37-hour Indonesian Smashed Pork Ribs

Again, melting pork ribs cooked for 37 hours, smashed with Indonesian fresh ground chili paste (sambal ulek). My pork shoulder roast has been beaten.

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Instant Noodle Tempe

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

  1. Cook noodle in boiling water, drain and dry with paper towel
  2. Mix with 1 tsp of vinnegar in a clean bowl, then mix with 1 pinch of tempe starter
  3. Incubate in warm room temperature (I did 32 degree Celsius for 30 hours) until solid white
  4. 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.

Fried Fresh Fish with Indonesian Dipping

My kind of comfort food!

INGREDIENTS

  • Fresh fish, cleaned, scaled
  • Frying oil, I used canola
  • Salt
  • 1/2 cup Sweet soy sauce
  • 1/2 piece Tomato, chopped
  • 1 chili pepper, chopped
  • 1 tsp lemon zest

DIRECTIONS

  1. Heat oil until 350 F
  2. Salt fish by rubbing
  3. Fry fish
  4. Dry with paper towl
  5. Sprinkle more salt to taste
  6. In a separate bowl, mix all the remaining ingredients
  7. Serve with warm white rice and basil leaves (optional)