I was sent three different varieties of Mi Goreng from Best Wok a while back and finally we have the third of the three. Spicy seafood sounds real good today – real good. Let’s give it a look!
#3051: Best Wok Mi Goreng Sambal Seafood Instant Noodles – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook 2~3 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
A light powder.
Crisp fried onion.
A liquid sachet.
Has a spicy scent.
Finished (click to enlarge). Added kerupuk aci, Dua Belibis chilli sauce, carved squid, BonCabe, fishball, shrimp, fried onion and spring onion. The noodles were very good here – good gauge and chew. Spicy and definitely with prawn taste. Really liked it – and of course the bit of included fried onion were great. 5.0 out of 5.0 stars. EAN bar code 8991688890668.
Not only does Olagafood make the vegetarian Maitri and the Alhami varieties, they also make snack noodles. Snack noodles are an interesting thing that’s found everywhere in Southeast Asia. Literally, they’re seasoned instant noodles which are crunchy and tasty, usually sold in small packets – often (like this one) in a strip of them connected by perforations. Here’s a little about Sambal Balada from Wikipedia – and some other sambals!
Sambal balado Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
Sambal buah (lit: fruit sambal) specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.
Sambal cibiuk a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird’s eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
Sambal colo-colo From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.
Sambal dabu-dabu Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado‘s origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird’s eye chili, red chili, basil, poured with hot vegetable oil, salt.
Sambal durian or Sambal tempoyakIt is made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal IS available in two varieties: raw and cooked. In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu, and also in Malay Peninsula.
Sambal gandaria Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.Sambal gorengLiterally means “fried sambal”. It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Sambal jenggot Sambal with an addition of grated coconut, similar to urap.Sambal jengkolFreshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.
Sambal kalasan Sometimes also called sambal jawa. Similar to sambal tumis, it is stir fried. It uses a heapful of palm sugar which gives its dark brown color, tomato, spices and chili. The overall flavor is sweet, with mild hints of spices and chili.
Sambal kacang A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.
This is just a little taste of all the sambals out there. Let’s check out this sambal balado snack noodle from Olagafood!
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 Mikka as part of Meet The Manufacturer!
Mikka Noodle Snack Balado Chilli Sauce Flavour – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, open, tip upward and allow snack to enter your mouth. Finally, chew and enjoy!
The contents of one of the packages.
Finished (click to enlarge). Added sambal goreng gentong prepared by Waroeng Jajanan. The noodles are in a small size, perfect for tipping the opened packet into your mouth for a nice amount. They have an agreeable crunch and are not too hard – you’re not going to break any teeth on them is what I’m saying. The flavor is a kind of sweet chilli sauce that has a little punch to it. For a snack, I’m giving this one a score of 4.0 out of 5.0 stars. UPC bar code 034126885340.
The last of the Ibumie Always Mi Goreng varietals I found at 99 Ranch recently – or I should say my lovely wife say them. Udang means prawn and sambal is wondroud spicy stuff of dreamsLet’s check it out!
The back of the package (click to enlarge). To prepare, boil noodle block for 3 minutes and drain. Add in sachet contents. Stir and enjoy!
The noodle block.
A dual sachet.
The chilli powder atop dry seasoning base.
A dual sachet of liquids.
Spicy sauce and sweet soy sauce.
Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts, chilli paddi, fried garlic, and shrimp with a little Shark Brand Sriracha sauce. The noodles did great – decent chew and gauge. The flavor was kind of a surprise; I expected a bit spicier. The prawn taste was definitely there. 3.5 out of 5.0 stars. EAN 850248004182.
Got this one during my trip to Malaysia at the Chain Ferry Econsave in Butterworth, Penang. Today is March 5th, 2015 and Momofuku Ando would have been 105 years old today! It’s fascinating to me to think that I wouldn’t be doing any of this if he didn’t invent the instant noodle. Happy Birthday, Mr. Andi! This one however is an Indonesian brand called Salam Mie. The flavor translates to original spicy sambal. Let’s have a look at this variety by Salam Mie!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a pot of briskly boiling water for 3 minutes. While you wait, add contents of all sachets but the fried onion one to a plate and combine. Drain noodles and combine with seasonings on the plate. Sprinkle with the onion and enjoy!
