Review: MyKuali White curry noodles

White curry noodles...I know...White Curry?? It turns out it has an additional sachet in there, 'non-dairy creamer' plus the usual soup seasoning (which contain msg) and sambal (dried shrimp, chillies and spices mix).

I enjoy instant noodles. Seriously. Its quick and tasty. Its comfort food. I am quite sure it contains absolutely zero nutritional value...might even be bad but hey, I love it and I always have a pack of Maggi mee curry, asam laksa and Indo mee goreng in my pantry. And without the convinience of the everyday Sarawak Laksa I used to be able to enjoy, finding an instant noodle substitute would be awesome.

So 'white curry' needs to be reviewed. Its a penang laksa variant. I've always thought the difference between curry mee and laksa mee is the dried shrimp but I could be wrong...this curry mix has a very strong dried shrimp taste. But its a curry...not a laksa. Someone please educate me.

Anyway here is it.

Spicy: 6/10 ...spicy but not too much
Flavour: 9/10 ... I actually like it! Much better then the Maggi curry/asam pedas. I read there is a close competitor brand...haven't been able to find it in my local Asian store. When I do...this might be revised!!!

There you have it. I will buy and stock my pantry up with this now.

Cooking tip: I cooked the noodles separate from the soup. This way the noodles won't be over cooked as you boil the sambal, soup seasoning and creamer to an even broth. The sambal is hard out of the packet, took me longer to make the soup then cooking the noodles.

How it looks like

The 3 packet mix with dairy creamer

My basic garnish

Taadaa!

Will have this stocked up in my pantry!

Passage to India, Vindaloo

Every week, I will review an Asian inspired premix and follow the cooking instructions. Which is ...hard.

This week, its Passage to India's Vindaloo simmer sauce.

It warns HOT. I like spicy but I have my limits. Hmmm...scratches head.

I decided to use pork. Its a solid meat so it won't start to disintegrate too quicky in this sauce.

I broke the rule by adding some diluted coconut cream as the sauce was getting too thick. I could have used plain water but the smell as it was simmering was telling me its chilli hot...I was hoping I could tone down the 'hot' so I can taste the spices.

You will need to cook/simmer it till the oil rises to the top. This is basic for all curry type cooking. Its the test that tells you the sauce is cooked and ready to serve.

So, the verdict?

Chilli hot: 9/10, too hot for me actually but my welsh other half thinks it could be spicier.

Spice mix: 7/10, despite the 'hotness', the spices was still tasty. Sometimes, all you can taste are just two spices.. chillies and curry, this still has a good blend.

Overall sauce: 7/10. It was a little too starchy I think. The sauce would keep together in a flat bread really well. I served it on basmati rice with stir fried long beans. But I think I will serve this next with naan and yogurt raita!

So yes. Definitely will buy again but served with bread me thinks!