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