Tag Archives: silk

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Yet another leftover from the KOKA Meet The Manufacturer series. I’ve still got a bunch more! Wow! So this one should be really great – I love KOKA’s Laksa Singapura every time I try a different version. They make it in quite a few – rice, wheat, fried, non-fried. Let’s crack into this bowl and see what’s within.

KOKA Silk Laksa Singapura Instant Rice Fettuccine – Singapore

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add in sachets and 400ml boiling water. cover for 3 minutes. Finally, stir and enjoy!

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Detail of the lid (click to enlarge).

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

The rice fettuccine block.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

A dual sachet.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Powder seasoning base.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

A seasoned oil.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

A dry sachet.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Coconut powder.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

A garnish sachet.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

Looks like shrimp and vegetables.

Finished (click to enlarge). Added a trifecta of Dodo fish balls. The rice fettuccine came out very nicely and has a wide and flat nature. The chew is there – not too much, not too little. The broth is a smack of a lot of things – the coconut powder and oil set the scene for the overall taste – one which has a spicy element, a slightly sweet element, and kind of rings to me of a chowder in some aspects. The included garnish featured little shrimp which were nice. 5.0 out of 5.0 stars.  EAN bar code 8888056811144.

#2688: KOKA Silk Laksa Singapura Instant Rice Fettuccine - The Ramen Rater - Singapore

KOKA Laksa Singapura Rice Noodle (get it here)

A KOKA TV spot

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Here’s another left from the Tat Hui Meet The Manufacturer from earlier this year. I’ve had a lot of pho instant varieties over the years and to be honest, I’ve liked only a couple of them, so I’m really hoping this is one I’ll like.

Pho restaurants are very popular here in the United States – they’re everywhere! Here’s a little about pho from Wikipedia –

Phở or pho[1] (pronounced variously as /fɜːr//fʌ/, or /f/;[2] Vietnamese: [fəː˧˩˧]) is a Vietnamese noodle soup consisting of brothrice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken[3].[4] Pho is a popular street food in Vietnam[5] and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because pho’s origins are poorly documented,[6][7] there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself.[8] The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, is associated with Huế in central Vietnam.

Alright – let’s check this one out.

KOKA Silk Instant Rice Fettucine Chicken Pho Flavor – Singapore

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Here’s the back of the package (click to enlarge). To prepare, cook fettuccine in 400ml boiling water for 2 minutes. Add in sachet contents. Finally, stir and enjoy!

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

The fettuccine in its own package.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

A dual sachet.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Powder base.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Oil.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

The garnish sachet.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Onion, coriander and chilli flake.

Finished (click to enlarge). Added baked chicken, Salad Cosmo mung bean sprouts, coriander and Huy Fong sriracha sauce. The fettuccine comes out very well – slippery stuff but not entirely mushy. The broth has an onion and chicken flavor with notes of cinnamon and anise. The garnish was the real seller for me – the onion, coriander and chilli flakes really went a long way to wrap this dish all to gether. 4.0 out of 5.0 stars.  EAN bar code 8888056801107.

#2669: KOKA Silk Instant Rice Fettucine Chicken Pho Flavor

Koka Laksa Singapura (Rice Noodles, Bowl), 70-Grams (Pack of 12)

A video about KOKA

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Today we have a rice noodle variety. Pho is a noodle soup that hails originally from Vietnam – here’s a little about it from Wikipedia –

Phở or pho[1] (pronounced variously as /fʌ/, /fɜːr/, or /f/;[2] Vietnamese: [fəː˧˩˧]) is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken.[3]

Pho is a popular street food in Vietnam[4] and the specialty of a number of restaurant chains around the world. Vietnamese people usually consume it at any time of day. It is often served with sriracha sauce. It originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because its origins are poorly documented,[5][6] there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself.[7] The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, is associated with Huế in central Vietnam.

