Level Up Instant Noodles

Level Up Instant Noodles

Hello Everyone! When you think of breakfast, it should be quick to prepare and warm up your empty stomach – if you’re in a rush that is. It should also be filling. You can find all those characteristics in instant noodles!

Comfort food for some, a staple for the rest – instant noodles in the Philippines is favoured by many, either dry or with a soup base. A hot bowl of soup with noodles in the morning gets us going through the day. You simply put a block of noodles in briskly boiling water for about 3 minutes, stir in the seasonings and pour it into a bowl. Tada! Breakfast is solved! Just remember, eating instant noodles is not commendable, but we can still eat them in moderation.

Level Up Instant Noodles

This is how I normally like to have my instant noodles for breakfast once a week – boiled and tossed in its packet seasonings and topped with fried egg with a runny yolk. I also add in more chilli powder just because I love a good hard kick of spice, and a squeeze of fresh calamansi juice for a bit of tang. But of course, I’m not going to just write up a recipe for instant noodles with fried egg for you…

There’s only one type of instant noodles you’ll see me eating, and that’s Indofood Mi Goreng, which if not mistaken, can be found in Indonesia and is only distributed in Brunei. I’m sure most of my follow Bruneians have seen lots and lots of boxes of these being checked-in by almost every single Filipino passenger (myself included), so it’s no doubt that this particular brand of instant noodles is a big hit with our community.

Level Up Instant Noodles

I recently saw a hashtag thread on Instagram for #JazzedUpInstantNoodles and that’s where the inspiration came from. Since instant noodles is a heavy favourite, not only amongst Filipinos, but also across the Asian (and most likely Western) community, I’ll be sharing with you tonight my version of Level Up Instant Noodles, the Filipino way of course. When I say Filipino way, I mean by using Filipino favourites like Lechon to mash up with my favourite pack of instant noodles for a super filling breakfast!

Level Up Instant Noodles

PREP TIME 5 MINS | COOKING TIME 5 MINS | SERVES 1

INGREDIENTS

  • 1 packet (80g) Indofood Mi Goreng, or any other instant noodles
  • 150g of spit-roasted lechon, cooked
  • 1 bird’s eye chilli, chopped
  • 1 calamansi, halved
  • 1 large free range egg
  • Chilli powder, to taste
  • Lechon sauce
  • Spring Onions, chopped

METHOD

  1. Heat a large frying pan over medium-high heat with about a tablespoon of oil. Crack the egg gently into the pan to keep the yolks intact. Cook until the tops of the whites are set, but the yolk is still runny. Browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs! Transfer to a small plate and set aside.
  2. Bring a small pot of water to a boil over high heat. Add the block of instant noodles and cook until al dente, about 3 minutes.
  3. Once the noodles are done, drain and return them to the pot with a little bit of the cooking water. Mix in thoroughly the packet seasonings and extra chilli powder.
  4. Transfer to a serving plate together with the lechon and fried egg. Top with extra chilli powder and spring onions. Enjoy!

Level Up Instant Noodles

You can buy small portions of lechon at your local market if they sell it there rather than the whole pig. I got mine from our local weekend market that sells for P700 a kilo. I usually go for the liempo (belly) part because there are less bones and is juicier that other parts. However, it is also the fattiest part of the pig. What I usually do it throw out the fat, but is also such a waste in terms of paying for the fat included. Dilemma.

Of course, there are many other ways in which you can level up your instant noodles at home. A growing popular trend in Brunei and across certain parts of Asia as well is to add salted egg to everything. You can now have Mi Goreng coated with salted egg sauce, or even Mi Goreng with Ayam Penyet (fried chicken) that’s drenched in salted egg sauce! The possibilities are endless and it’s up to you to pair your favourites and get creative in the kitchen!

