Tag Archives: sate

#1659: United Instant Noodles Xi Gon Satay Onion Flavor

Here’s one of the ones sent by Marvin R. of Ft. Worth, TX – thanks again! So he originally asked me about identifying there. They look a lot like another Vietnamese brand, but the info on the back seems to show that it’s definitely not them. I’ve found in general that onion flavor is usually a good bet – but what about satay? Here’s what wikipedia has to say about satay:

Satay (/ˈsæt/, /ˈsɑːt/ sah-tay), modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.[1] Satay may consist of diced or sliced chicken, goat, mutton, beef,pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Sate Ponorogo being grilled in a foodstall inSurabaya, East Java,Indonesia

Satay originated in Java, Indonesia.[2][3][4] It is available almost anywhere in Indonesia, where it has become a national dish.[5][6] It is also popular in many other Southeast Asian countries, including Malaysia, Singapore,Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country’s diverse ethnic groups’ culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa. It is listed at number 14 on World’s 50 most delicious foods readers’ poll complied by CNN Go in 2011.[7]

Satay’s popular all over it seems! Let’s check out this satay onion variety from United of Vietnam!

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 and sachet contents to a bowl. Add 400ml boiling water and cover for 3 minutes. Stir and enjoy!

The noodle block.

The powder soup base.

A granular powder.

A seasoned oil sachet.

Bright colored oil.

The solid ingredients sachet.

Very green!

Finished (click image to enlarge). Added spring onion. The noodles had a crumble to them; not too much, but one that was evident. They had a texture I didn’t completely enjoy. The broth had a good onion taste and a nice added spiciness to it. The provided vegetables hydrated alright. 2.75 out of 5.0 stars. EAN bar code 8936061900183.

Vietnamese Home Cooking (from Amazon) With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.

Here’s a great recipe for Vietnamese beef stew!

#1533: Miliket Sate Flavor Instant Noodle

Okay so first off, I want to thank the person at the company who made the decision to use paper as the material for the outer packaging. One of the big tasks I have for the reviews is to do a lot of editing in Photoshop, mostly removing glare from packaging. Since they’re plastic wraps usually, they pick up the lighting and so angling the packs to get  the least glare and reflection is key, but then sometimes it’s just not possible to get rid of all of it. Then I have to scan the packages and there’s always a good amount of glare there. This will be the first review I’ve ever done of Miliket instant noodles, so let’s check therm out!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. to prepare, place noodle block and sachet contents in a bowl. Add 300ml boiling water and cover 3 minutes. Stir and enjoy!

The noodle block.

The soup base sachet.

Has a nice herbed scent – detecting coriander, maybe basil.

The oil sachet.

Has an onion scent.

 

Finished (click image to enlarge). Added shrimp, grilled chicken, sweet onion and coriander. The noodles have a nice texture and chew; kind of a buttery hit to them. The broth has a very nice herbed flavor with notes of seafood. There’s a nice hit of spiciness which isn’t overwhelming but quite appropriate. Very nice! 3.75 out of 5.0 stars. EAN bar code 8934579012022.

Vietnam A to Z: Discover the colorful culture of Vietnam! – I think it’s really important to teach your kids about people of the world and how they differ in ways they live and interact and ways they are the same. My dad used to give me homework – things like tracing maps of different countries on onion skin paper and marking where the capitols were, their native languages, etc and then test me at the end of the week. While I wasn’t always a big fan of getting homework at home, I would definitely say that that knowledge has stuck in my head – knowing geography and a little about people around the world has been really helpful in my instant noodle endeavors.

An interesting Miliket TV commercial.

Meet The Manufacturer: #1093: Amianda Noodle Hakka Flat Noodles – Satay Sauce

I don’t know what made me do it, but I felt a need to consult Wikipedia on satay and Taiwan. So I did and found this:

Shacha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce), or paste is a Chinesecondiment primarily used in Fujian, Teochew, and Taiwanese cuisines. It is made from soybeanoil, garlic, shallots, chilis, brill fish, and dried shrimp.[1] It has a savory and slightly spicy taste.

The ingredient has multiple uses:

  • as a base for soups
  • as a rub for barbecued meats
  • as a seasoning for stir fry dishes
  • as a component for dipping sauces, for example as used in hot pot meals

Shacha sauce is also known as sa-te sauce in the Hokkien dialect, reflecting its origin back to the satay sauce introduced by expatriate Chinese returning from South East Asia. It is however quite different from the peanut-based satay sauce popular in Malaysia, Indonesia, and Singapore.

