Tag Archives: tofu puff

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle


#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Well folks, here it is. This is what I’ve been working on for over a year now. As you will see from a lot of the text on the package, it’s still has a couple of loose ends to tie up – a couple typos and the cooking instructions are a little off. It’s my fault really; I wish I spoke Chinese… Really should learn someday. But it’ll get there.

Also there’s the label on there that says it contains crustaceans – there’s no shrimp or prawn in it.  Basically, I think this means that this would be suitable for vegetarians (correct me if I’m wrong) – which is an added bonus.

I should mention that this is really strange. I’ve reviewed a lot of instant noodles – 2,499 before this one. I really love how this tastes – it came out exactly as I wanted which is all I could ever ask for. I want to thank Steven Chong for working with me on this – it’s been a long year of trial and error until we got to this point – thanks for your hard work, bro!

So, you might have some questions – let me answer them for you, anticipating what they may be:

Q> Where can I get The Ramen Rater Select?
A> Yeah – I wish I had an answer for you today. I can say when I do I will absolutely let you know, but for now we have a little bit more to do. Not a lot. How it works is we get a product all ready and then the company will get orders from distributors. If they don’t buy it,. you won’t get to try it. So the more you yell and scream to get this, the faster it will be available.
Q> Okay great but will The Ramen Rater Select  be in my country?
A> If you are in Southeast Asia, chances are that they will be too. As for North America, it may take a little longer, but seeing as these don’t contain any meat or fish, that should get it out even quicker. I’m hoping a distributor in the US will be interested in getting it on Amazon as well, which increases accessibility to everyone around here so that’s a plus.
Q> Who’s going to rate YOUR ramen?
A> This is one of my favorite questions I was asked – and I do have an answer! Samples are currently being sent to 4 reviewers – they’re in South Korea, Malaysia, Australia and Germany. I’ve asked them to be honest – these are all friends and I trust that they’ll be unbiased, but I figured I should mention that first. It’s pretty hard being an instant noodle reviewer and not knowing the other instant noodle reviewers – we have a kind of odd kinship; more like the fellowship of the noodles. This review you’re looking at of course is 5 stars – I love this stuff. However, it will never be on a top ten list as that would just be wrong.
Q> Can you make a Gluten Free/Non-Spicy/Low-Carb…
A> So to be honest, it takes a lot of time to make a change. Ingredients have to be sourced, packaging changed, etc etc etc. I would have thought the same thing – hey a little more of this – that’s no easy task when it comes to something mass-produced. But if you have any suggestions, I’d love to hear them.
Q> Will this be on your Top Ten?
A> No. Reviewing my own noodles and saying they’re the best – I mean I think they are but will let you be the judge.

It’s time. The Ramen Rater Select is gets it’;s first look today! Let’s have a peek at this dream and give it a thorough view!

Ramen Rater Select Supreme Creamy Tom Yum Noodle – Malaysia

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Here’s detail of the box (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a pot of boiling water and cook for 7 minutes. Drain, saving 300-380ml water (less water, thicker and stronger, more water thinner but still strong). Return water and noodles to pot. Add sachet content and cook 1 minutes. Finally, stir and enjoy!

I recorded this cooking video over the weekend in the frontyard of my childhood home in Anacortes, Washington. I thought that it would be neat to do the video up there since that’s where my whole noodle journey began! Lot of little things getting in the way though – first off it was windy and that made for things falling over a lot! Second, the sun kept moving (or rather the Earth did) causing shadows to run amok. I’m thinking I’ll probably do another video as time goes on. I think I’ll be doing another video and showing garnish I’ll add to it in the near future. I want to thank Susan Lienesch (my sister) and Andy Lienesch (my son) for all the help making this video

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

The noodle block. Non-CMO, non-fried organic low-fat noodles. That’s a mouthful!

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

The dry base sachet.

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Has a sweet coconut scent.

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

The tom yum paste sachet.

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Thick and oily with a really nice scent.

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

The solid ingredients –

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Tofu puff and long bean. Tofu puff has a lot of protein.

