Tom Klong Flavor
November 28th, 2005
A conveniently packaged instant noodle from Thailand in a plastic clam-shell of a saucer type lid over a bowl. Tom Klong is similar to Tom Yum flavor, hot and sour soup, but the herbs are roasted. The broth is really spicy hot with a sharp lime taste and a sweet roasted note of spices. This very sharp contrast needs a little getting use to for me. Adding an egg any style to it would be just perfect.
“Mi tom” or egg noodles (it’s yellowish before cooking) are thin and more firm in texture than the classic ramen which get its springy chewy texture using a traditional ingredient, kansui - an alkali solution of sodium and potassium carbonate.
The only ingredient that I can tell which make this broth so fiery hot is galangal (kha), a much more pungent relative of ginger. Never used this stuff in cooking, so I can’t fathom this one.
Suggested Cooking Directions
- Add contents of packages to a bowl and add ~1 1/3 cup boiling water.
- Cover, waits 3 minutes before serving.
Product of Thailand by Fashion Food Co., Ltd.
Ingredients*
Net wt. 2.3 oz (65g)
Noodle
Wheat Flour, Palm Oil, Salt.
Seasoning
Palm Oil, Sugar, Salt, Galangal Powder, Monosodium Glutamate, Shallot Powder, Citric Acid, Onion Powder.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
A conveniently packaged instant noodle from Thailand in a plastic clam-shell of a saucer type lid over a bowl. Tom Klong is similar to Tom Yum flavor, hot and sour soup, but the herbs are roasted. The broth is really spicy hot with a sharp lime taste and a sweet roasted note of spices. This very sharp contrast needs a little getting use to for me. Adding an egg any style to it would be just perfect.
“Mi tom” or egg noodles (it’s yellowish before cooking) are thin and more firm in texture than the classic ramen which get its springy chewy texture using a traditional ingredient, kansui - an alkali solution of sodium and potassium carbonate.
The only ingredient that I can tell which make this broth so fiery hot is galangal (kha), a much more pungent relative of ginger. Never used this stuff in cooking, so I can’t fathom this one.
- Add contents of packages to a bowl and add ~1 1/3 cup boiling water.
- Cover, waits 3 minutes before serving.
Ingredients*
Net wt. 2.3 oz (65g)
Disclaimer*
January 5th, 2006 at 6:54 pm
This tasted delicious…but hot as hell! If you like spicy…then this dish is for you! The broth flavor is very excitin, the aroma makes your mouth water and the heat given off by it’s spices will make your tongue sweat. The noodles are excellent in texture and taste. I would definitely recommend this!