Level Up Instant Noodles

BON APPÉTIT

– Ally xx

myTaste.com

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Roast Pork Crackling with Kale & Quinoa Salad

Roast Pork Crackling with Kale & Quinoa Salad

Hello Everyone! Can’t believe that it’s already the end of June! How time flies by much too fast. I’ve got just about a month left here in Sydney and then it’s quite possibly goodbye for a while. I wish I could stay, I really do, but it’s time for me to move on…

Sorry for the late post; I just got back home from a rather late dinner out with Amrita and Kevin. We had French Galettes and Crêpes in Randwick at Four Frogs Crêperie, exchanged conversations and laughs, and got up to a little mischief on our walk home. Basically Kevin managed to command Amrita to get into a shopping trolley that we found on our walk and pushed her down the street for a good 10 minutes or so I guess. He gave her a pretty rough ride by letting go on some occasions and leaving her in the middle of the road which made it all the more funny, especially Amrita’s priceless facial reactions.

Kale & Quinoa Salad

Anyway, besides that, this morning/afternoon I was in the kitchen making a lovely Kale and Quinoa Salad to go with my Roast Pork Belly Cracking. The crackling was no doubt well cooked; juicy, tender meat with a crackle to die for, paired with a chilli, garlic, lemon, soy sauce dip that made it all the more enjoyable. Of course, all that delicious but fatty belly needed to be paired with a light and healthy salad. I’ve never actually cooked quinoa before, but I have had quinoa at cafés. While I was cooking it, I could smell something burning, and at first I thought it was the quinoa because I could’ve sworn the smell was coming from the pot, and then I remembered my almonds. My poor almonds we’re slightly over-tanned on one side as I forgot that they were roasting in the oven.

Roast Pork Crackling Ingredients

Kale & Quinoa Salad Ingredients

PREP TIME 24 HOURS* | COOKING TIME 30 MINS | SERVES 3-4

*Includes time needed to set aside the pork belly in the fridge overnight to draw out extra moisture for a crispy crackling when roasted.

INGREDIENTS

For the pork belly crackling

  • 750g pork belly
  • 5-6 dried bay leaves
  • 1 tsp salt, plus more for rubbing
  • 1 tsp whole black peppercorns
  • Oil for rubbing

For the dipping sauce

  • 4 tbsp dark or light soy sauce
  • 2-3 garlic cloves, minced
  • 2 red bird’s eye chillies, slices
  • 1 lemon wedge, juiced

For the kale & quinoa salad

  • 150g organic quinoa
  • 50g roasted almonds, unsalted
  • 1 avocado, peeled, pitted, and cut into small chunks
  • 1 bunch kale, roughly chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Crumbled feta cheese
  • Ground salt and black pepper to season
  • Lemon juice

METHOD

  1. Pork Roast Prep: Score the skin with a very sharp knife. Place the meat in a large pot with water, salt, whole peppercorns, and bay leaves. Boil for about 45 minutes to an hour. Remove from the heat and drain, placing in a large bowl lined with a paper towel. Once the meat has cooled down, refrigerate uncovered for at least 24 hours. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven.
  2. Roast Pork Crackling: Preheat oven between 220-240C (425-475F or gas mark 7-9). Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up. Roast in the oven for 20 minutes and then bring the temperature down to 160C (325F or gas mark 3) and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes.
  3. Kale & Quinoa Salad: While the pork belly is roasting in the oven, blanch the chopped kale in hot salted water for about 4-5 minutes. Drain thoroughly. Add to a large serving bowl together with the roasted almonds and avocado chunks.
  4. Bring a medium-sized pot of water to a boil. Once boiling, add the quinoa in and cook for about 15 minutes. Once done, drain thoroughly and add to the serving bowl. Season with a bit of salt and pepper. Dress with balsamic vinegar, olive oil, and about 1 tablespoon of freshly squeezed lemon juice. Mix around until well combined. Top with feta cheese.
  5. Dipping sauce: Add all the ingredients together in a small bowl and mix well.
  6. Serve for the family and/or friends and enjoy!

Roast Pork Crackling with Kale & Quinoa Salad

Roast Pork Crackling with Kale & Quinoa Salad

BON APPÉTIT

– Ally xx

myTaste.com