14 home-cooked recipes for one week, all Rp. 20,000 one time cook
Eggplant Balado Recipe Up to Singapore Kangkung
Sixth Day
Welcoming the holiday, Mother can try to make eggplant balado with a capital of only around Rp. 8,000. There is also a long bean stir fry recipe which costs only Rp. 4,000.
1. Eggplant Balado
Ingredient:
- 500 grams of medium-sized eggplant, halved without breaking, soak in salt water, drain
- Right amount of oil
Sambal Seasoning:
- 10 pieces of red chili
- 1 tomato
- 5 red onions
- 1/2 tsp salt
- 1 tsp sugar
How to make:
1. Heat 5 tablespoons of oil in an omelet, add the eggplant. Cover 2 minutes, turning until eggplant is cooked. Drain, transfer to a serving plate.
2. To make the sambal, coarsely mash all the ingredients. Fry with 3 tablespoons of clean cooking oil until cooked.
3. After the chili is cooked, pour it over the eggplant on a serving plate. You can also cook the fried eggplant for a while together with the chili sauce so that the spices absorb, then serve.
2. Roasted long beans
Ingredient:
- 250 grams of long beans, cut into pieces
- 50 grams of young melinjo leaves
- 2 tomatoes, sliced
- 2 tbsp cooking oil
Ground spices:
- 2 hazelnuts
- 1 tsp brown sugar
- 1 tbsp salt
- 1 tsp lemongrass
Other seasonings:
- 5 red onions, finely sliced
- 2 cloves garlic, sliced
- 10 green chilies, cut lengthwise
- 2 bay leaves
How to make:
1. Saute all the spices until fragrant, then add the long beans. Cook until half cooked.
2. Add the young melinjo leaves and cook until cooked.
3.Lift and serve.
Seventh day
Have a nice weekend, Mom. There is a recipe for fried tempeh and cah kangkung Singapore for you to try, here. The total is only Rp. 15,000, you know.
1. Tempe Fried Sambal
Ingredient:
- 400 gr tempeh, cut into 1 cm x 3 cm
- 500 ml coconut milk
Spice:
- 2 tbsp sliced red chili
- 2 tbsp sliced green chili
- 1 tsp shrimp paste
How to make:
1. Saute the spices with a little cooking oil until wilted.
2. Pour coconut milk.
3. Add the tempeh when the coconut milk is cooking.
4. Cook until done.
5. Lift and serve.
2. Singapore kale
Ingredient:
- 250 grams of kale, pick, clean
- 1 clove of garlic, crushed
- 1 tbsp bottled fine shrimp paste
- 1 red chili, sliced
- 1/4 tsp pepper
- 1 tbsp butter
How to make:
1. Saute the spices, stir briefly. Pour the kale, stir again. Lift, serve.
2. Saute kale for half a minute.
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