Tag Archives: prima group

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian – Singapore

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

Here’s something pretty cool – I was contacted by the folks at Prima Taste who said they had a new product. Now their Whole Grain Laksa has been number one on my top ten for 3 years now, so naturally I want to try something new from them. They don’t come out with new stuff often and never had anything I didn’t like.

I’ve had quite a few black pepper crab flavored instant varieties actually – from Singapore and Hong Kong and elsewhere. Curious how this will stack up as I honestly haven’t been a huge fan. Let’s find out!

Prima Taste Singapore Black Pepper Crab Flavoured La Mian – Singapore

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

Detail of the packaging (click to enlarge). Contains fish, crustaceans, shellfish and chicken. To prepare, take two pots. In one boil 500ml water in the other boil water and add sachets (unopened). Add noodle block to pot with 500ml water and cook 6 minutes. Leave the sachets in the first pot during noodle cooking. Take sachets out of pot and remove water. Add sachet contents to the pot as well as 4 tablespoons of water from the pot the noodles cooked in and stir. Drain the noodles and add to the pot with the sachet contents and 4 tablespoons of water mixture. Finally, stir until combined and enjoy!

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

The noodle block.

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

This one comes with two large wet sachets – notice these are pre-release samples.

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

Unprepared liquid from two sachets.

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, surimi, black sesame seeds, and crispy fried garlic. The noodles came out extremely well – thick, chewy noodles with a round shape. The black pepper crab flavor was very good. The black pepper aspect of it was in the forefront, but it played well with other flavors; a sweetness of crab taste was easily noticed. The spiciness of black pepper was just right. The sauce coats everything evenly and has an excellent richness to it. 5.0 out of 5.0 stars. EAN bar code 8886350067731.

#3096: Prima Taste Singapore Black Pepper Crab Flavoured La Mian - Singapore

Prima Taste Wholegrain Laksa Lamian 185g Pack of 6

Watch me cook on Instant Noodle Recipe Time!

Unboxing Time: Mooncake From Prima Singapore

Unboxing Time: Mooncake From Prima Singapore - The Ramen Rater - prima taste laksa curry la mian

I remember discussing moon cake with my contact over at Prima Taste just around a year ago. They mentioned that they made it too – they are primarily a flour company and so make lots of different products that use flour as a main ingredient – instant noodles, bread mix, moon cakes, etc. October 4th this year is the big Mid Autumn Festival over in Asia and moon cakes are a big part of it. They are very dense and ornate and come in very ornate packages for the auspicious occasion. Let’s see what they sent!

Unboxing Time: Mooncake From Prima – Singapore

So I’ve decided to complicate my life a little – in a way I thought would be interesting – by doing video unboxings of everything I get from readers and noodle companies. Today, my daughter Miriam joins me in trying some moon cake.

A video of the unboxing and a history of these tasty treats – and a story

Here’s some additional info from Wikipedia –

mooncake (simplified Chinese月饼traditional Chinese月餅pinyinyuè bĭngJyutpingjyut6 beng2Yale: yuht béng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is for lunar appreciation and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.

Typical mooncakes are round pastries, measuring about 10 cm in diameter and 3–4 cm thick. This is the Cantonese mooncake, eaten in Southern China in GuangdongHong Kong, and Macau. A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin (2–3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by tea. Today, it is customary for businessmen and families to present them to their clients or relatives as presents,[1] helping to fuel a demand for high-end mooncakes. A considerable amount of waste is also produced. According to the Wall Street Journal’s China edition, as many as two million mooncakes are thrown away each year in Hong Kong alone,[2] not to mention the often voluminous packaging.

Due to China’s influence, mooncakes and Mid-Autumn Festival are also enjoyed and celebrated in other parts of Asia. Mooncakes have also appeared in western countries as a form of delicacy.[3][4][5][6][7]

he festival is intricately linked to legends of Chang E, the mythical Moon Goddess of Immortality. According to the Liji, an ancient Chinese book recording customs and ceremonies, the Chinese Emperor should offer sacrifices to the sun in spring and the moon in autumn. The 15th day of the 8th lunar month is the day called “Mid-Autumn”. The night on the 15th of the 8th lunar month is also called “Night of the Moon”. Under the Song Dynasty (420), the day was officially declared the Mid-Autumn Festival.[citation needed]

Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as ‘Mooncake Festival’.

Many types of fillings can be found in traditional mooncakes according to the region’s culture:[original research?]

