Tag Archives: white curry

#2808: Super Super Cup Signature White Curry

#2808: Super Super Cup Signature White Curry

I was surprised to find this one in Taiwan – had seen it in images online quite a few times before but yeah – Taiwan! I got this at the Hi-Life store at the Nangang Exhibition Center. I really didn’t think Malaysian food would be popular in Taiwan, but actually I went to PappaRich over there – a chain of Malaysian restaurants.  I’m pretty sure nowhere is immune to the White Curry craze! Strong flavors and spicy broth is pretty good anywhere you go. Let’s crack this cup open and look around!

Super Super Cup Signature White Curry – Malaysia

#2808: Super Super Cup Signature White Curry

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in solid ingredients sachet and 330ml boiling water to fill line. Let sit covered for three minutes. Now, typo or not, I have to follow the directions here – drain. Add in remaining sachet contents. Dinally, stir and enjoy!

#2808: Super Super Cup Signature White Curry

Detail of the lid (click to enlarge).

#2808: Super Super Cup Signature White Curry

An included fork!

#2808: Super Super Cup Signature White Curry

The noodle block.

#2808: Super Super Cup Signature White Curry

Seasoning base sachet.

#2808: Super Super Cup Signature White Curry

A light powder.

#2808: Super Super Cup Signature White Curry

A creamer sachet.

#2808: Super Super Cup Signature White Curry

A very light powder.

#2808: Super Super Cup Signature White Curry

The paste sachet.

#2808: Super Super Cup Signature White Curry

Thick and somewhat dry paste.

#2808: Super Super Cup Signature White Curry

The solid ingredients sachet.

#2808: Super Super Cup Signature White Curry

Looks like crab stick and perhaps tofu.

Finished (click to enlarge). Added Dodo fish ball, Salad Cosmo mung bean sprouts, coriander, hard boiled egg, tau pok and fried onion. The noodles are great – good gauge and chew for a steeped instant. The flavor however. I really think that someone really dropped the ball on this one. You see, in order to have a level playing field, I have to treat each review the same way. This means following the printed directions on the packaging. If someone really thinks that this is good without broth, that’s great, but I sure don’t. It’s a hot mess and way too salty for man or beast. I know this would have been good if it didn’t say to be drained. Extremely disappointed. Somebody should be fired.  0.25 out of 5.0 stars. EAN bar code 9555037200592.

#2808: Super Super Cup Signature White Curry

Penang Heritage Cookbook: Yesterday’s Recipes for Today’s Cook

A Malaysian TV show in English

Meet The Manufacturer: #2762: Red Chef Pandan White Curry Noodles

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

It seems that Red Chef is focusing their range on unique facets in their creations – Sakura prawn, the green tom yum and here we have a white curry with pandan. So, what’s pandan? Here’s a bit from Wikipedia –

In India and Sri Lanka it is called Rampé and in Bangladesh it is called pulao pata (পোলাও পাতা ), along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance as one can use normal, non-fragrant rice and with the help of pandan the dish tastes and smells like basmati is used. It is called Ambemohor pat in Marathi; Ramba in Tamil, Biriyanikaitha in Malayalam, pandan wangi in Indonesian, hsun hmway (ဆွမ်းမွှေး) in Burmese, pandan in Visayan languages and Tagalog, ใบเตย bai tooey in Thai, rampe in Sinhala, ស្លឹកតើយ sleuk toi in Khmer, Daun Pandan in Nonya cooking,[3] Dứa thơm/lá nếp in Vietnamese, 七葉蘭 (Pinyin: Qi Lan Ye) in Chinese and बासमतिया पौधा ([bɑːsmət̪ɪjɑː pɑʊd̪ʱɑː]; “fragrant plant”) in Magahi and Bhojpuri due to its fragrance.

The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in Indian, Bangladeshi, Sri Lankan, Burmese, Chinese, Vietnamese, Khmer, Laotian, Thai, Singaporean, Bruneian, Malaysian, Indonesian and Filipino cuisines, especially in rice dishes, desserts and cakes.

