#844: Maggi 2 Minute Noodles Perencah Asam Laksa

Spent some time hanging out with my friend Matt B. the other day and we went to HT Oaktree Market on 100th & Aurora in Seattle and found this new one. But what is Asam Laksa? Here’s what Wikipedia has to say:

Asam laksa is a sour, fish-based soup. It is listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011.^[5] Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use asam keping (also known as asam gelugor), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with “petis udang” or “hae ko” (蝦羔), a thick sweet prawn/shrimp paste.

Was about to drop some beef or chicken in there but I think that wouldn’t make much sense here. Sounds neat! From Malaysia! Let’s hit it up.

Here’s the back. So I’m going to go with 2 cups of boiling water and drop in the noodles and seasoning for 2 minutes.

A very light colored noodle block – almost white.

One seasoning packet.

Here’s the stuff of flavor.

Found these things at HT Oaktree Market too – they were in the Indonesian section and looked interesting. Upon bringing them home, I tried them and found they were horrid. Today I looked at the bag and you have to fry them. IT’S CRAZY!!! You drop some of them into some hot oil and fry them – they expand – really quickly too – and turn into these crunchy shrimp flavored chip-like things. Thought I’d add some.

Finished. Added onion, Fresno chili pepper, lettuce, some Komodo Shrimp Chips, a scrambled egg with Krazy Mixed Up Salt and Dua Belibis Chili sauce. The noodles aren’t shabby – nothing to write home about but decent. The broth is great – it is indeed sour, spicy and has a hit of seafood taste. If you squirted a ton of lemon juice in, it’d be a lot like Tom Yum. I really liked it – 4.0 out of 5.0 stars! UPC bar code 9556001128850 – get it here.

A Maggi Laksa commercial

Singapore documentary

#651: Wingsfood Mi Sedaap Mi Segera Mi Sup Perisa Kari Ayam

Yesterday I went to HT Oaktree Market on 100th & Aurora in North Seattle. I went to get some things to make a batch of my curry soup and of course hit up the noodle aisle. Was thinking of re-reviewing the Mi Sedaap curry I’d had before as well, but as it turns out, I snagged a new one I hadn’t reviewed yet. Then this morning, I noticed a lot of people coming to The Ramen Rater from a forum on a Singapore website – they were all coming because of a link to Mi Sedaap Perisa Asli, something I’d reviewed a while back. I thought I should review a new Mi Sedaap today, so here we go.

Here’s the little sticker that was on the back of the pack.

Here’s the back of the package without the little sticker.

Here’s the noodle block.

From left to right, a packet of seasoned oil, a packet of curry powder, and finally a combo packet of seasoning powder and chili powder.

That darker brown powder close to the top is the curry. Well, the instructions say that you’re supposed to add that on top at the end – my bad… Kind of weird how it says to add all ingredients and then at the end says to add that. Would’ve thought curry would be a key ingredient in chicken curry noodles. But I digress.

Cooked an egg with the noodles and added a tiny bit of Krazy Mixed Up Salt on top. The noodles are pretty good and the broth has a great curry flavor. I would have liked a slightly stronger spiciness to it, but all in all this is a great chicken curry noodle bowl. 4.0 out of 5.0 stars. UPC barcode 8998866200332 – get it here.

Mi Sedaap commercial

This looks easy and freaking awesome!