TRR> How many packs of instant noodles do you produce annually?

WAY FOOD> Currently as we have only just launched 4 months ago, the production is still small but we are seeing phenomenal growth and interest in various international markets. We expect this new line to help grow WAY brand overseas at a much quicker pace.

TRR> Have you ever thought about varieties like macaroni and cheese or pizza flavored instant noodles?

WAY FOOD> Currently our forte and expertise centres around Malaysian and Nyonya flavours. We do do R&D for large corporations who request different, more Western flavours so definitely never say never. For example, we have just finished three new flavours for Food Service:- Malaysian Pesto Sauce, Malaysian Paella Sauce and Malaysian Pasta Sauce. These may form the foundation of a new range of noodles in the near future so keep a look out!

TRR> Which is your personal favorite variety of WAY noodles and what (if anything) do you add to them?

WAY FOOD> Being from Penang originally, my favourite is the WAY Authentic Penang Prawn Mee (Or Hokkien Mee as its affectionately and more commonly known to locals in Penang). I used to make a trip back ( a 4 hour drive) just to have a good bowl once a year or once every 18 months but now that we’ve produced it I can have it in the comfort of my own home anytime I wish! As per how it is served originally, I just add a few prawns, a few stalks of morning glory, some beansprouts and half a boiled egg with a small garnish of fried shallots to top it off. Perfect.

TRR> To most in the USA, Malaysia sounds like a very exotic place – can you tell us a little about daily life there?

WAY FOOD> For Malaysians, food is life. Our daily life really does revolve around food and eating. Good food is abundantly found at all times of day (although not necessarily the healthiest hahah). It would not be uncommon to have 4 or 5 meals interspersed throughout the day and because we are a multiracial country, it is very normal for those meals to comprise 3 different cuisines and cultures (namely Chinese, Indian and Malay) and also a fusion of any or all of the above.
Penang especially is very well known for the hawker fare but each of the 13 states has their own charm and cuisine.
As anyone who ever comes to Malaysia will find out, our national dish Nasi Lemak is a MUST.

TRR> Why the name Way?

WAY FOOD> The reason for the name WAY is two-fold. First of all it is a family endeavor and the name is a part of me and my siblings actual names. The second reason is that Way (the homonym as well as the actual word we use for the brand in chinese) means taste. It falls back to how we believe that taste is paramount and that cannot be achieved if we cut corners in terms of ingredients and process.

TRR> Are there any new products on the way from WAY? Can you give my readers a ‘sneak peek?’

WAY FOOD> As I mentioned a little earlier, our 3 new flavours of Malaysian Pesto, Malaysian Paella and Malaysian Pasta Sauce which we developed specifically for our Japanese food service market have received very good feedback after initial testing. We are also coming up with a range of hotpot/steamboat base soup pastes. So watch this space!!!

THE RAMEN RATER> Thank you very much for this opportunity to learn more about your company! I and my readers thank you very much!

Meet The Manufacturer: #2760: Red Chef Spicy Sakura Prawn Soup Noodles

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

To start things off, we have a variety with Sakura prawns. I’ve never heard of these – here’s what Wikipedia has to say about them:

Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. The species grows to about 4–5 cm and lives primarily in Suruga Bay in Shizuoka Prefecture, Japan, where it is caught to be eaten. It is also caught in Taiwan.

Can’t get enough of shrimp and prawn! Let’s take a look at this, the first in the Red Chef Meet The Manufacturer spotlight!

Red Chef Spicy Sakura Prawn Soup Noodle – Malaysia

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

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 sachet contents (except for garnish) and stir. Finally, add garnish sachet contents and enjoy!

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

The noodle block.

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

A dry sachet.

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

A very light powder.

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

The paste sachet./

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

Super thick stuff!

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

A garnish sachet.

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

Crunchy onion!

Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts, and hard boiled egg. The noodles are just perfect – nice gauge and chew. The broth is just so strong with sweet prawn flavor. Add the crunchy fried onion garnish and it’s cloud nine for me. 5.0 out of 5.0 stars.  EAN bar code 9556145231041.

Meet The Manufacturer: #2849: Red Chef Spicy Sakura Prawn Soup Noodle

A History of Malaysia

A bit about Sakura prawns.

#2757: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

I’ve always been impressed how often MyKuali changes their recipes. I want to say this may be the fourth iteration of the Hokkien Prawn Noodle thus far – at least that they’ve sent and I know of. I’ll admit I’ve not always been keen on the changes, but it really is nice to see companies that want to keep improving – even a product that’s very well received to begin with. Let’s see how this new change taste!

MyKuali Penang Hokkien Prawn Noodle (2018 Recipe) – Malaysia

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, cook noodle block in 380ml boiling water for 3 minutes. Add in sachet contents. Finally, stir and enjoy!

