Some new stuff just arrived! Perfect timing too, as it’s Singapore’s 54th birthday!Let’s check it out!
Happy Birthday, Singapore! New Products From Prima Taste
Some new stuff just arrived! Perfect timing too, as it’s Singapore’s 54th birthday!Let’s check it out!
Ah, curry. I’ve loved curry since I was very young. My mother would make a curried chicken liver over rice dish that to this day I crave. Unfortunately, she’s not keen on the chicken liver that they sell at the store anymore. Thankfully, curry is popular around the world and there are no end in sight of options to get my curry fix. When it comes to the instant noodle realm, this is one of my my absolute favorite avenues. It’s been on the Top Ten Instant Noodles Of All Time list for years – both in Wholegrain form and the original. Let’s crack it open and see what’s in this big pack of noodles!
Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, add sachet contents to a pot for 500ml water and bring to a boil. Add noodle block and cook on low for 7 minutes. Finally, stir and enjoy!
The noodle block.
The large paste sachet.
Thick and serious paste!
A second sachet.
A heaping amount of coconut milk powder. What I like is that when I open both of the sachets I get a whiff of deliciousness – and the coconut powder has a nice sweetness to it.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tau pok, Dodo fish balls, and spring onion. The noodle is exquisite – nice thickness and just a perfect texture to them. What’s more is that in the exact time called for, they’re perfect. Good chewiness. The broth is a luxuriant thick curry – not overly strong but exactly and just right. To speak plainly, this is perfectly delicious. 5.0 out of 5.0 stars. EAN bar code 8886350067830.
A news story about healthier foods showing wholegrain products by Prima Taste
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!
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.
Here’s some additional info from Wikipedia –
A mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅; pinyin: yuè bĭng; Jyutping: jyut6 beng2; Yale: 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 Guangdong, Hong 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, 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, 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.
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.
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?]
So in 2016, the local Singapore/Sri Lankan version was on the Top Ten list. It’s excellent stuff – love it! This is the export version – what’s the difference? Well, it doesn’t have any chicken in there. I’ve been curious about how this stacks up against the chicken version – let’s give Juzz’s Mee a try!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachets to 380ml boiling water. Add in noodle block and cook for 3 minutes. finally, stir and enjoy!
The noodle block.
A dry sachet.
The soup base.
The second of two dry sachets.
Finished (click to enlarge). Added some baked chicken. The noodles are broad and flat with just a little thickness. They have a medium chew and are very nice. The broth is just perfect. Indeed, it’s creamy and has an excellent chicken flavor to it. Still my favorite creamy chicken variety on the market that I’ve tried. 5.0 out of 5.0 stars. UPC bar code 013934068107.
So for the past few years I’ve been thinking about putting out a top ten list for Singapore. It took me a while though; I wanted to have a TON of Singaporean varieties that I’d tried before doing so. Well, I’ve tried a TON of them now and I felt it would be nice to put out a new list. I’m posting this on Singapore’s National Day – thought it would be fitting. If you’re not familiar with the half lion half fish image in the picture above, that’s a Merlion. It’s the national symbol of Singapore. Here’s a little more about it here. Well, it’s time. These are my favorite varieties that come from Singapore from the over 2,500 reviews I’ve done to date. All these Singaporean varieties are most definitely shiok – so grab your favorite beer (mine’s Tiger) and check it out!
A video presentation of The Ramen Rater’s Top Ten Singaporean Instant Noodles Of All Time 2017 Edition. I should note that I did say number six twice – the second one is most definitely number five on the list!
