Contents:
- Medical Video: Eid Dawat Recipes By Food Fusion
- Use lower-fat parts of meat
- Use alternative ingredients besides thick coconut milk
- Change the type of rice in the diamond
Medical Video: Eid Dawat Recipes By Food Fusion
Eid is a long-awaited moment after fasting for one month. You will do various preparations to welcome the coming of the feast, one of which is to prepare various typical Lebaran dishes. Ketupat, opor, pastries, and various other foods. Even though it's a once-in-a-year moment, you are advised to keep limiting the types of foods that pose a risk of future health problems such as excessive consumption of fats and carbohydrates. How to deal with cooking various special Lebaran dishes to make them healthier?
Use lower-fat parts of meat
At the time of Eid, the typical food that is usually served is opor and stews, the basic ingredients can be either chicken or beef. Which part of the meat do you usually use to cook this typical Eid meal? Different types of meat also differ in texture and fat content and nutrients. You can choose the type of meat that is lower in fat to maintain your fat intake.
In beef, the fat-rich portion is usually better, but if you are looking for a healthier option, you can choose the type of beef called lean cut or low fat. According to U.S. Department of Agriculture (USDA) meat is called low fat if in 100 grams of meat has a total fat of less than 10 grams, saturated fat is less than 4.5 grams, and cholesterol is less than 95 mg. While beef, which is very low in fat, only has 5 grams of total fat, 2 grams of saturated fat, and 95 mg of cholesterol. The types of beef that are low in fat are sirloin and hamstrings. While the types of meat that are high in fat are usually found in the abdomen and ribs.
While in chicken meat, the part that is high in fat is the dark skin and flesh. Every 100 grams of chicken skin contains 41 grams of fat. While parts of the flesh that are darker like the thighs, contain 5.7 grams of fat if eaten without skin. But if you use the skin the amount of fat becomes 11.2 grams. The chicken wing part also contains not a little fat. One chicken wing contains 8.1 grams of fat if it is served without skin, but if using the skin the fat content increases up to 19.5 grams.
Use alternative ingredients besides thick coconut milk
One of the basic ingredients that are often used to cook typical Lebaran foods is coconut milk. Made from coconut juice, coconut milk is used to make opor and curry dishes. There are two types of coconut milk, thick coconut milk and thin coconut milk. Thick coconut milk is obtained from old coconut meat which is grated, the result of this grated is then mixed with a little water and squeezed until the juice comes out. The first juice from the grated coconut is usually called thick coconut milk. If after that the coconut grated again mixed with water and squeezed, then the coconut milk produced by the texture is no longer as thick as the results of the first squeeze. The aroma and taste are also different, this is called a thin coconut milk. The more often grated coconut mixed with water and squeezed, the coconut milk produced will be more runny.
If you often hear too much coconut milk will cause high cholesterol, this is not entirely true. Coconut milk is made from plants, namely coconut, which naturally does not have cholesterol levels. But coconut milk contains high levels of fat so that it still has to be restricted. For example, thick coconut milk contains 792 kcal of calories, where most of it comes from fat. While the calorie content of dilute coconut milk is around 400 kcal.
To get around the use of coconut milk so as not to overdo it, you can use a thin coconut milk. But because it has been mixed with water many times, the taste of the thin coconut milk is not as savory as the thick coconut milk. So, you can use low-fat milk as a mixture of your cuisine to add savory flavor, or even replace the use of coconut milk with skim milk. Nowadays there are many recipes that offer the use of alternative cooking ingredients in order to increase the nutritional quality of food.
Change the type of rice in the diamond
The type of food that is most sticky with Eid is made of white rice cooked in woven coconut leaves. The type of rice commonly used is white rice. To make ketupat more nutritious, you can try cooking ketupat using brown rice, brown rice, or black rice.
White rice is included in the type refined grain, this means that in the manufacturing process, white rice has undergone a process to increase the storage capacity and improve the texture of rice. But this processing makes white rice lose fiber, iron, and most of the vitamin B. While other types of rice such as brown rice and brown rice still have complete nutritional content because of minimum processing. You can use this type of rice, the high fiber content can make you full quickly so it prevents you from overeating during holidays.