Around these parts, we have a multitude of small shops selling pho. Some places have adopted clever names like Pho Shizzle or What The Pho! Westerners tend to promounce o in pho like the end sound in mellow. The correct way is like promouncing it like ‘uh’ – people get kind of hot about this which I find to be funny. In my experience, as long as you are communicating what you need to communicate, as long as the person receiving the communication understands what you’re talking about, then it’s all good. Anyways, let’s peel back the lid on this bowl.

KOKA Silk Beef Pho Flavor Instant Rice Fettuccine – Singapore

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Detail of the side panels (click to enlarge). Contains fish. To prepare, add sachet contents to the bowl and add 400ml boiling water. Cover and let steep for 3 minutes. Finally, stir and enjoy!

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Detail of the lid (click to enlarge).

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

The rice noodle block.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

A dual sachet.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

A light powder.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Oil.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

The garnish sachet.

Meet The Manufacturer: #2454: KOKA Silk Beef Pho Flavor Instant Rice Fettuccine - Singapore - The Ramen Rater - rice noodle

Fried onion, coriander and chilli flakes.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, star anise, sweet onion, jalapenos and Huy Fong Sriracha chilli sauce. The rice fettuccine cam out pretty well. The noodles are wide and flat. The broth has a nice beef taste and the notes of cinnamon and anise I’d expect. The bowl’s included garnish went well and hydrated well. 3.25 out of 5.0 stars.   EAN bar code 8888056510016.

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

A KOKA rice noodles range TV spot.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine

 

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

Today it’s a rice noodle variety with an Italian twist: spicy marinara. So, what is marinara? Wikipedia, if you please –

Marinara (English: “mariner’s”) sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.[1][2] Its many variations can include the addition of capers, olives, spices, and a dash of wine.[3][4]

This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.

Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to “spaghetti mariner’s style” (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for “sauce”, and also to maniera, Italian for “style”), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

Several folk theories exist as to the origin of this sauce: One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a central Mexican “New World” fruit) to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.[5]

Historically, however, the first Italian cookbook to include tomato sauce,[6]Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.[6][7][8] This early tomato sauce was more like a modern tomato salsa.

As you can see, there’s nothing about it being a part of Southeast Asian cuisine. However, iI have seen Italian flavor not only in this Singaporean variant but in Japanese, Vietnamese, Indonesian and Hong Kong brands. Let’s have a look at this seafood marinara.

KOKA Silk Spicy Marinara Instant Rice Fettuccine – Singapore

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

Detail of the side panels (click to enlarge). Cintains fish and shrimp. To prepare, Add sachets to bowl and add 400ml boiling water. Cover for 3 minutes. Finally, stir and enjoy!

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

Detail of the lid (click to enlarge).

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

A pouch of rice fettuccine.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

A dual sachet.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

The seasoning powder.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

Seasoning oil.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

The garnish sachet.

Meet The Manufacturer: #2444: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant noodles - tat hui

Shrimp, chilli flake and coriander.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sweet onion, coriander and 31-44ct shrimp. The rice fettuccine came out remarkably well. Indeed it is perfectly hydrated. I make a couple cross-cuts with a pair of kitchen scissors to make them easier to work with a fork. The broth is very tasty with a fresh taste of tomato and a bit of spiciness. Moreover, the broth definitely has a seafood feel to it – almost has a slight lemony hint to it. The vegetables hydrated very well and were complimentary. Also,m the shrimp that are included taste good and are of a decent quantity. 5.0 out of 5.0 stars.  EAN bar code 8888056811229.

Koka Laksa Singapura (Rice Noodles, Bowl), 70-Grams (Pack of 12)

A KOKA Spicy Marinara TV advertisement.

Meet The Manufacturer: Product Samples From Tat Hui 1

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

This big box was sent by the folks at Tat Hui, makers of KOKAS brand instant noodles in Singapore. A few years ago, I saw an article in a news feed about KOKA products at a trade show in the United States and it hit me: maybe I should contact the guy they mentioned. I also thought maybe I could interview him and ask some questions about instant noodles. This is how the whole Meet The Manufacturer concept was born.

