Maggi[pronunciation 1] is an international brand of seasonings, instant soups, and noodles that originated in Switzerland. It was acquired by Nestlé in 1947.[1]
Company history
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The company originally started in Switzerland in 1885, when Julius Maggi took over his father’s mill. He quickly became a pioneer of industrial food production, aiming to improve the nutritional intake of worker families. Maggi was the first to bring protein-rich legume meals to the market, and followed up with a ready-made soup based on legume meals in 1886. In 1897, Julius Maggi founded the company Maggi GmbH in Singen, Germany where it is still based today.
In 1947, following several changes in ownership and corporate structure, Maggi’s holding company merged with the Nestlé company to form Nestlé-Alimentana S.A., currently known in its francophone homebase as Nestlé S.A.[2]
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So the Japanese have done it again, they’ve created an incredibly healthy product to help those cut down on fat. What is this mystery food? Well, they are called Shirataki, asian noodles which are translucent, thin, chewy, and have very few calories. The Shirataki Noodles have a different texture than wheat noodles and do not break as easily. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero).
If you are trying to lose the extra fat your body is holding, then I would recommend trying these noodles. Asian foods come with great nutritional value. The high content of dietary fiber will have many health benefits. One such benefit would be a derease in blood cholesterol levels. The fiber will grab hold of bile acids, which carries cholesterol out of the body. Fiber is also good for preventing constipation, hemorrhoids, diverticulosis, and even colon cancer. The fiber also absorbs a lot of water and will give you a full feeling.
The Shirataki Noodle itself doesn’t have much flavor, but it’s great at soaking up the flavors that you cook with it. Here is a good recipe I found in Men’s Health that will deliver a nice amount of protein and a large portion of omega fatty acids.
Caprese Pasta Salad
Ingredients:
1 lb. asparagus, thinly sliced
8 oz. shirataki coodles, don’t forget to rinse and drain
large heirloom tomatoes, chopped
1/2 cup green peas, cooked
1 cup diced fresh mozzarella
1/4 cup chopped basil
Juice of 1 lemon
1/3 cup extra virgin olive oil
Salt and Pepper
First cook the asparagus in salted boiling water for 3-5 minutes. Remove the asparagus and put them in cold water. Drain the slices. Next place the noodles in the pot of boiling water for 30 seconds to warm them. Then drain the noodles and put them in a large bowl. Add the asparagus and the remaining ingredients-the tomatoes, green peas, mozzarella, basil, lemon juice, olive oil, and salt and pepper. This will feed 4 people and contains386 calories, 15g protein, 12g carbs, 31g fat, and 7g fiber per serving.
Enjoy!
Still trying to trim down the excess fat but having some trouble? Check out my review of Strip the Fat. It’s a great program designed to help you learn how to shape your body by losing that unwanted fat.
This article was written by Travis Petelle. Travis is the founder of Go Healthy Fitness. He has been involved in the fitness industry for 10 years and knows how to help you transform your body. To read more articles from Go Healthy Fitness check out our blog.
Trying out my new portable burner by making Penang White Curry Instant Noodle Soup while I talk a bit about my Vegas trip.
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Leave a comment below and let me know what I should eat next 🙂
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My wife Ying is originally from Krabi, and one of the restaurants she ate at frequently when she was a kid going to school is Khanom Jeen Badom (ขนมจีนป้าต้อม), a long standing restaurant serving a variety of different curries with soft rice noodles known in Thai as khanom jeen (ขนมจีน).
In Krabi, khanom jeen (ขนมจีน) is typically eaten for breakfast or early lunch, and so we headed to the restaurant in the morning for breakfast. The restaurant was busy and hectic as always, and luckily we found some seats at a shared table and ordered.
Here’s what we had:
Khanom jeen nam ya kati (ขนมจีนน้ำยากะทิ) – This is one of the main types of curry noodles, made with coconut milk and deboned pureed fish, and curry paste. The noodles also came with an egg on the side. It was overall quite good, but not too spicy. I enjoyed eating it with some extra deep fried crispy chilies on top!
Khanom jeen gaeng tai pla (ขนมจีนแกงไตปลา) – One of my personal favorites types of southern Thai curry is khanom jeen gaeng tai pla (ขนมจีนแกงไตปลา), a type of curry made with fermented fish viscera. It doesn’t sound too appealing, but I really love it – the pungent salty flavor. This version wasn’t the best I’ve had, but it was still pretty good.