The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: ไก่ห่อใบเตย, kai hor bai toei), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries such as suman and numerous sweet drinks and desserts.

Alright – that should be enough about pandan – let’s see how it tastes in an instant noodle from Malaysia!

Red Chef Pandan White Curry Noodles – Malaysia

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

Here’s the back of the package (click to enlarge). Contains crustaceans and fish. To prepare, add noodle block into 400ml boiling water and cook for 3 minutes. Add sachet contents. Finally, stir and enjoy!

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

The noodle block.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

Dry seasoning sachet.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

A light powder.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

A non-dairy creamer sachet.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

An ultra fine powder – don’t sneeze!

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

A thick paste.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

Oily with a strong scent.

Finished (click to enlarge). Added hard boiled egg, Salad Cosmo mung bean sprouts, coriander, tau pok and Dodo shrimp and fish balls. The noodles came out strong – chewy and a great gaugejust right. The broth was interesting – definitely detected the pandan’s nutty taste. Spicy and rich white curry with a great oiliness and strong finish. 5.0 out of 5.0 stars.  EAN bar code 9556145231010.

Meet The Manufacturer: #2851: Red Chef Pandan White Curry Noodles

Penang Heritage Cookbook: Yesterday’s Recipes for Today’s Cook

Prettyy fascinating!

Meet The Manufacturer: Interview With Red Chef

Interview With Red Chef * Product Samples From Red Chef (1 of 2) * Product Samples From Red Chef (2 of 2) * Red Chef Spicy Sakura Prawn Soup NoodlesRed Chef Green Tom Yum Soup NoodlesRed Chef Pandan White Curry NoodlesRed Chef Sesame Clear Soup Noodles

I noticed this brand on Instagram a few months back and they had some neat looking flavors. I thought ‘hey – I want to check those out!’ An email was sent and boom – here we are! To start things off, I conducted an interview with Red Chef’s Executive Director Annie Tang to learn more about the company and their products.

Meet The Manufacturer: Interview With Red Chef – Malaysia

THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Red Chef?

RED CHEF> A few talented and experienced individuals who has under their belt created products that gained recognition and fame in the market, came out on their own to create this new brand Red Chef and its various delicious products.

TRR> Why the name Red Chef?

RED CHEF> “Red” is associated with passion which forms our identity and love for food which shows in our products which uses only quality and fresh ingredients while carefully preserving these amazing flavors throughout production to each and every delicious bite! That’s love in a bite!

“Chef” symbolizes culinary experts and we aim to portray “Red Chef” Brand to be a brand that elevates the traditional Asian food to a whole new level in the most convenient form, accessible to anyone and anywhere.

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

RED CHEF> The first is the Green Tom Yum Noodles that brings in the unique flavors of the kaffir lime leaves and mix in with our unique formulation that gives you that instant distinctive Tom Yum sour taste followed by a full body of flavor that ends with a tingly spiciness at the end. We name this product Green Tom Yum because the soup itself is naturally green with the use of natural green ingredients such as green chillis, lemon grass, kaffir lime leaves, lime and etc.

The second is our Pandan White Curry Noodles which we have elevated using the ever so popular Asian plant called Pandan aka Screwpine. Pandan is a herbaceous plant that grows in southeast Asia and is often used to flavour desserts, drinks and in some cases it’s also ground into a paste and used in savoury dishes to flavour rice or wrap up food. It adds an additional depth of flavors and its aromatic fragrance tantalized your tastebuds even before tasting it thus making it a more delicious experience.

The third will be our Sakura Prawn Noodles which we have selectively picked the famous Sakura Prawns for its distinct and satisfying flavor and its strong aroma that screams delicious prawn noodle. This is achieved through a special cooking processes that preserves the tasty essence of the freshness of the prawns.

The foUrth is our Sesame Clear Soup Noodle which we have added roasted sesame and garlic infused oil to add that burst of flavors. You may also experience the crunchy fragrant fried garlic bits that keep you wanting more to the last drop.

Using these fresh natural ingredients allow us to bring out all of the flavors unique to each component. Many don’t know that a lot of flavors are lost during the cooking process thus our team took it an extra mile further to ensure that everything is preserved as nature intended.

