3 Menu Masakan Sehari! Sayur asem, sambel Teri, Tempe garit! Simprit! Simple &Irit!

Hello friends, how are you? I hope everyone is happy. Friends, today Bok Midut cooks 3 menus. Sour vegetables, fried tempeh, and green bird's eye chili sambal. The cooking is simple and delicious. Welcome to follow. This is the shopping for Bok Midut today. Sour vegetables, fried tempeh, and green bird's eye chili sambal. Now we cook the first menu, which is sour vegetables. I have washed the vegetables, now we mash the spices. I prepare 5 candlenuts, I mash first. After a little smooth, I put in 5 red chilies. I've cut it so it's easier to mash. I deliberately separate it one by one so it's easier to mash. Then this is 3 large red onions. Half a tomato. Half of it I'll save for the sambal. The tomato is a little big. Then this is 3 cloves of galangal, crushed. And 3 bay leaves. This is the spice for the sour vegetables. Now we start cooking. I pour 1 liter or 100 ml of water into the pan. Cover so it boils quickly. After it starts to boil, I put in the spices. So that the sour aroma comes out quickly, I cut the sourness. For 1 liter of water, I need about 1.5 fingers of sourness. Or 2 pieces of sourness the size of one finger. Then I add 1 finger of galangal. Put in 3 bay leaves. And we put in all the spices. Then we put in the hard, soft sour vegetables. Melinjo, corn, papaya and jackfruit. We boil it for about 10 minutes so that it is soft and the spices are absorbed. Then I close it first so that it softens quickly. After 10 minutes, we open it. This is already soft. While we check, the sourness is already soft. Then we put in the cooked vegetables. Long beans and leeks. We stir again. For 1 liter of water, you can use any brand of spices. If you don't like the seasoning, you can replace it with 1 teaspoon of salt. 1 tablespoon of sugar. And 1 teaspoon of MSG if you like. The seasoning is complete. We stir again so that all the spices are evenly distributed. Check the taste again. If it's okay, then we turn off the sour vegetables. We will cook the third menu. Now we enter the second menu, which is tempeh goreng garit. I cut the tempeh according to my taste. About 9 pieces. Then the middle is scratched or scratched. So that later the seasoning is absorbed into the tempeh. And when fried, the crispiness is also absorbed into the tempeh meat. After scratching or scratching. The seasoning is 1 large clove of garlic. I add 1 teaspoon of salt. Mash it so that the seasoning is delicious. If you use turmeric, you can. If there is no turmeric, I add half a teaspoon of pepper powder. Then I add about 5 tablespoons of water. Stir so that the seasoning is evenly distributed. Then dip the tempeh. So that the seasoning is absorbed into the tempeh. Now we prepare a pan, heat the oil. Then after the oil is hot, we put the tempeh. One by one. This can be fried once for 9 pieces of tempeh. Then we see after the color starts to turn yellow. We wait until it turns yellow, then we turn it over. Well, it looks like the side of the tempeh has started to turn yellow. We turn it over. Well, it's cooked on one side. We turn it over to the other side. So I just turn it over once. Just turn it over so that the tempeh tastes better. Not too much oil. We wait for about 1-2 minutes. Well, it looks like it's cooked back and forth and we take it out. Drain and ready to serve. Next we will make teri sambal. This is 22 bird's eye chili and half a tomato. Teri and 7 cloves of shallots. After the ingredients are available, the shallots are cut. Like fried shallots. Then heat the pan. This is the remaining oil of tempeh. We fry the teri until it is cooked. I previously poured the teri with hot water. And I drained it. After it is cooked, the teri is lifted. Then, like this, the teri is cooked. I reduced the oil. Well, just a little oil. I put the first is the shallots. After the shallots are half cooked. Then I put the chili and tomatoes. And I fry until the tomatoes are soft. After that, we put it in the grinding machine. I add half a teaspoon of broth powder. Because the teri is already salty. I add 1 teaspoon of sugar to balance the saltiness of the teri. We grind until the chili is smooth. After it is smooth, we add the fried teri. Try it. It's okay. Be careful with the saltiness. Because the teri is already salty. We add the teri. Then we press a little. And we spread it so that the seasoning or taste spreads. Taste again. Well, friends. Those were the three menus. For today. Teri, bird's eye chili, sour vegetables, and fried tempeh. The menu is simple. Simple and delicious. The cooking method is easy and fast. Well, good luck. Good luck cooking. See you in other menus tomorrow. Greetings culinary. Delicious.