10 Simple Menu Recipes for Every Day

Sometimes you just need a simple, easy recipe for a special family menu.

1. Soy Sauce Eggs

Ingredients:

Chicken eggs – 6 pieces

Garlic, thinly sliced ​​– 4 cloves

Shallots, thinly sliced ​​– 4 pieces

Red chilies, sliced ​​obliquely – 2 pieces

Green chilies, sliced ​​obliquely – 2 pieces

Tomato, cut into cubes – 1 piece

Spring onions, finely sliced ​​– 1 stem

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Oyster sauce – 2 tbsp

Sweet soy sauce – 4 tbsp

Water – 200 ml

Oil, for frying – 1 tbsp

How to make :

1. Fry sunny side up eggs, remove and drain.
2. Take some oil, then heat it. Saute garlic, shallots, red chilies and green chilies until fragrant.
3. Pour in water. Season with salt, ground pepper, oyster sauce and sweet soy sauce. Stir well and cook until boiling.
4. Add the sunny side up fried egg. Stir gently and cook until the sauce thickens and reduces slightly. Correct the taste.
5. Add the spring onions just before turning off the heat.
6. Turn off the heat, soy sauce eggs are ready to be served.

2. Egg Chicken Roll

Ingredients:

Chicken eggs – 3 pieces

Wheat flour – 2 tbsp

Water – 100 ml

Salt – 1/2 tsp

Filling:

Ground chicken meat – 250 grams

Carrot, finely chopped – 1 piece

Spring onions, thinly sliced ​​– 1 stalk

Garlic, crushed – 2 cloves

Sesame oil – 1 tbsp

Egg – 1 item

Sago flour – 2 tbsp

Salt – 1/2 tsp

Other :

Aluminum foil / heat-resistant plastic / banana leaves – to taste

Frying oil – enough

How to make :

1. In a bowl, mix all the leather ingredients well. Make a thin omelette with a non-stick/Teflon frying pan. Do this until all the ingredients are used up. Set aside.
2. In a bowl, mix all the filling ingredients well.
3. Take a piece of omelette skin. Add 3 tablespoons of filling and spread evenly over the surface of the skin. Roll slowly while compacting. Do this until all the ingredients are used up.
4. Wrap the roll with aluminum foil / plastic / banana leaves.
5. Steam the rolls in a steamer/pot for 30 minutes over medium heat. Remove and cool.
6. Once completely cool, unroll and cut into oblique pieces. Put it in a jar or vacuum plastic. Store in the freezer if not serving immediately.
7. To serve: Heat a lot of oil. Fry frozen egg chicken rolls until brown. Lift and drain. Ready to be served.

3. Shrimp Fried Chicken

Ingredients:

Chicken, cut according to taste – 500 grams

Lime juice – 1 tbsp

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Fish sauce – 1 tbsp

Salt – 1/2 tsp

Sugar – 1 tbsp

Wheat flour – 3 tbsp

Ground spices :

Shrimp paste – 12 grams

Garlic – 3 cloves

Shallots – 2 cloves

How to make :

1. In a bowl, add the chicken, lime juice and ground spices. Add sesame oil, oyster sauce, fish sauce, sugar and salt. Correct the taste.
2. Marinate the seasoned chicken for 30 minutes.
3. Before frying, sprinkle flour on the chicken then mix well.
4. Heat the oil and fry the chicken until brown.
5. Once cooked and browned, remove from heat and set aside. Ready to be served.

4. Chicken curry

Ingredients:

Chicken fillet, cut into large cubes – 300 grams

Frying oil – enough

Marinade:

Liquid milk – 60 ml

Garlic, crushed – 2 cloves

Ginger, ground – 1 cm

Soy sauce – 1/2 tsp

Salt – 1/4 tsp

Pepper – 1/4 tsp

Broth powder – 1/4 tsp

Coating Material:

Wheat flour – 100 grams

Cornstarch – 50 grams

Salt – 1/4 tsp

Pepper – 1/4 tsp

How to make :

1. In a container, mix and stir well all the soaking ingredients.
2. Coat the chicken fillet with the marinade until evenly coated. Let stand and store in the refrigerator for at least 1 hour so that the flavors absorb.
3. In a container, mix and stir all the ingredients for the mixture.
4. Heat a lot of oil.
5. Take the chicken and roll it in the dressing, pressing until it sticks. Fry in hot oil over medium heat until cooked and brown. Lift and drain.
6. Ready to be served.

5. Kampung Chicken Soup

Ingredients:

Village chicken – 1 head

Garlic, crushed – 7 cloves

Ginger, bruised – 2 cm

Ebi – 1/2 sdm

Celery, bunch – 2 stalks

Bay leaves – 3 pieces

Lime leaves, remove the leaf bones – 2 pieces

Ground nutmeg – 1/8 tsp

Cloves – 4 grains

Pepper – 1/4 tsp

Salt – 1 tbsp

Sugar – 1 tsp

Broth powder – 1/4 tsp

Water for boiling – 2 liters

Oil for frying – 1 tbsp

Complementary Materials:

Lime – to taste

Sliced ​​celery leaves – to taste

Fried onions – enough

Cayenne pepper – to taste

How to make :

1. Cut the free-range chicken into 16 pieces. Wash clean, set aside.
2. Heat oil, saute garlic and ginger until fragrant. Lift. Grind the stir fry until smooth. Set aside.
3. Prepare water. Add the chicken, stir-fry spices, and all the other ingredients. Boil until the chicken is cooked and tender. Correct the taste.
4. Ready to be served with complementary ingredients.