Thus reflecting our passion for the love of food in every bite our customers take.

TRR> You’re a new company – why was it important to you to start up?

RED CHEF> Our team wanted to push ourselves further than ever before in this industry something that we couldn’t do so before.

Many focus on the product while we want to also focus on the consumer experience hence from the first impression of the beautiful and elegant packaging right off the shelf, to its minimalist design to keep your attention on the delicious images, down to the fragrance and into each mouth watering bite.

It’s definitely a risk to do so but we believe so passionately about and just can’t help wanting to share our love of food to the world.

TRR> Your company is located in the Malaysia Can you tell us a little about your locale?

RED CHEF> We are located on the mainland of Penang, the foodie capital of Malaysia. Food inspiration is everywhere and it’s one of the reasons why it drives and fuel our passion to push the envelop further to find better ways to make food more delicious while making it nutritious as well.

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

RED CHEF> Currently we are focus in our strengths and passion in creating unique pastes while noodle making process we are teaming up with one of the best in the industry to provide that.

TRR> Do you make your own pastes?

RED CHEF> Yes we do. We have our own well experienced R&D team that looks into every minute detail from aroma, texture, flavor profiles and also its nutritional benefits.

Our production follows the principle Taste of “Kochabi” (The Taste of the olden days) with a modern twist.

Using traditional and proven cooking methods into modern machineries for mass production allows us to preserve the best of each ingredients throughout the cooking processes while maintaining its Aroma and Taste.

TRR> How do you decide on what varieties to produce?

RED CHEF> The varieties we produce very much depend on the nature and availability of raw materials. While we decide on which varieties to produce taking into considerations the consistency of the supply and taste of each ingredients as well as the life span.

Besides, we also consistently think of new ways to overcome the challenges of handling the ingredients to ensure only the best goes to Red Chef products.

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

RED CHEF> We started with 4 flavors in our Packet Noodle Series and the Bowl and Cup Noodle series will be in the pipeline. We aim to launch our Bowl Noodles in the third quarter this year and Cup Noodles next year.

TRR> Apart from noodles, are there other products you produce or plan to produce?

RED CHEF> Since our core manufacturing strength is producing instant cooking paste, we will be producing instant cooking pastes in consumer pack and Food Service pack to widen our range of products.

TRR> Can you suggest pairings for your products, like meats, seafood or vegetables?

RED CHEF> In today’s modern world, it’s all about personalization. The flavors is amazing on its own but easily personalized to individual taste preferences that will further enhance the experience and satisfaction.

However, we do kindly suggest to our consumers to cook the additional ingredients separately and top up later especially if one doesn’t plan to alter the original flavor of the soup.

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

RED CHEF> We have formulated the paste to use the least amount of sodium in each product. For those who are concern about the sodium intake may opt to reduce the seasoning they add on. By doing that, they are still able to enjoy the essence of the natural herbs and spices (with high nutritious value) from the pastes while reducing sodium intake.

TRR> Are you involved in in your local community or participate in charities?

RED CHEF> As we are still new in the market, we are not yet active in any community based activities but that is definitely part of our agenda in the near future.

TRR> Are there any new products coming soon?

RED CHEF> Yes, as we launch this first Noodle Series of 4 flavors, our R & D is still busy with new series of products which we will reveal from time to time.

TRR> In what countries are your products available?

RED CHEF> Red Chef products are currently available in Malaysia and we are still seeking export opportunities giving everyone an opportunity to taste the flavors of Asia. Back in our home base, we are teaming up with Yee Lee Trading, a strong FMCG company with well-established sales and distribution network as well as logistics services throughout the country. This company has been a successful distributor in Malaysia for some world famous brands including Campbell and Red Bull.

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

RED CHEF> Green Tom Yum Noodle – This flavor with seafood especially prawns and squids, due to its sour taste and I do not suggest to go with any poultry.

