Kapanlagi.com - Simple menu recipes are often sought after by people who are just learning to cook. Yes, delicious food doesn't have to be difficult to make. The following recipe is also suitable as a recommendation for a meal in the afternoon for the family.
In the month of Ramadan, this simple afternoon meal recommendation can be used as a breakfasting menu. Despite being busy and having activities until the afternoon, you can still make the most of your remaining time to cook.
The ingredients for this afternoon meal recommendation are also easy to obtain. Now, if you are curious about how to make it, just follow the steps below.
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Illustration (Credit: Unsplash)
The warm and fresh taste of soup is suitable as a recommendation for an afternoon meal for the family during breaking the fast. If you are interested in making it, here is a recipe that you can follow.
1. NILA FISH SOUP
Ingredients:
- 1/2 kg of nila fish (cut into 2)
- 3 bunches of basil leaves
- 5 green tomatoes
- 4 pieces of belimbing wuluh
- 1 piece of ginger
- 6 large shallots
- 3 garlic cloves
- A pinch of pepper, sugar, salt, and mushroom broth to taste
- 2 bay leaves
- 1 small piece of lime leaves
- 1 lime
- Sufficient water
Cooking Method:
1. Clean the nila fish, add lime juice to reduce the fishy smell.
2. Puree the shallots, garlic, and ginger.
3. Heat the water (in a frying pan), add the ground spices, lemongrass, lime leaves, and bay leaves when it boils.
4. Clean the fish again, after the water boils, add the fish, then add the green tomatoes and belimbing wuluh and wait until the fish is cooked.
5. Then add the seasoning (salt, sugar, and mushroom broth). Taste it, if it's already good, add basil, wait for 1/2 minute, turn off the heat and the soup is ready to serve.
2. SAUSAGE SOUP
Ingredients:
- 10 sausages, cut as desired
- 3 carrots, cut, washed
- 10 green beans, cut, washed
- 1 stalk of scallion
- Celery, chopped
- 1 liter of broth
- Salt
- Mushroom broth
- Fried onions
- 1 tablespoon of margarine for sautéing
Seasoning:
- 3 cloves of finely chopped garlic
- 1/2 teaspoon of pepper
Cooking Instructions:
1. Heat the margarine, sauté the garlic until fragrant, add the broth and boil.
2. Add the sausages and carrots, simmer until half cooked, then add the green beans, stir.
3. Add the scallion and celery, also add the pepper, salt, and mushroom broth, stir.
4. Adjust the taste, if it's enough and cooked, lift it and pour it into a bowl, sprinkle with fried onions, serve.
3. CHICKEN WING SOUP
Ingredients:
- 1/2 kg of chicken wings
- 3 carrots
- 7 cabbage leaves
- 6 green beans
- 1 stalk of scallion
- 3 stalks of celery
- 1 tomato
- 1 shallot
- 1/2 teaspoon of pepper (adjust to taste)
- 1 packet of chicken broth
- 1/2 teaspoon of salt
- 1.5 liters of water
Cooking Instructions:
1. Boil the chicken first until cooked, then drain.
2. Slice the shallot, fry until dry and fragrant, drain.
2. Boil new water and add the carrots, cook until tender.
3. After the carrots are tender, put back the boiled chicken and fried shallots.
4. Add the green beans and cabbage leaves, boil until slightly wilted, then add the pepper, salt, and chicken broth, adjust the taste.
5. Finally, add the sliced scallions, tomatoes, and celery, stir briefly, lift and ready to serve.
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Illustration (Credit: Unsplash)
In addition to soup as the main menu, you also need a recommendation for a side dish for lunch. The menus below are considered easier for you to follow than the previous recipe.
4. SPICY OMELETTE
Ingredients:
- 3 eggs
- 10 bird's eye chilies, sliced
- 2 red chilies, sliced
- 2 shallots, sliced
- 1/2 stalk of scallion, sliced
- Salt
- White pepper powder
Cooking Method:
1. Prepare a bowl, crack the eggs and add all the slices, add salt and white pepper powder, then beat the eggs until they expand.
2. Heat oil in a pan, add the eggs and cook both sides until browned with medium heat.
3. After browned, turn off the stove and serve with hot rice.
5. CHEESE AND VEGETABLE OMELETTE ROLL
Ingredients:
- 2 eggs
- 2 tbsp grated carrot
- 2 tbsp grated cheese
- 2 pieces of green beans, thinly sliced
Seasonings:
- 1 tsp oyster sauce
- Soy sauce to taste
- Salt
- Powdered broth (optional)
- Powdered pepper to taste
Cooking Method:
1. Beat the eggs, mix all ingredients and seasonings, adjust the taste.
2. Heat a non-stick pan over low heat, add 1 tbsp oil, then spread it.
3. Pour the batter while flattening it to form a thin layer.
4. Use 2 spoons, for the left and right hands. Roll the batter with both hands, after reaching the end, pour the batter again. Roll it again without breaking.
