5 practical home cooking recipes from kitchen stock, perfect for the end of a special month

Brilio.net – The kitchen often holds little surprises that are rarely noticed. Simple ingredients, leftovers from yesterday’s shopping, or dry stock on the shelf can turn into a filling daily meal. This recipe theme invites you to look again at the contents of your kitchen from a different perspective. Cooking continues without the need for complicated shopping.

Daily busyness often makes cooking choices feel limited. In fact, eggs, tofu, tempeh, simple vegetables and basic spices are enough to put together a decent menu. With simple techniques, the taste can still be upscale. Cooking time is shorter and schedule friendly.

Recipes with minimal ingredients also provide room for creativity. The measurements are flexible, the spices can be adjusted, and the end result tastes more personal. From quick stir-fries to warm soups, everything starts from existing stock. The kitchen feels more alive without stress.

The results made from simple ingredients turned out to be satisfying. The aroma of the basic spices comes out immediately when the cooking process begins. The texture and taste blend perfectly, simple but adds to the rice. A menu like this is suitable as a daily mainstay without feeling bored.

Come on, try this series of delicious recipes at home, you can definitely use whatever ingredients you have in the kitchen together BrilioFoodFriday (6/2).

Photo: Shutterstock.com

Material:
– 1 block of tempeh, thinly sliced
– 225 grams of Original Multipurpose Sasa Flour
– 2 tablespoons rice flour
– 3 spring onions, use the green part and thinly slice
– 3 lime leaves, finely chopped
– 400 ml of water
– Enough cooking oil

Complementary:
– Sasa Sambal Terasi

How to make:
1. Mix Sasa Original Multipurpose Seasoning Flour and rice flour, stir well.
2. Add enough water to the mixture and make sure the mixture is not too thick or runny.
3. Add the lime leaves and spring onions. Mix well.
4. Dip the tempeh into the mixture for 15 minutes until the spices are absorbed.
5. Heat plenty of cooking oil in a frying pan.
6. Fry the tempeh briefly, remove and drain.
7. Serve with Sasa Sambal Terasi to make it even more delicious

Photo: Shutterstock.com

Material:
– 300 gr cold rice
– Shredded chicken, to taste
– 4 cloves of garlic
– 7 red onions
– 20 green cayenne peppers
– 2 chicken eggs
– 1 tsp dried ebi
– Mustard greens & cabbage
– ½ tsp salt
– ½ tsp ground pepper
– ½ tsp granulated sugar
– 1 tsp Now MSG
– 2 tbsp Sasa Sambal Terasi

How to make:
1. Coarsely chop all the ingredients.
2. Fry the scrambled eggs and stir-fry the uleg and ebi spices until fragrant.
3. Add vegetables, shredded chicken, followed by rice.
4. Then add 2 tablespoons of Sundanese style Sambal Terasi Sasa and cook quickly over high heat.
5. Adjust the taste and serve with cucumber, crackers and fried egg.

Photo: Shutterstock.com

Material:
– 4 chicken eggs
– 3–4 tablespoons cooking oil
– 1 tablespoon margarine (optional, for fragrance and taste)
– 4 tablespoons sweet soy sauce
– 1 tsp soy sauce (optional)
– 150–200 ml of water
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– 3 cloves of garlic, finely chopped
– 4 red onions, thinly sliced
– 3 bird’s eye chilies, sliced ​​obliquely (according to spicy taste)
– 1 large red chili, sliced ​​obliquely
– 1 tsp granulated sugar (optional, if you like it sweeter)
– A pinch of ground white pepper

Ingredients for onion oil (optional, but makes it similar to Pontianak egg rice):
– 3 cloves of garlic, thinly sliced
– 4–5 tablespoons cooking oil

Complementary:
– Warm white rice
– Fried onions
– Green onions, thinly sliced
– Cucumber or other fresh vegetables

How to make:
1. Fry the garlic slices in oil until golden brown. Remove the onions (can be used as fried onions), reserving the onion oil for sautéing
2. Heat cooking oil and a little margarine in a frying pan. Crack the eggs one by one. The way to make smooth fried eggs is to add the eggs from a small bowl, not directly from the shell.
3. Cook until the egg whites are cooked and the edges are slightly crispy. Remove and set aside.
4. Heat 2 tablespoons of onion oil in a frying pan. Saute the shallots and garlic until fragrant and slightly browned.
5. Add red chilies and cayenne pepper, saute until wilted.
6. Pour in sweet soy sauce and salty soy sauce, stir quickly. Add water, then add the Chicken Flavored Broth Bumbu Sasa, granulated sugar, and white pepper.
7. Stir well and let it boil slowly until the sauce tastes savory-sweet and fragrant with the broth.
8. Arrange the fried eggs into the pan containing the soy sauce. Drizzle the eggs with the sauce using a spoon. Cook for 2–3 minutes over low heat so that the flavors blend
9. Prepare white rice on a plate. Place 1–2 fried eggs on top of the rice, then drizzle with the savory–sweet soy sauce.
10. Add fried onions, spring onions, cucumber, and a little onion oil on top.

4. Cah Kangkung Recipe

Photo: Shutterstock.com

Material:
– 200 gr shrimp
– 1/2 bks Kentucky Style Sasa Flour
– 2 bunches of kale
– 1 tsp shrimp paste
– 10 curly red chilies
– 7 red onions
– 2 cloves of garlic
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– 2 tsp sugar
– 1 tablespoon oyster sauce

How to make:
1. Clean the shrimp and coat lightly with Kentucky-style Seasoned Flour Sasa.
2. Fry with a little oil until golden brown, set aside.
3. Coarsely chop the spices and then stir-fry. Add shrimp paste and a little water.
4. Once fragrant and cooked, add the kale and season with granulated sugar and Chicken Broth Bumbu Sasa.
5. Stir and cook again briefly until the kale begins to wilt. (The level of doneness can be adjusted to taste).
6. Serve the shrimp with kale.

5. Recipe for Stir-Fry Minced Beans

Photo: Shutterstock.com

Material:
– 250 gr baby beans
– 200 gr minced beef
– 1 tsp dried ebi
– 6 cloves of garlic
– 5 curly red chilies
– ½ tsp ground pepper
– ½ tsp salt
– 1 tbsp sugar
– 1 tablespoon oyster sauce
– 1 tbsp fish sauce
– 1 tsp Now MSG
– 1 tablespoon margarine for stir fry

How to make:
1. Fry baby beans for 15 seconds, set aside.
2. Saute the garlic until fragrant using margarine.
3. Add minced meat and dried ebi.
4. Continue seasoning, add ground pepper, salt, sugar, Sasa MSG, and other seasonings.
5. Once the meat is cooked, increase the heat and add the curly red chilies then the fried baby beans.
6. Cook again for a moment, adjust the taste and serve with warm rice.

(brl/lak)