9 long-lasting side dish ideas for homecoming supplies

When preparing to go home, one of the things you need to pay attention to is preparing side dishes for food during the trip. This aims to ensure that you and your family can enjoy food comfortably while traveling.

Nah, So that it doesn’t go stale quickly, you need to choose a type of side dish that is long-lasting and easy to consume. Through this article, we share 9 ideas for long-lasting side dishes that could be your choice for homecoming supplies, which are definitely practical and easy to prepare. Follow the recipe below, of!

1. Bacem Eggs

Ingredients:

Eggs, boiled until cooked, peeled – 10 eggs

Coconut water – 250 ml

Water – 700 ml

Bay leaves – 3 pieces

Galangal, bruised – 2 cm

Lemongrass, take the white part – 1 stalk

Salt – 1 tsp

Sour juice from 1/2 tsp tamarind and water – 1 tbsp

Brown sugar, comb – 100 grams

Ground spices:

Shallots – 7 pieces

Garlic – 3 cloves

Coriander – 1 tsp

How to make:

1. Prepare a pan, add boiled eggs, water, ground spices and all other ingredients together, stir well.
2. Cook over low heat, stirring occasionally, until the spices are absorbed, the eggs turn brown, and the water reduces.
3. Lift and serve.

Tips

1. Choose dark colored brown sugar so that the egg color is beautiful. If you want a dark brown color, add 1 black tea bag or black tea during the boiling process.
2. Coconut water also helps make the eggs more concentrated. It’s even better if you use pure coconut water (1 liter) without mixing it with water.

2. Mustofa Potatoes

Ingredients:

Potatoes – 1 kg

Orange leaves – 4 pieces

Tamarind juice – 1 tsp

Bay leaves – 2 pieces

Salt – 1/2 tsp

Granulated sugar – 1 tsp

Flavoring – 1 tsp

Oil for frying – as needed

Betel lime, dissolve in enough water – 1 tsp

Ground spices:

Large red chilies, remove seeds – 3 pieces

Red cayenne pepper – 7 pieces

Red chilies – 15 pieces

Garlic – 4 cloves

How to make:

1. Prepare a container filled with water that has been mixed with the whiting solution.
2. Peel the potatoes, cut into matchsticks or use a potato grater. Then soak the potato pieces until they run out.
3. Heat the cooking oil. Once hot, fry the potatoes in lots of oil so that the potatoes are cooked perfectly. Remove and set aside.
4. Make potato seasoning. First, grind the spice ingredients.
5. Then heat the oil. Saute ground spices, add lime leaves, bay leaves, sugar, salt and seasoning. Stir and cook until cooked.
6. Remove and cool the potato sauce. Once the potato seasoning has cooled, put the fried potatoes together, mix well and serve.

Tips

1. To keep the potatoes dry, store them in an airtight container.
2. Use yellow fleshed potatoes so that the results are crunchier because the water content in yellow potatoes is minimal compared to white fleshed potatoes.

3. Jerky Balado

Ingredients:

Internal hash meat, whole without cutting – 200 grams

Shallots – 6 cloves

Curly red chilies – 15 seeds

Red tomato – 1 piece

Cooking vinegar – 1 tsp

Ginger, crushed – 1 cm

Galangal, crushed – 1 cm

Lemongrass – 1 stalk

Bay leaves – 2 pieces

Asam kandis – 1 piece

Salt – 1/2 tbsp

Water – 1 glass

Oil – 3 tbsp

Oil for frying – as needed

Ground spices:

Garlic – 5 cloves

Coriander – 1 tsp

Candlenuts – 2 items

Salt – 1/2 tbsp

How to make:

1. Place the pieces of meat in the pan. Add ground spices, water, ginger, galangal, lemongrass, bay leaves and kandis acid. Mix well. Boil or cover over medium heat until there is little water left.
2. Turn off the heat and let the meat rest for 1 hour.
3. Cut the meat thinly along the grain.
4. Heat a lot of oil. Fry the beef slices until crispy and blackish brown. Lift and drain. Set aside.
5. Coarsely chop the shallots, chilies and tomatoes.
6. Heat the oil. Saute the balado chili sauce. Stir until fragrant and cooked.
7. Add salt and vinegar. Stir and cook until red. Pick up.