I’ve liked these since I first tried them years back. The non-fried noodles have a really great chew and really are about the same as a standard fried noodle. The broth has a wonderfully authentic and strong tomato taste – very fresh. I really like the garnish as well. Original review
I’m still to this day intrigued by how much noodle can be in a Nissin Cup Noodles! A nice spicy cup of noodles. Strong seafood flavor with the added bonus of a spicy and crisp lemongrass hit. Included garnish is exemplary and the new version (coming in a post soon) has even more! Original review
By pairing their premium thick and chewy la mian noodles along with a rich broth, this fish soup variety makes for a very tasty meal. What’s more, adding a little whiskey to the broth gives it an even moire sumptuous effect. I had wanted to try this one for years before I got my hands on some and it was definitely worth the wait. Original review
The noodles in this one are your standard instant variety – nice quantity too. What I like about this is the curry flavor – strong with a little extra kick of spiciness – not too much though. Definitely one of those late night comfort foods I’m sure most would really enjoy. Original review
The noodles only take 2 minutes to steep and come out very well. Add to that a rich creamy and seafood laksa which is masterfully augmented with included garnish which works very well. Oiliness is right on the mark and everything comes together so nicely. Original review
Rethinking the instant noodle, this cup comes with two large sachets – one with a lot of powder base and one with crushed instant noodles. At the end, you wind up with a very thick and luxuriant kind of corn chowder affair which is very satisfying – and the corn hydrates perfectly and is sweet! There are a couple things which in many instant noodles that don’t hydrate well in instant noodle cups and bowls and often, that’s corn. Glad to see it done right. Original review
The noodles in this one are broad and thick,m however soft and gentle. They remind me of some varieties of Taiwanese noodles – although softer. The broth is very rich and tasty with a very good thickness. An excellent creamy chicken which I’ve found to be just perfect. Original review
These have been in the annual Top Ten List for the past two years and their non-wholegrain brethren have been for even more. Chewy, artisan feel noodles are engaged with a very thick and rich broth with huge sachets of paste and coconut milk powder. Brilliant stuff. Original review
The noodles have a great gauge and quality – nice chew too. The broth is amazingly thick. It’s got a nice coconut milk powder component and a ton of paste with nice shrimp taste. Indeed, there’s shrimp morsels all through it (by morsel I mean crumb sized bits) so make it about as rich as it can get. The laksa leaves added a little something special. Everything comes together in such a way that it just sings. Original review
This is my favorite of the 2500+ reviews I’ve posted to date. It is number one in the annual 2017 top ten and was also in 2016. The noodles are thick and full with a great chew and being wholegrain, they have a kind of rustic and artisan feel to them. Just can’t get enough of them. The broth is thick and full of flavor. The pack contains a pair of sachets: one with coconut milk powder and the other with a lavish laksa paste. The flavors and noodles marry together in a crescendo of flavors that keep me coming back for more – bravo! Original review
A knock at the door and a package in my hand. Wasn’t sure what this is but let’s open it and find out!
This (click to enlarge) is the version of the Creamy Chicken Juzz’s Mee that is available in the United States. The version I’ve reviewed in the past (which is on The Ramen Rater’s Top Ten Instant Noodles Of All Time 2016 Edition) is the version which contains chicken and this one does not. Curious to see how it stacks up compared to the Singaporean version., I wish Southeast Asian countries could sell varieties with chicken pork and beef freely here. It would be nice – and I think everyone would enjoy them! The noodle aisle would be transformed, that’s for sure! Thanks to Prima for sending this along! I’ll be reviewing it soon!
Looks like I’ll be doing some interview here in the USA soon! Those are always a lot of fun. I asked Prima Taste over in Singapore if they could send some samples along of the products they have that are in the Top Ten this year – and they did!
These two (click to enlarge) have been on the list a long time in their normal form, but these are the new wholegrain versions. The Laksa was #1 for 2016 and the Curry #5.
The #8 spot was held by this Creamy chicken Juzz’s Mee – seriously awesome stuff! Thanks!
A while back, I was all but out of instant noodles and put out a call for some. One of the people who responded was Prima Taste – they sent some from Hong Kong and this is one of them – thank you! My wife is a big fan of Hello Kitty and we’ve tried the Curry flavor one in the past. Let’s have a look in this soy sauce flavor one!
Detail from the side panels (click to enlarge). Contains fish. To prepare, add in sachet contents and fill to line with boiling water. Cover and let stand for 2 minutes. Stir and enjoy!
Detail of the lid (click to enlarge).
Hey what’s this?
It’s a little playing card – the other one had one of these as well (click to enlarge)!
The little noodle block.
The powder soup base.
A soy scented powder.
The solid ingredients.
Some veggies and little pieces of Hello Kitty kamaboko!
Finished (click to enlarge). The noodles hydrated nicely and have a thin and flat skinny gauge. The chew was alright. The broth was a light shoyu (soy sauce) and a little ho-hum. The supplied vegetables and kamaboko were unremarkable, although eating Hello Kitty faces is definitely enjoyable. 3.0 out of 5.0 stars. EAN bar code 6900082020177.