Pandan White Curry Noodle – A few versions and combinations
a. The original version is shown in the packaged by adding prawns, fried bean curd, cuttlefish, cockles and long beans.
b. The “anything from the freezer” version – fried fishballs, meatballs or anything that is left over from your freezer
c. The meat version – goes really well with pork slices

Sakura Prawn Noodles – I usually like to stir fry some shrimps (small ones) with the paste before I cook the noodles, it goes well with boiled egg too especially when the egg yolk combines into the prawn soup.

Sesame Clear Soup Noodle – I enjoy this flavor with minced pork meat balls(seasoned with salt and pepper), fish ball and chicken slices.

THE RAMEN RATER> Thank you very much for this opportunity to learn about Red Chef and your products!

Thasnk you very much! Alright – let’s check out samples and start Meet The Manufacturer!

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

This is the instant noodle that started my fascination with Malaysia. About five years ago I got some samples and was just floored. It hit 7th place back then on the top ten spicy list and was a really big deal. Then it hit #1 on the regular top ten list in 2014. The recipe has changed at least three times since it’s original release I think and this might be the fourth iteration of flavor for Penang White Curry from Mykuali. Let’s not delay – let’s give it a try!

MyKuali Penang White Curry Noodle (2018 Recipe) – Malaysia

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

Here’

s the back of the package (click to enlarge). Contains crustaceans. To prepare, add noodles to 380ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

The noodle block.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

The seasoning base.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

A light powder.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

A creamer sachet.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

An ultrafine powder – sneeze and it’ll disappear!

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

The past sachet.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

A thick paste with a strong scent.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Chinese long bean, tau pok, hard boiled egg, Dodo fish ball and a little coriander. My god. Okay – the noodles are as grand as every – the combination of gauge and chew are just superb. The flavor in this recipe is what I loved about my first taste of this product in 2013. It’s spicy, rich and deep. This is the flavor I love – best recipe yet! 5.0 out of 5.0 stars. EAN bar code 9555655005197.

#2741: MyKuali Penang White Curry Noodle (2018 Recipe)

MyKuali Penang White Curry Noodle (8 Packs)

Ah – the great MyKuali Penang White Curry hunt in Japan – classic!

#2679: MyKuali Penang White Curry Noodle

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

This is the MyKuasli Penang White Curry Noodle variety that comes from Singapore – rather it’s made for Singapore. I don’t believe it’s different except for the packaging, but to be honest, any chance UI have to review another MyKuali pack is worth it to me to do so. It’s just a no-brainer; I love their stuff. So let’s have a look.

MyKuali Penang White Curry Noodle – Singapore

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, add noodle block to 380ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

The noodle block.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

The seasoning sachet.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

A light powder.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

A non-dair creamer sachet.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

An ultrafine powder.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

The paste sachet.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

Thick stuff!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, Dodo shrimp and fish balls, and coriander. The noodles as always are just made for the broth – gauge and chew are on point. The broth is so flavorful and deep it’s insane. This isn’t for people who like things bland, that’s for certain. A strong curry with a strong heat and a lush, luxuriantly thick broth. 5.0 out of 5.0 stars.  EAN bar code 9555655005470.

#2679: MyKuali Penang White Curry Noodle - Malaysia - The Ramen Rater - instant noodles

M y K u a l i   P e n a n g   W h i t e   C u r r y   No o d l e  (4 Packs)

The 2015 Top Ten Malaysia list

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

NOTE – THERE IS A NEW TOP TEN SPICY LIST FOR 2018 – HERE IT IS

The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

It’s that time of year again! Actually, this is the first time the list is coming out in July although at the tail end of July. I usually have the lists come out on the Monday closest to the date it came out the prior year. So this list is a compilation of absolutely hottest and spiciest varieties I’ve had out of the 2,500+ varieties I’ve tried thus far. Something you think belongs on this spiciest of lists? Let me know – I’ll give it a try. Let’s get started!

Note – on the day of posting I remember that there was one variety that should be in this list. I’ve given it an ‘honorable mention’ at the bottom, so don’t forget to give that a look. It will most certainly appear in next year’s list in a position on the list as it is quite spicy and truly should get it’s little place in The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time. My apologies.

The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

A video presentation of The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition.

