Creative Ways to Cook with /2 pieces – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious /2 pieces recipes — fun, easy, and full of flavour.
Recipes with /2 pieces
The steak is fried until charred, with the gravy locked in between the textures. The green broccoli is crispy and tender after blanching, and the red tomatoes are sweet and sour. Cut the steak into small pieces and simply mix it with the vegetables. The meaty aroma and the fresh vegetables blend together, and the dish is refreshing. It is a small happiness on the tip of the tongue to taste the simple and delicious taste of home-cooked cooking in one bite.
Sambal Goreng Egg Quail dan Panjang Beans is a perfect blend of sweet, spicy, and savory that captivates the palate. Fresh green beans combine with tiny quail eggs, served in a rich chili sauce—its aroma is tempting with the spices of the Indonesian archipelago. Each bite presents a harmony of textures: the fresh crunch of the beans, the soft and chewy taste of the quail eggs, and layers of warm, kissable flavors that penetrate deep into the heart. The vibrant red color of the chili sauce is captivating, promising a tantalizing explosion of flavors from the first glance. This dish is more than just a side dish—it is a small, warm feast, perfect for adding joy to the dinner table.
Enticing satay skewers combine layers of tender chicken and rich slices of pork belly, both coated in a fragrant satay marinade. Each bite savours the harmony of golden-crusted grilled meat and rich peanut sauce, blended with the natural sweetness of coconut sugar, tantalizing spices, and a deep soy flavor—creating a dish brimming with traditional warmth and authentic flavor.
A bowl of clear, fragrant broth combines tender pieces of chicken, chewy noodles, and crispy fresh chayote. The aroma of sautéed shallots and ginger is tantalizing, bringing a warm, savory flavor with a touch of natural sweetness. A sprinkling of fresh spring onions and fried shallots adds another layer of flavor and a tempting presentation, making this a warm, comforting, and refreshing dish.
1. Cut the beef brisket into pieces, simmer over high heat, add sliced ginger, add the beef brisket, and simmer over low heat for 10 minutes. Drain and rinse for later use. 2. Peel and cut the radish into pieces. Set aside. 3. Heat oil in a pan, saute sliced ginger, spring onions, garlic, star anise, bay leaves, add minced beef, saute until fragrant. 4. Add white radish, oyster sauce, a little sugar and soy sauce, stir well, add enough water and simmer. 5. Reduce heat, cover and simmer for 20 minutes, until the sauce reduces. Turn off heat and bake for 15 minutes. Then, simmer again over low heat for 20 minutes, turn off heat, and simmer for another 15 minutes.
This Sago Pearls Cake offers the unique softness of chewy sago grains combined with soft coconut milk and the inviting aroma of pandan. When steamed to perfection, the fragrance of desiccated coconut envelops each piece—giving it a light savory sensation and a tempting texture. The cake pieces are dense, yet soft to the bite, then sprinkled with desiccated grated coconut that adds a touch of natural sweetness and a layered texture. A comforting traditional dish, perfect for a relaxing afternoon or served as a nostalgic sweet treat.
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"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
This dish is a vibrant, savory‑bitter stir‑fry that balances the distinctive earthiness of white bitter melon with the rich, umami depth of dried tiny shrimp. The melon is thinly sliced, lightly salted to tame harsh bitterness, then stir‑fried until just tender. Scattered throughout are bursts of concentrated shrimp flavor and tender ribbons of scrambled egg, which help to soften the melon’s bite and elevate the overall texture. Fragrant garlic, onion (or sometimes tomato), and a hint of seasoning round out the flavors, creating a harmony of freshness, mild sweetness, and satisfying umami. Served hot, it’s a nourishing and flavour‑forward dish meant to be enjoyed with steamed rice.
A fried chicken breast that is perfect for the fat-loss period! The method is very simple. Clean the chicken breast, beat it with a hammer, and marinate it with seasoning for a few hours. Spray some olive oil on the pan and fry the chicken breast until both sides are golden brown. This chicken breast is not dry at all, and it is juicy and fragrant! When you are craving for it during the fat-loss period, have a plate of it. It not only satisfies your taste buds, but also has no burden. Hurry up and try it!