Was glad I did – I thought that this might be more of a chicken or beef kind of flavor, but I would’ve been completely wrong. So, satay or shacha, here it is!

The back of the package (click image to enlarge). May contain seafood.

The noodle block. Note that these are hakka noodles – wide!

The sauce packet.

The sauce has a soy sauce scent.

 

Finished (click image to enlarge). Added Vidalia sweet onions. The noodles are broad and have such a nice texture – so like an egg noodle but not eggy! The flavor is light; and has a seafood taste that’s very enjoyable. Reminds me of shrimp shumai. 4.5 out of 5.0 stars.

A fish market in Taiwan.

#993: Unox Good Noodles Sate

I got a couple sent to me from Holland by a reader names Sister Laoban – thanks! I’ve tried Good Noodles before when someone sent me some from over there once before. This one looks interesting – satay.

Here’s the back of the package (click to enlarge). Shiny silver packets don’t scan so well.

The noodles did pretty good for coming from so far away through the mail!

The powder seasoning.

Has a peanut-like scent.

Seasoned oil.

Not a lot of it.

Finished (click image to enlarge). Added some broccoli and an almond to garnish. The noodles are very thin and light – they have that ‘comfort food’ feel that a non-gourmet brand would have. The flavor is very interesting; it tastes good – spices and a peanut component. The scant 250mL of water is all but absorbed by the noodles (I used the soup method on the package). Decent noodles! 3.5 out of 5.0 stars. UPC bar code 8711200189106.

Looks like Unox parties hearty here at a New Year’s happening!

#740: Indomie Mi Instan Mi Goreng Sate

Here’s a good one – this is the Indnesian local version of the first Indomie I ever tried – Satay. Curious if it’s any different.

Back of the package (click image to enlarge).

Noodles ready to be made tasty!

Seasoning powder on the left, chili powder on the right.

Here they are together.

The triple packet of wonder! From left to right: hot, sweet chili sauce, sweet soy sauce and fried onions.

This stuff is really good and you can get it in a big bottle at most Asian groceries – looks for Manis Pedas!

This is a really thick and sweet soy sauce – again an easy one to find but usually comes in a really big bottle. Luckily, it’s usually quite cheap. Look for Kecap Manis.

The fried onion is sprinkled on top and finishes it all nicely.

Finished (click image to enlarge). I added some corned beef, a little vegetable mix, a fried egg, a little kizami shoga (pickled ginger) and a touch of Krazy Mixed Up Salt. So according to the interview, I think this would qualify as ‘INTERNET.’ The noodles are awesome! They grab the flavorings so well and the taste is divine – although it’s a little sweeter than I remember. There is a tiny bit of heat though – it’s really quite excellent. The fried onions give it a really nice little crunch. I love this stuff – 5.0 out of 5.0 stars.  UPC bar code 089686011005 – get the US version here.

This looks really good – and it’s portable!

I’ve tried these things in the past – they have them here in the US at big Asian supermarkets.

#404: Vina Acecook Hảo Hảo Sate Onion Flavour

Hảo Hảo Hảo? I doubt whether John Lee Hooker enjoyed this stuff during his life, but let’s see if it’s any good.

Powdered soup base on the left and seasoned oil on the right.

The noodles are the fried and eat right out of the bag variety – pre-seasoned. That little dry pile is the soup base and the little shiny spot is the oil.

Click image to enlarge. Added two fried eggs and topped them with a little Tony Chachere’s Creole Seasoning and a couple drops of Crystal Louisiana hot sauce. So this stuff was really tasty – the noodles had a characteristic firmness that I enjoy of the Vina Acecook line. The broth was nice and onionny. No really any veggies here to speak of. The meal was enjoyable – 3.75 out of 5.0 stars.

#45: Indomie Mi Goreng Sate Satay Fried Noodles


Indomie: Satay Fried Noodles
Stars: *****
Notes: This is the stuff that really got me into ramen. First off, five seasoning packets.
Second, by displaying sunny side up eggs on the packaging, I of course had to
try it for breakfast and quite enjoyed it. This is truly the alpha and omega of
the ramen hunter’s holy grail. The first ramen I found that required the noodles
be drained, then added to the dry bowl with the seasonings/oils and stirred. An
extremely spiritual experience. Get it here.