The noodle block.
A dual sachet of dry seasonings.
The dry seasoning base.
A triple sachet (from left to right): seasoning oil, chilli sauce and finally sweet soy sauce.
The three together.
Finished (click image to enlarge). Added kerapuk aci, hard boiled egg and shrimp with Megah Sari Original Sambal Bakso and BonCabe Level 3 chilli seasoning. The noodles are just as I expected – good gauge and chew. The flavor is really quite nice – this is the mi goreng flavor I love but with a very nice added kick thabks to the included sambal. Sweet, salty and spicy combined in a perfect trifecta. 5.0 out of 5.0 stars.EAN bar code 8992731101533.
Java: Includes Yogyakarta, Borobudur and Solo (from Amazon) Hike along one of Asia’s most stunning volcano chains before spending a relaxing evening at one of the nearby hill resorts. Visit one of the world’s great Buddhist monuments, the Borobudur, and prepared to be overwhelmed by the size of this giant pyramid-like shrine adorned with over 500 Buddha statues. From the crowded, bustling streets of Jakarta to the art deco architecture of Bandung, Footprintfocus Java will help you make the most out of your trip. Includes a Background section with fascinating insights into the history and culture of Java.
An older video about PT. Sentrafood Indonusa – makers of Salam Mie and their parent company, Medco.
Here’s the new CarJEN Nyonya Curry Laksa! This one’s supposed to be pretty good and comes with a sachet of sambal dipping sauce. So to start, let’s see what wikipedia has to say about the term Nyonya:
From the Malay influence a unique “Nyonya” cuisine has developed using typical Malay spices. Examples are Chicken Kapitan, a dry chicken curry, and Inchi Kabin, a Nyonya version of fried chicken. Pindang bandeng is a common fish soup served in Indonesia during the Chinese New Year and so is a white round mooncake from Tangerang which is normally used during the Autumn Festival. Swikee Purwodadi is a Peranakan dish from Purwodadi, it is a frog soup dish.
Nyonya Laksa is a very popular dish in Singapore and Malacca, Malaysia while another variant called Asam Laksa is famous in Penang, Malaysia. Pongteh is also another popular and savoury dish of the Peranakan community. The main ingredient is onion, black mushroom (optional), chicken (at times pork is used instead of chicken, hence it’s called Babi Pongteh) and fermented bean sauce. The Malaccan Nyonyas are well known for this dish.
Okay now let’s find out about laksa – wikipedia says:
The unique fature of this instant noodle is the sambal dipping sauce – again, I’ll reference wikipedia about sambal:
Fresh chilis are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime, is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement. Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.
Sounds like we have a lot of flavors going on in this one! Let’s check out the new CarJEN Nyonya Curry Laksa!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, ad noodle block to 400ml boiling water and cook for 2 minutes. Add in curry paste sachet content and stir in, then the creamer sachet content and combine that as well. Garnish with the contents of the sambal sachet and enjoy!
The noodle block.
There’s so many large sachets that they get their own sachet to contain them all!
The Nyonya Curry Laksa paste sachet.
Has a kind of sweet scent to it.
A non-dairy creamer sachet.
Coconut powder – smells like coconut!
Finally, the sambal dipping sauce.
Has a strong shrimp scent to it.
Finished (click image to enlarge). Added mint leaf, shrimp, vegetable ball, mung bean sprout, sweet onion and tau pok (tofu puff). The noodles have a very standard and familiar quality to them with just a little extra backbone; they are easily broken by pursing the lips, however they are not spongy or mushy. The broth is superb – firstly, the coconut creamer gives everything a nice richness. The Nyonya Curry Paste adds a nice flavor – sweet and colorful. The sambal has lots of nice bits of shrimp in the paste as well as a little heat and citrus. This was absolutely fantastic stuff. 5.0 out of 5.0 stars. EAN bar code 9557226082989.
