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The subject of THIS experiment is... let's go for all the text on the front: Indomie Instant Noodle: Mi Goreng Rendang: Nouilles Sautees Instantanees Arome Bouef Au Piment.
I think that means "Noodles Cooked in Instant Smelly Beef Pigment", but I could be wrong.
I'd been avoiding the Indomie family, actually. They demand draining, they come with like 3-6 packets each, they look intimidating for noodles, and they have a Legendary Reputation which makes me nervous. However, with the advent of a move up the tech tree here in the Woofnsqrl Kitchen (we have a colander now!), I found it in me to prepare these odd monstrosities. Check this out:
Boil water.
Add water to noodles, cook 3 minutes.
While noodles are cooking, open chili powder, soy sauce, unidentifiable mystery sauce, and seasoning packet.
Get a plate.
Mix above on plate.
Drain noodles viciously.
Put noodles on plate, mix until seasoning is seasoning them and not the plate.
Add fried onion garnish.
Eat.
THAT IS LIKE FIVE MORE STEPS than I usually tolerate out of instant noodles.
Anyway. I jumped through the hoops, cooked the noodles, entertained myself smearing sauce around the plate like I was being graded on Iron Chef for plating, mixed and hoped, added a few fried onions, 'cause blah right?, and ate.
Then I went back for more crunchy fried onions, because nom apparently!
Okay, how do I describe the flavor? A sort of meaty strongness, with elements of sweetness and heat. Mostly the sweetness at first, the heat kicks in as an afterburn. Then you're distracted by the starchy, slight resistance of the noodles, so the sudden crunchiness of the garnish takes you off-guard. There's a strange kind of ginger afternote, tempered with maybe a little garlic and coconut. Then Indomie mug you and steal your wallet. ... okay, no. But they will be stealing a place in future ramenboxes, I think. I have a bunch of Indomie noodles and I'm suddenly -really- excited to try them, because yeah. This is the best instant noodle since the Shin Ramen/Neoguri family got unpacked.
I think that means "Noodles Cooked in Instant Smelly Beef Pigment", but I could be wrong.
I'd been avoiding the Indomie family, actually. They demand draining, they come with like 3-6 packets each, they look intimidating for noodles, and they have a Legendary Reputation which makes me nervous. However, with the advent of a move up the tech tree here in the Woofnsqrl Kitchen (we have a colander now!), I found it in me to prepare these odd monstrosities. Check this out:
Boil water.
Add water to noodles, cook 3 minutes.
While noodles are cooking, open chili powder, soy sauce, unidentifiable mystery sauce, and seasoning packet.
Get a plate.
Mix above on plate.
Drain noodles viciously.
Put noodles on plate, mix until seasoning is seasoning them and not the plate.
Add fried onion garnish.
Eat.
THAT IS LIKE FIVE MORE STEPS than I usually tolerate out of instant noodles.
Anyway. I jumped through the hoops, cooked the noodles, entertained myself smearing sauce around the plate like I was being graded on Iron Chef for plating, mixed and hoped, added a few fried onions, 'cause blah right?, and ate.
Then I went back for more crunchy fried onions, because nom apparently!
Okay, how do I describe the flavor? A sort of meaty strongness, with elements of sweetness and heat. Mostly the sweetness at first, the heat kicks in as an afterburn. Then you're distracted by the starchy, slight resistance of the noodles, so the sudden crunchiness of the garnish takes you off-guard. There's a strange kind of ginger afternote, tempered with maybe a little garlic and coconut. Then Indomie mug you and steal your wallet. ... okay, no. But they will be stealing a place in future ramenboxes, I think. I have a bunch of Indomie noodles and I'm suddenly -really- excited to try them, because yeah. This is the best instant noodle since the Shin Ramen/Neoguri family got unpacked.
