BARU ...resep 20 nasi kotak hemat nikmat ..

Hello friends, let's make rice boxes, save and enjoy. First menu, stir-fried chicken. 2 kg of chicken, cut into small pieces. 200 grams of red chili. 15 cloves of garlic, 15 cloves of shallots. 1 onion, 1 leek. 3 cloves of galangal and 3 bay leaves. All ingredients sliced like this. Heat 5 tablespoons of cooking oil. Add garlic and shallots. Sauté until the color turns brown and the aroma is delicious. Then add all the ingredients or all the spices. Sauté until wilted. Add flavor enhancer. 2 teaspoons of broth powder and 1 teaspoon of salt. Sauté again. Add the cleaned chicken. Stir. Cover and cook for 30 minutes over medium heat. It will produce a broth like this. Stir. Taste. It's savory, it's okay. Add 3 tablespoons of sweet soy sauce. 1 teaspoon of pepper powder. Stir. If you want it to be darker, you can add 3 tablespoons of sweet soy sauce. Turn off the heat. Add 2 tablespoons of fried shallots. Sauté the anchovies. 3 cloves of galangal and 3 bay leaves. 100 grams of anchovies. 7 cloves of garlic and 7 cloves of shallots. 100 grams of chili, 2 bay leaves and 3 green tomatoes. All the ingredients have been sliced like this. 100 grams of bell pepper. 200 grams of tempeh. 500 grams of pare. Slice, season with salt, then wash clean. 3 tablespoons of cooking oil. Add the anchovies first. Fry the anchovies until cooked. Then, after the anchovies are cooked like this. Add all the seasonings. Sauté until fragrant, until wilted. I have already added tempeh and bell pepper. Stir. Add 3 teaspoons of broth powder and 1 teaspoon of sugar. Stir. So that the seasoning is absorbed. After we fry it dry. Then we add 200 cc of water for the absorption and even seasoning. Then we add. We add the pare that we have softened with salt and we wash it clean. Stir until the taste is combined and the pare is soft. Now this is already soft, the taste test is okay. Turn off the stove. Red chili paste. Grind 300 grams of red chilies and 300 grams of tomatoes. Slice 300 grams of shallots as if fried. Heat 250 ml of oil. Add the sliced shallots. Fry until the color turns brown. This is important so that our red chili paste will taste delicious, savory and rich. Add the ground chili and tomatoes. Then fry again until the water is exhausted. As a flavor enhancer, add 1 teaspoon of salt. Stir again. Taste test. We add a little more. I add half a teaspoon of salt again. And half a teaspoon of MSG. MSG can be skipped if you don't like it. Then fry again. Until oily. Until the color gets darker and redder. It's like this, ready to turn off the stove. Ready to pack. Take the rice box. Put the leaf base. Then put the rice in the rice mold. This is for 1 liter, can be 10 servings. Sprinkle with fried shallots and cucumber. Then take the rice scoop. This is for the rice to not splatter. Put the chicken. Stir-fried chicken. Then stir-fried leek and red chili paste. Then we close. Note, all menus should be packed. When the temperature drops, don't be too hot. So when it's closed, it doesn't get soggy. We can give a label if there is a label. Especially if this is a business. Or for your own needs. Small lines, street food. Or Jum'ah menu. Well friends, good luck. Greetings Kuliner Nusantara. Endus rendus manus. Oh Sunday. Oh Monday. Oh Tuesday. Oh Wednesday.