CARA MEMASAK NASI ALA NASGOR SEMERBAK

Sominer Group

22 Feb 202411:17

Summary

TLDRThe video script provides a detailed guide on preparing rice for nasi goreng. It describes using a mix of two types of rice (Pera and pulen) in a 3:1 ratio. The rice is washed thoroughly and then steamed in boiling water. After partially cooking the rice, more boiling water is added, and the process is repeated to ensure even cooking. Once fully cooked, the rice is cooled quickly using a fan and spread on a stainless-steel table. Finally, the cooled rice is stored appropriately to prevent clumping, ensuring it’s ready for making nasi goreng.

Takeaways

🍚 There are two types of rice required for making Nasi Goreng Merbak: Pera and Pulen, with specific cup measurements for each.
📏 The amount of rice can be adjusted according to the brand and personal preference, as recommended in the detailed ingredient list.
🌾 The script specifically mentions using Solo's original rice for the Pulen variety.
💧 The rice should be washed thoroughly with clean water until it is clear and not too murky.
🔥 Before cooking, it's important to prepare and heat water separately to ensure quick boiling when the rice is ready to be cooked.
🍳 The water level in the pot should be adjusted to half the rice line to prevent excess water from affecting the cooking process.
⏰ Cooking the rice involves a timed process, starting with a 15-minute wait after the initial boiling point is reached.
💦 After the initial cooking, additional boiled water is added to the rice to ensure even cooking, with the amount carefully measured.
🕒 A second timer is set for 6 minutes after adding the additional water, followed by a 7-minute wait for even cooking.
🥄 Stirring the rice is crucial to ensure even cooking and to prevent clumping, which should be done carefully to avoid burning.
🧊 Cooling the cooked rice is an essential step, which can take around 30 minutes with the help of a fan, and should be done until the rice is completely cool to prevent clumping when fried.
📦 Once cooled, the rice should be stored on a clean plastic sheet to facilitate better cooling and can be kept in a refrigerator or chiller for later use.

Q & A

What are the two types of rice mentioned for making Nasi Goreng Merbak?
-The script mentions two types of rice: one is Beras Pera, which is used for the ratio, and the other is Beras Pulen, which is used for cooking. Beras Pulen is specifically mentioned to be Beras Asli Solo.
What is the ratio of Beras Pera to Beras Pulen for cooking?
-The ratio mentioned is 3 cups of Beras Pera to 1 cup of Beras Pulen.
How should the rice be washed before cooking?
-The rice should be washed with clean water, either in a kitchen sink or a dishwashing area, until it is clean and the water is not too murky.
What is the purpose of preparing hot water before cooking the rice?
-The hot water is used to steam the washed rice. It is important to have the water boiling at the same time as the rice is washed to ensure that the rice can be cooked immediately after washing.
How much water should be added to the rice in the pot?
-The water should be added up to half the line on the pot, which is not specified in detail but implies a moderate amount that is not too much.
What is the recommended cooking time for the rice after it is placed in the pot?
-The rice should be left to cook for about 15 minutes after being placed in the pot.
How should the water be added to the rice after the initial 15 minutes of cooking?
-After the initial 15 minutes, hot water should be poured over the rice. The amount of water should be adjusted based on the desired consistency of the cooked rice.
What is the purpose of stirring the rice after adding the hot water?
-Stirring the rice helps to ensure even cooking and prevents the rice from clumping together.
How long should the rice be cooked after adding the hot water for the second time?
-The rice should be cooked for an additional 15 minutes after adding the hot water for the second time.
What is the purpose of cooling the cooked rice before using it for Nasi Goreng Merbak?
-The rice needs to be cooled to prevent it from becoming too sticky when fried. Cooling the rice also helps in achieving a better texture for the fried rice.
How can the cooling process be facilitated for the rice?
-The cooling process can be facilitated by using a fan or by placing the rice on a clean plastic sheet in a well-ventilated area.

Outlines

00:00

🍚 Preparing Rice for Nasi Goreng Merbak

The script begins with a detailed explanation of preparing rice for Nasi Goreng Merbak. It mentions two types of rice, with a preference for using Pera rice. The ratio is specified as 3 cups of Pera rice to 1 cup of water. The rice is then washed thoroughly with clean water, either in a kitchen sink or a washbasin. The next step involves preparing hot water for steaming the rice. It is suggested to heat the water separately to ensure it is ready when the rice is cleaned. The amount of water in the pot should be adjusted to halfway up the rice. After adding the rice, the pot is covered and allowed to steam for 15 minutes. The use of a timer is recommended to ensure accuracy. The script also emphasizes the importance of not using too much heat to prevent uneven cooking.

05:01

🔥 Cooking and Cooling the Rice

This paragraph continues the process of cooking the rice, focusing on the addition of boiling water to the already washed and steamed rice. The water is poured slowly and evenly over the rice to maintain its texture. The pot is then covered again and allowed to cook for another 15 minutes. After this period, the rice is stirred gently to ensure even cooking. The script advises on the importance of cooling the rice before using it for Nasi Goreng. The cooling process should be done on a large surface with the help of a fan for faster cooling. The rice is then transferred to a clean plastic sheet to facilitate the cooling and to prevent sticking. The cooling time is estimated to be around 30 minutes with the help of a fan, but can be adjusted based on the actual temperature of the rice.

