Healthy Food Recipes

Ingredients :

·         1 chayote, peeled

·         1 Granny Smith apple, cored

·         2 cucumbers, peeled and cut in half lengthwise with seeds removed

·         1 mango**

·         1 orange, peeled and divided into sections

·         1/2 tsp. crushed red pepper

·         ّ1/4 tsp. shrimp paste

·         3 tbsp. brown sugar

·         1/2 tsp. salt

·         1 tsp. tamarind, dissolved in 1 tbsp. warm water

 ·        1 14-oz. can diced pineapple, drained

How To Make :

·         Coarsely chop chayote, apple, cucumbers, mango, and orange sections.

·         In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.

        ·    Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here. Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.

Ingredients :

·         1 c. red potatoes (about 2 medium potatoes)

·         1 c. fresh green beans, ends trimmed

·         2 c. green cabbage, shredded

·         1 c. fresh bean sprouts

·         1 c. carrots (1 to 1.5 carrots), peeled and thinly sliced

·         1 c. cucumber (about 1 medium cucumber), sliced

·         2 tbsp. canola oil

·         4 oz. firm tofu, cut into 1-inch cubes

·         2 hard-boiled eggs, peeled

·         deep-fried shallots for garnish

        ·    peanut sauce

How To Make :

·         Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.

·         Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.

·         One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.

·         Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.

·         Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.

·         Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce

This is one of the most popular soups in Indonesia. When served as part of a larger meal, it usually accompanies Javanese-style fried chicken and steamed rice.

Ingredients :

·         1 tsp. tamarind

·         5 tbsp. warm water

·         1 shallot, sliced

·         3 cloves garlic, minced

·         1 inch-long piece fresh ginger, peeled and sliced

·         1 red chili pepper, seeded and sliced

·         3 tbsp. raw peanuts

·         1 tsp. shrimp paste

·         1/2 tsp. salt

·         5 c. low-fat chicken or vegetable broth

·         1/2 c. salted peanuts, coarsely chopped

·         2 tbsp. brown sugar

·         1 chayote, peeled, seeded, and

·         sliced thin

·         1/2 c. fresh or frozen green beans,

·         ends trimmed

·         1/3 c. frozen corn kernels

       ·     1 green chili pepper, sliced (optional)

How To Make :

·         Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.

·         To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.

·         Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.

·         Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away  he seeds and keep the juice.

·         Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

·         Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.