Gai tod (ไก่ทอด ชิ้นละ) – Khanom Jeen Badom (ขนมจีนป้าต้อม) is not only known for their Thai curry noodles, but also for their fried chicken, and the combination of curry noodles and fried chicken goes so well together.
Hor mok (ห่อหมก) – Finally, sitting on our table and begging to be eating were little banana leaf packets of hor mok (ห่อหมก), steamed seafood custard. It was pretty good, again, not the best I’ve ever had, but pretty decent.
Khanom Jeen Badom (ขนมจีนป้าต้อม) is a good restaurant in Krabi. The food is overall a little mild, but still good and pretty budget, and it’s a good local Krabi atmosphere.
This Thai food video was made by Mark Wiens and Ying Wiens. Check out our blogs:
Migrationology.com (food and travel): http://migrationology.com/
EatingThaiFood.com (Thai food): http://eatingthaifood.com/
TravelByYing.com (Thai travel): http://travelbyying.com/
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This special Christmas 2011 episode of Bangkok street food is an introduction of Thai khanom jeen rice noodles topped with coconut curry sauce and raw vegetables.
It’s one of my many favorite Thai breakfast dishes!
Khanom jeen are Thai rice vermicelli noodles that are lightly fermented so they remain soft and silky.
They are best eaten with a few scoops of spicy coconut fish curry known as “nam ya kati” and eaten along with freshly chopped bean sprouts, cucumber, string beans, cabbage, and a few herbs and dried chillies!
Enjoy and Merry Christmas and Happy New Years 2011!
I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!
お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
kinoshitay.uuum@gmail.com Video Rating: / 5
[Thai Food] Fermented Rice Flour Noodles with Chicken Curry (Kanom Jeen Gang Phed Gai)
This is a favorite dish of many people. With intense taste of coconut milk and Thai roasted chilli curry that can go perfectly well. Just try Rice Noodles with Spicy Chicken Curry and you will love it.
http://en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=35 Video Rating: / 5
This recipe is a gorgeous lookin’ treat, and if you’re watching your carbs and calories, this one’s definitely for you! A rich red+yellow curry sauce poured over noodles with lots of fun toppings, and instead of the typical rice noodles, I’m using tofu shirataki which are a low-carb, low-calorie noodle substitute! Delicious and low calories? I’m in!
Here’s more info on the tofu shirataki noodles I’m using: http://www.house-foods.com/product/TOFU+SHIRATAKI+SPAGHETTI+SHAPE+8+oz./
For recipes: http://hot-thai-kitchen.com
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My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
Recipe below 🙂
Thai Yellow Curry Noodle Soup
Serves 4
1 x Marion’s Kitchen Thai Yellow Curry, which includes:
• yellow curry paste
• coconut cream
• dried herbs & chilli
• bamboo shoots
1 Tbsp vegetable oil
4 cups chicken stock
500g thinly sliced chicken thigh
400g cooked egg noodles (use 200g fresh or 400g pre-cooked packaged)
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered
Crispy wonton noodles
16 wonton wrappers
vegetable oil for deep frying
For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. Place a cake rack set over a baking tray next to the saucepan to drain cooked noodles. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to the cake rack to drain. Repeat until all wonton noodles are cooked.
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add curry paste and cook for about a minute. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.
In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating. Video Rating: / 5
You may think that it is crazy to enjoy a bowl of curry noodles for breakfast! Nevertheless, trust me, whether it’s for breakfast, lunch, or dinner, there is always time for Nyonya Laksa (Laksa Lemak).
Just the broth itself is special because of the combination of prawns and chicken. Added to that, the mixture of spices and the smell of Vietnamese Coriander (Daun Kesum) makes this dish divine. That’s why many have been asking for this recipe over and over again. If you haven’t tried a bowl of laksa, you’re missing out. But it’s okay, make it yourself now, at home.
You may want to watch:
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Full recipe on Nyonya Cooking:
https://nyonyacooking.com/nyonya-laksa
Today I show you how to make quick and tasty curried Singapore style rice noodles using no oil and only healthy and delicious ingredients.