#10: MyKuali Penang White Curry Noodle – Malaysia

Spiciest #10: MyKuali Penang White Curry Noodle – Malaysia - The Ramen Rater's Top Ten Spiciest Instant Noodles 2017 Edition

MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review

#9: Maggi Hot Heads Green Chilli Noodles – India

Spiciest #9: Maggi Hot Heads Green Chilli Noodles - India - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

One of the most recent ones I’ve tried. I was on the fence about including it to be honest, however it definitely does belong. A strong spiciness from a serious green chilli flavor. Definitely the hottest variety I’ve tried from India. Original review

#8: CarJEN Hot & Spicy Dry Curry With Chives Soup – Malaysia

Spiciest #8: CarJEN Hot & Spicy Dry Curry With Chives Soup - Malaysia The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

This is one not only spicy but unique. Not only does it have a brothless noodle, it has a sachet you mix with boiling water to make a soup that is served alongside. I’ve seen this done multiple times in Taiwanese variants but never from Malaysia – good show! Original review

#7: Mi E-Zee Perisa Kari Mi Segera – Malaysia

Spiciest #7: Mi E-Zee Perisa Kari Mi Segera – Malaysia - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

After mentioning I thought it could be improved by making it spicier, they did. They include a sachet of very hot chilli pepper flake – a pretty decently sized one that if you use, you will definitely be feeling the burn. Original review

#6: Samyang Foods Mala Buldak Bokkeummyun – South Korea

Spiciest #6: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

The newest variety of the Buldak Bokkeummyun series, this one features Sichuan pepper. It provides a kind of buzzing, numbing effect which is different. Lots of good garnish such as well sized mushroom pieces in here. Original review

#5: Paldo Teumsae Ramyun – South Korea

Spiciest #5: Paldo Teumsae Ramyun – South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with!  Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here

#4: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea

Spiciest #4: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

After many, many people complaining that I had the order hot and that this should be behind the #3, I decided to give it another try. You were right – totally concede that. However, this is definitely a fiery hot plate of noodles with a nice flavor. Original review

#3: Samyang Foods Buldak Bokkeummyeon – South Korea

Spiciest #3: Samyang Foods Buldak Bokkeummyeon – South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

The bowl version of this is what is commonly used in the Fire Noodle Challenge. This stuff will really clean your clock – the initial taste is very sweet and savory and then bam. Indeed a crescendo of flame hits you palate like sucking on a charcoal briquet. Original review

#2: emart Dare You! Habanero Ramyun – South Korea

Spiciest #2: emart Dare You! Habanero Ramyun – South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

The current packaging for this one has changed yet again. So now it features the name ‘Super Junior’ which is a reference to a Korean pop music act. Definitely need to try that – but at this point, this is definitely worth of the second spot. The broth is violently spicy – coats your tongue is heat and fire. Original review

#1: Samyang Foods 2x Spicy Hek Buldak Bokkeummyun – South Korea

Spiciest #1: Samyang Foods 2x Spicy Hek Buldak Bokkeummyun - South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition 2017 Edition

There is no doubt in my mind that there’s nothing hotter than this one out there – as far as they go, this is the spiciest of the spiciest – at least that I’ve tried. This is a real burner and definitely takes my breath away. Therefore, I would say that if you aren’t comfortable with spicy foods, this will grab you, throw you on the ground and have it’s way with you. Consider this a warning in big red capital letters!! The heat will linger long after the plate is clean – if you can get that far! Original review

Spiciest - The Ramen Rater's Definitive Guide To Samyang Foods Buldak Bokkeummyun - South Korea - instant noodles

I would like to mention that I have made a special ‘Definitive Guide’ and video focusing on the Samyang Food Buldak Bokkeummyun series – you can see it here.

