Get Your Jelly On – Day 11: Mama Instant Noodles

mama-instant-noodles

Every now and then, there are times when we are lazy to cook and are so hungry that we want food in just a matter of minutes! I remember when I was a student, during the time when I had to study for exams and complete my assignments, I just didn’t want to spend more than 10 minutes in the kitchen. So, I always had some instant noodles in my larder.

royal-selangor-pewter-jelly-mould

No, I haven’t quit eating instant noodle. In fact, I still buy some (from time to time) and have them in the larder as ‘backups’ – for times when I don’t feel like cooking or I’m just too busy to cook. One of my favourite brands is Mama – this is a Thai brand instant noodles. My all time favourite has to be the Tom Yum flavour – not only it is spicy but it is sour enough to be called Tom Yum too!

As part of the Royal Selangor – Get Your Jelly On– 30-day Challenge, I decided to present the instant noodle in a cone shape, using Royal Selangor Pewter Jelly Mould. The soup base is set with agar agar. Reserve a few tablespoons of the agar agar soup mixture and pour into the cooked noodles, mix and put it in a small bowl to take shape. Then, when the soup stock is almost set, still slightly tacky, fill the the rest of the mould with the noodles and continue to chill.

The idea is that it can be presented in a cone shape before it is heated up again and serve like normal instant noodles. 🙂

If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer. You can also check out other 9 bloggers creations here!

mama-instant-noodles-2

 

Mama Instant Noodles

Yield:

Ingredients:

1 packet Mama instant noodles
200ml water
1/2 tsp agar agar
a handful of micro herbs

Method:

1. Put 100ml of the water in a saucepan and bring to a boil. Add the noodles and use a pair of chopsticks to start loosen the noodles when they start to get softened. Boil for 1 minute and remove and drain the noodles. Set aside.

2. Put the rest of the water. Add in all the seasonings that come in small packets, bring to the boil. Sprinkle the agar agar and stir to mix well. Bring to a boil for a few seconds and remove from the heat. Pour into the jelly mould and reserve 4-5 tbsp of the agar agar mixture in a small bowl. Put the jelly mould into the fridge to set.

3. Meanwhile, add some of the noodles in the small bowl with the agar agar mixture. Stir to get all the noodles coated with the liquid. Check the jelly mould in the fridge from time to time and when it gets tacky, transfer the noodles to the mould and press with the back of the spoon to fit the rest of the mould to take the shape. If the noodles and soup in the jelly form doesn’t set together, doesn’t matter, just make sure the noodles take the code shape so that to assemble both elements together on top of each other.

4. Heat up in a microwave or over stove to turn the jelly into soup, serve warm.