Skip to main content

Ah Lai White Curry Noodle



Ah Lai White Curry Noodle : Instant Noodle


The broth is more 'white' and fragrant, not as creamy and spicy ( still spicy for me). Heard that more brands are out in the market- a very competitive and trendy food industry- follow the wind. Personally think 'Kuali' Penang white curry noodle got hit down by 'Ah Lai'. By comparison, Kuali tastes much more 'synthetic' whereas Ahlai tastes much closer to the hawker one. 


.

You will mix up 'Ahlai' with 'Kuali' because both packaging look quite similar. Okay how to recognise it? 'Ahlai's packaging has pictures of Penang ferry, Penang bridge, trishaw and the winner shallots. 


Add some beautiful mints from the garden and some leftover 'yong tau fu'.



What makes Ahlai more special is the chilli paste: shallots in the paste. A simple fragrant ingredient that you can find it added in many Malaysian dishes because of its amazing flavour enhancing property. I wasn't really impressed by Kuali for my first time. It gave me an impression of 'Maggie instant noodle curry powder seasoning' and 'creamer', a very distinguish separated taste. At least, this does not happen on Ahlai. Ahlai provides a small pack of seasoning powder with green granule in it(noted: the big one is creamer) whereas Kuali's seasoning powder is like the other powdery seasoning pack( Is that why it tastes like curry instant noodle+creamer?). 

Good to see many more variations are coming out in the market. This could feed those people living abroad or interstate craving for white curry noodles, to satisfy their thirst and make them less homesick. Also a very good food innovation to introduce Malaysian food internationally.

This is just my personal opinions as a consumer, not to offend anyone.  

Found a blogger that gave a more thorough introduction of 'Ahlai'. The link as follow 

http://mylifevialens.blogspot.com/2014/03/ah-lai-white-curry-noodle.html

Labels:
Location: Penang, Malaysia

Comments

Post a Comment

Popular posts from this blog

Cintan Mee Recipe ( Stir Fry Noodles ) 炒金旦面

Cintan Mee - The Ding Dong Mee I love Cintan Mee so much, whether it is stir-fried with tomyam or soy sauce. I 'developed' this dish from an old kopitiam in my hometown which used to be famous of Cintan Mee. The shop was owned by an old couple but they closed the shop when I was in Year 5? Oh it was long time ago! Everyone miss their cintan mee.  Thank god for gifted me such a good tongue and I made it!!! The taste is similar but the method of preparing is differ from the old couple. Also, I skip some ingredients to make it easy and simple.  My sister loves it because she misses it so much as she was away from home for so many years. I remembered when I was in primary school and she came back from oversea, she will ask me to take away for her and she wanted it dry ( less sauce compare to the wet one). I could see she enjoys this dish so much whenever I cooked. Sadly I don't have any photo of how was the noodles looked. I really miss it. So why I ...
3 comments
Read more

Steam Okra / Lady Fingers Recipe 蒸羊角豆

Okra：Simple and Healthy The preparation is very easy to go and save you a lot of time. My family loves this simple and healthy dish. Light and not oily. I used to dislike this vegetable because of its sticky mucous-liked texture. Once you used to it, you will love okra! Okra is sold very cheap in Malaysia. It contains good source of fiber, vitamin C and folate. You can get 12 okra in a pack for only RM1. It is also easy to plant in warm tropical area. Ingredients 1 pack okra ( 10-15 okras, depends on size) 1 tbsp fried garlic 1 tbsp soy sauce Directions 1. Steam the okra for 5-7 minutes on top of the rice in a rice cooker ( When the rice is almost cooked).     Alternative ways :  Cook it in a steamer for 5 mins. Steam in a pot for 5-7 mins. Cook in a boiling water pot for 3 mins. 2. Take it out from the rice cooker.  3. Spread the fried garlic and soy sauce on top of the dish. It is ready to serve! Note: ...
Post a Comment
Read more

Angled Luffa with Egg Recipe 丝瓜炒蛋

Angled Luffa with Egg  A simple healthy meal with fibre and protein.  The sauce/soup is very clear, light and a little bit of sweetness from the luffa.  Luffa is soft to bite and a ll the essence is concentrated in the soup. It i s very suitable to serve in summertime. I love this so much. I can have rice to go with only this. I will have my rice covered with luffa with plenty of sauce. Okay, maybe I can call it soup because I drink the sauce like soup. I heard from my friend, his mom cooks this as soup which means they put more water. Feel safe to drink the sauce as it is not salty like other stir fry vegetable with thicken sauce. That's why I said the sauce texture is more like soup. I should put another half cup of water, a bit dry. Not enough soup for me! Story of luffa: My mom told me when she was a kid and my grandparents were very poor, they used dry luffa as a scrubbing sponge in the kitchen to wash the dishes . Interesting right? Luffa is a ve...
Post a Comment
Read more