Inspired by the Indomie Uniqmie competition, I tried to push my creativity on preparing instant noodle. This instant noodle tempe reflects myself – A food scientist, technologist, fermentist, who loves food so much and play around with it. The feeling of creating something new playfully always one of the best rewards.
How to Make
- Cook noodle in boiling water, drain and dry with paper towel
- Mix with 1 tsp of vinnegar in a clean bowl, then mix with 1 pinch of tempe starter
- Incubate in warm room temperature (I did 32 degree Celsius for 30 hours) until solid white
- Cook as tempe, I fried it and seasoned it with the instant noodle’s seasonings. You can also rub the seasoning on the noodle tempe before cooking.