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By Aziza Noor
With so much feasting and drinking over the Hari Raya (Lebaran) celebrations, don't you agree it's high time to eat healthy for at least a week? When I think "healthy", I usually associated it with vegetables and obviously, less fat.
It seems to me that sayur lodeh (vegetable curry) may fit the bill but the traditional
version has a relatively high fat content as coconut milk is used to make its gravy.
So, to reduce calories, it's only common sense to remove coconut milk and substitute
with a healthy alternative such as low-
Here’s a reduced calorie and low-
Low Fat Sayur Lodeh Recipe
(serves 4)
Ingredients:
80 grams shallots
6 red chilies
3 cm galangal
2 cm ginger
50 grams ikan bilis (anchovies)
2 stalks lemongrass
1½ teaspoons turmeric powder
600 ml water
1000 ml low fat milk
300 grams cabbage
200 grams long beans
400 grams brinjal (eggplant)
2 firm bean curds*
250 ml low fat evaporated milk
salt, to taste
How to make low fat vegetable curry
Cut vegetables into bite-
Place shallots, red chilies, galangal, ginger, lemongrass and water in a blender; blend till you get a smooth paste. Mix in turmeric powder.
Transfer paste to a saucepan and let boil until all the water has evaporated.
Add low-
Bring to a boil until vegetables are soft; add bean curd and the low-
Let gravy simmer over low heat for about 4 to 5 minutes.
Serve hot with rice or lontong.
* Unlike the traditional sayur lodeh which calls for the bean curd to be fried, the
low fat version uses non-
Low Fat Sayur Lodeh (Vegetable Curry)
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