#2500: The Ramen Rater Select Supreme Creamy Tom Yum Noodle - Malaysia - The Ramen Rater - Hans Lienesch - instant noodles - ramen - tom yam - noodles

Finished (click to enlarge). Added 31-44ct shrimp, Salad Cosmo mung bean sprouts and coriander. These noodles are chewy and thick. They are a lot like the standard  yellow noodle you’d find in a hawker stall in Malaysia, however chewier and slightly lighter gauge. The broth is thick – the coconut milk powder marries to the tom yum paste in such a way that you get many elements – sweet, spicy, lemongrass and more. The long bean and tofu come out very nice – all around a filling bowl of noodles I’m proud to call The Ramen Rater Select on. 5.0 out of 5.0 stars. EAN bar code 9555851500076.

The Ramen Rater’s Top Ten Instant Noodle Add-Ons Of All Time 2015 Edition

In the last few years, I’ve seen a large amount of articles with titles like ‘Best Ramen Hacks,’ ‘Pimp Your Ramen’ and so on. These titles fall under the category of clickbait – using hipster terminology and such to entice one to click on them. Usually, they’re all things people know about already; vegetables, oils and such. This is a list of my favorite add-ons and garnishes. While some may be familiar to you, others may not be. It’s also geared to help you navigate the Asian Grocery, a place many find to be alien to them but I have found to be one of the most vibrant and wonderful places I visit very regularly. Finally, I also included some tips of storage and how long these products last for those on a tight budget. In no particular order, here’s this new list!

Chinese Sausage

Often found on end caps, either refrigerated or on the shelf. Chinese sausage pairs quite well with spicy, beef, pork, spicy beef and spicy pork varieties from China and Taiwan. They sausage is wrinkly on the outside kind of like a beef stick and has a sweet taste. I freeze these (they’ll last a long time without freezer burn) and then take out a link and slice in thin pieces. They’re easy to slice when frozen. Toss in at any point while cooking the noodles and they’ll add a little protein and a little oiliness to the broth.

Tofu Puff / Tau Pok

These can be found not surprisingly with the myriad of tofu varieties. They’re like little spongy cubes of delight! Just take one out and cut in half (I use kitchen scissors) and drop in your instant noodles. I like them primarily with curries. They often will have 2 weeks on them in the refrigerator – I’ve never frozen them and guess that wouldn’t work very well.

Mung Bean Sprouts

Mung bean sprouts should be pretty easy to get anywhere. I prefer a brand called Salad Cosmo; they seem to stay fresh a lot longer. Mung bean sprouts are very perishable, so get them in the refrigerator as soon as you get home from the store. They have a very short life – maybe 3-5 days refrigerated. They add a nice crunch to any instant noodles.

Fish Cake

There are tons of different kinds of fish cake out there – kamaboko (looks like a little loaf on a piece of wood), narutomaki (a tube with a swirl pattern), and Busan fish cake (a fried South Korean delicacy). Fishcake usually is comprised of processed fish that is steamed or fried. Prep them by slicing thin and put a few pieces in a ziploc and put in the freezer. They tend to stick to eachother, so using multiple ziplocs works best. They’ll stay in good condition frozen for quite a long time. Of course, these work very well with seafood varieties, both Japanese and South Korea, and also in traditional Japanese varieties like shoyu and miso. They’re either refrigerated or frozen at the store.

Cilantro / Coriander

This leafy green is known either by cilantro or coriander. It adds a nice savory flavor to instant noodles when dropped on top as a garnish. The trick with picking coriander is looking at the leaves. If they look saggy or wilted, skip ’em. If you see one lone bunch sitting where many should be, it’s probably going to go bad really quick as well. What I do is get a nice looking bunch and bring it home, give it a rinse under cold water, pat dry with paper towl and put in a loose plastic produce bag (grab an extra while shopping) in the crisper in our refrigerator. If your refrigerator runs a little on the cold side, they’ll go bad quicker, but since a bunch usually is under a dollar, just go and get more. Under perfect conditions, they should last 3-4 days.

Korean BBQ Meat

If you want to add beef or pork to your instant noodles and you’re on a budget, this is going to save you a ton of money. Go to where they have the packaged meats. Chances are you’ll find a ton of different cuts of pork and beef – and they’re sliced like bacon! You can find beef sliced this way and get a few pounds for under $10USD . Get a big box of ziplocs and put about 3-4 slices in each one and then put them all in a big freezer ziploc. You can get about 20 portions out of it and all you need to do is either defrost and fry it in a pan or just drop in boiling water and let the fat also flavor your broth.


