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Tag / instant-noodle

Instant noodle plays a rather pivotal role in many of our lives, I remember as a college kid many a year ago, there would always be a cabinet full of instant noodles in pretty much everyone of my classmate’s kitchen. After all, when mom isn’t around, this is the simplest thing one can cook up under 5 minutes.

Mi Sedaap Mi Goreng Ayam Krispi
Mi Sedaap Mi Goreng Ayam Krispi

In the earlier days, you pretty much have only either curry or chicken flavored soup version of instant noodle, but soon enough some of the more creative minds decided that making it a “kon lou” (dry version) would be pretty neat, so we improvised.

I also sometimes like to separately fry some chopped garlic or shallots to give the simple dish a bit of a kick.

Well, now we have instant noodle that is formulated purposely to be prepared the dry version, and with the latest Mi Goreng Ayam Krispi from Mi Sedaap, there’s even pre-prepared crispy bits!

secret ingredient would be the crispy bits
secret ingredient would be the crispy bits

I got my hands on a few packets of Mi Sedaap Goreng Ayam Krispi to try it out.

The instant noodle comes with three separate packs of seasoning. there’s the trio of soya sauce, chili sauce, and seasoning oil; seasoning powder; and of course, those crispy bits.

Cooking instruction is just like most instant noodle, boil it for 3 minutes and then mix well with seasoning. Finally, add the crispy bits on top. For a slightly more “complete meal”, I usually add an egg (either fried or carefully boiled without breaking.)

just add an egg and you've got yourself a quick meal
just add an egg and you’ve got yourself a quick meal

So how does it taste?

Well, I must say that it didn’t disappoint. The crispy bits do give this version of Mi Sedaap a little extra that I find quite satisfying. I also particularly like their version of chili sauce that has a stronger tomato aroma to it, reminding me somewhat of jawa mee, quite interesting.

As for the noodle itself, they are quite springy and isn’t overly thick either. Additionally the texture is quite robust and does not break into smaller pieces.

Oh yea..they are giving out HOT BALLOON TICKETS RIDE now.. So get some of the noodles and stand a chance to win the tickets!

For more information, head to facebook/misedaapMalaysia and misedaap.com.my

What is the very first meal you ever cooked all by yourself?

For me, as I’m sure with many others, it will undoubtedly be Maggi instant noodle. Bring a bowl of water to boil, add Maggi, add the flavoring pastes, and maybe an egg for good measure, and two minutes later, viola! You have a meal.

In fact, my very first bowl of self-cooked Maggi was when I was still in primary school and probably 8-9 year old (without my mom’s knowledge, of course).

my university days in US
my university days in US

After high school and a couple years in college locally, I went off to continue my studies in the States.

My very first university was at Bemidji, this frigid winter wonderland that had temperature as low as -40 Celsius and was so far away from the city that Maggi became our number one product among Malaysians and many other Asians alike.

To get a box of Maggi, we had to drive about 7 hours to Minneapolis, oh it was so precious. If you want any favors from your classmates, perhaps to take a look at their assignment for “reference”, you cook a pack of Maggi for them. Good times!

my favorite dishes at mamak - Maggi goreng
my favorite dishes at mamak – Maggi goreng

After a few years in the States where I continued to have Maggi in my kitchen cupboard pretty much at all time, I came back to KL.

This was a time when the whole generation of new workforce and college kids found themselves renting rooms in Klang Valley without a proper kitchen. So how do you solve that Maggi cravings?

The local mamak restaurants picked that needs right up and we now have Maggi goreng, Maggi soup and the likes offered at those eateries. I believe Malaysia is probably the only country you find instant noodle being served in restaurants, we love it, and we’re proud of it.

Maggi Royale Penang Seafood Curry
Maggi Royale Penang Seafood Curry

Throughout the years, Maggi continue to refine their product and introduced to the market different varieties, flavors, and packaging (cup noodle for example), with the latest being Maggi Royale Penang Seafood Curry and Maggi Royale Korean Spicy Braised Beef.

Maggi Royale is Maggi noodles premium range, made with higher quality ingredients and springy noodle made from real wheat.

spice things up with a small prawn :D
spice things up with a small prawn 😀

I tried their Maggi Royale Penang Seafood Curry that comes with real toasted belacan and seafood broth made from fresh prawns (added my own prawn for good measure too). Cooking instruction is something that we don’t really need to explain, and I find that using correct amount of water is key to making the broth thick and flavorful.

here's my Maggi Royale Penang Seafood Curry, with prawn!
here’s my Maggi Royale Penang Seafood Curry, with prawn!

The end result is a bowl of noodle that isn’t foreign to my taste buds, but also one that is markedly superior. It was a good start of the day to have this as breakfast. I like the broth that seemed to have a bit more character compared to their single sachet instant noodle (this one comes with 3).

Maggi Royale Korean Spicy Braised Beef flavor
Maggi Royale Korean Spicy Braised Beef flavor

Maggi Royale Korean Spicy Braised Beef is another product I have in my kitchen that I would be trying real soon. Made with thick, springy wheat noodle with meaty spicy broth and comes with real carrots, spring onions & chili garnish too. Soon!

For more information, check out Maggi Royale on the web.

Craving for Maggi (especially if you’re overseas!)? Well, tell us your story! What is your first memory with Maggi? Leave a comment below about your memory, and the 10 most interesting stories will win a Maggi Royale gift pack! Remember to leave your correct email address so that you could be contacted.

After the wild success of MyKuali’s Penang instant Curry Mee, and perhaps not surprisingly, every other player in the market was quick to come up with their own version of this Penang’s favorite hawker dish in instant format.

