Whatcha say…

I blogged about these made-in-Thailand instant noodles once and yes, they were good.

Well, not too long ago, my girl and the mum picked up a whole lot of packets from the supermarket round the corner but this time around, everything was in Thai…

…so we would not know what on earth they were saying.

Thankfully, there was an indication in English at the back of every packet…

…so one would not need to make a wild guess by looking at the illustration in front.

I took this pa-lo duck flavour to try as I wanted it to go with the smoked duck breast that I blogged about yesterday. Pa-lo or to be exact, phak lor in Hokkien is stewed or braised in soy sauce and five-spice powder (ngo hiang hoon). I love phak lor ark (duck) or too kha (pork leg/trotter) so I was hoping that this would be to my liking.

There were three sachets inside…

…together with the noodles – the seasoning and the chili powder plus the oil.

I cooked the noodles as usual but knowing how these instant ones are always very salty, I only used half the seasoning and once it was done, I added a few thin slices of the aforementioned smoked duck breast and served, garnished with a sprinkling of chopped daun sup (Chinese celery)…

Yes, it was very nice – I was right about the seasoning. It was just right, not salty and another good thing was it was not strong on the msg so there was no lingering taste of the stuff after I had finished eating.

I enjoyed the smoked duck breast very much too – it did not taste like duck, not a hint of that duck smell/taste that many do not like, more like a cross between ham and bacon, both of which I love a lot so of course, I liked this too. However, I could not get the skin to be crispy like in the Cantonese roast duck – it was tough and rubbery, quite impossible to chew, so I cut it all off and threw it away.

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