It’s tough. I got a bunch of great new varieties from Mamee Doubledecker and Mamee Shinsegae recently. I’ve loved this one for a very long time and I’m really quite excited to mave it – thank you! It’s tough though as I want to make this look as lovely and perfect as it deserves. Malaysian varieties are among the finest in the world.
Luckily, I was able to get my hands on some perfect accompaniments for the finished shot. All the tools are in hand. Let’s take a look at this variety and give it a try for the first time in many, many years.
Mamee Chef Perisa Laksa Kari – Malaysia
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and garnish sachet contents to 400ml boiling water and cook 3 minutes. Add in remaining sachet contents. Finally, stir and enjoy!
One of the four packs from the multipack above.
Detail of the packaging (click to enlarge).
The noodle block.
A dual sachet of soup base powder.
A paste sachet.
The garnish sachet.
Finished (click to enlarge). Added egg, shrimp, green bean, scallion, coriander, mung bean sprouts, sesame seed, crushed red pepper, and tofu puff. Noodle came out just right – thin and light on the chew. The broth was amazing – just the nicest curry taste ever. Included garnish was perfect as well – especially the tofu puff (once I found it hiding) and the pepper rings. Truly a delightful bowl. 5.0 out of 5.0 stars. EAN bar code 9555022303321.
Watch me cook on Instant Noodle Recipe Time!