Tips

1. Chili sauce can be made from red chilies and garlic which are boiled first. Then puree it with a few tablespoons of boiled water and salt.
2. During the process of boiling chicken, don’t forget to always remove any fat or dirt that rises to the surface of the water (floats), so that the resulting broth is clear.

6. Fried Meat

Ingredients:

Beef, cut against the grain – 400 grams

Bay leaves – 2 pieces

Galangal, crushed – 2 cm

Lemongrass – 1 stalk

Coconut water – 500 ml

Water – 300 ml

Salt – 1 tsp

Combed brown sugar – 3 tbsp

Tamarind, dissolve in a little water – 1/2 tsp

Frying oil – enough

Ground spices :

Shallots – 7 pieces

Garlic – 3 cloves

Coriander – 1 tsp

How to make :

1. In a saucepan, mix beef, ground spices, bay leaves, lemongrass and galangal. Season with salt, combed brown sugar, then add water and coconut water. Mix well, then cook until half cooked.
2. Add tamarind water, continue to cook on low heat until the meat is tender and the water has reduced. Turn off the heat and let the heat dissipate.
3. Heat the oil, fry the beef briefly until it is browner, then remove and set aside.
4. Serve the fried meat with chili sauce according to taste.

7. Beef Teriyaki

Ingredients:

Beef, thinly sliced ​​– 200 grams

Sesame seeds, toasted first – 2 tbsp

Onion, sliced ​​- 1/2 grain

Spring onions, finely sliced ​​– 1 stalk

Margarine / butter – 2 tbsp

Marinade:

Garlic, grated – 2 cloves

Teriyaki sauce – 2 tbsp

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Oyster sauce – 1 tbsp

Black pepper – 1 tsp

Sugar – 1 tsp

Broth powder – 1 tsp

Salt – 1/2 tsp

Tomato sauce – 1 tsp

How to make :

1. Mix all the marinade ingredients well.
2. Add the meat to the marinade, stir until evenly mixed. Leave in the refrigerator for 1 night. Set aside.
3. Heat margarine. Saute the onions until fragrant.
4. Add the meat and stir quickly until it changes color. Lift.
5. Sprinkle the meat with sesame seeds and spring onions. Ready to be served.

8. Shrimp in Oyster Sauce

Ingredients:

Shrimp – 400 grams

Ground black pepper – 1/4 tsp

Salt to taste

Granulated sugar – enough

Broth powder – to taste

Oil for frying – as needed

Ball Iris :

Shallots – 5 cloves

Garlic – 2 cloves

Curly red chilies – 2 pieces

Sauce:

Water – 150 ml

Oyster sauce – 3 tbsp

Sweet soy sauce – 2 tbsp

Chili sauce – 2 tbsp

Fish sauce – 1 tbsp

How to make :

1. Heat enough oil, saute the sliced ​​shallots, garlic and chilies until fragrant.
2. Add shrimp, cook until shrimp change color.
3. Add all the sauce ingredients, add ground black pepper, salt, sugar and stock powder. Cook until the spices are absorbed.
4. Check the taste, ready to serve.

9. Flour Fried Shrimp

Ingredients:

Shrimp, large – 250 grams

Lime, take the juice – 1 piece

Ground pepper – 1/4 tsp

Salt – a pinch

Dye Materials:

Egg whites – 2 eggs

Salt – a pinch

Coating Materials:

All purpose seasoned flour – 3 tbsp

Coarse bread flour (bread crumbs) – to taste

Complementary:

mayonnaise

Chili sauce

How to make :

1. Peel the shrimp shells, leaving the tails. Split the back of the shrimp, remove the black dirt, wash thoroughly.
2. Cover with lime juice, salt and ground pepper. Leave it for 15 minutes in the refrigerator.
3. Wipe the shrimp dry with kitchen tissue. Slice the shrimp’s belly, being careful not to break it. Then turn the shrimp’s body over, press its back until you feel a crackling sound. This is a sign that the shrimp veins have broken, allowing the shrimp to remain straight when fried. Set it aside first.
4. Beat egg whites and salt, as a shrimp dipping agent.
5. Take 1 shrimp, coat in all-purpose flour, dip in egg, roll again in all-purpose flour, dip again in egg.
6. Then roll in coarse breadcrumbs, dip again in egg and finally roll in coarse breadcrumbs. This repeated coating of flour aims to produce shrimp that look thick.
7. Heat a lot of oil. Fry the shrimp until golden brown.
8. Lift and drain. Serve warm with chili sauce and mayonnaise.

10. Fried puffer with yellow spices

Ingredients:

Mackerel – 700 grams

Lime – 1/2 fruit

Ground spices :

Shallots – 10 cloves

Garlic – 8 cloves

Coriander – 1 tbsp

Salt – 1.5 tsp

Turmeric – 3 segments

How to make :

1. Clean the fish and make streaks on its body.
2. Prepare the spices and lime juice, spread evenly on the fish up to the inside.
3. Leave it for approximately 30 minutes so that the flavors are absorbed.
4. Prepare hot oil and fry the fish until golden and cooked.
5. Drain, ready to serve.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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