My Food Policy

Many people seemed to envy why I could live healthy life. To be honest, I’m not 100% healthy living, and still working on it . When they asked me about recipe, I was even more confused because I just copied from many websites and modified it to suit my taste. It was nothing special. These are my food policy :

Point #1 : CONSCIOUS COOKING

I cook most of my food (except when there are dine-outs), so I am aware of what I eat. I picked all veggies and meats/chicken by myself (needless to say, I don’t really trust other people for doing this). I consciously cut down salt/sugar amount when I did cooking, instead I use garlic/onion more than the recipe told, to get the savory. Most of time I cooked “boring-plain” food (that’s what some of my friends said when they tasted it)

Point #2 : BEING “PICKY” EATER

Basically I eat everything but I’m being picky eater to certain foods which are : cow’s organ, anything with coconuts milk, lamb (because I don’t like it) and any “ugly” food (such as cow’s brain, fish head, chicken’s intestines). They are known to increase bad cholesterol level and plague in our veins (I won’t explain it, just ask doctors, they know better). As for me, these food made my body heavier in movement, and I just hate it.

Point #3 : CUT DOWN SUGAR

I think this is one of basic advice any health tips would give you. but yeah, I do it most of the time. I tell waiter to bring me plain tea, instead of sweet tea. I don’t eat many sweet food in one day. I avoid cakes most of the time (it’s my least favourite snack).

Point #4 : Zero Soda Policy

I stopped drinking Soda (Cocacola, Sprite, Seven Up, bla bla bla) in Primary school. I never actually liked it from the start. Now I still don’t drink it.

Point #5 : Under 15-Minute Recipe

on par with #1, I always searched for recipe that can be done in less than 15 minute (in cooking time, not prep time). I love cooking but I don’t want to spend my entire day in the kitchen only to cook certain foods (this goes to Rendang, or similar indonesian food that require long period of cooking).

Point #6 : CONSCIOUS DINE-OUT

I wouldn’t lie that I love dine-out, but I dont make it a habit. and if I have to dine-out, I would choose “less complicated” recipe. I went to Pancake House, and ordered simple pancake (too many Oh-so delicious pancakes with long name in the menu). I went to Pizza hut, and ordered Salad + Tuscany Pizza (as far as I know,it’s the healthiest pizza in the restaurant). I try to avoid Soto with coconuts milk as much as possible (I ordered something with clear soup most of the time).

Point #7 : CHANGE SNACK TYPE

Recently, I fell in love with Edamame and Orange Juice. They are easily found in nearby supermarket and they don’t make me too guilty if I crave more. By the way, I still eat chocolates in moderate amount.

Point #8 : EAT GREENS MORE THAN MEAT

I like veggies. They are cheap and healthy. One of main reason to cut off meat is the price. Expensive! Besides, my bowel demands me to eat veggies more than normal, otherwise it gets stuck (you know what I mean)

 

Nothing special about my diet. I don’t go on weight-loss program either, but I like to stay in shape for my health.

Happy eating!

 

7 a.m Salad

7 a.m Salad
7 a.m Salad

Care to enjoy healthy food in the morning?

Try Fresh Morning Salad. I made this because I was too lazy to make anything else.

Ingredient

Veggies

Basically you can put whatever veggies you have, I had :

Carrot (Raw, Shredded)

Tomato (Cut into 1/4 thin slice)

Lettuce Head

Romaine Lettuce

Zucchini

Onion(Thinly sliced)

Green Bean (Boiled for 10-15second)

Dressing

Basically you can put whatever dressing you like, I made my own dressing :

– 1 tomato (Dip in boiled water for 1 minute, let it cool, blend or dice as desire)

– 1/2 onion (finely chopped)

– 250-300ml Ricebran oil (you can substitute with EVOO or Canola oil)

– Lemon Juice from 2 lemons (you can add more to the desired sourness)

– Sugar (I started with 2 tsp)

– Salt (I started with 1/2 tsp)

Mix all dressing ingredient, adjust salt and sugar to your taste.

How to Cook :

Just mix every veggies, then pour the dressing. Done!

Green Macaroni

Green Macaroni
Green Macaroni

I’ve been wanting to post this recipe for long time.. LOL too lazy am I?

This is Green Macaroni (Macaroni Hijau) taken from dapur umami recipe. But I didn’t follow most of the instruction, because it used too much MSG.

Ingredient 

125 gr Macaroni, Boil with 1tbsp salt

50 gr grated cheese

75 ml cooking oil (50 ml to blend the leaf and garlic, 25 ml for frying)

75 gr broccoli (I use 100gr because I love it)

40 gr Lemon Basil Leaf

2 clove of garlic

175 ml milk

Optional : Cherry Tomato or Usual Tomato

How to cook

1. Cut broccoli, wash and set aside.

2. Blend Lemon Basil leaf, Garlic, and oil in food processor until smooth.

3. Heat up cooking oil, add blended ingredient, stir fry until fragrant

4. Add broccoli, mix well.

5. Add milk and grated cheese

6. Add Boiled macaroni, cook well until incorporated (liquid will thicken)

7. Serve hot with cherry tomato

 

Note : Original Recipe use 1 sachet of MASAKO chicken stock .. which I think will be way too salty.

I just used salt to adjust the taste.

Meatball Tomato Soup

(Chicken) meatball tomato soup
(Chicken) meatball tomato soup

Rainy Season is coming! The air is getting colder at night, and lots of people got cold. Best thing to eat is something hot and healthy. I found this recipe on Detikfood, and modified it to suit my taste.

