Indonesian Fried Rice

Materials
2 plates of rice
1 clove garlic
3 red onions
2 red chilies, crushed
1 tablespoon tomato paste / tomato sauce
1 leek
1 egg, beaten
100 grams of chicken meat, cut into small dice
50 grams of shrimp, peeled
5 meatballs
1 tablespoon cooking oil
2 tbsp sesame oil
ground pepper to taste
salt to taste

How to make:
Heat oil and sesame oil, saute garlic, onion and red pepper until fragrant.
Add chicken, shrimp and meatballs, stir briefly until slightly cooked.
Add the eggs, stir until cooked eggs are cracked.
Enter the white rice, tomato sauce, salt and pepper, stir until blended with spices.
Served with decorated accordingly.

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Indonesian Yellow Rice

ingredients:
500 grams RICE
1 tablespoon turmeric powder
750 ml of water
1 pandan leaves, it was concluded
1 stem Serai, retrieved his white, crushed
1 bay leaf
1/2 teaspoon salt

How to make:
A. Soak rice in 1,000 ml of water and turmeric powder. Let stand 1 hour. Discard the water. Steam 20 minutes until they open.
2. Boil water, pandan leaves, Serai, and bay leaves, stirring until boiling.
3. Lift the steamed rice. Flush with boiling water. Stir until absorbed. Add the salt. Stir well.
4. Steam 45 minutes until cooked.

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Pizza red grape pizza with honey, rosemary and pecorino

servings
4

method

Preheat your oven to 200°C/400°F/gas 6. Dissolve the yeast with a teaspoon of the honey in half the water and put to one side. Mix the flour with a good pinch of salt and shape into a pile on a clean work surface.

Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until it’s all soaked up. Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough. Place in a clean bowl, cover with cling film and leave in a warm place for 15 minutes or so.

Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again. Cut the grapes in half and put to one side.

When the dough has doubled in size, place it on the work surface and knead until smooth. Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas.

Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top.

Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.


ingredients

• 1½ x 7g sachets of dried yeast
• 5 teaspoons runny honey
• 310ml tepid water
500g white bread flour (plus extra for dusting)
• a generous pinch of salt
• a few sprigs of fresh rosemary
• a couple of glugs of olive oil
• two handfuls of red grapes
• 50g pecorino cheese

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Food Style

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Why we have to prepare our meal

If you’re used to being spontaneous with your choice of meals, the idea of planning your meals for the week in advance might seem tedious and unappealing, but there are some definite advantages involved. Over a year ago, my husband and I got into meal planning and I must admit it rocks. Today, I want to convince you why it rocks. Here are 6 reasons why meal planning is a good idea:

1.    You’ll save money

By working out your household’s meals in advance, you’ll save money in food costs which can help with paying off debt. Planning what you’ll eat means that you’re less likely to fall for impulse buys –as long as you stick to your list! When you’re putting together your shopping list, try to organize it in line with the layout of the shop. If you can just move from aisle to aisle getting what you need, you can bypass the tempting treats and speed through your shopping.

2.    You’ll spend less time in the supermarket

Not only will you get through your food shopping trips much more quickly thanks to your strict list, you’ll also be making fewer trips in the first place. By buying only what you’ve deemed to be the essentials, you shouldn’t need to make subsequent trips for ‘top-up’ shopping as you’ll already have worked out what you need.

3.    You’ll waste less food

Most people throw away a lot of food from the average weekly shop but this can be avoided through meal planning. Anything that is left over from one meal can be eaten for lunch or as a snack the next day.

4.    You’ll save time

If you cook batches of meals when you’ve got the time, you can just defrost them and eat them without having to get involved in any cooking. This is a great luxury when you come home at the end of a long day and can’t be bothered to cook. Because you’ve made the meals from scratch yourself, it’s much healthier than putting a ready meal in the oven or microwave. I have found this also works good for work lunches too.

5.    You’ll eat healthier

When you know what you’re going to be eating for dinner that evening, you’re far less likely to take the easy option and opt for a ready meal or take out. Meal planning helps you eat healthy on a budget. Making meals from scratch might sound like a major hassle but it’s a great way to make sure that you’re eating healthy food. You can control the ingredients so you know exactly what’s going into the meal. Plus, if you pick quicker recipes for the during the week, you won’t have to spend a ton of time getting food on the plate after working all day.

6.    You can plan ahead

We’ve all had days when you feel like you’ve barely got enough time to breathe, let alone summon up the energy to cook. Meal planning gives you the flexibility to simply open the freezer and reach for some leftovers to dish up. Sure, it may seem repetitive but it’s a godsend when you’re running low on time and energy.

Of course, this luxury requires a bit of preparatory legwork. You’ll need to set aside a day or two to batch cook the meals that you plan to eat as part of your meal plans and freeze them ready for when you need them. It’s up to you whether you do this on a weekly, fortnightly or monthly basis and a lot will depend on how much free time you can put aside for batch cooking.

Meal Planning on a Budget

Buy only what you need – The whole concept of meal planning is based around deciding what you’ll eat in advance so it’s vital that you do this.
Keep an eye out for offers – When you spot an offer on food that you eat regularly, snap it up. For non-perishables or items that you can freeze, you can build up a mini stockpile ready to delve into. I do this a lot in the summer when produce is so fresh and affordable.
Use what you’ve got – Many of us have got food lingering in cupboards that is perfectly edible but hasn’t been used up for one reason or another. This can go a long way towards reducing your food costs, in the short term at least. See if you can incorporate items that you’ve already got into your meal planning. Last year we did a grocery challenge and we saved a bunch of money for a couple months by using up what we already had.

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