| Vegetarian is a healthy meal that your family and | | | | 1 tsp salt |
| every one of us should take more. You can label | | | | 2 cups long beans (cut into 3cm lengths) |
| one day every week as vegetarian day for the | | | | 3 cups cabbage (cut into bite sizes) |
| whole family. It will lead you to a great healthy | | | | 1 bunch water convolvulus (kangkong) (cut into |
| diet. Below are 2 simple and healthy vegetarian | | | | 3cm lengths) |
| recipes. | | | | 2 cups beansprouts (tailed) |
| Eggplants with Sesame Sauce | | | | 2 green chilies (sliced lengthwise) |
| Serves 4 | | | | In a food processor, grind shallots and chilies until |
| 2 vegetable, 1 ½ fat, ¼ sugar | | | | very fine. Bring coconut milk and water to a boil in |
| Protein 10g | | | | a pot and add pounded shallots, red chilies, |
| Fat 14g | | | | turmeric and salt. Leave to simmer for 5-10 |
| Carbohydrate 35g | | | | minutes and then add prawns and bean curd. |
| Total Calories 300 | | | | Increase heat, add long beans and cabbage and |
| 5 eggplants | | | | let it boil for 1-2 minutes. Lastly, add kangkong, |
| 2 Tbsp sesame seeds | | | | beansprouts and green chilies and bring to a boil |
| 1 tsp sesame oil | | | | again for another minute before turning heat off. |
| 1 Tbsp light soya sauce | | | | Indonesian Tamarind Vegetables (Sayur Assam) |
| Chopped coriander and spring onions | | | | Serves 4-6 |
| ¼ cup water | | | | 4 vegetable, ¼ sugar |
| Boil eggplants in a pot of hot water until skin | | | | Protein 20g |
| wrinkles. Cool the boiled eggplants under some | | | | Carbohydrate 65g |
| running water, drain and remove skin. Cut them | | | | Total Calories 340 |
| into large sections and set aside. To make sauce, | | | | 1 large onion |
| brown sesame seeds in the oven or pan and then | | | | 4-5 cloves garlic |
| pound until very fine. Blend the sesame paste with | | | | 2-3 red chilies |
| the rest of the seasoning into a smooth | | | | 5-6 cups stock or water |
| consistency. Mix the sauce into the eggplants and | | | | 2 cups string beans (cut into 5cm lengths) |
| garnish with chopped coriander and spring onions. | | | | 1 tomato (sectioned) |
| Serve hot or cold. | | | | 2 cups cabbage (cut into bite sizes) |
| Malaysian Vegetable Stew (Sayur Lodeh) | | | | 3 green chilies (halved lengthwise) |
| Serves 4-6 | | | | 2 cups beansprouts (tailed) |
| 3 meat, 3 vegetable, 2 fat | | | | ½ cup tamarind juice |
| Protein 42g | | | | 1 tsp sugar |
| Fat 33g | | | | Salt and pepper to taste |
| Carbohydrate 45g | | | | Put onion, garlic and chilies in a food processor and |
| Total Calories 640 | | | | chop coarsely. Simmer the chopped mixture in |
| 20 small prawns (shelled and deveined) | | | | the stock for 15-20 minutes and then add the |
| 2 firm bean curd (towkwa) (cut into 8 pieces) | | | | vegetables, saving the beansprouts to be added |
| 10 shallots | | | | last. Season with tamarind juice, sugar, salt and |
| 5 red chillies | | | | pepper. Cook the vegetables for about 5-10 |
| 2 tsp turmeric powder | | | | minutes or until just tender. Add beansprouts, |
| ½ cup coconut milk | | | | cook for another minutes. Cool well before |
| 1 cup water | | | | serving. |