So most of us have been hearing much about the Penang white curry instant noodle but what exactly is all the craze about? After months of searching (yes, with limited stock available all over Malaysia) and many going hunting over this hot instant noodle, I finally managed to get my hands on it and gave it a try. So here’s my take on MyKuali Penang White Curry instant noodle and why Malaysians are going ga-ga over it.
Before I go any further, I would like to share some information about MyKuali.
According to TMI, “MyKuali Penang White Curry Noodle came in No. 7 on popular noodle blog Ramen Rater’s “Top 10 spiciest instant noodles of all time 2013” and with the “fame”, it is set to hit supermarket shelves in Europe and the United States next year.
MyKuali is manufactured by Sky Thomas Food Industries Sdn Bhd and it was only introduced in May last year. The instant hit instant noodle had sold more than 50,000 cartons nationwide, recording a turnover of about RM1.5 million per month up to November.
Before trying it myself, my general take from everyone else is how good its rich curry paste which makes the soup almost similar with the popular Penang hawker curry mee. I couldn’t agree more.
MyKuali comes in packs of four and inside each pack, there are 3 sachets for the chili paste, seasoning and creamer that makes the curry creamy. Cooking it is like looking any other instant noodles, nothing special about it. The special part comes from the stuff you wanna add into your home-cook MyKuali curry mee.
Some people like it like the original Penang Curry Mee, with see-hum (cockles), taufupok, prawns, long beans and most importantly, coagulated pig’s blood.
Others like me like it simpler with taufupok, cuttlefish and prawns. And it’s the only things I can find in my fridge at that moment when I cooking it.
The cooking process takes about 5-10 minutes, depending on how many packets you’re cooking. I was hosting another friend so I cooked for 3 people and it took me longer than usual to cook.
Usually I will cook the instant noodle with the soup together but for this meal, I separated the cooking process for the noodle and soup. I don’t usually cook it this way, I like it when the noodle absorbs the flavour from soup but because of timing, I had to separate it to prevent the noodle from getting soggy and all mushy.
The extra ingredients are prepared separately too except for the taufupok, I want the taufupok to soak up the flavour of the curry. I briefly cook the prawns and cuttlefish over boiling water and serve it together with the noodle and curry soup.
When I’m finally done preparing my curry noodle, my dish is pretty presentable.
Now fans of MyKuali are right about the rich curry paste which makes the soup almost similar to the real deal, however my wife do not fancy it that much. Can’t blame her since she’s a Penangite and she’s been eating the best Penang and BM curry mee all the while. As for me, I kinda like it because it has a unique flavour of its own. First of all, you must know that MyKuali it’s unlike the original Penang Curry Mee but the flavour is almost similar. The noodle is different and the soup preparation and ingredient are different. And for sure it’s nothing close to the santan-based Curry Laksa served here in KL too.
To me, MyKuali is like a mix of both worlds – not too spicy and not too creamy. Like a said, a unique taste of its own. As for my guest from Penang, he likes it too. He agrees with me that MyKuali is indeed unique and has a flavour of its own. While my wife still prefers Maggi’s Assam Laksa instant noodle, my Penang guest don’t mind having it again.
In the end, we both came to the same conclusion that MyKuali is definitely one of the best instant noodles from Malaysia so far.