This is the 15th year of The Ramen Rater and I thought why not do a new Meet The Manufacturer with Tat Hui. These are all non-export items, unlike the original which were all ones found in the United States. Let’s take a look at what they sent!

Tat Hui Product Samples 1 – Singapore

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

Under the lid: a box!

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

Not just one box (click to enlarge) but three!

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

Pack versions (click to enlarge) and couple of cups.

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

Creamy (click to enlarge) varieties in cups.

Meet The Manufacturer: KOKA Product Samples - Singapore - The Ramen Rater - Instant Noodles - tat hui

More cups and rice noodle bowls (click to enlarge). Thank you very much – looking forward to trying them all!

Meet The Manufacturer: Interview With Tat Hui Foods Pte. Ltd.

Meet The Manufacturer: Interview With Tat Hui Foods Pte. Ltd.

Interview With Tat Hui * Product Samples From Tat Hui 1 * Product Samples From Tat Hui 2KOKA Signature Chicken Flavor Instant NoodlesKOKA Silk Spicy Marinara Instant Rice FettuccineKOKA Delight Laksa Singapura Flavor Instant Non-Fried NoodlesKOKA Creamy Soup With Crushed Noodles Curry FlavorKOKA Signature Stir-Fry Original Flavor Instant NoodlesKOKA Seafood Flavor Instant NoodlesKOKA Delight Tomato Flavor Instant Non-Fried NoodlesKOKA Purple Wheat Noodles Chili & Lime FlavorKOKA Delight Spicy Black Pepper Flavor Instant Non-Fried NoodlesKOKA Signature Laksa Singapura Flavor Instant NoodlesKOKA Delight Spicy Sesame Instant Non-Fried NoodlesKOKA Silk Beef Pho Flavor Instant Rice FettuccineKOKA Creamy Soup With Crushed Noodles Sweet Corn FlavorKOKA Signature Spicy Singapore Fried Noodles Instant NoodlesKOKA Instant Noodles Chicken Satay Flavour

I found the KOKA products on Instagram recently and thought hey – it’s the 15th anniversary of The Ramen Rater, I thought I should try and reach out and see if they’d like to do a Meet The Manufacturer. They did a while back – they were the first company to do one actually! Back then, I reviewed export versions available in the United States. This time around, they’re varieties sold in Singapore. I had the chance to interview the Marketing Team of Tat Hui Foods Pte. Ltd.

Interview With Tat Hui Foods Pte. Ltd. – Singapore

THE RAMEN RATER> Thank you for taking part in Meet The Manufacturer! To start the interview, can you tell me about the history and founding of Tat Hui?

TAT HUI> The founder of Tat Hui Foods Pte Ltd, Mr Lim Hi Lay laid the first foundations to
KOKA in 1985. He was eager to share the rich culture and unique character of
Singaporean cuisine with the rest of the world through his humble instant noodles. Our
products were first introduced to Asian grocery markets in the US, Europe, and Australia,
followed by mainstream market exposure in Europe and the Middle East.

TRR> What was the first product you manufactured?

TAT HUI> KOKA Original Instant Noodles. This is the range that continues to be the most popular amongst overseas markets.

TRR> Your headquarters are in Singapore. What is life like there?

TAT HUI> The air-conditioning is constantly on in our office, given the heat and humidity in
Singapore. In this office, you’ll find a considerable proportion of employees who’ve been with us throughout the years, the old guard if you will, working with new blood to
constantly keep up with the ever-changing needs of consumers today.

TRR> Can you tell us about the different varieties of noodles you make?

TAT HUI> We have six different ranges available: Original, Signature (No MSG), Delight (Nonfried, No MSG), Silk (Rice Noodles), Purple Wheat and Creamy Soup.

TRR> How many noodle products do you produce every year?