A big Hello Kitty Jell-o mold demo!
It’s been quite a year for The Ramen Rater. I’ve reviewed 357 new instant noodle varieties. I got to visit an instant noodle company in Thailand. I just hit my 2000th review. Since the beginning of this ‘noodle journey,’ I’ve wanted to try flavors from around the world and have been able to do just that. This new list is a compilation of the best of the best; the most memorable and most wonderful of the 2,004 varieties I’ve sampled thus far. If you are an instant noodle company and I haven’t reviewed your products, please contact me – I would love to review them. I decided to include what I added to them this year – however note the products are scored before anything is added. With that, let’s have a look at The Ramen Rater’s Top Ten Instant Noodles Of all Time 2016 Edition.
The full video presentation.
I received a big box of samples from the company that produces MAMA instant noodles earlier this year, and was thrilled with the cup variety of this one – so much so that it made the 2015 Top Ten Cups list. The pack version was spectacular as well! Great noodles enjoy their time in a sweet (but not overly sweet) sea of coconut and chicken flavor. It is very unique and compelling; a fascinator for the palate. This is Myanmar’s first time on the top ten instant noodles list. Added hard boiled egg, baked chicken, coriander and seared sweet onion. Original review
I had the opportunity to try quite a few new Taiwanese varieties this year and this one really got me going. The noodles have a broad, flat character with a very nice chew to them. They don’t have broth, but a flavor which is out of this world. The sauce coats the noodles completely – not too much, not too little. The balance of the Sichuan pepper to other flavors is masterful; it balances perfectly. The Sichuan pepper has a kind of effect like mint – if you eat mint and then draw breath over your palate, you get a cooling feeling. Added Chinese sausage, fried garlic and scallions. Original review
I’ve always loved creamy chicken flavor instant noodles. In fact, I believe the first instant noodle I reviewed when I started the site was a creamy chicken variety. These are a completely different ballgame. The noodles remind me of Taiwanese varieties – thick and a little wide, but much softer. The broth is very elegant; more like cream of chicken soup – but with a rich and thick flavor. Added TVP gives it more umami and satisfies. Made in Sri Lanka for the Singaporean market. Added hard boiled egg and chicken baked with Johnny’s Chicken Seasoning and BonCabe Level 10 rubbed into it at 375 degrees for 45 minutes. Original review
This one’s just amazing to see. First, the purple noodles not only add a striking visual, they are of very high quality. They have a familiar gauge, but a chewiness that’s top notch. The broth is very good – excellent tomato flavor with beef notes and a very gourmet texture. The best part are the large pieces of fresh tomato and beef; truly something to savor. This is China’s first appearance in the top ten instant noodles list. Added coriander. Original review
This noodle was the first from Malaysia that really got me interested in Malaysian varieties. A noodle with a perfect gauge and chew rests in a broth which is now legendary. It’s new ‘Authentic Taste’ recipe is thick, spicy and just plain awesome. This is its third year in a row on the top ten instant noodles list. Added Salad Cosmo mung bean sprouts, mint, tau pok, Dodo fish ball and sweet onion. Original review
I’ve enjoyed Prima Taste’s Curry La Mian for a few years now – the noodles are thick and chewy, the broth thick and strong, especially with their wonderful paste and coconut powder. What’s different here is that they’ve upped their game with this new recipe noodle using wholegrain flour. It gives them a heartier chew and a rustic, almost artisan quality. Added coriander, Salad Cosmo mung bean sprouts, Dodo fishballs and tau pok. Original review
Another one of MyKuali’s new ‘Authentic Taste’ recipes. Again, we have the excellent gauge and chew of the noodles. The broth is a thick tom yum goong – strong shrimp, lemongrass and tomato notes abound as well as a lot more mushroom taste in this new recipe. The heat is there as well. Reminds me of our visit to Langkawi in 2014. Its second year on the top ten instant noodles list. Added Salad Cosmo mung bean sprouts, coriander and prawns. Original review
