"Dream - It is important to fulfill the nutritional needs of the family optimally by presenting menus that are rich in nutrients. Perhaps mothers often feel confused about creating menu variations to cook at home, which are not only nutritious but also delicious. Chef Jordhy Aldyan Latif, Alumni of Master Chef Season 6, shares two recipe dishes that can be cooking ideas."

Ingredients: Tofu skin cut into squares400 chicken thighs fillet100g catfish \/ mackerel5 cloves of garlic2 tablespoons of sesame oil1 carrot6-8 tablespoons of tapioca1 tablespoon of masako1 tablespoon of saori oyster sauce1 tablespoon of sugar2 stalks of spring onion1 eggCold water + ice cubes as needed.

How to Make: Mix all the ingredients in a food processor until it becomes a firm meat mixture. Once it becomes firm, place it on a square tofu skin as a base. Put the meat mixture on top of it and shape it into a triangle. Tie the triangle with chives until it is tightly bound. Then, fry it on medium heat until it turns golden brown. Serve the triangle with mayumi sauce.

Ingredients for Urap Sayur: - 300g sliced cabbage - 3 carrots, sliced - 6 bunches of spinach - 10 stalks of long beans - 250g bean sprouts - 1 tablespoon beef broth (masako sapi) - 1 teaspoon ajinomoto - 2 tablespoons granulated sugar - 1 grated coconut Ingredients for Urap Seasoning: - 5 large red chilies - 15 curly red chilies - 10 cloves of red onions - 8 cloves of garlic - 8 pieces of kaffir lime leaves - 1/2 piece of palm sugar - Sufficient amount of water - 1 sachet of shrimp paste powder - 1 piece of kencur (aromatic ginger)

Boil the vegetables for 2 minutes and soak them in cold water. Then drain and dry them. Blend all the seasoning ingredients with enough water. Put the seasoning into a pan, then add grated coconut. Turn on medium heat, roast the coconut until dry, cooked, and evenly browned. Add seasoning and stir again. Turn off the heat and let it cool. Mix the coconut with the vegetables, mix well with hands. Serve urap with warm rice.