TAT HUI> On average, we produce around 320 million packs every year.

TRR> Do you make varieties suitable for Vegetarians? Vegans?

TAT HUI> Yes, we do have noodles suitable for Vegetarians and Vegans. If you’re interested in a particular flavor, just refer to the packaging or visit our website:
http://www.kokanoodles.com/ to confirm that it is appropriate for vegetarians/vegans.

TRR> Why the name Tat Hui?

TAT HUI> Tat Hui is derived from the company’s name in mandarin : 达辉 which can be translated as ‘to achieve brilliance’.

TRR> Why the name KOKA?

TAT HUI> KOKA is derived from our brand name in mandarin (可口, meaning delicious); it is a
play on the phonetic pronunciation in mandarin – which is pronounced something like
kuh-kouw.

TRR> Many of your products are non-fried. How are they produced then?

TAT HUI> Our non-fried noodles go through a steaming and baking process instead of the
conventional way of deep frying the noodle cakes. This enables us to provide consumers
with an alternative which is much lower in fat content.

TRR> What kind of noodles do you use in your products? What are the differences between
them?

TAT HUI> We have traditional instant noodles, wholegrain noodles, purple wheat noodles and rice noodles.

TRR> What are the benefits of the purple noodles you produce?

TAT HUI> In addition to being lower in fat, KOKA Purple Wheat Noodles provide 3 times more
antioxidants than red grapes. These antioxidants are known as anthocyanins, which is naturally present in purple grains.

TRR> How does your noodle making process differ from other instant noodle
manufacturers?

TAT HUI> The way we do our fried noodles is similar to other brands but we are using a different process when it comes to our fat-free noodles which has a softer and smoother texture. This in turn, will also reduce the cooking time for our consumers.

TRR> Is the purple noodle process different from other instant noodles you produce?

TAT HUI> Our Purple Wheat noodles are non-fried and steam-baked, just like our Delight range.

TRR> A lot of people are concerned with their sodium intake. How would you recommend
people enjoy your product and do you take this into consideration during production/R&D?

TAT HUI> Yes, we have to take this into consideration during R&D. If people want to restrict their
sodium intake, they can further reduce the amount of seasoning they add into the noodles
and we would encourage them to add more vegetables or fish for a well-balanced meal!

TRR> Does your company involve itself with local community or participate in charities?

TAT HUI> Yes, we do sponsor charities and various events every year, like overseas disaster relief, non-profit organizations such as Lions Clubs Singapore, various churches and the less fortunate in Singapore.

TRR> Are there any new products coming soon?

TAT HUI> We launched Koka Creamy Soup not long ago; it comes in 6 different flavours:
Mushroom, Chicken, Hot & Sour, Vegetable, Curry and Sweet Corn.

TRR> In what countries are your products popular? Do people enjoy them differently in
different places?

TAT HUI> Our products are popular in over 40 countries around the world, including Europe,
Middle East, Asia and Australia. We often have people emailing us to let us know how much they love our noodles! Yes, we do notice that everyone enjoys their noodles differently; People in Western countries like their noodles dry whereas in Asian countries, they enjoy their noodles either dry or with a full bowl of soup. We have shared some creative and tasty creations from fans around the world on our Facebook and Instagram as well. Do search for #KokaMoments 😉

TRR> When you make noodles for yourself, what do you like to add to them to make them
extra special (garnish, etc)?

TAT HUI> We asked around in the office and we got some really interesting answers for you!
Mun Hin – Vegetables (especially carrots) and a dash of pepper
Kat – All types of vegetables!
Nat – Vegetables, tofu and eggs
Ms Leow – Fresh vegetables and eggs
Feng Lan – Seafood (Especially with Tom Yum flavor instant noodles)
Sharon – IKEA meatballs and a braised egg

THE RAMEN RATER> Thank you for this opportunity for myself and my readers to learn more about Tat Hui and KOKA products!