  • Lotus seed paste (蓮蓉, lían róng): Considered by some[who?] to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.
  • Sweet bean paste (豆沙, dòu shā): A number of pastes are common fillings found in Chinese desserts. Although red bean paste, made from azuki beans, is the most common worldwide, there are regional and original preferences for bean paste made from mung beans, as well as black beans, known throughout history.[citation needed]
  • Jujube paste (棗泥, zǎo ní): A sweet paste is made from the ripe fruits of the jujube (date) plant. The paste is dark red in color, a little fruity/smoky in flavor, and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler.
  • Five kernel / Five smashed nuts (五仁, wǔ rén): A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include: walnutspumpkin seeds, watermelon seeds, peanutssesame seeds, or almonds. In addition, the mixture will usually contain candied winter melonjinhua ham, or pieces of rock sugar as additional flavoring.
  • Beijing-style mooncake: This style has two variations. One, called di qiang, was influenced by the Suzhou-style mooncake. It has a light, foamy dough as opposed to a flaky one. The other variation, called “fan mao”, has a flaky, white dough. The two most popular fillings are the mountain hawthorn and wisteria blossom flavors. The Beijing-style mooncake is often meticulously decorated.
  • Cantonese-style mooncake: Originating from Guangdong province, the Cantonese style mooncake has multiple variations. The ingredients used for the fillings are various: lotus seed paste, melon seed paste, nuts, ham, chicken, duck, roast porkmushrooms, egg yolks, etc. More elaborate versions contain four egg yolks, representing the four phases of the moon. Recent contemporary forms (albeit nontraditional) sold in Hong Kong are even made from chocolate, ice-cream or jelly.[10]
  • Hong Kong-style mooncake: Hong Kong has gained her own style of mooncakes. While Hongkongese typically eat Cantonese-style mooncake, local inventions such as snow skin mooncake have been appearing over the last few decades.
  • Chaoshan (Teochew)-style mooncake: This is another flaky crust variety, but is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is emphasised.
  • Ningbo-style mooncake: This style is also inspired by the Suzhou-style. It is prevalent in Zhejiang province, and has a compact covering. The fillings are either seaweed or ham; it is also known for its spicy and salty flavor.
  • Suzhou-style mooncake:: This style began more than a thousand years ago, and is known for its layers of flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. Suzhou-style mooncakes feature both sweet and savory types, the latter served hot and usually filled with pork mince. Filling made from salt and pepper (椒鹽, jiāoyán) are common in flaky Suzhou-style mooncakes.
  • Yunnan-style mooncake: Also known as t’o to the residents, its distinctive feature is the combination of various flours for the dough, and includes rice flourwheat flour, and buckwheat flour. Most of the variations are sweet.
  • Taiwanese-style mooncake: The most traditional mooncake found within Taiwan is filled with sweetened red bean paste, sometimes with mochi in the center. The most common traditional mooncakes coming from Taiwan are filled mung bean (lu dou) or taro paste, generally with a salted duck egg yolk in the mung bean mooncakes, and either salted duck egg or a savory treat in the taro mooncakes.[11] Modern, more trendy Taiwanese moon cakes are wide in variety that include low fat, lard free and ice cream versions. Popular modern flavors include green tea, chocolate, and tiramisu.

An Early Christmas Present From Prima Taste

A big box came today! I was expecting one from Prima Taste of Singapore – they have a couple new varieties I’ve been curious to try – let’s see what’s inside!

Wow – a nice looking box! And a card…

Click to enlarge. Wow – thank you very much!

I hate to open it – it’s so nicely wrapped… Okay – I’ll open it 🙂

What have we here?

A Christmas outfit for Miles! Plus, it fits! Thank you!

Another gift!

Very fancy chopsticks and rests – one is a cock and the other a dragon! That’s it – I’m going to have to start getting better at using chopsticks!

So here are some noodles. The one on the left has been on my top ten list for years now – but the one on the right is new – it’s made with 51% wholegrain flour.

They’ve also done this with the curry – I’m very interested and curious how these will be!

I was aware of the new La Mian wholegrain varieties, but never heard about these before. These are called Juzz’s Mee – they’re special flat noodles and come in original spicy, curry and creamy chicken – I’ll be reviewing these soon!

A little thumbdrivwe with videos on how to cook everything! Thank you to everyone at Prima Taste – this was a very nice gift and I really appreciate it! Merry Christmas and Happy New Year to you!