A few weeks ago, I reviewed Uncle Sun White Curry Noodle and noted that it was pretty darn spicy. Today, I’m reviewing the ‘more spicy’ version. If it’s a lot more spicy, it’ll be a really serious one, that’s for sure. Let’s delve into this Uncle Sun White Curry Noodle More Spicy and see if it’s got some serious bite.
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add noodle block to 380ml boiling water and cook for 3 minutes. Add in contents of sachets and stir. Enjoy!
The noodle block.
The powder base.
Has a shrimp scent.
The paste sachet.
The paste has an odd scent; it doesn’t smack of curry to me in this one – perhaps it’s the spicy level?
Finished (click image to enlarge). Added coriander, fishball, mung bean sprouts and white onion. The noodles have a slightly wide gauge and a good elasticity and chew. The broth is very hot – definitely something to behold. The flavor is very bitter though and doesn’t make my taste buds sing at all. It’s like something is missing. 3.0 out of 5.0 stars.999555463203020.
Johor: Asia Latitude One (from Amazon) – What happens when a modern day princess asks National Geographic photographer Justin Guariglia and veteran Wall Street Journal reporter John Krich to chronicle and capture all the color and complexities of a critical, yet little-known corner of the Orient? The stunning result is Johor: Asia Latitude One, offering hours of pleasure for armchair explorers and a rare view of a magical realm’s remarkable variety of humanity. Packaged by de.MO’s acclaimed graphic designer Giorgio Baravalle in a contemporary style, this gem of photojournalism is plucked from the sun-lit balm of a realm whose very name means, jewel land.
A little trip through Johor Bahru, Malaysia – where Uncle Sun Noodles are made. Looks like a beautiful place. I was truly overwhelmed by the beauty of Malaysia on our trip last year – hoping to make it there again someday!
Most of the instant noodles from Malaysia have been just that – sent to me FROM Malaysia by manufacturers. What’s kind of cool is that now I’m seeing more of them start showing up in the United States. I found this Uncle Sun White Curry a few miles north of here in Everett at a newer Asian grocery simply called Asian Grocery (great name). It’s actually a great place – they have two varieties of this one – the one you see here and one that looks identical but says it’s extra hot! They also had Milo, a popular drink from Malaysia – kind of like chocolate milk, but like dark chocolate milk. Anyways – sweet – more white curry! Let’s check it out!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add noodle block to 380ml water and cook for 3 minutes. Add in sachet contents and stir – enjoy!
The noodle block.
A dry seasoning sachet.
Seasoning and non-dairy creamer.
A large paste sachet.
Has a very nice scent of shrimp!
Finished (click image to enlarge). Added tau pok (tofu puff), fishballs, Chinese long bean and sweet onion. The noodles have a good chewiness and familiar gauge. The broth had it’s pros and consd. The pro here is that it’s very spicy which I like (knowing there’s a spicier version it kind of surprising given the heat on this one) and the flavor is quite nice with a good shrimp flavor – although I would have enjoyed it if it were a little stronger – not in heat but in taste. Quite nice though! 4.5 out of 5.0 stars. EAN bar code 9555463203006.
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia – (from Amazon) – Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.
[yoiutube http://youtu.be/PY4Ywx0C5fU]Here’s a neat one – 5 strange street foods from Malaysia!
I’ve been trying lots of new varieties from Malaysia lately. Malaysian varieties have a lot of interesting tastes and flavors. I find it fascinating that there are so many countries in the world using so many different ingredients in a multitude of ways. Let’s check out this curry.
Here’s the back of this package (click image to enlarge). Contains shrimp. I should note the nutrition ‘facts’ on this packaging. There is no way that they’re right, which is a real bummer. I’m on a diet as most of you know, and it’s really nice to think that this could be only 122 calories, but that’s just impossible. To prove this, let’s look at the size of the package – 110g. The noodle block comprises 63g in this one (I weighed it) – let’s say half of that is wheat flour. The USDA says there are 364 calories in 100g of wheat flour, so there are 114.66 calories in 31.5g. Would be nice to see this fixed so I know what to enter into MyFitnessPal. To prepare, add noodle block to 370ml boiling water for 3 minutes. Add contents of sachets, stir gently and enjoy.
The noodle block.
The liquid sachet.
Has a very nice scent.
A seasoning powder sachet.
Interesting – says it’s sugar and vegetable powder.
The second seasoning sachet.
Non dairy creamer.
Finished (click image to enlarge). Added fish balls and coriander (cilantro). The noodles were pretty good with a nice gauge and chew. The broth was excellent – a nice spicy curry flavor that was rich and full. Quite tasty! 4.5 out of 5.0 stars.UPC bar code 9555133001628.
Here’s a short video about how the Calorie is calculated and how it works.