Several Malaysian bloggers intend to blog in BM on Merdeka Day. As much as i wanna do my part as a blogger to show my allegiance towards my country, i think my pathetic attempt to write in BM will probably end up with a post with single line (or the most two). So, i'll just display the Merdeka Blogger Project logo on my blog instead.
I believe those who had studied overseas before must have had the experience of surviving on instant noodles. I still remember the days when i was studying in Canada, we would buy instant noodles in multiple boxes of different flavours and exchange with each other so that we didn't have to eat the whole box of instant noodles of the same flavour. Of course we knew that instant noodles, with the MSG and all, were not good for health if consumed too frequently; but as students living on their own in the foreign land, instant noodles were the easiest meal that we could make in the quickest time.
Now that i'm staying with my mom, i can enjoy home-cooked meals almost everyday and i kinda miss the smell and taste of instant noodles sometimes. So when mom wasn't around to cook dinner, 贝 and i would just opt for the hassle-free meal instead of eating out. That's why whenever we go groceries shopping, we will visit the aisle that sells instant noodles and replenish the "stock" when it's running low.
Stock of instant noodles in the kitchen
With the busy life style of the modern society, people nowadays look for time and convenience in everything. It's small wonder that we can see a proliferation of brands of instant noodles. In fact, it's not just noodles; we have instant bee hoon (rice vermicelli), instant kuay tiao, instant rice, etc. I've tried many brands and types of instant food and so far i find Nissin (出前一丁, or CQYD) and "Sheng Mian Wang" (生面王, or "Noodles King"） to be the best.
"Sheng Mian Wang" is a brand that i discovered recently, recommended by my ex-boss who had it for breakfast rather frequently. According to the packaging, it's the winner of 香港十大名牌 (Hong Kong top ten brand). What so special about this brand is the noodle, which differs from the usual kind of instant noodles that are compressed into a brick and come out to be those curly noodles after cooked. "Sheng Mian Wang" noodles resemble those hand-made wanton mee that we eat at food centers.
贝 and i were shopping for instant noodles the other day and found a new product of "Sheng Mian Wang" -- instant mee suah (wheat flour vermicelli) in lobster broth. Since the "Sheng Mian Wang" noodles that we've tried before were very nice, we decided to try this instant mee suah as well.
Sheng Mian Wang's instant mee suah in lobster broth
Each package contains two servings packed separately in smaller packets.
Just like the usual way of cooking instant noodles, we cooked the mee suah until al dente, added the broth ingredients and poured in boiled water.
Since it was our dinner and to make it more like a proper meal, we added two pieces of ham and opened a can of "wu xiang rou ding"(五香肉丁, or five-spice mince-meat) as side dish.
So how did it taste? Well, i guess the picture can do the talking:
