5 recipes for everyday home cooking menus that are delicious and practical

Photo: Shutterstock.com

Brilio.net – Confusion about deciding on a lunch or dinner menu often becomes an endless dilemma in the midst of busy schedules. In fact, the pleasure of eating hot food prepared by your own hands has a special place that is difficult to replace even in luxury restaurants.

There is no need to imagine complicated processes or exotic ingredients that are difficult to find in the nearest traditional market to get started. Simple but full of flavor is the main key to bringing a little happiness to the dinner table every day.

The aroma of fried onions combined with the savory stir-fried vegetables can instantly awaken the appetite that had been lost due to tiredness from activities. The first bite of warm rice with simple side dishes immediately gives a sensation of comfort that soothes the stomach and heart.

It really reminds me of the warmth of a childhood home filled with unconditional love. It turns out, happiness can indeed be created just from a plate of home-cooked food cooked with sincerity.

Choosing to process your own food certainly gives you full control over the nutrition and cleanliness that enters the body. The use of instant seasonings or excess oil can be reduced according to taste in order to maintain the long-term health of your beloved family.

This collection of daily menu inspirations is here as a practical solution for anyone who wants to start turning on the stove and getting creative in a small kitchen. A variety of varied recipe choices are guaranteed to prevent boredom so that the moment of eating together is always looked forward to by all the residents in the house.

Let’s try the delicious recipes below together BriliofoodTuesday (24/12).

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 sunny side up or scrambled eggs according to taste and saute 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:

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

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.

Photo: Shutterstock.com

Material:
– 65 ml Liquid Coconut Milk Sasa
– 1 bay leaf
– 2 cm galangal, crushed
– 1 board of tempeh, cut into cubes
– 5 long beans, cut into pieces
– 1 purple eggplant, cut into pieces
– ½ chayote, cut into cubes
– 1 sweet corn, cut into pieces
– 1 large red chili, sliced ​​obliquely
– 2 lime leaves (optional for fresh aroma)
– 3 cloves of garlic, crushed
– 5 red onions, puree
– 2 candlenuts, roasted, pureed
– ½ tsp shrimp paste (optional, for a special savory taste)
– 1 tsp salt
– ½ tsp granulated sugar
– 700 ml of water

How to make:
1. Wash all vegetables thoroughly. Cut according to taste: corn cut into 4 pieces, long beans about 5 cm, chayote and eggplant cut into cubes, and tempeh cut into small pieces.
2. Blend or grind the garlic, shallots, candlenuts and shrimp paste until smooth.
3. Heat a little oil in a frying pan, saute the ground spices with bay leaves and galangal until fragrant.
4. Put water into the pan, add the sautéed spices. Boil until boiling.
5. Add the corn first as it takes longer to cook. After 5 minutes, add the chayote, eggplant, long beans and tempeh. Cook until all vegetables are soft.
6. Add liquid coconut milk sauce, stir gently so that the coconut milk doesn’t break. Add sliced ​​red chilies, salt and sugar. Cook over low heat until the sauce boils and all ingredients are cooked perfectly.
7. Taste, add salt or sugar if needed.
8. Remove and serve warm with warm white rice.

4. Fried Crispy Mushroom Recipe

Photo: Shutterstock.com

Material:
– 250 gr oyster mushrooms
– 1 item for Hot & Spicy Seased Flour

How to make:
1. Wash the oyster mushrooms, soak briefly in salt water.
2. Drain and squeeze gently.
3. Shred the mushrooms according to taste.
4. Coat the mushrooms in dry flour until evenly mixed.
5. Dip it in cold water for a moment.
6. Coat again in dry flour (you can press it so the crumbs stick better).
7. Fry in hot oil until golden and crispy.
8. Drain and serve!

5. Sweet and Sour Squid Recipe

Photo: Shutterstock.com

Material:
– 500 grams of fresh squid
– 1 onion (thinly sliced)
– 3 cloves of garlic (finely chopped)
– 1 red bell pepper (cut into cubes)
– 1 green bell pepper (cut into cubes)
– 3 tbsp Tomato Sauce
– 2 tablespoons oyster sauce
– 1 tbsp Sasa Sambal Sauce (optional, if you like it spicy)
– 1 tsp granulated sugar
– 1/2 tsp salt
– 1/2 tsp ground pepper
– 100 ml of water
– 2 tablespoons oil for frying
– 1 spring onion (roughly sliced)

How to cook:
1. Saute the garlic and onion until fragrant.
2. Add the squid, stir quickly for 1 minute.
3. Add tomato sauce, oyster sauce and chili sauce. Stir well.
4. Add sugar, salt, pepper and water. Cook briefly until the spices are absorbed.
5. Add the peppers and spring onions, stir briefly so they remain crunchy.
6. Remove and serve warm with white rice.

(brl/lak)