Instant Gourmet

CEBU, Philippines — First of all, let’s make it clear that the term “instant gourmet” is my own mischievous attempt at wit. It’s somewhat confusing, I know. The word “instant” in the popular understanding suggests something that can be had on-the-fly or in a click, while “gourmet” implies something more elaborate.

Let’s take instant noodles as example. Nowadays, there’s an instant noodle variety that is truly ready to eat in an instant. Students in dormitories and boarding houses are the first to hail the improvement.

One would only need to figure out, say, his first year at the university. He has just settled into some semblance of a student lifestyle, drinking often (and studying rarely), and trying to his best stretch his budget. And yet, with the fast metabolism of his growing body there’s no way to contain his hunger within the budgeted three square meals a day, especially in the morning after last night’s drinking spree with friends.

He cannot just go to the kitchen to scrounge for food; it’s not his home. And the fridge is probably locked. Good thing if there’s still some pieces left in his roommate’s can of biscuits. In any case, it now dawns on him to reserve something of his own to fall back on when hunger randomly strikes.

Yeah, right, instant noodles come to mind. He can keep it the way he does with his biscuits. Only that instant noodles are more like a meal than mere biscuits are. Anyway, it cooks quickly when added with hot water from the ubiquitous water vending machines that are now everywhere.

It used to be that instant noodles were simply quick-cooking. It just had to be added into boiling water and it cooked right away. But if you’d consider the time it took to bring the water to boiling point, mmm… it was no longer close to being instantaneous – although, yes, it was still quicker than making something from the regular fresh noodles or “miki” (instant noodles are usually the dry type).

The new instant noodle variety does not have to be added into boiling water – it only has to be added with hot water. Then, in a very short while, it is ready for eating. But, of course, the flavorings in the pack have to be mixed in first to accentuate the taste.

Now, back to the term “instant gourmet.” What I intend to mean by the term is that even “instant” food, like instant noodles, can be made more sophisticated, like “gourmet” food. And I’m not kidding.

For example, try experimenting with the “pancit canton” instant noodles, the type that’s not meant to be soupy. Follow the cooking instructions in the pack until you are left with just the cooked noodles, with the flavoring not yet mixed in. Put some grated cheese over the hot noodles. Decide, according to your taste, how much cheese and flavoring to add. Your Instant Noodles with Cheese could come across as a stylized Mac and Cheese or perhaps Carbonara.

Or, if the strictly religious want to keep away from dairy during the Lenten season, tiny slices of fresh shrimp can be added into the regular instant noodle soup to bring the taste higher. The tiny slices of fresh shrimp on top of the dry noodles will cook just right when hot water is added. For the flavoring in the noodle pack, put in just half at first and then play it by your tongue from there, to be safe.

Instant noodles will even do for vegetarians too. Strips of leafy greens and root crops, like carrots, can be added. How much vegetables to add depends on one’s preference. In the case of vegetables, though, these may have to be boiled for a few seconds ahead of the noodles for everything to cook evenly.

The keyword is “experiment.” Many tweaks can be made to instant noodles through careful experimentation. Yes, instant noodles can be made into gourmet food – about the same quick cooking time, but with much enhanced taste!