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

The noodle block.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

The paste sachet.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

Lots of thick paste.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

The soup base sachet.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

A very light powder.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

The garnish sachet.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

Crunchy bits of onion!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, hard boiled egg, shrimps, white onion and spring onion. The noodles came out just as they always have – the perfect gauge and chew . They engorge themselves happily on the liquid as they cook while keeping adequate backbone. The broth is a thick, sumptuous prawn flavored affair full of shrimp paste. Very oily and tasty. I would say as far as the recipe change, I feel like there’s a little less on the sweet prawn hit and a little more spiciness. Still an amazing one, that’s for sure. 5.0 out of 5.0 stars.   EAN bar code 9555655005265.

#2828: MyKuali Penang Hokkien Prawn Noodle (2018 Recipe)

M y K u a l i Penang Hokkien Prawn Noodle (4 Packs)

Oh man this looks good – I really miss Penang!

Meet The Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

I really like prawns – especially the big ones. Mantis prawns are really big – had those in Malaysia. The river prawns in Thailand are spectacular and prepared right they’re just as succulent as can be. I don’t know much about prawns in Indonesia. Let’s ask Wikipedia –

The Indian prawn (Fenneropenaeus indicus, formerly Penaeus indicus), is one of the major commercial prawn species of the world. It is found in the Indo-West Pacific from eastern and south-eastern Africa, through IndiaMalaysia and Indonesia to southern China and northern Australia.[3] Adult shrimp grow to a length of about 22 cm (9 in) and live on the seabed to depths of about 90 m (300 ft). The early developmental stages take place in the sea before the larvae move into estuaries. They return to the sea as sub-adults.

The Indian prawn is used for human consumption and is the subject of a sea fishery, particularly in China, India, Indonesia, Vietnam and Thailand. It is also the subject of an aquaculture industry, the main countries involved in this being Saudi Arabia, Vietnam, Iran and India. For this, wild seed is collected or young shrimps are reared in hatcheries and kept in ponds as they grow. The ponds may be either extensive with reliance on natural foods, with rice paddy fields being used in India after the monsoon period, or semi-intensive or intensive, with controlled feeding. Harvesting is by drainage of the pond

Well, that’s not exactly what I was looking for, but it looks like Indian prawns may be what this variety is fashioned after. A lot of the time in my travels, prawns are served shell on. This is really hard for me – I’m not great at peeling them. In time though. The way I figure it, I want to learn everything I can about the way people eat in Asia. I mean, having peeled shrimp and prawns served to you is much easier, but I think that kind of makes it harder for them to be prepared in as many ways. Well, let’s have a look at this one and see what it’s like.

I’m really excited about this series – and the fact that I’m getting some help from a local business. Jonathan over at Waroeng Jajanan. The store and restaurant combo is just an amazing place to check out authentic Indonesian cuisine, and you’ll be seeing a lot of (pretty much all) that I add in the end being from there in this series. Alright – let’s check out this one from Alhami as part of Meet The Manufacturer!

Alhami Instant Noodle Prawn Flavour – Indonesia

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, ad d noodle block to 350ml boiling water and cook 3 minutes. Add in sachet contents. finally, stir and enjoy!

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

The noodle block.

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

A dual sachet.

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

Chilli powder atop the seasoning base.

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

Finished (click to enlarge). Added prawn sauteed in Waroeng Jajanan sambal, baked eggs (Waroeng Jajanan) and coriander. The noodle came out just as the other times – soft with a nice character. The broth didn’t come across as extremely prawn flavor to me which was disappointing. The flavor it did have was tasty – buttery and mild. 2.75 out of 5.0 stars. UPC bar code 034126939173.

Meet Ther Manufacturer: #2655: Alhami Instant Noodle Prawn Flavour

Indonesian Cooking: Satays, Sambals and More [Indonesian Cookbook, 81 Recipes]

Indonesian street food!

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version)

HAPPY MOTHER’S DAY!!

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

Here’s the final of the three Japan version MyKuali boxes. This one’s a favorite of mine (as are the other) but lately it’s been a real treat. Here’s a little about Hokkien Prawn 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 (Japan Version) – Malaysia

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

Detail of the side panels (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!

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

The package inside the box.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

The noodle block.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

The powder sachet.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

A light colored powder soup base.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

A paste sachet.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

A thick and sweet smelling paste.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

The garnish sachet.

#2441: MyKuali Penang Hokkien Prawn Noodle (Japan Version) - Malaysia - Japan - hokkien mee

Fried onions!

Finished (click to enlarge). Added 31-40ct shrimp, coriander and Salad Cosmo mung bean sprouts. The noodles are perfect as far as regular instants go – extra plump and succulent. The broth is a cavalcade of Penang-ness! Pure prawn-gasm here – thick, sweet, oily and a little spicy. The included fried onion garnish puts it over the top. This makes my soul happy. 5.0 out of 5.0 stars.

Finished (click to enlarge). JAN bar code 4541708021851.

#2394: Nissin Cup Noodles Prawn Flavour

#2394: Nissin Cup Noodles Prawn Flavour - Hong Kong - The Ramen Rater

I realized I had a problem recently. Indeed, all my shrimp in the freezer was freezer burnt and I needed to just toss them out and get some new ones. I can’t remember the last time I got new shrimp – I want to say it’s been a few months. So, I got some 31-40 ones. So the way they gauge size of shrimp is by the number you get per pound. I have been able to get the 16-20 ones before, but the place I get them doesn’t have any of them that are pre-cooked and tail on but the 31-40 it is. So it’s prawn today – sounds like a good time to test out the new shrimp, eh? So let’s check out this prawn flavor instant cup noodle from Nissin of Hong Kong.

