Tag Archives: putih

#2552: MyKuali Penang White Curry Rice Vermicelli Soup

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Ah, MyKuali white curry. You know, I think one of the biggest ‘aha’ moments was when I first tried MyKuali Penang White Curry Noodle back in 2013. They contacted me and asked if I’d like to try it. I’d only had a few scant Malaysian varieties and really didn’t know much about Malaysian foods or food culture at all. I think seeing that big sachet of paste made me do a double take, and the fact that the curry flavor was nothing like I’d tried before.

Indeed, a year after I had the opportunity to taste those noodles for the first time, my wife and I got an invite to visit Malaysia by MyKuali. It was a real eye-opener and my first visit to Asia. While there, our hosts Thomas and his family introduced us to the flavors of Penang. I really felt like I was on an Anthony Bourdain travel show; we’d wake up, and then be off to the hawkers courts, trying anything and everything for many days in a row.

A true education in the flavors of Asia. On my subsequent trips to Thailand and Taiwan, I have had similar experiences – trying local foods and learning about them. But the initial trip to Malaysia really taught me so much about the flavors over there.

Here’s some info about the Cuisine of Penang from Wikipedia –

Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as “hawker food”. Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island.[1] On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia.[2] Penang has also been voted by Lonely Planet as the top culinary destination in 2014.[3]

Banana leaf rice(Tamil:வாழையிலைச் சோறு கறி)- White rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. Is very much part of the few favourite local food in Penang particularly along Little India within the George Town Heritage zone.[7]
Biryani (Tamil:பிரியாணி)- Also known as nasi beriani and has many different variant.
Fish head curry (Tamil :மீன் தலை கறி) – Head of the red snapper stewed with vegetables such as okra, tomato and brinjals in a curry, usually served with rice. Passion of Kerala at New World Park, Burmah Road, is famous for this dish.[8]
Mee Goreng Mamak (Tamil:மாமா வறுத்த மி)- It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, chili, tofu, vegetables, tomatoes, egg and spices, giving this fried noodle dish a distinctly unique Indian flavor.
Mee Rebus (Tamil:அவித்த மி) – a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime before serving.
Nasi Kandar (Tamil :நாசிக் கண்டார்) -a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes . Among the most well-known is a place called Line Clear, off Penang Road.
Pasembur(Tamil:பசெம்பூர்) – A spicy salad dish consists of fried titbits and shreded vegetable sold by Indian Muslims.
Penang Acar (Tamil:பினாங்கு ஊறுகாய்) – Indian pickles.Known as Urukai in Tamil language.achar are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different spices[9]
Bak kut teh (Chinese: 肉骨茶) – Literally translates as “meat bone tea”, the soup dish consists of meaty pork ribs and meatballs simmered in a complex broth of herbs and spices.
Bee Tai Bak or Mee Tai Mak (Chinese: 米台目) – Silver needle noodles served with clear soup and minced pork.
Char Koay Kak (Chinese: 炒粿角) – Stir-fried radish cake.
Char Koay Teow (Chinese: 炒粿条) – fried flat rice noodles with chilli spices with seafood typically prawns and cockles (and typically with fried eggs). (A stall at a corner along Chulia Street which uses distinctive narrower noodles than other vendors.)
Claypot chicken rice (Chinese: 砂煲饭) – Another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom.
Fried Oyster Omelette or Oh Chien (Chinese: 蚵煎) – An oyster omelette dish available at many hawker stalls and coffee shops in Penang. Garnished with coriander or parsley, the omelette is served with a dip made of chilli sauce and garlic paste.[10]
Hainanese chicken rice (Chinese: 海南鸡饭) – A dish of Hainanese origin consists of rice cooked in chicken stock, and served with either roasted or steamed chicken, sometimes with sliced cucumber, bean sprout, spring onions and parsley.
Hokkien mee or Hae Mee (Chinese: 福建面 in Penang, 虾面 in Kuala Lumpur) – rice and egg noodles, served together with hard boiled eggs, small prawns, meat slices, bean sprouts and kangkung (water spinach) in a spicy prawn & pig bone (Chinese: 肉骨) stock.
Lor mee (Chinese: 卤面) – rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs (some feature duck eggs), meat slices and bean sprouts. The noteworthy stall is located next to the Goddess of Mercy Temple, with branches in Jones Road and Pulau Tikus.
Wan Than Mee (Chinese: 云吞面) – also known as Tok-tok Mee from the sound of knocking bamboo sticks made by the vendors in former times to draw attention to their food, of a dish of egg noodles and wontons with sliced barbecued pork and vegetables.
Penang Laksa (Malay: Laksa Pulau Pinang), a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce and pineapple. [11]
Ikan Bakar – is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (Mackerel Fish). The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal,  wrapped in banana leaves and grilled over charcoals.

I always considered curry to be either sweet (Japanese curry) or savory (Indian curry). This was something altogether different; and I loved it from the first taste.

Today’s variety is with rice vermicelli. It took me a long time to warm up to rice vermicelli – but these days I welcome it and really enjoy it. Let’s have a look at this MyKuali white curry vermicelli by MyKuali.

MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add contents of sachets to bowl and 400ml boiling water. Cover for 4 minutes. Finally, stir and enjoy!

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

An included fork! Plus, an included spoon!

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

The rice vermicelli block.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

The soup base sachet.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

A light powder with speckles here and there.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

The paste sachet.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Thick paste with a strong aroma.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

A sachet of non-dairy creamer.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

A fine and light powder.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

The vegetables sachet.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Chives and chilli.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball, tau pok, spring onion, chilli oil and chilli powder. The vermicelli hydrates nicely in the four minutes. They go well with the broth which is thick. Thick and gloriously strong! A good smack of heat and lots of prawn and other flavors. The included vegetables hydrate great as well. Love this one! 5.0 out of 5.0 stars. EAN bar code 9555655005333.

