Penang, home of some of the most amazing food and culture of the world. White Curry is one of the great things about Penang – spicy, full of flavor and fascinatingly exotic. There are quite a few White Curry Noodle variants on the market, of which I’ve tried many. It’s always really great to try a new one – I’m succh a curry junkie… I could eat curry every day! My first meeting with curry was when I was a kid – my mom made curried chicken livers over rice. I really liked it quite a bit – still kind of surprises me that I would have been so adventurous at such a young ago, but back then, dinner was what your parents made and that was that. Luckily, my mom always made tasty dinner! Anyways, let’s move from past to present and try this Myori Malaysia Penang White Curry Noodle!
Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, boil 350ml water and add in noodle block. Cook for 3 minutes, then add in contents of sachets and stir well. Enjoy!
The noodle block.
The dry seasoning sachet.
A light powder with little flecks.
The paste sachet.
Has a nice curry scent.
Finished (click image to enlarge). Added tau pok, fish ball, mung bean sprouts, white onion and mint. The noodles are quite good – full and soak up the broth nicely. They have a good texture and gauge. The broth is a little different from the white curry variants I’ve tried thus far. I detected a scent during cooking I’ve not noticed in any before – ginger. The ginger is a nice component to this aromatic broth, whose thickness is decent and spiciness is hot, with good curry flavor. 5.0 out of 5.0 stars. EAN bar code 9554100286495.
Penang Heritage Food: Yesterday’s Recipes for Today’s Cook – (from Amazon) – Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.
A short funny film about Malaysian culture.
