5 practical and delicious lunch menu ideas for the family

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Brilio.net – Lunch time is often the most awaited moment after half a day of busy and tiring work. The stomach starts to growl asking for food, but the menu ideas often end up just there and there, making it boring. Imagining a special meal in the middle of the day can certainly revive enthusiasm that was dimmed by busy routines. There’s no harm in taking a little time to prepare a special dish that can totally pamper your taste buds.

The aroma of spices sautéing in a frying pan immediately filled the entire kitchen and aroused your appetite by force. The first bite immediately gives a surprise of savory and spicy flavors that blend perfectly without dominating each other in the mouth. The tender texture of the meat combined with the thick, rich sauce successfully makes the plate clean and slippery in a short time. The experience of eating this dish really gives an inner satisfaction that is hard for anyone to forget.

Delicious home cooking does not always have to be synonymous with a complicated manufacturing process or expensive ingredients that are difficult to find on the market. The main key often lies in the courage to combine simple spices into a harmony of new flavors that surprise the tongue.

This lunch recipe is here as a practical answer for those seeking culinary delights without having to bother going to fancy restaurants far away. Who would have thought that the touch of your own hands in the kitchen could produce five-star class tasting work.

Let’s try this series of tongue-inducing recipes together BrilioFoodFriday (28/11).

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Material:

Ingredient 1: Ground Spices
– 10 red onions
– 5 cloves of garlic
– 2 tablespoons ebi, soak in hot water
– 7 curly chilies
– 5 candlenuts, roasted
– 1 segment of turmeric
– 1 galangal segment
– 1 tbsp coriander powder

Ingredient 2: Stir fry
– 1 pcs Sasa Liquid Coconut Milk 200ml
– ½ kg quail eggs, boiled until cooked
– 1 chayote, cut into matchsticks
– 100 gr long beans, cut into 3 cm long pieces
– 1 liter of air

Ingredient 3:
– 2 bay leaves
– 1 lemongrass, crushed
– 3 lime leaves
– 1 tsp salt & mushroom stock
– 1.5 tbsp sugar

How to make:
1. Blend ingredients 1.
2. Prepare ingredients 2 for stir fry.
3. Then stir-fry the ingredients.
4. Add ingredient 3 and cook until the vegetables are cooked.

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Material:
– 8 pieces of chicken thighs (thighs)
– ½ tsp Now MSG
– 1 ½ full tsp salt (taste test and adjust)
– 1 galangal thumb
– 2 bay leaves
– 1 liter of water to cover the chicken
– Oil for frying

Ground seasoning ingredients:
– 6 large red onions
– 4 large cloves of garlic
– 1 index finger turmeric
– 1 tsp coriander powder

Cream ingredients:
– 200 ml of remaining chicken cooking water
– Add 100-150 ml of water (adjust)
– 50 gr cornstarch
– 25 gr tibio

How to make:
1. Blend all the spices finely, set aside.
2. Prepare a slightly large pot/pan.
3. Add the chicken thighs and ground spices. Stir until the spices are evenly mixed. Then pour water.
4. Continue to cook while covering the pot/pan until the water has reduced to a little +/- 200 ml (1 glass).
5. Remove and drain the covered chicken thighs.
6. Heat oil in a frying pan, then fry the fried chicken thighs until brown.
7. Remove & drain the oil.
8. Kremesan Fried Chicken is ready to be served.

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Material:
– 500 gr kurisi fish/yellowtail
– 8 cloves of garlic
– 1 segment of turmeric
– 1 tbsp coriander
– ½ tbsp salt
– ¼ tbsp Sasa MSG

Tamarind Chili Sauce:
– 20 red chilies
– 50 green cayenne peppers
– 1 block of grilled shrimp paste
– ½ tsp salt
– ½ tsp Now MSG
– 250 ml tamarind water
– 4 lime juice

How to make:

Fish fry:
1. Blend the garlic, turmeric, coriander, salt and Sasa MSG.
2. Coat the fish with ground spices, let it sit for 15-20 minutes to soak.
3. Heat the oil, fry the fish until cooked and crispy. Lift, drain.

Tamarind Chili Sauce:
1. Boil red chilies and cayenne peppers until wilted, then grind coarsely.
2. Add grilled shrimp paste, salt and Sasa MSG. Mix until evenly mixed.
3. Pour in the tamarind juice and lime juice, stir until evenly mixed.

4. Your Sapo Recipe

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Material:
– 2 pieces of Tofu, cut thinly
– 1 pack of Original Multipurpose Sasa Flour
– 150 grams of white mustard greens, brew, drain
– 100 grams of Peeled Shrimp
– 3 Hioko Mushrooms, soaked, cut into pieces
– 3 tablespoons Cooking Oil, for frying
– 5 cloves of garlic, chopped
– 1/2 onion, thinly sliced ​​crosswise
– 1 stalk of spring onion, sliced
– 1 segment of ginger, sliced ​​into matchsticks
– 4 tbsp Oyster Sauce
– 1 tbsp Fish Sauce
– 400 ml Water
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– 2 tbsp Sesame Oil
– 2 tablespoons Cornstarch, melt with a little water

How to make:
1. Roll the tofu pieces in the Original Multipurpose Sasa Flour. Fry. Lift. Set aside.
2. Saute garlic-onion, green onions, ginger until fragrant, add oyster sauce, fish sauce, water, sesame oil and Chicken Flavored Broth Bumbu Sasa. Cook until boiling.
3. Add cornstarch liquid, stir well and thicken. Lift.
4. Mustard greens, shrimp, hioko mushrooms and tofu are fried in a bowl or claypot.
5. Pour in the sauce and cook over medium heat until cooked. Serve immediately.

5. Chicken Curry Recipe

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Material:

Stir Fry:
– 8 red onions
– 5 cloves of garlic
– 2 tablespoons powdered curry seasoning
– 1 pcs Sasa Liquid Coconut Milk 200 ml
– 1.5 tsp Chicken Flavored Broth Seasoning Sasa
– 1 tablespoon sugar
– 150 ml of water

Marinate chicken:
– 2 chicken thighs
– 1 lime
– 1 tsp salt
– 1 tsp Now MSG
– 3 tablespoons powdered curry seasoning

Rice:
– 300 gr rice
– Air

How to make:
1. Marinate the chicken with curry spices for 30 minutes. Pan fry and set aside.
2. Using the same pan, sauté the shallots and garlic.
3. Add seasoning and pour in Liquid Coconut Milk Sasa. Adjust the viscosity level with water little by little.
4. Prepare the rice cooker pot. Add the washed rice.
5. Add ½ of the curry spices, stir evenly.
6. Arrange the chicken on top of the rice.
7. Cook and serve. Pour the remaining curry spices over the chicken.

(brl/lak)