KY eats – MyKuali Instant Penang Hokkien Prawn Mee

By KY

MyKuali Instant Penang Hokkien Prawn Mee

MyKuali’s second most important product is now out and soon to hit pretty everywhere instant noodle can be bought, and logically it is another Penang’s favorite – the MyKuali Instant Penang Hokkien Prawn Mee. This is on the heels of success of their Penang White Curry Mee product.

I suppose the slightly redundant name can be attributed to the fact that Hokkien Mee is not always referred to as Penang Prawn Mee in different part of the country.

MyKuali Instant Penang Hokkien Prawn Mee, prawns, egg & kangkung extra

MyKuali’s representative was kind enough to send me a few boxes of the Penang Hokkien Prawn Noodle for me (and my friends) to sample before the product hits the market in a major way. So I head to the market to buy some complimentary ingredients that maximises the whole prawn mee experience.

I got myself some big prawns, kangkung, and an egg to prepare two bowls of prawn mee.

3 minutes with 380 ml of boiling water
3 minutes with 380 ml of boiling water

The MyKuali product comes with the same 110 gram of instant noodle (as opposed to the usual 85 grams by most other brands) as with their white curry mee. Together with the noodle you’ll find three packets of seasoning – the prawn mee powder, chili paste, and fried shallots.

I was particularly happy that they actually include fried shallots, one of the most important ingredients for prawn mee, and one that’s a pain in the butt to prepare on your own.

two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat
two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat

Cooking was as simple as preparing any instant noodle – throw the noodle in 380 ml of boiling water, add the complimentary ingredients, and wait for 3 minutes. However, I do suggest that you add the shallots last so to retain a hint of crunchiness while serving.

For this version, I peeled the prawn’s body while leaving the head and tail and simply added them in the mix for the last 2 minutes. Kangkung was added on the last minute as well to avoid the vegetable being overcooked.

Tips: if you want your egg to have soft yolk and thoroughly cooked white, boil it for about 7 minutes.

I finished all the soup, Haze was pleased with the product too
I finished all the soup, Haze was pleased with the product too

The result was as good as I had hoped. The soup really does have a strong prawn aroma to it, and the chili paste sufficient while not overpowering, I actually finished the soup too.

In a way, I felt that the MyKuali instant Hokkien Prawn Mee is more friendly to the stomach and a product that can be eaten more often, especially if you don’t have as strong a stomach to defend against the chilli onslaught that is the MyKuali Penang White Curry Mee.

Food Blog by: KySpeaks

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