Everyone knows the much-maligned instant noodles to be the poor student's staple, the post-big-night-out supper choice and all-round unhealthy guilty pleasure. But how about as a top chef’s go-to meal at the end of a long work day in a gourmet kitchen?
Yes, chefs, too, eat instant noodles. Only they cook it so much better than us.
The way Petrina Loh, chef-owner of Morsels, zhngs or levels up her instant noodles is a reflection of what inspires her new menu launching in July. There's a focus on umami (savouriness in Japanese) derived from different sources, and the element of fermentation by way of adding natto (Japanese fermented soybeans) to her rendition of Indomie Goreng.
And like her new sambal paste made with ume (Japanese plum) and petai (nicknamed the stink bean), Loh's Indonesia-meets-Japan Indomie Goreng recipe also attests to her penchant for marrying different flavours.
That passion is evident in the way Morsels' new menu is designed. “I’ve always been a driver of using ingredients available in Singapore that boast exotic Southeast Asian flavours, while incorporating western techniques," said the banker-turned-chef, who describes her cuisine as “experimental fusion”.
"My inspiration for every new Morsels menu has always been a reflection of the season, coupled with my research on culture and flavour,” she said. "The balance of yin and yang, the understanding of the food's properties, and how they lend themselves to both flavour and nutrition are very important to me."
For a taste of Loh's fusion and luxurious instant noodles, here's her take on Indomie Goreng.
CHEF PETRINA’S INDOMIE GORENG CABE IJO WITH IKURA, NATTO AND MURASAKI UNI
- Indomie Goreng Cabe Ijo, 1 packet
- 1 egg
- Kecap manis, 2 tbsp
- Sesame oil, 1 tbsp
- Sriracha chilli sauce, to taste
- Indomie Goreng seasoning, including the accompanying kecap manis and green oil, 1 packet
- Murasaki uni, as needed
- Ikura, as needed
- Natto, as needed
- Chopped spring onion, 3 tbsp
1. In a serving bowl, mix egg, kecap manis, sriracha chilli sauce, sesame oil and Indomie Goreng seasonings.
2. Fill a pot with water and bring it to a boil. Add noodles to the pot and cook till al dente. Drain the noodles and reserve some of the water.
3. Add noodles to the seasoning-and-egg mixture, along with the noodle-cooking water. Mix well.
4. Top with natto, ikura and uni. Garnish with spring onion.