Honorable Mention – Paldo Volcano Curry Kkokkomyun – South Korea

Spiciest Honorable Mention - Paldo Volcano Curry Kkokkomyun - South Korea - The Ramen Rater's Top Ten Spiciest Instant Noodles Of All Time 2017 Edition

As soon as I got everything ready to post this morning, I realized one that I’d reviewed wasn’t in the list – this one. It definitely belong in this list and so since redoing this whole list would take hours of work, I decided to give it the Honorable Mention position. It will most definitely be in next year’s list, If it were on the list this year, it would be in 9th place. Indeed it is a very hot curry that will blow your mind and should appear in the top ten. My apologies. Original review

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition

Well folks it’s that time again. This one’s a big deal – the list that people from around the world have been waiting for every year. Since the last list came out, I’ve reviewed over 400 varieties of instant noodles – a new record in one year for me. So many good ones this year! These are my absolute favorites of the over 2,400 reviews of instant noodles I’ve posted to date. There are some big announcements at the end of the video, so make sure to check them out! As always, I invite instant noodle makers to contact me so I can try your noodles! Now without further ado, The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition

The video presentation of The Ramen Rater’s Top Ten Instant Noodles Of All Time 2017 Edition with special announcements!

#10: Paldo Budae Jigae Ramyun – South Korea

#10: Paldo Budae Jigae Ramyun - South Korea - The Ramen Rater - instant noodles

Here’s a new one – Budae Jigae. This dish came to be when US troops shared their rations with the locals during the Korean War. The Koreans added the hot dogs, cheese, luncheon loafd, pork and beans and macaroni to a traditional soup and boom – Budae Jigae. The noodles here are thick and chewy, the broth slightly spicy and has a nice oiliness. Augmented by a sachet of oil that smells like hot dogs and garnish which includes sausage, beans and macaroni, this is a unique and really great variety! Original review

#9: Xiao Ban Mian Shallot & Scallion Oil Noodle – Taiwan

#9: Xiao Ban Mian Shallot & Scallion Oil Noodle - Taiwan - The Ramen Rater - instant noodles

I got to see where these are made in Taiwan last year! I got to try them while there and then tried again for review and both times came to the same conclusion – they’re excellent. The noodles are plentiful and have a very nice chew. The flavor is really great – tasty and full of shallot and scallion flavor. Another example of Taiwan’s mastery of simplicity in the dry noodle genre. Original review

#8: Nissin Demae Ramen Straight Noodle Black Garlic Oil Tonkotsu Flavour Instant Noodle – Hong Kong

#8: Nissin Demae Ramen Straight Noodle Black Garlic Oil Tonkotsu Flavour Instant Noodle - Hong Kong - The Ramen Rater - instant noodles

Hong Kong’s first appearance on the annual top ten. First, these noodles are very good – nice chew and round gauge. Very impressed. Next, the broth is just perfection; a creamy pork tonkotsu broth, savory and rich, is enhanced by the addition of black garlic oil. Original review

#7: Nyor Nyar Penang White Curry Instant Noodle – Malaysia

#7: Nyor Nyar Penang White Curry Instant Noodle - Malaysia - The Ramen Rater - instant noodles

I’ve tried a lot of Penang White Curry varieties. I thought new ones had stopped cropping up a while back, and then I get to try this one and I’m just floored. This one’s perfect. Excellent plump noodles and a broth that’s thick and rich; with spiciness and strong flavors. Everything harmonizes together perfectly. Original review

#6: Prima Taste Singapore Curry Wholegrain La Mian – Singapore

#6: Prima Taste Singapore Curry Wholegrain La Mian - Singapore - The Ramen Rater - instant noodles

The original Curry La Mian made its debut on the 2013 list. In 2016, the Wholegrain version entered into the list – and with good reason. The noodles are hearty and have a kind of rustic, artisan mouth feel. They are perfect for the broth – a thick lavish curry which come from a huge sachet of paste and is made wonderful with lots of coconut milk powder. Original review

#5: MyKuali Penang Red Tom Yum Goong Noodle – Malaysia

#5: MyKuali Penang Red Tom Yum Goong Noodle - Malaysia - The Ramen Rater - instant noodles

In short, this is exactly the same kind of flavor I experienced on the exotic resort island of Langkawi off the coast of Malaysia. The noodles are just right – great gauge and chew and perfectly plump. The broth is thick and strong. Spicy flavor, heavy on the lemongrass and lots of shrimp taste. Unique and authentic. Original review

