7 Simple Everyday Cooking Recipes for Beginners

Looking for recipe inspiration for beginners? These 7 everyday recipes are perfect for those who are just learning to cook.

These recipes are not only easy to make, they are also delicious and are sure to please the family’s taste buds. From quick breakfasts to hearty dinners, each recipe is designed to be easy to follow, guaranteed to have you becoming a master cook in no time.

1. Eggplant Pecel

Material:

Purple eggplant – 2 pieces

Boiled egg, cut in half – 1 grain

Coconut milk, from 1/4 coconut – 200 ml

Basil leaves – to taste

Ground Spices:

Red cayenne pepper – 3 pieces

Curly red chilies – 2 pieces

Candlenuts, roasted – 2 pieces

Galangal – 1 segment

Granulated sugar – 1 tsp

Salt – 1 tsp

How to make:

1. In a saucepan, bring the coconut milk to a boil over low heat. Set aside.
2. Boil the eggplant until cooked. Remove and drain.
3. In a plate, put the ground spices. Put the eggplant on top and crush it. Pour the coconut milk sauce. Add the boiled eggs and basil leaves.
4. Ready to be served

Tips

Besides being boiled, eggplant can also be grilled.

2. Salted Chili Tofu

Material:

White tofu, cut into small squares – 6 pieces

Garlic – 10 cloves

Bird’s eye chili – 10 pieces

Onions – 2 stalks

Salt – 1 tsp

Powdered stock – 1 tsp

Cornstarch – 4 tbsp

Wheat flour – 4 tbsp

Oil – enough

How to make:

1. Slice the tofu into small squares.
2. Finely chop the garlic, chilli and spring onion. Set aside first.
3. Prepare a tightly closed container, add cornstarch, all-purpose flour and sliced ​​tofu. Close tightly and shake so that the tofu is coated with flour.
4. Heat enough oil, fry the tofu until golden brown, remove and drain.
5. Heat a little oil, saute garlic until fragrant, add chili salt and stock powder then saute briefly.
6. Add the fried tofu, stir until the tofu is evenly mixed with the spices. Add the sliced ​​spring onions, cook briefly until wilted.
7. Salted chili tofu is ready to be served.

Tips

The amount of each type of flour can be adjusted to taste.

3. Pontianak Egg Rice

Material:

Eggs – 2 eggs

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Pepper powder – 1/4 tsp

Water – 2 tbsp

Garlic, finely chopped – 2 cloves

Leeks, roughly sliced ​​– 2 sprigs

Cooking oil – 5 tbsp

White rice – 1 plate

How to make:

1. In a bowl, mix water, soy sauce, sweet soy sauce, ground pepper and garlic, mix well.
2. Saute the onion for a while with cooking oil until fragrant, then add the egg. Let it sit until the egg whites are cooked.
3. Pour the soy sauce and garlic mixture over the eggs, little by little. Pour the soy sauce over the eggs until it is absorbed and the eggs are cooked. The level of doneness of the eggs can be adjusted to taste.
4. Pour over warm rice, ready to serve.

4. Bobor Spinach Vegetables

Material:

Spinach, trimmed – 2 bunches

Siamese pumpkin, peel and cut into pieces – 1 piece

Coconut milk, from 1/2 coconut – 700 ml

Bay leaves – 2 pieces

Garlic – 3 cm

Salt – 1 tsp

Granulated sugar – 1 tsp

Ground spices:

Shallots – 6 cloves

Garlic – 2 cloves

Coriander – 1 tsp

Galangal – 2 cm

Candlenut – 2 pieces

How to make:

1. In a pan, pour coconut milk and add ground spices, bay leaves, galangal, sugar, and salt. Stir slowly so that the coconut milk does not split, until it boils.
2. Add Siamese pumpkin, cook until 3/4 cooked.
3. Add spinach, mix well. Cook until all vegetables are cooked. Pick up.
4. Ready to be served.
5. Tips: When boiling, the coconut milk should be stirred occasionally so that it does not curdle.

5. Oseng Tofu Tempeh Kecap

Material:

Tofu – 150 grams

Tempeh – 150 grams

Large red chilies, sliced ​​diagonally – 3 pieces

Large green chilies, sliced ​​diagonally – 3 pieces

Shallots, thinly sliced ​​– 5 cloves

Garlic, thinly sliced ​​– 3 cloves

Laos, crushed – 3 cm

Bay leaves – 2 pieces

Sweet soy sauce – 2 tbsp

Oyster sauce – 2 tbsp

Pepper powder – 1/4 tsp

Granulated sugar – 1/4 tsp

Salt to taste

Water – as needed

Frying oil – enough

How to make:

1. Dice the tempeh and tofu, then soak them in salted water. Let stand for 5 minutes.
2. After 5 minutes, fry the tofu and tempeh until they change color. Drain.
3. Heat some oil, saute shallots and garlic. Add galangal, bay leaves, red chilies, green chilies. Cook until fragrant.
4. Add oyster sauce, sweet soy sauce, pepper powder, sugar and salt. Stir until well blended.
5. Add 25 ml of water, bring to a boil.
6. Add tofu and tempeh, fry again until all the spices are well mixed and absorbed. Correct the taste, ready to serve.

6. Stir-fried Pakcoy

Material:

Pakcoy – 5 bulbs

Garlic, chopped – 5 cloves

Oyster sauce – 2 tbsp

Granulated sugar – 1/2 tsp

Cornstarch – 1/2 tsp

Water – 150 ml

Oil – enough

How to make:

1. Boil the pak choi in boiling water for 30 seconds only. Remove and drain.
2. Saute garlic until fragrant.
3. Add oyster sauce, sugar, and water mixed with cornstarch. Stir and cook until thickened. Remove from heat.
4. Arrange the pak choi on a serving plate. Drizzle with the stir-fry.

7. Sauteed Mushrooms

Material:

Button mushrooms, halved – 200 grams

Putren corn, cut – 100 grams

Shallots, sliced ​​– 7 cloves

Galangal, geprek – 1 stick

Bay leaves – 2 pieces

Medan anchovies (optional) – A handful

Whole cayenne pepper – to taste

Salt – 1/2 tsp

Pepper – 1/3 tsp

Seasoning – 1/3 tsp

How to make:

1. Heat the pan and add enough oil.
2. Saute the shallots and anchovies until they change color.
3. Add cayenne pepper, galangal, and bay leaves. Stir fry again.
4. Add baby corn and mushrooms. Add a little water. Stir until evenly distributed.
5. Add salt, sugar, pepper, and seasoning. Adjust the taste.
6. Cook until done. Remove and serve.

Atsarina Luthfiyyah (Senior Editor)

Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
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