Another variety with a new recipe. This one is really fantastic. Firstly (although it doesn’t enter into the judging), the package is really striking. The noodles are a nice gauge and of good character and quality. The broth is a very nice and thick curry – thickened with coconut cream powder instead of non-dairy creamer. The inclusion of the sambal is really great. The new recipe boosted its flavor to be stronger and richer. This is its second year on the top ten instant noodles list. Added Salad Cosmo mung bean sprouts and tau pok. Original review
Up from seventh place last year, MyKuali really upped their game with this new Authentic Taste recipe. The noodles as always are very good – great gauge and chewiness. The broth is just amazing – good thickness and so rich and flavorful with a sweet prawn flavor. What’s more is they include a sachet of fried onion – not pulverized little bits but good sized pieces that are just wonderful. Beautiful. This is its second year on the top ten instant noodles list. Added Salad Cosmo mung bean sprouts, coriander, hard boiled egg, barbecue pork and prawns. Original review
In the top spot this year we have an old favorite of mine with a new change. The wholegrain noodle just improves this variety by leaps and bounds; giving it such a nice heartiness and rustic flavor and texture. The broth seems unchanged; a beautiful appearance; the oil like shimmering rubies in a cream colored sea. The flavor is rich and spiciness very accessible to most folks. I should mention that both the original Laksa and Curry varieties would be on this list if the new wholegrain ones didn’t exist, however in different places. Added Dodo fish ball and carved squid. Original review
There’s the list for 2015. I will be publishing the results from the 2016 Reader’s Poll – look for it soon! If you are an instant noodle company and I haven’t reviewed your products, please contact me – I would love to review them.
This is the second of three Juzz’s Mee varieties I have here to review. I’d never heard of them until Prima sent them my way! They’re the same company as Prima Tastem which makes a wonder Curry La Mian and Laksa Lamian that have both been on my top ten list for a few years now. I just found out last night that Juzz’s Mee is wordplay on ‘just me’ or ‘just for me.’ I got to find out as I had dinner last night with a couple nice folks who invited my wife and I to dine with them in Seattle! Check out this post I did about it on foofoomayo. Let’s have a look inside!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle blcok to 370ml boiling water and cook for 3 minutes, stirring occasionally. Add in sachet contents. Stir and enjoy!
The noodle block.
The soup base sachet.
Has a nice curry scent.
A sachet of creamer.
An ultrafine powder.
A seasoned oil sachet.
Has a kind of spicy onion scent.
Finished (click to enlarge). Added Dodo fishballs, hard boiled egg, tau pok, coriander and red pepper flake. The noodles are wide and flat with a bit of thickness. Again, they are remind me of Taiwanese Hakka style noodles, just a tad narrower. They have a strong comfort mouthfeel and good chew. The broth is fascinating to me in that it has a nice oiliness and thickness, but isn’t a violently strong curry. It is spicy, but not spicy enough to make people run for the hills. It kind of seems like instead of curry flavor, it should be called creamy curry flavor. Great bowl! 5.0 out of 5.0 stars. EAN bar code 8886350068127.
Here’s the one that’s been on my top ten list for a few years – Prima Taste Singapore Curry Lamian Noodles, 26 Ounce
A short news piece about Prima Taste’s newer products.
Here’s one of the new ones sent to me by Prima Taste. I hadn’t heard about these before, so it was a really nice surprise! I immediate found the name interesting – I think it’s a play on ‘just me,’ but I could be wrong. Let’s look inside and see what this new variety is all about.
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 500ml boiling water and cook for 4 minutes. Drain, but leave the noodles wet. Add in liquid and powder sachet contents and stir well. Garnish with chilli flake. Enjoy!
The noodles are a little wider and flat.
The powder seasoning sachet.
A light powder.
An oil sachet.
Has a spicy onion scent.
The garnish sachet.
Finished (click to enlarge). Added coriander and tau pok. The noodles are wide and thick and have a very nice chew to them I really liked. The flavor was a really tasty with a nice bite to it and even moreso after I added the chilli flake. It reminds me of Taiwanese varieties in the way the noodles are gauged/shaped, but they seem to have a softer tooth. Excellent! 5.0 out of 5.0 stars. EAN bar code 8886350067878.
A way to cook Juzz’s Mee with some extras!
Here’s the box that the samples came in…
Six of each…
…of two varieties: Laksa LaMian and Curry LaMian! Really looking forward to trying these!