MyOri Malaysia Penang Green Curry Rice Vermicelli JK1143 檳城青綠咖哩米粉

Disclosure: MyOri from Penang, Malaysia sent me this Penang Green Curry Rice Vermicelli for tasting and comment. No remuneration is received for this or any food post, in line with Johor Kaki invited food tasting policy.



Just when we thought that the Penang White Curry instant noodles craze has finally came and gone, MyOri comes in with this Penang Green Curry.

There is something about green curry that appeals to me. Whenever I am in a Thai restaurant, I will order a green curry dish. I like the aroma, flavours and looks of green curry.



Tearing open the MyOri package, there is a block of dried rice vermicelli (bee hoon), a sachet of green curry paste and a sachet of seasoning powder.



The dried rice vermicelli 米粉 was very fine and brittle. The packaging was done well, so there were very few broken strands.

The green curry paste is made with a blend of shallot, garlic, curry powder, spices and prawn paste. Whereas most other curry paste are soaked in oil, MyOri's green curry paste was just moist.



The quite large sachet of seasoning powder.



My bowl of Penang Green Curry Rice Vermicelli was ready in 3 minutes, following the simple instructions on the packet to the letter. Actually just drop the bee hoon into boiling water, stir, add in the green curry paste and seasoning powder, stir again - and presto.

Green curry rice vermicelli ready to eat.

The aroma of green curry and spice filled the kitchen when I stirred the green curry paste into the pot of boiling water.



The slightly yellow green coloured broth has a good round body. The broth was slightly savoury, sweet and quite spicy. It felt smooth with some fine grittiness from the ground spice ingredients.

The green curry broth was more than mildly spicy but not by too much. The spiciness filled the entire mouth, waking up all the taste buds with a pleasant hot zing that lingered for several seconds in the mouth.

The sensation is quite addictive and I found myself scooping up another spoonful to get that mild (for my tolerance level) spicy sting.

The spiciness was balanced by crustacean savouriness from the prawn paste/ anchovy powder and sweetness, presumably from sugar.



The fine strands of bee hoon have a soft el dente bite. I liked the texture a lot.

It's a good idea to use rice vermicelli instead of the usual wheat noodles as the fine bee hoon does a better job in picking up the flavourful curry broth.



And now, the signature Johor Kaki dip stick test.



MyOri Malaysia Penang Green Curry Rice Vermicelli did well in the dip stick test. There was little grease stuck to the dip stick.

Many friends advised me never to drink up all the instant broth from a packet of instant noodles ..... too much MSG and synthetic flavourings. I realised that I just did that because the tasty green curry broth was delicious without being too greasy. 

With Malaysia Penang Green Curry Rice Vermicelli, MyOri just threw in another contender into the "instant Penang curry noodles" fray with slight twists - vermicelli instead of wheat noodles, green curry instead of white/red curry.

I wonder if MyOri's green curry would renew interest in "instant Penang curry".

Nevermind.

I am happy that I can have the good green curry option for those occasions when I need to fix a snack attack quickly.



Based on the Johor Kaki standardised instant noodle rating system, MyOri Malaysia Penang Green Curry Rice Vermicelli is rated 7.5/10.

MyOri Malaysia Penang Green Curry Rice Vermicelli is available in Singapore and USA from Jun 2015.

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