#4: CarJEN Nyonya Curry Laksa  – Malaysia

#4: CarJEN Nyonya Curry Laksa - Malaysia - The Ramen Rater - instant noodles

I have had the fortune to know this variety for three years and it’s been on the list for 3 years. Why? Well, the noodles are very good – they look like your basic instant but they really have a nice feel and chew. The broth comes from a curry pasta, coconut powder and a special dipping sauce. You can put the sauce in a spoon and dip it into the broth (or you can just put it all in). Creamy and rich – this is excellence. Original review

#3: Nissin Straits Kitchen/Straits Reborn Laksa – Singapore

#3: Nissin Straits Kitchen/Straits Reborn Laksa - Singapore - The Ramen Rater - instant noodles

Why the two names? Well, Nissin Singapore just changed the name from Kitchen to Reborn. This one’s great – extra nice noodles in here. Also, a very rich, strong broth. Finally, there’s the sachet of laksa leaf which you can sprinkle on top to add a savory finish. Original review

#2: MyKuali Penang Spicy Prawn Soup Noodle – Malaysia

#3: Nissin Straits Kitchen/Straits Reborn Laksa - Singapore - The Ramen Rater - instant noodles

This one used to be called Hokkien Prawn Noodle. This is a dive into prawn land to be sure. First off the noodles are the same MyKuali has had in all their varieties – just perfect. The broth here is oily, thick and exploding with prawn flavor. It’s very sweet and has a great level of spiciness. To top it off (quite literally), a sachet of the best fried onions in any instant I’ve tried add a savory crunch to the bowl. Beautiful and delicious . Original review

#1: Prima Taste Singapore Laksa Wholegrain La Mian – Singapore

#1: Prima Taste Singapore Laksa Wholegrain La Mian - Singapore - The Ramen Rater - instant noodles

For the second year in a row, Prima Taste leads the pack with their Wholegrain La Mian. Their regular non-wholegrain version was #1 in 2013. The wholegrain noodle has vaulted it up high – Really high. The noodle has a hearty chew and texture I love. The broth is a harmony is paste and coconut milk powder that has great taste and richness. It all comes together in a crescendo is flavor and texture which is masterfully delivered. Original review

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#2377: MyKuali Penang White Curry Noodle (Japan Version)

 

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

Wow check this out! This is one I’ve reviewed many times before but this is a new version that comes in a little box! Thank you to MyKuali for sending this along! Indeed, their Penang White Curry was #1 on my annual top ten list is 2014, and it’s appeared on top ten lists since then. It’s amazing stuff; very strong flavors and aroma. When I visited Malaysia in 2014, I got to get a real sense of the foods there. In fact, I got to try many, many varieties of their cuisine! I tried lots of seafood of which I really liked the sunfish.

Also, there was the dim sum. You haven’t tasted din sum correctly until you visit Asia – that’s a fact. The amazing thing about Penang is that there are so many different kinds of food to try and they’re are so many people making it and selling it. Street food (known as hawker food) is brought to the ultimate level there – so much competition brings the best of the best out. This White Curry is a cornerstone of Malaysian cuisine, Penang in particular. A milky broth with a paste that makes it not only tasty but pretty spectacular to look at. Let’s check out this Japanese version box and give it a try!

#2377: MyKuali Penang White Curry Noodle – Malaysia (for Japanese market)

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

Detail of the box (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Add in sachets contents. Stir and enjoy!

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

Inside the box is a white bag with a sticker on it.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

The noodle block.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

A dry mix sachet.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

The powder soup base.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

Anothe dry sachet.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

Non dairy creamer.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

The paste sachet.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

The paste has a luxuriant shrimp and curry aroma.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, chilli flake, fish ball, carved squid and tau pok. The noodles are just perfect – they’re your standard instant upgraded. Nice and plump with a nice tooth. The broth is a luxuriant escapade into the flavor of Penang. First, there’s spicy heat. Next, flavor – lots of flavor! In fact, this stuff is a dance foor the taste buds. Shrimp and a multitude of spices come together to bring an amazing bowl of noodles. A favorite. 5.0 out of 5.0 stars. JAN bar code 4541708021837.

