5 secrets to delicious dinner recipes that are completely hassle-free

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Brilio.net – As night approaches, it feels like your energy has been drained after a day of activities. The thought of the kitchen and piles of cooking utensils often feels burdensome. In fact, your stomach needs food that not only fills you up, but also pampers your tongue at the end of the day.

Don’t let tiredness get in the way of a quality dinner. Serving delicious dishes is not always synonymous with a complicated process and a long time. There are many shortcuts to dining pleasure without having to sacrifice a lot of energy in the kitchen.

The savory aroma immediately wafted from the still warm plate, even though the cooking process had just finished. The first bite immediately proves that even simple spices can taste so luxurious when mixed just right. The texture of the dish was just right, proving that ‘fast’ doesn’t mean sacrificing taste.

So, throw away the stigma that cooking at night is a hassle. It’s time to switch to smart recipes that save time but still win in taste. Prepare simple ingredients, and enjoy a special, homemade dinner.

Let’s try the delicious recipe below together BriliofoodThursday (13/11). It turns out it’s easy, and you can try it straight away in the kitchen, you know!

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Material:

Fried Chicken Ingredients:
– 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 spices:
– Seasoning 6 large red onions
– 4 large cloves of garlic
– 1 index finger turmeric
– 1 tsp coriander powder

Kremesan 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:
– ½ tsp Now MSG
– 2 bunches of spinach, leaves picked
– 2 pieces of sweet corn, shelled
– 4-5 key intersection segments, mark (can do more if you like)
– 2 tablespoons fried onions
– 750–800 ml of water
– 1 tsp salt
– 1 tbsp sugar

How to make:
1. Add fried onions for sprinkling.
2. Boil water, add ginger root. Let it boil for ± 5 minutes so that the aroma is absorbed.
3. Add shelled corn, cook until soft.
4. Crush 2 tablespoons of fried onions and mix directly into the sauce.
5. Add salt, sugar and Sasa MSG, stir well. Adjust the taste, you can add salt/sugar if you feel it’s not enough.
6. Lastly, add the spinach. Stir quickly until wilted, turn off the heat.
7. Serve the soup with fried onions sprinkled on top. It can be enjoyed warm with fried tempeh like grandma used to serve.

Photo: shutterstock.com

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

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

4. Recipe for bacem tempeh

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Material:
– 2 tempeh boards
– 800 ml coconut water
– 1 lemongrass, crushed
– 1 galangal segment, crushed
– 2 bay leaves

Ground spices:
– 8 red onions
– 5 cloves of garlic
– 3 roasted candlenuts
– 2 tsp coriander powder

Spice:
– 3 tablespoons brown/palm sugar
– 2 tablespoons tamarind water
– 1 tsp salt
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– 1 tsp Now MSG
– 4 tablespoons sweet soy sauce

How to make:
1. Pour coconut water into a pan.
2. Add the tempeh pieces.
3. Add ground spices, lemongrass, bay leaves, galangal, and all seasoning ingredients.
4. Stir gently, then cook over low heat until the water is reduced and the spices are absorbed.
5. Can be served immediately or fried briefly to make it more delicious!

5. Who knows

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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.

(brl/lak)