Meatball Tomato Soup (With Ground Beef or Chicken)

Ingredient :

Meatball:
150 gr Minced Beef or Chicken
1 eggyolk
1 tbsp all-purpose flour
1 clove of garlic, grated (or use 1/2 tsp of garlic powder)
½ tsp black pepper
¼ tsp nutmeg powder
1/2 tsp salt (or 1 tsp salt if you like saltier)

Soup:
2 tbsp cooking oil
1/2 pcs Onion, slice to 1cm thick
1 pcs of Medium Tomato, Cut to 8 parts
1 litre of Water
3 tbsp Tomato Puree
1 cube of Chicken or Beef Stock
½ tsp dried oregano
½ tsp  black pepper
1-2 tsp salt (add 1 tsp first, then adjust little by little to suit your taste)
50 gr Shell Macaroni
1 pcs  Carrot
2 pcs Potato

Optional :

Sugar (about 1/4-1/2 tsp)

Dried parsley and Celery for Garnish (they taste great if put during serving)

How to cook:
Meatball

Mix well all meatball ingredient, make it into ball shape. Pan-fry it with 1 tbsp oil, set aside.

Soup

1. Heat up cooking oil, fry onion until translucent. At the same time, bring water to boil, add chicken/beef stock. Quickly transfer cooked-onion to the boiling water.

2. Add Carrot and potato, wait until half-cooked.

3. Add meatball.

4. Add tomato, tomato puree, salt and pepper.

5. Add Oregano, and *sugar for final taste.

Note :  I’d like to add it last to adjust the measurement, since I love Oregano very much

6. Add Shell Macaroni

7. Simmer for 20-30 second before serving.

Healthy Black Sesame Smoothies (Remake!)

Healthy Black Sesame Smoothies
Healthy Black Sesame Smoothies

I have uploaded photo of Healthy Black Sesame Smoothies in my FB page few months ago. Today I made it again. Instead of two servings-recipe, I made it compact to one full serving. Nice Brunch choice! Original Recipe is on YouTube, but I modified a bit.

Ingredient (one-serving) :

1 ripe banana

150 ml local soymilk

2 tsp black sesame seeds (Preferably ground sesame, but I used raw seed)

2-3 ice cubes

1/2 tbsp honey –> original recipe used it, but I didn’t

 

How to make :

Blend all ingredient until smooth, serve cold.

*Note : any soymilk brands sold in  indonesian supermarket normally are sweet, so you don’t have to use honey.

-Enjoy-

 

Emergency Onigiri

DSC09859

Yesterday, my hubby requested me to make Onigiri. I was going for Tuna-Mayo Onigiri, but I found out that I had no canned-tuna stock and I didn’t find it at nearby convenience store. The only fish in the fridge was Milky-Fish. So this is Emergency Onigiri. I never heard japanese people make onigiri with Milky fish, as I remember I didn’t find this fish in Japan either. But there are a lot milky fish in Indonesia Local Market. (by the way Milky Fish = Bandeng)

Ingredient :

1 1/2 cup of Japanese Short Grain Rice (Got this from my friend)

180 ml water

1 milky fish (Fillet and remove the skin)

salt

pepper

Japanese Nori (I use Takaokaya Ajitsuke Teyaki Nori, bought in Papaya Supermarket)

Canola Oil (optional, just to make the pan non sticky)

Cling Wrap Plastic

How to cook :

1) Cook the rice with water in Rice cooker (P.S : Amount of water can vary depend on brand of rice) for about 30 minutes or until the button “cook” change to “warm”. When it changed to “warm”, leave for about 10 minutes before you open the lid.

2) Open the lid, leave the steam evaporated first.

3) Meanwhile, we have to cook the fish. Clean the fish, fillet it and remove the skin, backbone and small bones. As you know milk fish is one of -takes some effort- fish, I recommend buying boneless milkfish instead. Once you get the fish fillet, sprinkle with salt and set aside for about 15 minutes.

4) Prepare the non-sticky fry pan, put canola oil a bit (abt. 1 tbsp) and pan-fry the fish until it’s all cooked through. Put sprinkle of pepper to taste it better. Cool it down.

5) Prepare Cling wrap plastic, put some rice on top of plastic, fill with fish topping and cover it again with rice. Wrap it in the plastic and start making triangle or round shape onigiri with your palms.

6) Stick the nori outside the onigiri, serve hot.

-Enjoy-

Banana Cocoa (Milo!) Soy Smoothie

I found another healthy-delicious smoothie recipe on the internet! Yeay! and luckily, I have all the ingredients sorted at home. This is Banana Cocoa Soy Smoothie of my version.

Banana Cocoa Soy Smoothies

 

Ingredients :

1 ripe banana

1/2 cup silken tofu (about 115 gram or half pack of Kongkee Silken Tofu)

1/2 cup soymilk (about 8 tbsp)

2 tbsp unsweetened cocoa powder –> changed it to MILO original (not the 3-in-1 mix)

(original recipe used 1 tbsp honey, but I didnt put it)

 

How to make it :

Put all ingredients in blender, blend well until smooth, served cold.

*note : it turned out that ripe banana and milo gave exactly the sweetness I want. It tasted so good, it’s already in my daily recipe list.

 

Nutrition Fact per serving (as per original recipe) :

340 calories; 8 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 10 g fiber; 121 mg sodium; 749 mg potassium.