To start things off, I felt it would be great to try this Mi E-Zee Kari. Kari (curry in english) is one of my favorite flavors since I was a kid. My mom used to make curried chicken liver over rice and it was some seriously delectable stuff. Over the years, I’ve experienced a great many kinds of curry: Japanese curry which is usually sweet, Indian curry, Thai curry and my current favorite, Malaysian curry. Let’s see how this Mi E-Zee Kari measures up!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil 450ml water. Add in noodle block and contents of soup base sachet and cook for 2 minutes. Stir and enjoy!
The noodle block.
The soup base sachet.
Some good smelling curry soup base!
Finished (click image to enlarge). Added coriander, shrimp, mung bean sprouts, sweet onion and tau pok (tofu puff). The noodles are really interesting – very elastic and heartier than most. The broth has a nice curry flavor which I thoroughly enjoyed. Was surprised that the taste was as strong as it was with 450ml water – very nice! 4.0 out of 5.0 stars. EAN bar code 9557226082309.
Curious about where these instant noodles come from? Well, they’re made in Melaka, Malaysia. Where’s Melaka? Perhaps this map would help!
A short video about the history of Melaka.
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