Well, shoot… This is the last of the Mamee Ghost Pepper varieties I’ve got here. On one hand, I am breathing a sigh of relief – these have been spicy! But on the other, I do rather enjoy the whole concept of conquering a spicy noodle by eating the whole thing. Lontong is a kind of pressed rice tube/cake which in itself doesn’t have any flavor, but the sauce it comes with certainly does. I first encountered it with Mamee Chef’s Kari Lontong – a variety I thoroughly enjoy! Let’s give this one a try!
Mamee Monster x Daebak Ghost Pepper Kari Lontong – Malaysia
Detail of the side panels (click to enlarge). Contains crustaceans. To prepare, boil noodle in 400ml water, along with all sachets for 4~5 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet of soup base.
A sachet of creamer.
A wet sachet of paste.
The super spicy element.
Finished (click to enlarge). Added fishball, Salad Cosmo mung bean sprouts, spring onion, soft egg, mint leaf, sesame seed, and crushed red pepper. The noodle is thick and chewy – works very well. The broth is an ultra spicy and savory curry which has a little milkiness and oomph. 4.5 out of 5.0 stars. EAN bar code 9555022309071.
Watch me cook on Instant Noodle Recipe Time!
Watch me burn on Spicy Noodle Mukbang!