I first discovered Taiwanese fishball – these are hollow and sometimes have crab, or fish eggs inside. I have found I prefer the Malaysian or Singaporean varieties – Dodo brand is quite good. These are solid and come in an array of flavors like cuttlefish, lobster and prawn. These will be at the seafood counter or frozen in bags. Just boil them (for freshly made fishball, boil until they float). These work great in the freezer, but if they get a little freezer burn, they’ll get a little rubbery. I like fishball in seafood and curry varieties.


The thin shelled ovum of the domestic fowl can be found at most any grocery store. Fried on Mi Goreng, hard boiled with anything, stirred in with boiling broth, they work very well. I get asked ‘how do you get your eggs look that way’ when I make South Korean varieties sometimes. Well, it’s very common in Korea to simply drop a raw egg yolk ion a steaming hot bowl of ramyun. What I do is crack and egg into a ladle and rock it back and forth, letting the clear white of the egg spill out. There’s a little piece left which I’ll snip away. Drop on top of your noodles and stir it in. Eggs are relatively inexpensive and stay good for a long time.

Pepper Strands (Ito Toiughrasi)

I have only found these once and they were in a large Korean supermarket with the dehydrated chillies and pepper powders. They’re extremely thin threads of chilli pepper that you can put on your instant noodles to give a neat little gourmet look. I found that they add a hint of spiciness to the broth. A bag of these will last forever since you only need to use a small amount. Stoe in a ziploc after opening and put in your cupboard.

Carved Squid

You can buy fresh squid, carve crosshatched slices in it, cut it in strips and boil, or you can just buy a nice bag of frozen carved squid! They’re great in seafood instant noodles and have a nice texture and flavor to them. These will stay fine in the freezer for months – put them in a freezer bag once opened.


Got any favorite garnishes? Share them with me in a comment and they might make next years list!

The Ramen Rater’s MyKuali Penang White Curry Pizza

One thing that really surprised me during our trip was seeing that a lot of the fast food chains that are popular here in the United States are also popular in Malaysia. Burgers, fried chicken and even pizza were well represented by popular chain restaurants over there (I will say that there was no sign of the ubiquitous taco chain here). They all had different ways of serving things to fit with the local taste; like spicy fried chicken with rice or seafood pizza. This got me thinking that maybe a fusion of pizza and MyKuali White Curry might work in some way. I thought about it for a while and decided today was the day. We got the ingredients together and The Ramen Rater’s MyKuali White Curry Pizza was born! Check it out!

The Ramen Rater’s MyKuali Penang White Curry Pizza


  • 1 pkg MyKuali White Curry Noodle (you will only need the paste sachet and the seasoning sachet)
  • 1 pizza crust
  • 1 white onion
  • Tau Pok (tofu puff)
  • Fish balls
  • Coriander (known as cilantro here in the USA)
  • 1 jar Alfredo sauce
  • 1 pkg Shredded mozzarella cheese
  • olive oil

The fish balls I had were frozen, and so I boiled them in some water and added the contents of the MyKuali Penang White Curry Noodle seasoning sachet.

On the left are the tau pok – I used kitchen scissors and cut them into thin slices. On the right is some white onion I sliced as well.

I wasn’t sure how much alfredo sauce would be needed for the pizza, so I thought a logical amount would be the same as the water usually called for on the package of noodles. I put it ion a saucepan and heated it very gently and added the contents of the curry paste sachet and stirred regularly.

I wanted to slice the fishballs nicely but wasn’t sure how, then it came to me: a hard boiled egg slicer! I found also with this one that after closing it, a fork would pull it off nicely.

Here’s the alfredo curry sauce when it was ready to go.

Alright – let’s put this pizza together! I started by adding a little even coat of olive oil to the crust, and then added a layer of the sauce.

Next, some mozzarella.


White onion…

Tau pok…

Sliced fishball…

Some more of the curry sauce…

Finally, a little more mozzarella.

Into the over, preheated to 450 degrees.

Eight minutes later, we have a pizza!

Here’s a side view of the finished product(click image to enlarge).

Finally, a picture from above (click image to enlarge). How is it? Well, the curry and alfredo paired wonderfully well. It’s a very sloppy pizza of course the way we did it, but could be a little less so without the second addition of the curry sauce. To be honest though, I really liked the drippy nature of it. The fishball lent a nice little fish hit, and the sliced white onion had an agreeable crunchiness. If you really like pizza and you really like MyKuali Penang White Curry, I think you’d probably enjoy this quite a bit! For a different crust, I suppose you could use naan bread or parantha – that could be really good too. Special thanks to my wife Kit for her help in preparing.