#2552: MyKuali Penang White Curry Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant noodles

Penang White Curry Noodle (Mee Curry Putih Penang) – 3.7oz (Pack of 6)

Hunting for White Curry in Japan

#1671: Ah Lai Penang Favourite White Curry Rice Vermicelli

A while back, Ah Lai sent me samples of their regular white curry noodle. Today, It’s their rice vermicelli version! Here’s a little about rice vermicelli from wikipedia:

Rice vermicelli are a thin form of rice noodles.[1] They are sometimes referred to as rice noodles, rice sticks,[citation needed] or bee hoon but they should not be confused with cellophane noodles, which is an Asian type of vermicelli not made from rice.

In Malaysia, the rice vermicelli can be called and founded as Mihun, Mi hoon, Mee Hoon, Bihun, or Bee Hoon.

Bihun Sup is a Malay style dish, mixed with spiced beef broth or chicken broth. Sometimes it came with sambal kicap (pounded bird’s eye chilli mixed with dark soy sauce) as condiment.

Bihun Kari mixed with curry, added with mung bean sprout, fried tofu and red chillies sambal.

Bihun soto is in a yellow spicy chicken broth, served with chicken and potato cutlet.

Hokkien mee throughout Malaysia varies considerably due to regional differences.

Bihun Tom Yam is mixed with tom yam.

Laksa Sarawak is mixed with a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

Mi Siam is a stir-fried style dish.


Alrighty! Let’s give this Ah Lai white curry rice vermicelli a try!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add vermicelli to 360-380ml boiling water (I’ll be using 370)ml). Cook vermicelli for 2-3 minutes (I’ll do 2 1/2) and add on sachet contents. Stir and enjoy!

The rice vermicelli.

A small seasoning sachet.

A granular mix.

The larger dry seasoning sachet.

A very light powder.

The paste sachet.

Smells good!

Finished (click image to enlarge). Added fried fish ball, tau pok, mung bean sprouts, mint and red bell pepper. The rice vermicelli was as most – very thin. As always, I gave it a few slices with kitchen scissors to make it easier to eat. The bihun worked extremely well with the broth which is creamy, spicy and very curry! Excellent! 5.0 out of 5.0 stars. EAN bar code 9555133001758.

Here’s the wheat noodle version – Kari Mee Putih (White Curry Noodle) – 3.8oz [Pack of 12]

A video about a visit to a hawker stall for curry mee in Malaysia. Notice that there are both regular noodle and bihun. Also, check out the toppings.

#1561: Uncle Sun White Curry Noodle

Most of the instant noodles from Malaysia have been just that – sent to me FROM Malaysia by manufacturers. What’s kind of cool is that now I’m seeing more of them start showing up in the United States. I found this Uncle Sun White Curry a few miles north of here in Everett at a newer Asian grocery simply called Asian Grocery (great name). It’s actually a great place – they have two varieties of this one – the one you see here and one that looks identical but says it’s extra hot! They also had Milo, a popular drink from Malaysia – kind of like chocolate milk, but like dark chocolate milk. Anyways – sweet – more white curry! Let’s check it out!

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

The noodle block.

A dry seasoning sachet.

Seasoning and non-dairy creamer.

A large paste sachet.

Has a very nice scent of shrimp!


Finished (click image to enlarge). Added tau pok (tofu puff), fishballs, Chinese long bean and sweet onion. The noodles have a good chewiness and familiar gauge. The broth had it’s pros and consd. The pro here is that it’s very spicy which I like (knowing there’s a spicier version it kind of surprising given the heat on this one) and the flavor is quite nice with a good shrimp flavor – although I would have enjoyed it if it were a little stronger – not in heat but in taste. Quite nice though! 4.5 out of 5.0 stars. EAN bar code 9555463203006.

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia – (from Amazon) – Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

[yoiutube http://youtu.be/PY4Ywx0C5fU]Here’s a neat one – 5 strange street foods from Malaysia!

Hao Way Penang White Curry Noodle Samples From Win Onn Foods Of Malaysia

Right after the 2014 Top Ten List was pudblished, I got contacted by a person from Win Onn Foods in Malaysia. They were keen on me trying their variety of instant Penang white curry noodles, and I liked the idea of trying more iterations of them, so I said please send some. Well, the first time they tried to send me some, I received this box.

That green tape there can be the mark of approval or the mark of doom for samples sent to me from abroad. Unfortunately, it meant doom. Their samples contained a scant amount of chicken – in powder form. The USDA/CBP guys don’t like chicken or beef from Asian countries, even in trace amounts. So, they saw fit to include a note saying they destroyed the samples that had been in this box and leave the posters that win Onn had sent.I then had the sad task of informing the shipper that they’d just spent a lot of money to expedite a practically empty box to me. I’d heard that sometimes if a veterinary certification was included, the USDA/CBP was a bit more receptive,

Yesterday, I received this box in the mail. This one felt a little fuller!

I really liked the ‘customs cleared’ sticker – that was a good sign. There was still the tape from USDA/CBP on the package though. I had been tracking the package and at one point it had a big red ‘clearance delay’ icon next to its status which had me worried.

An orange box!

Lab analysis of the product – apparently the USDA/CBP liked that!

A few more of the posters they’d sent before.

Already had one laminated and on the wall!

Finally, the noodles! They travelled well and arrived in great condition. I’ll be reviewing them soon! Thank you very much!