5. After everything is done, let it sit for a moment so that the outer layer becomes browned. Beat the eggs, mix all the ingredients and spices, adjust the taste.
2. Heat the Teflon pan over low heat, add 1 tablespoon of oil, then spread it evenly.
3. Pour the batter while flattening it to form a thin layer.
4. Use 2 spoons, for the left and right hands. Roll the batter with both hands, after reaching the end, pour the batter again. Roll it back, don't break it.
5. After everything is done, let it sit for a while so that the outer layer turns brown. Flip over.
6. Lift and then cut into pieces. Ready to serve.
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6. BUTTER FRIED CHICKEN
Ingredients:
- 1 chicken, cut into pieces
- 1 onion, cut into pieces
- 3 cloves of chopped garlic
- 1 stalk of green onion, cut into pieces
- 1 lime
- Some butter
- Some sugar, salt
- Some pepper
- 5 tablespoons of sweet soy sauce
- 1 tablespoon of English soy sauce
- 1 tablespoon of tomato sauce
- 1 teaspoon of oyster sauce
Some water
Cooking Method:
1. Clean the chicken and add lime juice and salt, mix well and let it sit for 15 minutes.
2. Heat a lot of cooking oil, add 1 tablespoon of butter to the oil, fry the chicken until it is cooked, lift and set aside.
3. Heat 3 tablespoons of butter, sauté garlic and onion until fragrant.
4. Add sweet soy sauce, English soy sauce, tomato sauce, oyster sauce, pepper and salt, mix well and add the chicken, mix well until the chicken is coated with seasoning.
5. Pour in some water, mix well and wait for it to boil and the water to reduce and thicken.
6. Adjust the taste, add green onions, and ready to serve.
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Illustration (Credit: Unsplash)
Snacks may be a recommended afternoon meal that you need as an additional menu. You can relax with your family while enjoying it while waiting for tarawih prayer time.
7. POTATO MARTABAK
Ingredients:
- Lumpia skin
- 3 potatoes (medium size)
- 2 eggs
- 1 stalk of green onion
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of powdered broth
- 2 garlic
- 1 shallot
- 1 tablespoon of flour dissolved in water
Cooking Method:
1. Boil the potatoes.
2. Prepare a pan, heat some oil.
3. Add the eggs and scramble them, remove and add a little oil.
4. Sauté garlic, shallot and green onion until fragrant.
5. Add random eggs and potatoes. Stir briefly, then add salt, pepper, and powdered broth.
6. Stir until well combined, adjust the taste, turn off the heat and remove from the stove.
7. Prepare the spring roll wrapper, put the potato sauté approximately 1.5 tablespoons into the wrapper, fold the wrapper.
8. Heat the oil to fry the spring rolls until golden brown.
8. MAC AND CHEESE
Ingredients:
- 100 gr macaroni
- 300 ml milk
- 1 tablespoon butter
- 1 tablespoon flour
- Salt
- Ground pepper
- Grated cheese to taste
Instructions:
1. Heat the pan and add the butter, after it melts add the flour and stir until it's not sticky. Next, add the milk and stir well.
2. Then add the cheese, stir until the cheese melts, finally add the macaroni, and add salt and ground pepper.
3. Serve and sprinkle with parsley.
9. BURJO KETAN
Ingredients:
- 250 grams of black glutinous rice, washed and soaked overnight
- 250 grams of mung beans, washed and soaked for 2 hours
- 250 grams of brown sugar
- 5 tablespoons of white sugar
- 1 piece of crushed ginger
- 1 small stick of cinnamon
- 5 pandan leaves
- 500 ml of thick coconut milk 2 liters of water A pinch of salt
Cooking Instructions:
1. Boil two liters of water. Add black glutinous rice, mung beans, pandan leaves, cinnamon, and ginger.
2. Boil for 15 minutes, then turn off the stove. Let it sit for 30 minutes with the lid closed.
3. Open the pot, if the water is not enough, add a little water. Add brown sugar and white sugar. Boil again for 10 minutes. Adjust the taste.
4. In another pot, boil the coconut milk, pandan leaves, and a pinch of salt. Stir constantly so that the coconut milk does not break until it boils.
5. Place black glutinous rice porridge, pour thick coconut milk. Ready to serve.
Now, KLovers, those are some recommendations for afternoon meals that are suitable for breaking the fast preparation. Recommendations accompanied by recipes will make it easier for you if you want to make it yourself.
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