5 recipes for processed raw foods that are safe and healthy

For some people, eating foods that are not processed too much or even raw, are said to be good for health. Maybe you can try eating raw food, but you have to be careful in choosing the type of food. Wrong, can cause various digestive disorders. Want to try raw food? Come on, take a peek at some recipes for raw food creations that are certainly healthy and safe for your stomach.

Various recipes processed raw materials that can increase appetite but still healthy

You can include some of the following raw food preparations in the lunch menu list in the next few days. But remember, it is important for you to process all the basic ingredients of this dish while still paying attention to cleanliness and safety. Good luck, yes!

1. Karedok

Materials:

• 2 bunches of string beans, cut into 1 cm pieces
• ½ cabbage, remove the cabbage bones and finely slice
• 2-3 dark green eggplant, cut into small pieces
• 1 bunch of basil leaves
• ½ cucumber
• 1 bowl of bean sprouts, clean and remove the roots
• Starch crackers to taste
• 1 lime

Sauce seasoning:

• 200 grams of fried peanuts / about 1 medium bowl
• 3 pieces of red bird's eye chilies / according to taste
• 3 red chilies / according to taste
• ½ segment of kencur
• 2 cloves of garlic
• 1 teaspoon fried shrimp paste
• 100 gr coconut sugar
• ½ teaspoon salt
• 1 teaspoon tamarind water
• 2 tbsp brown sugar
• 100 ml of boiled water

How to make:

1. First, puree the fried peanuts, cayenne pepper, red chilies, kencur, garlic, coconut sugar, and salt.
2. Add tamarind water to the sauce has been smooth, then mix well.
3. Mix the seasoning sauce with the raw vegetable slices, then mix well.
4. Place the karedok on a serving plate, then add lime juice and a sprinkling of starch crackers on top.
5. Karedok is ready to be served.

2. Trancam

Source: www.dapurkobe.co.id/trancam

Materials:

• 2 bunch long beans, cut into pieces and clean
• ½ cucumber, cut into small cubes
• 1 bowl of short bean sprouts, wash
• 1 bunch of basil leaves
• 2 limes

Coconut chili seasoning:

• ½ grated old coconut
• 2 pieces of lime leaves

Ground spices:

• 3 pieces of red bird's eye chilies, fry briefly
• 1 red chili, fry briefly
• 3 garlic cloves, fry briefly
• 1 fruit kencur
• 1 teaspoon cooked shrimp paste
• 1 teaspoon salt
• 2 tsp sugar

How to make:

1. Blend all the spices consisting of red bird's eye chilies, red chilies, garlic, kencur, cooked shrimp paste, salt, and sugar.
2. Make coconut chili sauce by mixing all the spices that have been mashed into grated coconut and stirring until blended.
3. Add the coconut chili mixture and ground spices to the vegetable slices, then stir again until all the vegetables are mixed with the spices.
4. Place the trancam on a serving plate, then top it with basil leaves and give it a squeeze of lime juice.
5. Trancam is ready to be served.

3. Asinan vegetables

Materials:

• 3 pieces of lettuce, cut into small pieces
• 1 small bowl of egg noodles, boil until cooked and drain
• 1 small bowl of chopped Chinese cabbage
• ½ cucumber, cut into small cubes
• 1 small bowl of carrots, thinly sliced
• 1 small bowl of cabbage, thinly sliced
• 1 bowl of bean sprouts
• 2 pieces of white tofu

Sauce seasoning:

• 400 ml of boiled water
• 100 gr brown sugar, fine comb
• 2 tbsp sugar
• 2 tablespoons of shrimp
• ½ teaspoon salt
• 1 tsp vinegar

Ground spices:

• 2 cloves of garlic
• 2 red chilies
• 2 pieces of red bird's eye chilies

Complementary:

• Noodle crackers
• Red crackers
• Fried peanuts, for sprinkling

How to make:

1. Haluksan seasoning consisting of garlic, shallots, and red bird's eye chilies.
2. Make the sauce by boiling water, brown sugar and granulated sugar until it boils. Then add the shrimp, salt, vinegar, and spices that have been mashed beforehand.
3. Stir until the water boils again and all the ingredients are well blended. Once cooked, remove the sauce then set aside.
4. Arrange all the vegetables, noodles, and tofu on a serving plate, then pour over the cooked sauce.
5. You can give a sprinkling of peanuts, noodle crackers and red crackers as a complement.
6. Asinan sayur is ready to serve.

4. Rujak

Materials:

• 1 yam, thinly sliced
• 3 guava, cut into pieces
• 1 cucumber, thinly sliced
• ½ young mango, cut into pieces
• ¼ papaya, thinly sliced

Ground spices:

• 150 ml of boiled water
• 3 curly red chilies
• 1 red bird's eye chili
• ½ teaspoon fried shrimp paste
• 1 teaspoon salt
• 200 grams of brown sugar

How to make:

1. Prepare all the fruit, clean and cut it, then store it in the refrigerator until cold.
2. Make the spices by smoothing all the ingredients consisting of red chilies, red bird's eye chilies, fried shrimp paste, salt, and sugar, then stir with water until blended.
3. Serve the ground spices with the fruit while cold.

5. Lalapan

Materials:

• 1 cucumber, wash and chop
• 1 bunch of basil leaves, wash and pluck the leaves
• 3 pieces of lettuce
• 1 tomato, wash and cut into pieces

Chili seasoning:

• 5 red chilies
• 3 pieces of red bird's eye chilies
• ½ tomato
• 1 teaspoon fried shrimp paste
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 lime

How to make:

1. Wash all vegetables for vegetables, then cut into small pieces.
2. Next, smear all the coarse or fine chili sauce according to your taste.
3. Give the lime juice to the finished chili sauce.
4. Lalapan and chili sauce ready to be served.

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