4. Shrimp Potato Fried Sambal

Ingredients:

Medium sized prawns, heads removed – 100 grams

Potatoes, diced and fried until cooked – 250 grams

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Galangal, bruised – 1 segment

Brown sugar – 2 tsp

Salt – 1 tsp

Coconut milk – 100 ml

Ground spices:

Curly red chilies – 3 pieces

Large red chilies – 3 pieces

Shallots – 5 pieces

Garlic – 3 cloves

How to make:

1. Heat the oil. Saute ground spices, bay leaves, lime leaves and galangal until fragrant and cooked.
2. Add shrimp. Stir well until the shrimp change color.
3. Add fried potatoes. Stir well.
4. Pour in coconut milk. Season with salt and brown sugar. Stir well and cook until the coconut milk is absorbed. Correct the taste.
5. Ready to be served.

5. Dried Tempeh (Orek Tempeh)

Ingredients:

Tempeh, cut into matchsticks – 1 plank (450 grams)

Large red chilies, remove seeds and slice obliquely – 2 pieces

Brown sugar, comb – 1 tbsp

Tamarind water – 1 tbsp

Salt – 1 tsp

Galangal, crushed – 1 segment

Bay leaves – 2 pieces

Lime leaves, thinly sliced ​​– 2 pieces

Boiled water – 50 ml

Frying oil – enough

Ground spices:

Shallots – 8 cloves

Garlic – 6 cloves

Dried red chilies, soaked until fluffy – 2 pieces

How to make:

1. Heat a lot of oil and fry the tempeh slices until dry. Drain well.
2. Heat a little oil, briefly fry the ground spices.
3. Add brown sugar, tamarind juice, granulated sugar, salt, galangal and bay leaves. Mix well.
4. Add a little water, let it thicken. Adjust the taste.
5. Turn off the heat, let it sit for a moment.
6. Add dry fried tempeh, sliced ​​red chilies and sliced ​​lime leaves, stir until evenly mixed. Cool.
7. Insert and store in an airtight jar.

Tips

1. Use low-medium heat and lots of oil when frying tempeh, make sure it is completely dry when removed.
2. Before placing it in an airtight container, the tempeh must be completely cold.

6. Shredded Tuna Fish

Ingredients:

Tuna fish fillet – 1 kg

Thick coconut milk – 500 ml

Orange leaves – 4 pieces

Bay leaves – 4 pieces

Salt – 3 tbsp

Sugar – 3 tbsp

Water, for boiling – 1 liter

Ground spices:

Garlic – 7 cloves

Shallots – 15 cloves

Cayenne pepper – 100 grams

Dried curly chilies – 100 grams

Jahe – 5 cm

Galangal – 5 cm

Lemongrass, take the white part – 2 stalks

Turmeric – 2 cm

Pepper – 1/2 tsp

Coriander – 1/2 tsp

How to make:

1. In a pan, pour water and boil the tuna. Let the water boil and the fish is cooked. Remove and drain the fish. Strain the boiled water into fish stock. Set aside.
2. Shred the fish meat. Set aside.
3. In a saucepan, pour the fish stock. Add coconut milk, lime leaves, bay leaves and ground spices. Stir well then cook until boiling.
4. Add the shredded fish meat. Stir gently and let cook until almost dry.
5. Season with salt and sugar. Stir continuously and cook until the fish flesh is dry like shredded meat. Use low heat so it doesn’t burn. Lift.
6. Ready to serve or store in an airtight container after the shredded meat has cooled.

Tips

1. Apart from being a side dish for rice, this fish floss is also suitable as a filling for lemper or bread.
2. Shredded meat stored in an airtight container at room temperature can last up to 1 week. If stored in the refrigerator, this shredded meat can last even longer.