#2377: MyKuali Penang White Curry Noodle (Japan Version) The Ramen Rater

MyKuali Penang White  Curry Noodle (8 Packs)

A promotional video from MyKuali.

Product Samples From Nyor Nyar Of Malaysia!

Okay so I live in a small town in between a lot of bigger ones called Kenmore. We get a LOT of power outages here, and it looks like we’re probably going to have one tonight! Remnants of typhoon Songda shot out of the south pacific and made a beeline right for western Washington state. This neat box of samples arrived about an hour ago – I asked for more of these since I really like them a lot and they were kind enough to send some! Let’s crack this box open!

The inner box!

48 packs! (click to enlarge)

They’re super good (click to enlarge)

I decided before the power goes out I ought to make some (click to enlarge). I added chinese sausdage, mung bean sprouts, fishballs, tau pok, coriander and chilli flake. Thank you – can’t wait to share these with friends!

Penang Curry Samples From Nyor Nyar!

A package from Malaysia! Let’s look within!

Hmmm what do we have here?

Penang White Cuury in regular and vegetarian! Seems like for a while I was reviewing so much white curry… Really excited to try some again!!

Pastes for curry mee and prawn mee.

Laksa paste!

Sweet! Autographed poster!

An autographed poster for the wall of fame (click to enlarge)! Thanks to Francis for sending everything – I’ll be trying them out soon!

 

#2026: MyKuali Penang White Curry Noodle Authentic Taste Cup

yKuali

First it was in packs. Then, rice vermicelli bowls and now cups! I’m really curious about a couple things in this one. How well will it translate to a ‘steeped cooking’ form? Also, what kind of noodles are in here? Easiest way to find out is to give it a try! Let’s tear this one open!

Detail of the side panels (click to enlarge). Contains crustacean. to prepare, add in contents of all sachets. Add boiling water to fill line. Cover and let steep for 4-5 minutes. Stir and ejoy!

Detail of the lid (click to enlarge).

The noodle block.

Powder soup base sachet.

A granular powder.

A non-dairy creamer sachet.

A superfine powder.

The paste sachet.

Very curry!

A vegetables sachet!

Looks like chives and maybe some chilli padi.

Finished (click to enlarge). Added some big ol’ shrimp, Salad Cosmo mung bean sprouts, coriander and tau pok. The noodles were straight and thin. They had a slightly mushy texture which I was surprised by. The broth was a spectacle as always; beautiful for the eyes as well as the palate. Very spicy and a deep Penang curry flavor. The inclusion of vegetables was a nice touch. 4.75 out of 5.0 stars.  EAN bar code 9555655005654.

MyKuali Penang White Curry Noodle (8 Packs)

Not sure what he thinks but this is a guy reviewing the MyKuali Penang White Curry about a year ago.

#1989: MyKuali Penang White Curry Noodle Authentic Taste

Here’s the last of the three new ‘Authentic Taste’ varieties from MyKuali that they sent a little while back. I was told that they’ve changed the way they cook the paste and that it will have enhanced shrimp flavor and aroma from the spices. Sounds good to me! Let’s check it out!

Here’s the back of the package (click to enlarge). Contains crustacean. to prepare, add noodle block to 380ml boiling water and cook for 3 minutes. Add in the contents of all three sachets. Stir and enjoy!

The noodle block.

The powder soup base.

A granular mixture.

The non dairy creamer sachet.

A superfine powder.

The paste sachet.

Thick and dark paste!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, mint, tau pon, Dodo fish ball and sweet onion. The noodles have a perfect gauge – just like the other MyKuali varieties. Nice chew and good quantity. The broth in this is so rich and deep it’s just insanity. The oil dances atop the liquid like a ballet of fiery colors, which also deliver fiery heat. A flavor to behold and experience. 5.0 out of 5.0 stars.   EAN bar code 9555655005197.

MyKuali Penang White Curry Noodle (4 Packs)

A tour of Malaysian street food.