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.
This is the mos beautiful thing I’ve ever made so far.
- 1 cup of dry soybean
- 1 tbsp of vinnegar
- 1 pinch of Tempe starter (“ragi tempe” on eBay)
- Vegetable oil for frying
- Sweet soy sauce
- Large pot or sauce pan
- Kitchen towel
- Plastic bag (punctured every 1/2 inch)
- Frying pan
- Soak soybean in a pot with 3 times amount of water overnight
- Crush soybean with hand until it splits and the skin floats
- Remove as much skin as possible
- Boil in 2 times amount of water for 1 hour
- Drain and spread the beans on kitchen towel and dry it until it’s dry to touch
- Remove it into a dry bowl, add vinnegar and mix well
- Add tempe starter and wix well
- Scoop the beans into plastic bag, making about 1 inch thick
- Put it on rack with good air circulation. Keep it in warm room temperature (~75 F or 26-30 degree Celsius).
- It’s done when it’s solid white, to stop the fermentation put it in the fridge (stop it as soon as you see some black spots)
- Cut and fry in oil until golden brown, sprinkle with salt and enjoy with sweet soy sauce.
Meghan and her housemate are loving some kind of vegan. Today, it was very interesting to make some components of regular foods substituted by vegan ingredients. After the welcome coconut and banana pancakes, we cooked a 3-course vegan meal. The salad was with kale, beets, sweet peppers, zuccini, honey-roasted sunflower seeds, balsamic vinnegar, and olive oil. The soup was of zuccini with coconut milk, onion, garlic, and kale in it, eaten with roasted sweet potatoes. The dessert was a my uncle’s french crepe recipe with almond milk and gluten-free flour replacing regular milk and flour.
As American Dietetic Association summarizes on vegetarian diet (including vegan diet):
- Effects in evidences:
- Lower risk of death from ischemic heart disease
- Lower low-density lipoprotein cholesterol levels
- Lower blood pressure
- Lower rates of hypertension
- Lower risk of type 2 diabetes
- Lower body mass index
- Lower overall cancer rates
- Definition of vegetarian diet: the one that does not include meat (including fowl) or seafood, or products containing those foods
- Important to incorporate enough key nutrients including protein, n-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12 from foods and in some cases supplements and fortified foods
- Beneficial effects shown above might due to higher intake of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemical.
Pumpkins everywhere. I didn’t know much about it other than for halloween carvings, but I recalled my grandma really loves my uncle’s pumpkin soup. So, Trader Joe’s + Google made my first attempt.
I replaced the heavy cream with coconut milk since I’m allergic to milk products, but my housemate said “Exotic! -sluurp- My compliment, you did a really good job”. Thanks Valentin who lived with his mom’s pumpkin soup in Austria.
It was cool that it turned to be a great bread spread in the next morning!
Total: $2 / portion