Here’s an interesting looking one from Malaysian company Twetnty-Twenty. I remember seeing this on Instagram and wondering who made it and if I could try it. I sent a message and it turned out the poster was the manufacturer, and so here we are. Let’s have a look at this curry rice noodle!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 380ml boiling water for 3-5 minutes (I’ll do 4). Add in creamer and curry sachets and stir. Enjoy!
The noodle block.
A non dairy creamer sachet.
A very light powder.
The paste sachet.
A beautiful color and nice curry scent.
Finished (click image to enlarge). Added white onion, fried fish ball, red bell pepper and mint. The noodles were quite nice – good gauge and nice texture to them. The broth had a strong curry flavor with a very nice color. 4.5 out of 5.0 stars. EAN bar code 9555064200954.
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.
Looks from what I see on YouTube, football is really popular where these noodles are made!
