Tricks for cooking noodles that don't go stale quickly for celebrations and thanksgiving events, last up to 24 hours

foto ilustrasi: Facebook/Griya Amey

Complete tips for cooking noodles for celebrations so they don't go stale quickly with 3 different methods

Brilio.net - Noodles have become a mandatory menu in various celebrations or hajatan events in Indonesia. This food is not only practical, but also liked by various age groups. However, cooking noodles in large quantities for celebrations requires special techniques so that they do not go stale quickly. This is because the noodles that are served are usually consumed a few hours after being cooked, some even the next day. Without the right technique, noodles can change texture, clump, or even go stale before being eaten.

Fried noodles cooked in large quantities are prone to changes in quality. This happens due to several main factors in the cooking process. Excess water content during cooking makes the noodles soft and easy to clump. In addition, improper cooling and storage in tightly closed containers while still hot causes moisture to be trapped, creating ideal conditions for bacterial growth.

Using less oil also causes the noodles to stick together and not separate properly. Other factors that are often overlooked are:
- Room temperature is too hot
- Improper storage container
- The mixing process is not even
- Selection of supporting materials that are easily damaged

So, to make noodles that don't go stale quickly, here are some tips summarized by BrilioFood from various sources, Thursday (2/1).

This method works best for cooking large quantities of noodles because it creates a texture that doesnt clump easily. The process begins by soaking the noodles in warm water until they expand, but arent too soft. The warm water helps the noodles expand evenly without making them too soft.

Detailed steps:
1. Soak the noodles in warm water for 3-5 minutes.
2. Drain until completely dry
3. Add 2-3 tablespoons of cooking oil per 10 packets of noodles.
4. Steam for 10-15 minutes for optimal results.
5. Saute the spices and vegetables separately.
6. Mix the noodles with the stir-fried spices until evenly mixed.
7. Allow to cool before packing.

This method is more practical for medium portions, around 10-20 packs of noodles. The key is the right water ratio and not too long cooking process. The ideal ratio is 1 liter of water for 2 packs of noodles, so that the noodles are not too wet or dry.

Cooking process:
1. Saute the spices with 4-5 tablespoons of cooking oil.
2. Add sweet soy sauce to taste
3. Pour water according to the ratio and wait for it to boil
4. Add the noodles, stir gently so they don't break up.
5. Add vegetables that have been cut to size.
6. Cook over medium heat until the water reduces
7. Correct the taste and texture before serving.

This method produces noodles that are not easily clumped and last longer. The process is indeed longer, but the results are more guaranteed. The gradual steaming helps reduce excess moisture while still keeping the noodle texture chewy.

Cooking steps:
1. Boil half-cooked noodles in boiling water
2. Drain and add enough oil
3. Steam for 15 minutes on medium heat.
4. Prepare the stir-fried spices and vegetables separately.
5. Mix all ingredients evenly
6. Cool before packing

In addition to the right cooking method, there are several important things to note to maintain the quality of the selamatan noodles. Using medium heat when cooking helps the noodles cook evenly without becoming too soft. The selection of vegetables is also crucial - use vegetables that do not wilt easily such as cabbage, carrots, and Chinese cabbage.

Things to avoid:
- Use of ice water when soaking
- Stirring too vigorously can damage the texture.
- Packaging while the noodles are still hot
- Store in a tightly closed place

Proper serving and storage are just as important as the cooking process. Noodles should be completely cooled before packaging to prevent condensation. Use a container with ventilation or make holes in the packaging for air circulation.

Optimal storage tips:
- Store at room temperature that is not too hot
- Avoid excessive stacking
- Use a container with holes or a loose lid.
- Warm by steaming when serving.

The quality of the raw materials greatly affects the durability of the selamatan noodles. Choose noodles with good quality and pay attention to the expiration date. Vegetables must be fresh and washed clean. The spices used must also be in good condition to produce optimal taste.

Recommended material standards:
- Premium quality egg noodles
- Freshly picked vegetables
- New and clear cooking oil
- Fresh spices without preservatives
- Clean water for cooking

By applying a combination of the methods and tips above, you can produce selamatan noodles that last up to 24 hours without losing the quality of taste and texture. Choose the method that best suits your needs and the number of portions to be cooked.

(brl/tin)