7. Yeast Jerky

Ingredients:

Deep scrub meat – 500 grams

Small semi-old coconut, grated – 1 piece

Coconut water – 200 ml

Orange leaves – 3 pieces

Lemongrass, bruised – 2 stalks

Granulated sugar – 2 tbsp

Salt – 1 tsp

Ground spices:

Garlic – 5 cloves

Shallots – 8 pieces

Coriander – 1 tbsp

Galangal – 2 segments

Brown sugar – 200 grams

Tamarind juice – 3 tbsp

How to make:

1. Wash the meat clean then cut into small pieces, set aside.
2. Mix the ground spices into the meat, knead. Leave it for 15 minutes to absorb.
3. After 15 minutes, cook the meat over medium heat.
4. Add coconut water, cook until the meat changes color.
5. Add grated coconut, lime leaves, lemongrass, granulated sugar and salt, stir well.
6. Cook until the coconut is quite dry and brown in color.
7. Lift and serve.

Tips

1. Choose the meat from the inside of the meat so that the texture of the yeast jerky is soft.
2. Make sure the meat and coconut are cooked until dry so that the yeast jerky lasts and does not go stale quickly.

8. Dried Spicy Tempeh Potatoes

Ingredients:

Potatoes – 1/2 kg

Tempeh, thinly sliced ​​– 1 medium sized board

Betel lime, dissolve in 200 ml of water – 1 tbsp

Tamarind, dissolve 3 tablespoons in hot water then strain and take the water – 1/2 teaspoon

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Galangal, bruised – 2 cm

Large red chilies, remove seeds and finely slice – 3 pieces

Brown sugar, finely chopped – 2 tbsp

Salt – 3/4 tsp

Granulated sugar – 1 tsp

Cooking oil – 150 ml

Ground spices:

Curly red chilies – 10 seeds

Red cayenne pepper – 8 pieces

Shallots – 6 pieces

Garlic – 4 cloves

How to make:

1. Peel the potatoes then wash them clean. Halve each potato then thinly slice until finished. Soak the potato slices in the whiting solution for 15 minutes. Drain well.
2. Heat the oil. Fry the potatoes until dry and crispy. Lift and drain. Set aside.
3. Fry tempeh until brown and crispy. Lift and drain. Set aside.
4. Saute ground spices until fragrant.
5. Add bay leaves, lime leaves, galangal and chili. Cook until the spices are cooked and reddish in color.
6. Add brown sugar, salt, granulated sugar and tamarind water. Stir well and let it cook until thickened. Correct the taste. Turn off the heat.
7. Add potatoes and fried tempeh. Stir quickly until all ingredients are coated with spices. Leave it to cool.
8. Ready to serve or store in an airtight container.

Tips

1. Soak potato slices in a solution of whiting water to make them crispy.
2. Choose tempeh that is really cooked (finished its fermentation period) so that it doesn’t fall apart when thinly sliced.
3. When frying potatoes, use lots of hot oil.
4. Make sure to fry the tempeh and potatoes until they are completely dry so they retain their crunch.

9. Dry Fried Anchovies Chili Sauce

Ingredients:

Medan rice anchovies – 100 grams

Peanuts – 100 grams

Lime leaves, torn – 2 pieces

Bay leaves – 2 pieces

Galangal, bruised – 3 cm

Tamarind water – 1 tbsp

Granulated sugar – 1/2 tsp

Salt – 1 tsp

Oil – 4 tbsp

Oil for frying – as needed

Ground spices:

Curly red chilies – 12 seeds

Shallots – 4 cloves

Garlic – 2 cloves

How to make:

1. Rinse the anchovies with running water to reduce the salty taste. drain until dry.
2. Heat enough oil, fry the anchovies until they are brown and crispy. Set aside. Next, fry the peanuts until cooked. Set aside.
3. Heat the oil. Saute ground spices with bay leaves, lime leaves and galangal. Stir until fragrant.
4. Add sugar, salt, and sour water. Cook until the sambal is completely cooked. Customize the taste. Turn off the flame.
5. Add peanuts and fried anchovies. Stir well until everything is covered in chili sauce.
6. Serve or store in an airtight container to keep it crispy and long lasting.

Tips

So that the results are crispy and crunchy, add the anchovies and peanuts when the chili sauce has completely cooled, then stir well.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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