Tag Archives: stir-fried

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg – Thailand

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

I was contacted by a contact over at Thai President Foods about a new variety – and here it is! Salted egg. This may be an unfamiliar flavor to westerners, so here’s a little about it from Wikipedia –

salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.

Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.

Salted eggs sold in the Philippines undergo a similar curing process, with some variation in ingredients used. They are dyed red to distinguish them from fresh duck eggs.

Alright – let’s check this out!

MAMA Oriental Kitchen Stir Fried Salted Egg – Thailand

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Here’s a QR code for where you can find this one (click to enlarge).

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Here’s the back of the package (click to enlarge). Contains egg. To prepare, add noodle block to 400ml boiling water. Cook for 4 minutes. Drain. Add in sachets contents. Finally, stir and enjoy!

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

The noodle block.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A dry sachet.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A light powder.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A wet sachet.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

A thick paste.

Finished (click to enlarge). Added soft egg with a sprinkly of NuTek Salt For Life, Salad Cosmo mung bean sprouts and coriander. Before you start, yes I know – salted egg is most definitely not a just an egg with salt on it. The noodles came out nicely – gauge and chew very much on point. I wasn’t expecting the texture – very, very good with the seasonings. A spicy and fascinating melange of flavor including a kind of egg yolk smashed kind of feel to it that was really nice. 5.0 out of 5.0 stars. EAN bar code 8850987148651.

#3144: MAMA Oriental Kitchen Stir Fried Salted Egg - Thailand

Mama Instant Noodle, Tom Yum Shrimp Spicy Flavor, 3.17 Ounce (Pack of 20)

Watch me cook this one up on Instant Noodle Recipe Time!

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

So I have a new contact named Danny at Nongshim Korea – one of the guys from Happy Souper helped me get a hold of him via email – thanks! Danny was kind enough to send along these new Mr. Bibim varieties. They’re dry noodles with a liquid base and kimchi included. Here’s a little about kimchi from wikipedia –

The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BCE‒7 CE).[19] Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that “The Goguryeo people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish” in the section named Dongyi in the Book of Wei.[20][21] Samguk Sagi, a historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.[20][22]

A poem on Korean radish written by Yi Gyubo, a 13th century literatus, shows that radish kimchi was a commonplace in Goryeo (918–1392).[4][23][24]

Pickled radish slices make a good summer side-dish,
Radish preserved in salt is a winter side-dish from start to end.
The roots in the earth grow plumper everyday,
Harvesting after the frost, a slice cut by a knife tastes like a pear.

— Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History)

However, early records of kimchi do not mention garlic or chili peppers.[25] Kimchi was not red until the late 16th century, when chili peppers were introduced to Korea by Portuguese traders based in NagasakiJapan.[25][26][27] The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614.[20][28] Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers.[20][29] However, it was not until the 19th century that the use of chili peppers in kimchi was widespread.[30] The recipes from early 19th century closely resemble today’s kimchi.[31][32]

A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad of ingredients, including chonggak-kimchi (kimchi made with chonggak raddish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi.[20][33] However, napa cabbage was only introduced to Korea at the end of 19th century,[30] and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time.[34]

Kimchi is a national dish of both North and South Korea. During South Korea’s involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly “desperate” for the food, could obtain it in the field;[35] South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was “vitally important to the morale of Korean troops”. It was also sent to space on board Soyuz TMA-12 with South-Korean astronaut Yi So-yeon after a multimillion-dollar research effort to kill the bacteria and lessen the odor without affecting taste.[35]

Mr. Bibim seems to be a kind of play on the popular bibimbap dish. If I’m correct, bibim means ‘mixed’ but I could be wrong. Let’s go ahead and learn a little about Mr. Bibim!

Nongshim Mr. Bibim Stir Fried Kimchi Flavour – South Korea

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Here’s the back of the package (click to enlarge). Contains fish. To prepare, add noodle block and vegetables sachet  to 500ml boiling water and cook for 2.5 minutes. Drain noodles. Add in liquid base. Finally, stir and enjoy!

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The noodle block.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The liquid base sachet.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Has a kimchi scent.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The vegetables sachet.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Kimchi!

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles came up just a hint al dente – probably due to the shorter cook time. This however worked quite well. The saucer coated all surfaces very well. It was indeed a kimchi flavored affair with a wallop of heat not for the faint of heart. The included kimchi was of good quality and quite nice. 4.25 out of 5.0 stars. UPC bar code 031146038930.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Nongshim Noodle Soup, Kimchi, 4.2 Ounce (Pack of 10)

A great way to prepare instant ramyun noodles from South Korea

#1677: Paldo Rabokki Noodle (Export Version)

A couple years back, I did a Meet Ther Manufacturer with Paldo, a South Korean company. I was stoked to get a pack of this Rabokki back then and asked if it would ever be in the United States. It sounded like there weren’t any plans to bring it this way and I was bummed – really bummed. Well, bummed no more, I can happily announce that it’s gracing store shelves in the USA now! Rabokki is a fusion of ramyun and topokki Topokki is what you see there on top of the noodles on the package – finger length rice cakes that are chewy – about the consistency of string cheese, served most popularly in a thick sweet and spicy sauce. I will say it’s probably one of my favorite foods of all time – especially the way I’ve tried it lately at a local place called Chi-Mc n Hot Pot, with cream cheese – egad it’s really good. Let’s check out this ramyun-topokki fusion from Paldo!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to 400ml boiling water and cook for 4 minutes. Stir and enjoy!

The gigantic ramyun block!

The soup base sachet.

Has a nice spicy scent.

Topokki sauce!

Smells like happiness.

Finished (click image to enlarge). Added kamaboko, mung bean sprouts and spring onion. The noodles plumped up just perfectly – thick and a good chew. The broth is more of a sauce and it’s very rich – spicy and sweet – like an adult version of Spaghetti-O’s which I find delectable. 5.0 out of 5.0 stars. UPC bar code 648436101054.

Rabokki Noodle 5.11 Oz (Pack of 4)

Making Rabokki at home.

#1285: Lucky Me! Supreme Chow Mien Seafood Flavor Instant Stir-Fried Noodles

Don’t see new Filipino varieties often these days, so was very pleased to come across this one. Wondering about the spelling? Well, it’s spelled many ways – mein, mien, mian… Basically, mien means noodles. Anyways, let’s check this one out!

Here are the side panels (click image to enlarge). Contains seafood.

Detail of the lid (click image to enlarge). To prepare, open the container and use the fork to poke holes through the little guide on the lid. Take all the sachets out. Open the solid ingredient sachet and pour in the bowl. Add boiling water to outside line for 3 minutes. Drain water. Add the contents of all the other sachets and stir – enjoy!

An included fork!

The noodle block.

Dry powder sachet.

Has a seafood scent.

The solid ingredient sachet.

Bits of vegetable and imitation crab.

Liquid ingredient sachets.

Oil.

Soy sauce.

Finished (click image to enlarge). Added narutomaki and sweet onion. The noodles are slightly broad and flat. They’ve got a slightly crumbly texture and a hint of sesame flavor. The additions are interesting. I think what kind of did this in was the amount of oil. I think the dish would have been fine without it. The veggies and crab bits were nice, and the all around flavor was pretty good. 3.25 out of 5.0 stars.UPC bar code 4807770273162.

Unfortunately, my beard didn’t do that. I guess results may vary.