5 simple homemade side dish recipes that go well with chili sauce

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Brilio.net – The aroma of the chilies frying, the onions starting to smell, and the spices exploding in the pan always succeed in provoking curiosity. There are many simple side dishes that shine even more when combined with chili sauce. This theme feels close, warm, and easy to play according to taste.

Each dining table usually has its own favorite to accompany the chili sauce. Some are savory, some are crunchy, or even some are just stir-fried briefly. All equally interesting to try. The variations make cooking sessions more exciting and not boring.

It’s most impressive when the chili sauce accompaniment is served straight after it’s cooked. The texture is still intact, the hot steam rises slowly, and the spicy aroma immediately greets you from the side of the plate. Sambal, which initially looked ordinary, suddenly had a new stage. The composition of the side dishes and chili tastes right and makes lunch more lively.

Looking for new inspiration for chili side dishes is always fun. Simple ingredients can turn into an irresistible menu. The cooking method tends to be quick and not complicated, making it suitable for busy days. Each recipe has a character that can pamper the taste buds in its own way.

Let’s try this series of delicious dishes together BriliofoodTuesday (30/12).

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Material:
– 1 chicken, cut into 8–10 pieces
– 10 grams of anchovy shrimp
– 6 cloves of garlic
– 6 red onions
– 3 large red chilies
– 1 chicken egg
– 1 tsp Now MSG
– 1 tsp coriander
– 1 tablespoon combed brown sugar
– 1 tsp mushroom stock
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– 1 tsp ground pepper
– 2 tablespoons rice flour
– 3 tablespoons cornstarch
– 2 tablespoons cooking vinegar
– Oil for frying

How to make:
1. Blend all the spices: large chilies, garlic, shallots, shrimp paste, coriander, brown sugar.
2. Add the ground spices to the chopped chicken, add vinegar, Sasa MSG, eggs, mushroom stock, Sasa Bumbu Chicken Flavored Broth, pepper, rice flour, cornstarch, and sliced ​​lime leaves. Stir well.
3. Marinate for at least 3 hours in the refrigerator (can last overnight so it can soak better).
4. Fry the chicken over medium heat until golden brown.
5. Remove the chicken, drain.

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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

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Material:
– 2 bunches water spinach
– Low fat sliced ​​beef
– Now MSG
– Salt paste
– Sugar

Ground spices:
– Red onion
– Garlic
– Cayenne pepper
– Red chili pepper

How to make:
1. Wash the kale that has been picked.
2. Prepare spices and chopper. Saute the spices.
3. Add beef, stir-fry briefly.
4. Add Sasa MSG, shrimp paste, salt and diet sugar. Check the taste, serve

4. Fried Catfish Recipe

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Material:
– 3 medium sized catfish
– 1/2 lime slice

Wet dough:
– 1/2 pack of Original Multipurpose Sasa Flour
– Enough water

Dry dough:
– 1/2 pack of Original Multipurpose Sasa Flour

How to make:
1. Prepare the catfish: Wash the catfish clean, then coat with lime juice. Let stand ±15 minutes so it doesn’t get fishy.
2. Prepare wet and dry mixture
3. Mix ½ packet of Sasa flour with enough water to form a wet dough that is not too runny.
4. Put the dry mixture (½ packet of Sasa) in a separate container.
5. Marinate the catfish.
6. Dip the catfish in the wet mixture, then roll in the dry mixture until evenly distributed.
7. Fried catfish.
8. Heat a lot of oil. Fry the catfish over medium heat until dry and golden. Lift and drain.

5. Fried Bakwan Recipe

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Material:
– Sasa Original Multipurpose Seasoning Flour
– air soda
– Shredded corn
– Onion
– Red onion
– Cooking oil

How to make:
1. Put Sasa Original Multi-Purpose Seasoning Flour into the prepared container.
2. Pour the soda water into the container then stir until evenly mixed.
3. Then add the shredded corn, green onions, sliced ​​shallots, and stir until evenly mixed.
4. Heat oil in a frying pan and pour the bakwan mixture, then thin the thickness of the bakwan so it is crispy.
5. Remove the bakwan when it is golden brown and you can enjoy the bakwan.

(brl/lak)