I was contacted by the representative from Kim Curry to sample their interpretation of Penang Traditional White Curry Noodle.

the end result - Kim Curry Penang White Curry Mee
the end result – Kim Curry Penang White Curry Mee

So a few weeks ago I received a few samples of this instant noodle via mail from Kim Curry marketing all the way from Butterworth, Penang.

The instant noodle seems to be following the ideas from MyKuali, packaging 110 gram of noodle instead of the usual 85 grams like other instant noodle products. Additionally, there’s also separate packets of craemer and chili paste. Total energy from this product is rated at 466 kcal with 219 kcal from fat. So far so good.

the packaging, with sambal paste and white santan flavored powder
the packaging, with sambal paste and white santan flavored powder

To test the Kim Curry Penang White Curry Mee, I went to market to obtain some prawns, long beans, and tofu skin at the cost of about RM 12 to  prepare for dinner for two.

Cooking instruction is simple, bring 350 ml of water per packet to boil, add instant noodle, then add creamer and paste. I also threw in the prawns and other ingredients for the last 2 minutes.

a few prawns go a long way for this curry mee
a few prawns go a long way for this curry mee

The result is a version of instant noodle that is unmistakenly Penang Curry Mee. The aroma of curry is pretty decent, but not nearly as strong as the version from MyKuali. This would suit those who can’t stomach that sort of spiciness level MyKuali offers.

Additionally, the noodle itself is a little thinner. So if you prefer Penang instant curry mee with a little less kick but still retains the essential aroma, this version may be for you.

MyKuali’s second most important product is now out and soon to hit pretty everywhere instant noodle can be bought, and logically it is another Penang’s favorite – the MyKuali Instant Penang Hokkien Prawn Mee. This is on the heels of success of their Penang White Curry Mee product.

I suppose the slightly redundant name can be attributed to the fact that Hokkien Mee is not always referred to as Penang Prawn Mee in different part of the country.

MyKuali Instant Penang Hokkien Prawn Mee
MyKuali Instant Penang Hokkien Prawn Mee, prawns, egg & kangkung extra

MyKuali’s representative was kind enough to send me a few boxes of the Penang Hokkien Prawn Noodle for me (and my friends) to sample before the product hits the market in a major way. So I head to the market to buy some complimentary ingredients that maximises the whole prawn mee experience.

I got myself some big prawns, kangkung, and an egg to prepare two bowls of prawn mee.

3 minutes with 380 ml of boiling water
3 minutes with 380 ml of boiling water

The MyKuali product comes with the same 110 gram of instant noodle (as opposed to the usual 85 grams by most other brands) as with their white curry mee. Together with the noodle you’ll find three packets of seasoning – the prawn mee powder, chili paste, and fried shallots.

I was particularly happy that they actually include fried shallots, one of the most important ingredients for prawn mee, and one that’s a pain in the butt to prepare on your own.

two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat
two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat

Cooking was as simple as preparing any instant noodle – throw the noodle in 380 ml of boiling water, add the complimentary ingredients, and wait for 3 minutes. However, I do suggest that you add the shallots last so to retain a hint of crunchiness while serving.

For this version, I peeled the prawn’s body while leaving the head and tail and simply added them in the mix for the last 2 minutes. Kangkung was added on the last minute as well to avoid the vegetable being overcooked.

Tips: if you want your egg to have soft yolk and thoroughly cooked white, boil it for about 7 minutes.

I finished all the soup, Haze was pleased with the product too
I finished all the soup, Haze was pleased with the product too

The result was as good as I had hoped. The soup really does have a strong prawn aroma to it, and the chili paste sufficient while not overpowering, I actually finished the soup too.

In a way, I felt that the MyKuali instant Hokkien Prawn Mee is more friendly to the stomach and a product that can be eaten more often, especially if you don’t have as strong a stomach to defend against the chilli onslaught that is the MyKuali Penang White Curry Mee.

My latest adventure into instant noodle brought me to the new offerings from Mamee Chef, with three flavors of instant noodle that promises higher quality noodle that’s dried and compressed from higher quality ingredients.

There are three different flavors to choose from – Thai Tom Yam, Spicy Chicken Shiitake, and Curry Laksa.

For brunch over the weekends, I tried the Thai Tom Yam flavor.

Mamee Chef comes in 3 different flavors
Mamee Chef comes in 3 different flavors

Instant noodle is often synonymous with quick eating with very little flair, but that doesn’t mean it must necessarily be the case. When having a few extra minutes, I like to spice it up and upgrade my instant noodle.

First, lets look at the Mamee Chef Thai Tom Yam instant noodle, it comes with three small packets of seasonings – tomyam paste, the seasoning powder, and dehydrated shrimps + vegetable. The noodle itself is packed in a round shape, which is super convenient when it comes to fitting inside the pot (who started making them in squares anyway?)

now lets upgrade this Mamee Chef perisa Thai tomyam
now lets upgrade this Mamee Chef perisa Thai tomyam

I like the fact that there’s already seafood that comes in the packet, but since I had some time on hand, I decided to upgrade my Mamee Chef Tom Yam to give it an even bigger kick.

Ingredients:

  • Mamee Chef Thai Tom Yam
  • lime
  • laksa leave
  • shrimps
  • lala
  • kantan flower

the result looks pretty good kan?
the result looks pretty good kan?

Cooking Instructions:

  • boil 400 ml water
  • add noodle
  • add seafood (peel prawns but leave the head and tail)
  • add seasoning
  • let boil for 3 minutes
  • add laksa leave
  • sprinkle the chopped kantan flower
  • optionally, squeeze half a lime

super upgraded instant noodle, om nom nom
super upgraded instant noodle, om nom nom

The result is a brunch fitting for the weekends. I find that the noodle really does rather good, with a good “springy” feel to it. Seasoning wise it isn’t overly strong, but has the essential tomyam flavor to it. Will try the other two Mamee Chef flavors soon!