For those missing a taste of Penang, this series of instant noodles from Red Chef featuring familiar flavours is very good news indeed.
These instant noodles share something in common – they are all made with fresh and natural ingredients, without artificial colouring and can be prepared in your kitchen within minutes. All you need is a pot.
These are the products that were sampled:
- Spicy sakura prawn soup rice vermicelli and noodles
- Pandan white curry noodles
- Green tom yum soup noodles
- Spicy sakura prawn soup noodles
Prawn mee (or Hokkien mee in Penang) should come with mee and mee hoon – which is something that no one could ever imagine getting in an instant noodle format, but here we are!
The spicy sakura prawn soup rice vermicelli and noodles require a two-step cooking method. First, boil the mee and mee hoon for two to three minutes, then transfer it into another pot of fresh boiling water before adding condiments.
It tastes pretty much like noodles prepared at the hawker stalls, especially if you add some prawns, eggs, kangkung and maybe even bean sprouts.
The paste contains key ingredients made from three different types of prawns, and together with the chilli paste and crunchy fried shallots, you really do get the authentic taste of Penang style prawn mee.
If mee and mee hoon combined isn’t your thing, there’s a version with instant noodles that comes with the same paste, seasoning and fried shallots. It is called the spicy sakura prawn soup noodles.
Another beloved Penang hawker offering is undoubtedly the curry mee, which Red Chef nails as well.
The pandan white curry noodles come with a paste that’s formulated with 15 types of spices, together with other fresh ingredients such as garlic, onion and shrimp paste.
Pandan leaves are used here to give it an elevated aroma as well.
The result is a very competent bowl of curry mee with medium spiciness. You can add tofupok, prawns, cockles and some mint leaves to complete the dish.
Last but not least, tom yum lovers should try out their green tom yum soup noodles.
As with the other Red Chef products, natural ingredients are used here with the paste that still maintains the aroma and taste brought on by the ‘mortar and pestle’ method.
This way, the instant noodles taste similar to the version that is cooked from scratch.
The balance between sourness and spiciness of the tom yum noodles with tomato, prawns, cili padi and kaffir lime leaves make for a good bowl of goodness that would surely make any stomach happy.
These instant noodles can easily be a permanent must-have in anybody’s kitchen pantry for when the craving strikes – especially if you’re a Penangite!
Do check out the video below which shows all four of the noodles being cooked:
Read the original article here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.