Florence Tan Best Nyonya Recipes – (from Amazon) – Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes.
Curious about the culture and history of Melaka? CarJEN Nyonya Curry Laksa is made in Melaka – here’s a short travelog which gives you a little snapshot of the history.
In my spare time, I like to search hashtags on Instagram – and one day I decided to look up sambal. Sambal is a spicy mix which is a very popular condiment in Southeast Asia. I found a company I’d never heard of and asked if they could provide a sample for me to use in reviews.
Here are Megah Sari’s normal and extra hot sambal bakso offerings. They’re located in Indonesia, but their products are available here in the United States. So: how is it? Well my friends, I couldn’t resist waiting until a noodle review and so I opened the original sambal bakso and thought maybe it’d go alright on a burrito I was having for dinner. It’s probably one of the spiciest condiments I’ve ever come in contact with – not only fiery hot but quite tasty as well. I can’t even imagine the heat potential from the extra hot – especially as I’d consider the original to be quadruple mega hot! Wow!
On my last trip to the Asian grocery store, I had a though. I thought maybe I ought to toss in some of the varieties I’ve not reviewed in a while that I’ve recommended quite a bit to people since they’re relatively easy to source and quite good. This one’s a perfect example. My first favorite instant growing up was the Japanese Nissin Chickin Ramen. After trying a few varieties, I found Indomie Mi Goreng line and was all about it. When we’d go to Seattle we’d come back with a couple bags full of them, and I don’t think my parents minded too much since it was around 25 cents a pack. I tried many different varieties in the Indomie Mi Goreng line – there are quite a few. I used to go for the Satay flavor mostly, but then found the Barbecue Chicken one to my liking. Then there’s the Rendang which is a really great one, gracing the top ten list a couple times I think. This one today is the original version. If you’ve not tried this stuff, you’ve got to; it’s a real treat and easily modified to taste. There’s five sachets ioncluded- quite a few in an instant noodle pack and I’ll explain them all here. Anyways, let’s bring on the Indomie Mi Goreng!
Here’s the back of the pack (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Combine all sachet contents except fried onion in a bowl. Drain noodles thoroughly and add them to the bowl and stir until combined. Garnish with fried onion and enjoy!
The noodle block.
A dual sachet.
This is the bawang goreng, aka fried onion. It’s the one you’ll want to sprinkle on at the end.
The ‘bumbu’ which is a dry seasoning here.
A trifecta of liquid sachets. On the left, a seasoned oil. Next to it in the middle is manis pedas, a sweet and spicy chilli sauce. Finally at the far right we have the kecap manis. This is sweet soy sauce – a thick and syrupy sweet dark liquid.
The three liquid sachets all co-mingling together.
Finished (click image to enlarge). Added fried egg, extra fried onion, krupuk aci and Dua Belibis chilli sauce. The noodles have a nice tension and gauge – decent quantity as well. The flavor is stuff of legend; it’s just excellent! A sweet, salty and spicy combo that works so well – very balanced and tasty. The fried onion bits add such a good crunchiness as well. 5.0 out of 5.0 stars. UPC bar code 089686170726.
More Indonesian noodles! This one’s a spicy pack of mi goreng – fried noodles!
This is the export label.
Here’s the package back (click image to enlarge) – the export sticker was a little obstinate.
Here’s the noodle block.
Well, not too hard to tell what we have here – from left to right, seasoned oil, hot chili sauce and sweet soy sauce.
Powdered seasoning sachet!
So everything gets put in the bowl and the noodles once done are drained and everything is stirred up.
Here’s the garnish packet – fried onions!
Finished (click image to enlarge). Added two fried eggs, some roast turkey lunch meat, kizami shoga (pickled ginger), Jane’s Krazy Mixed Up Salt and Melinda’s Garlic Habanero hot sauce. Oh – and the fried onion garnish. The noodles are great – chewy and soft too. The flavor is spicy and sweet – along with a satisfying and delicious crunch from the fried onion. This is grubbin! 4.5 out of 5.0 stars! UPC barcode 8998866200448 – get it here.