10:03

🧊 Final Cooling and Storage of Rice

The final paragraph discusses the importance of completely cooling the rice before storing it for later use. It advises on the potential issues of overcooling, which can make the rice dry and hard. The script suggests wrapping the cooled rice in plastic to prevent it from drying out and to facilitate easy storage. The rice can be stored in a refrigerator or a chiller for future use. The wrapping should be done carefully to ensure that the rice remains moist and ready for cooking. The script also mentions that the rice should be used when it is cool to prevent clumping and uneven cooking when making Nasi Goreng.

Mindmap

Keywords

💡Nasi Goreng Merbak

Nasi Goreng Merbak is a type of Indonesian fried rice dish, known for its distinctive aroma and flavor. It is central to the video's theme as the script discusses the preparation of rice for this dish. The script mentions various steps involved in making the rice, such as washing, cooking, and cooling, which are crucial for achieving the right texture and taste in the final dish.

💡Beras

Beras, which translates to 'rice' in English, is a staple ingredient in many Asian cuisines, including Indonesian. In the context of the video, it is the primary component for making Nasi Goreng Merbak. The script discusses the selection and proportioning of rice, emphasizing the importance of using the right type and amount for the dish.

💡Pera

Pera, or 'rice measure,' is a term used in Indonesian to denote the amount of rice being prepared. The script uses this term to describe the measurement of rice needed for the dish, which is crucial for ensuring the correct consistency and portion size in the final fried rice.

💡Air Panas

Air Panas, meaning 'hot water' in English, is used in the cooking process described in the video. It is essential for washing the rice and later for cooking it. The script mentions the importance of using hot water to ensure the rice is properly cleaned and cooked, contributing to the texture and flavor of the Nasi Goreng Merbak.

💡Dandang

Dandang is a traditional Indonesian cooking pot, often used for cooking rice. In the script, it is the vessel in which the rice is cooked. The use of a dandang is highlighted as it allows for even cooking and helps in achieving the desired texture for the rice in Nasi Goreng Merbak.

💡Mengukus

Mengukus, which translates to 'steaming' in English, is a cooking method mentioned in the script. It refers to the process of cooking rice in the dandang with hot water. This method is crucial for the rice's texture and is a key step in preparing Nasi Goreng Merbak.

💡Air Matang

Air Matang, meaning 'boiled water' in English, is used in the script to describe the water that is added to the rice after it has been washed and partially cooked. This addition of boiled water is essential for completing the cooking process and achieving the right consistency in the rice.

💡Penggunaan Api

Penggunaan Api, or 'use of fire,' refers to the method of heating used in cooking the rice. The script discusses the importance of controlling the heat to ensure even cooking and to prevent the rice from being undercooked or overcooked, which is critical for the final texture of Nasi Goreng Merbak.

💡Penyimpanan

Penyimpanan, meaning 'storage' in English, is discussed in the script in relation to cooling and storing the cooked rice. Proper storage is essential for maintaining the quality and texture of the rice before it is used for frying, ensuring that it does not become too dry or lose its flavor.

💡Plastik Bersih

Plastik Bersih, or 'clean plastic,' is mentioned in the script as a material used for cooling the rice. The rice is spread on a clean plastic surface to facilitate even cooling and to prevent contamination. This step is crucial for preparing the rice for the final frying process in making Nasi Goreng Merbak.

💡Kipas Angin

Kipas Angin, meaning 'fan' in English, is used in the script to describe a tool that aids in cooling the rice. The use of a fan helps to speed up the cooling process, which is essential for preparing the rice for frying and ensuring it does not become too dry or lose its texture.

Highlights

Introduction to making nasi goreng merbak (fried rice).

Two types of rice are used: Pera for the main rice and beras pulen for the side.

The rice ratio is 3 cups of Pera to 1 cup of beras pulen.

Rice brand recommendations are provided with a link to raw materials.

Beras asli Solo is used for beras pulen.

Rice should be washed thoroughly with clean water.

Rice is washed until it is clean and the water is not too cloudy.

Prepare hot water for cooking the rice.

The water level in the pot should be adjusted to half the line.

Rice is added to the pot and spread evenly.

Cook the rice for 15 minutes with a timer.

Use a moderate flame to ensure even cooking.

After 15 minutes, add boiling water to the rice.

The added water serves as additional water for cooking the rice.

Adjust the water amount based on the rice's cooking needs.

Close the pot and cook for another 6 minutes.

After 7 minutes, open the pot and add more boiling water.

Mix the rice thoroughly to ensure even cooking.

Cook for another 15 minutes after adding water.

Turn off the heat and mix the rice to ensure even cooking.

Cool the rice on a clean plastic sheet.

Ensure the rice is completely cooled before using it for fried rice.

Use a fan to speed up the cooling process.

Cooling time is estimated to be 30 minutes with a fan.

If the rice is not cool enough, extend the cooling time.

Wrap the cooled rice with plastic to prevent drying out.