Another new Malaysian variety! It seems like the Malaysian instant scene has really caught fire these days – and no complaints from me! This is asam laksa – asam means tamarind, so it has a sour taste to it. Couples with seafood flavors, Bihun is also known as rice vermicelli! Let’s have a look at this Premiere Gold Penang Asam Laksa!
Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add noodles to 380ml boiling water and cook 3-5 minutes. Add in contents of sachet and stir. Enjoy!
The block of bihun.
A single sachet, although a large one.
Scent includes fish and spices.
Finished (click image to enlarge). Added broccoli, mung bean sprouts and coriander. The noodles came out very nicely – very thin bihun but not the ultra thin. The vermicelli was very well cooked with a good texture. The flavor from the paste was quite nice – a spicy, sour and fish flavor was ever present. I was expecting more broth though. 3.25 out of 5.0 stars.EAN bar code 9555064200978.
Penang Heritage Food: Yesterday’s Recipes for Today’s Cook
A short video showing an asam laksa hawker stall in Penang, Malaysia.