This is a super easy high carb, low fat vegan lunch or dinner recipe that would be ideal for anyone following a Raw Till 4 lifestyle or McDougall Starch Solution program… or anyone wanting to eat a healthy plant based meal with no added oil 🙂
This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.
Add your favorite vegetables and spice up even further by adding chilli!
Print recipe from my website at: http://www.cookingwithplants.com/recipe/curried-singapore-rice-noodles
Recipe by Cooking With Plants
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives – to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt
Khao Soi (ข้าวซอย) is a northern Thai, noodles and curry dish. Read more about it here: http://www.eatingthaifood.com/2015/02/khao-soi-islam-lampang/
Khao soi (ข้าวซอย) is easily one of the most famous dishes from the north of Thailand. For me, it’s a dish that can either be really good or really bad. Sometimes it’s really bad because the ingredients are not fresh, and because the curry is way too sweet and way too oily. But every now and then, when I’m in northern Thailand, I have a bowl of khao soi (ข้าวซอย) that absolutely blows my mind… and at Khao Soi Islam (ข้าวซอยอิสลาม ลำปาง) truly served me one of the best bowls of the dish that I’ve ever had in my life.
Khao Soi Islam (ข้าวซอยอิสลาม), not to be confused with a restaurant by the same name in Chiang Mai, is located right in the heart of the old part of Lampang. The restaurant is owned and operated by a family, who has been serving and cooking khao soi for generations. The restaurant, as the name suggests, serves strictly Halal food.
As soon as I arrived, I could smell the curry, and the owner and his family were all extremely friendly and greeted us as we arrived. One of the first things I noticed was a pan full of freshly made egg noodles sitting on the counter, and that was my first sign that it was going to be epic. For my first bowl of noodles, I ordered khao soi neua (ข้าวซอยเนื้อ), curry noodles with beef. The noodle master, the owner of the restaurant, expertly blanched the fresh egg noodles, then divided them into bowls, and then covered them in his blend of curry sauce along with nuggets of beef. He then topped each bowl with a handful of crispy fried egg noodles, the typical topping of any bowl of khao soi.
Before adding any chili, I first, tasted the curry sauce. To my extreme delight, the curry sauce was not sweet at all – in fact I don’t think there was any sugar at all involved in his recipe. The curry was rich and creamy, nicely flavored with curry powder. Equally as delicious were the egg noodles, which tasted extremely fresh, slightly chewy and soft at the same time. The combination was so incredibly good I could hardly contain my delight. But after sampling my khao soi, I then added in a couple scoops of chili sauce, which gave my bowl of noodles a lovely smoky roasted chili flavor, and I tossed in the plate of condiments which included pickled mustard greens, sliced shallots, and a squeeze of lime juice. I have to say this was one of the finest bowls of khao soi (ข้าวซอย) I’ve ever had in my life.
We also tried the khanom pang na gai (ขนมปังหน้าไก่), little pieces of bread topped with chicken and shallow fried in oil. They were alright, but not really my thing, and they were no where in comparison to the deliciousness of the khao soi.
I could not stop at one bowl, so after slurping down the first bowl I ordered khao soi gai (ข้าวซอยไก่), the chicken version. Again, it was mind-blowingly delicious, but overall I think the beef was better – just out of my love for beef.
If you ever visit Lampang, Thailand (which is a wonderful city by the way), Khao Soi Islam (ข้าวซอยอิสลาม) is a restaurant you’re not going to want to miss.
Khao Soi Islam (ข้าวซอยอิสลาม ลำปาง) – Lampang, Thailand
Address: 3 Thanon Pongsanuk, Wiang Neua, Lampang, Thailand
Phone: 054-227-826
Open hours: 8 am – 2 pm daily, good place for breakfast or lunch
Prices: For the larger size bowl it’s 45 THB
Get all the details here: http://www.eatingthaifood.com/2015/02/khao-soi-islam-lampang/
Music in this video is courtesy of audionetwork.com
Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
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Thank you very much for watching, and don’t miss this restaurant if you visit Lampang!
![Kinoshita Yuka [OoGui Eater] Curry Bread Bowl with 3 portions of noodles](http://www.curryfix.com/wp-content/uploads/2014/03/default-1.jpg)