Nissin Cup Noodles Prawn Flavour – Hong Kong

Detail of the side panels (click to enlarge). contains shrimp. To prepare, add water to fill line and cook at 800W for 3 minutes in the microwave. Finally, stir and enjoy!

#2394: Nissin Cup Noodles Prawn Flavour - Hong Kong - The Ramen Rater

Detail of the lid (click to enlarge).

#2394: Nissin Cup Noodles Prawn Flavour - Hong Kong - The Ramen Rater

The noodle block.

#2394: Nissin Cup Noodles Prawn Flavour - Hong Kong - The Ramen Rater

Loose bits from inside the cup.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp, sweet onion, fried onion and chilli oil. The noodles are the standard Cup Noodles Hong Kong variety – flat and slightly wide. So the broth has a salty prawn flavor which was pretty good. Finally, the included garnish was really nice – cubes of pork, bits of egg and a seriously decent amount of shrimp with a a size on the larger end of the spectrum of cup varieties. 3.75 out of 5.0 stars. EAN bar code 4897878100019.

Nissin Demae Ramen Prawns Flavor 3.5oz (Pack of 5)

A Nissin Foods Hong Kong TV advertisement for their Southeast Asian line of products.

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.

#2054: Suimin Noodles With Curried Prawn Flavour

Here’s another one from the big batch of cups that Jen from Australia sent – thank you again! Curries prawn eh? That sounds good – let’s have a look!

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, Add in sachet contents and boiling water to fill line. Cover and let steep 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

The soup base sachet.

Has a light curry scent.

The vegetables sachet.

Veggies and bits of shrimp.

Finished (click to enlarge). Added shrimp, baby corn and coriander. the noodles hydrated decently and had a nice bounce to them. The broth was good, but I really can’t say they seemed like a very strong curry in any way. Did taste good though. The hydrateables hydrated well. 3.25 out of 5.0 stars.  EAN bar code 9310135301268.

Australian Cooking From Down Under: 70 Amazingly Delicious Australian Cooking Recipes From the Outback and Beyond

A Suimin TV advertisement from the 80s.

#1980: Suimin Noodles With Prawn & Chicken Flavour

Here’s the first review of the donations sent by Jen of Australia – thanks again! So this is a new brand to me – was hard not to type Sumin but it’s Suimin… Made in Australia! Also, it’s prawn and chicken flavored – something I’ve never come across before. Let’s give it a look!

Detail of the side panels (click to enlarge). Contains chicken and shrimp. To prepare, add boiling water to cover the noodles. Let sit covered for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

A powder seasoning sachet.

A very light powder.

The solid ingredients sachet.

Lots of vegetables and shrimp.

Finished (click to enlarge). Added chicken, prawn and coriander. The noodles in this one were way different. They were chewy, but oddly enough chewy like gum in a way. They weren’t bad mind you – they hydrated well and everything – but they were odd in texture. The broth smelled and tasted like chicken and prawn which was very interesting. Not a bad little cup of noodles! 3.5 out of 5.0 stars.  EAN bar code 9310155302265.

Australian Cooking From Down Under: 70 Amazingly Delicious Australian Cooking Recipes From the Outback and Beyond

A Suimin TV commercial from 1983.

#1965: MyKuali Penang Spicy Prawn Soup Noodle Authentic Taste

MyKuali has been tinkering with upgrading their recipes during the last year or two. One thing they told be when I visited in 2014 was that the hawkers are always fine-tuning their recipes, and that they planned on doing the same thing. When I asked what the difference is with this new iteration, I was told that an aspect of the shrimp powder has been altered to give it an even more authentic taste. I found tha the Hokkien Mee I had in Penang a couple years back was very close to what I got from the MyKuali Hokkien Mee. Let’s see how this one tastes.

The back of the package (click to enlarge). Contains prawn. To prepare, add noodle block to 380ml boiling water and cook 3 minutes. Add paste and soup base sachets and stir. Garnish with fried onion and enjoy!

The noodle block.

The powder soup base sachet.

A very light powder.

the paste sachet.

Ooh prawny!

The garnish sachet.

Wonderful fried onions.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, hard boiled egg, barbecue pork and prawns. The noodles are very good – plump and engorged nicely. The broth is just sensational; such a rich prawn flavor – it’s prawntastic to say the least. The spiciness almost seems like it was boosted in this one and the oiliness is just right. To top it off, fried onion just makes everything sing in perfect harmony. Sweet prawn, spicy chillies and a little crunch. Just plain awesome got a lot better. 5.0 out of 5.0 stars.  EAN bar code 9555655005258.

MyKuali Penang Hokkien Pawn Noodle (4 Packs)

The Ramen Rater on Japanese TV – thy hunt for MyKuali’s famouns Penang White Curry Noodle!