Healthy Recipes That Are Perfect for Raya

May 31, 2019 | Recipes

We indulge the most during festive seasons. It only happens once a year, so why not take that extra serving of rendang or a couple more onde onde, right? Everything should be in moderation, or at the very least, a balance of rich and healthy food. And we’ve got the perfect recipe list for you to experiment with.

 

Here are 5 of our favourite Raya recipes with a healthy twist!

Paleo Asian Coleslaw

The ratio between meat and vegetable dishes during Raya is uneven. How could anyone resist having satay, ayam sambal, and lemang? You don’t have to, just add in a little bit more greens so you’re getting all the nutrients you need. Take the paleo coleslaw with an Asian twist for example.It has vitamin A and C, calcium and iron, and makes for a refreshing side dish to complement all the spicy and savoury food served during Raya.

What You’ll Need:

For the Salad

1 cup of raw cashews

1 medium head of cabbage

1 red bell pepper (thinly sliced)

1 carrot (shredded)

1 small onion (thinly sliced)

2 green onions (chopped)

1 tbsp sesame seeds (toasted)

Sea salt (to taste)

 

For the Dressing

2 garlic cloves (minced)

1/2 inch fresh ginger (minced)

1/4 cup apple cider vinegar

2 tbsp sesame oil (toasted)

2 tbsp extra virgin olive oil

2 tbsp coconut aminos

2 tbsp fish sauce

1/2 tsp ground black pepper

 

How to Make It:

Add cashews to a skillet over medium heat and leave them to toast for 3 minutes until they become golden brown. Then, remove it from the heat and chop them into smaller pieces. Place it aside. Next, thinly slice the cabbage and mix the bell peppers, carrots, onions, green onions, and cashews and add them to a large serving bowl. For the dressing, whisk all the ingredients together until it’s mixed well. Then, pour it over the vegetables and allow it to sit for 20 minutes in the fridge so it’s nice and cool when you serve it. Feel free to add more salt or sprinkle sesame seeds to your liking just before it’s served.

Healthy Sayur Lontong

Lontong is another Raya-favourite. If you’ve not tried it before, lontong is essentially compressed rice cake wrapped inside a banana leaf and is eaten best with curries or in a vegetable dish because of its texture. This recipe includes nourishing ingredients like cabbages, long beans, yam beans and carrots which give a warm and wholesome taste to your dinner.

 

What You’ll Need:

500g lontong

400g firm bean curd

80g tempeh

200g white cabbage (cut into large chunks)

5 long beans (cut 5cm long)

200g yam bean (cut into 5cm sticks)

1 carrot (thinly sliced)

20g tanghoon

50g beancurd sticks

1 litre of coconut milk

2 lemongrass (bruised)

1½ tsp salt (to taste)

½ tsp sugar (to taste)

2 tbsp oil

Oil for deep frying

 

For the Spicy Paste

4 dried chillies (softened)

120g shallots (peeled)

4 cloves garlic (peeled)

2 candlenuts

2 stalks lemongrass (without ends)

30g turmeric

10g galangal

40g dried shrimp

1 tsp belacan (toasted)

50ml oil

 

How to Make It:

Cut the bean curd into 4 triangles each, then the tempeh into 3cm strips. Next, heat some oil in a wok or pan over medium heat and fry the bean curd and tempeh separately until it turns golden brown. Then, set it aside while you make the paste. Blend all the ingredients listed to make the spicy paste using a food processor, then stir-fry it in a wok on medium heat for 5 minutes. Next, boil the coconut milk on lower heat and add the vegetables to the mix until both have simmered. Lastly, add the glass noodles, bean curd sticks, fried beancurd and tempeh, and lontong pieces in a large bowl with the curry and it’s ready to serve.

Tempeh Skewers with Peanut Sauce

Tempeh is an essential part of any Raya feast, and makes for a fun, healthier satay option for Raya! It’s high in protein and calcium, and is a popular substitute for meat – which is perfect for your vegetarian or vegan family members who’ll be over for to celebrate. It’s easy to prepare and will be a favourite during your open house.

 

What You’ll Need:

 

For the Tempeh Satay:

1 lemongrass stalk (4-inches)

2 shallots (peeled)

2 garlic cloves (peeled)

1 piece of fresh ginger (peeled)

1/4 cup lime juice

2 tbsp soy sauce

1 tbsp grapeseed oil (or any neutral flavour cooking oil)

1 tbsp maple syrup

1 tsp chilli paste

1 tsp coriander seeds (ground)

8-ounces of tempeh (cut into cubes)

1 red bell pepper (small, finely chopped)

Skewers

 

For the Peanut Dipping Sauce:

1/4 cup of low-carb creamy peanut butter

2 tbsp of lime juice

1 tbsp of maple syrup

1 1/2 teaspoons of soy sauce

1 tsp of fresh ginger (ginger)

2 tbsp of water

 

How to Make It:

First, soak the wooden skewers in a shallow dish for 30 minutes. While that’s happening, slice the lemongrass stalk and remove the outer layers while retaining the inner stalk. Then, place the inner stalk in a food processor along with the shallots, garlic, ginger, lime juice, soy sauce, oil, maple syrup, chilli paste, and coriander, and blend until it’s smooth. Next, add the tempeh cubes in a shallow dish, and pour the fresh marinade over it, and allow it to sit for 30 minutes. Then, preheat your oven to 400ºF or grill to cook the skewers of tempeh cubes and red pepper pieces with for a few minutes. Be sure to watch it closely as you’d want it to be lightly charred and not burnt. Then it’s ready! The peanut dipping sauce is relatively easy to make, simply whisk all the ingredients together in a small bowl with some water until it’s of the consistency you like.

 

Coconut Mango Fish Curry

Fish curry is always a good idea. And when paired with mangoes, it becomes an even better one. Mangoes are high in fibre, and are a great source of vitamins A and C. Fish on the other hand, is high in protein and other vitamins but most importantly it’s easy to prepare and delicious, more so when it’s mixed with curry.

 

What You’ll Need:

350g kingfish

50g of mangoes

1 tsp tamarind pulp

1 onion

1 tsp ginger (chopped)

1 tsp garlic (chopped)

6 green chilis

2 tomatoes

1 1/2 tablespoons Kashmiri chilli powder

1/2 tsp turmeric

1 cup of coconut milk

1 cup of water

1/2 tsp fenugreek

1 sprig curry leaves

1 tsp coriander leaves (chopped)

3 tbsp coconut oil

Salt

 

How to Make It:

Slice the fish into thick pieces, rinse it over water and keep it aside while you finely chop the onions and tomatoes, and cut the green chillies and mangoes into long thin pieces.

Next, heat oil in a pot, and add fenugreek seeds, curry leaves, chopped onions and garlic, chopped ginger, and green chilli. Stir it until it becomes golden brown, then add the chopped tomatoes until it becomes similar to a sauté consistency. Once the mixture has a paste-like consistency, add the chilli powder, turmeric powder, tamarind pulp and water and allow it to boil for a few minutes. Next, add the fish to the curry and when it’s cooked halfway, add the mango pieces to it and allow it to sit for a few minutes before serving it.

Almond Paste Curry Chicken

What’s a Malaysian feast without chicken? Not possible. Our favourite way to prepare it this time ‘round is by combining the rich nutty flavour of almonds with the spiciness of a curry. Almonds are a good source for fibre, protein, vitamin E, and antioxidants. And when paired with curry and chicken, it makes for a delicious and hearty meal – everyone will go for seconds!

 

What You’ll Need:

1 kg broiler chicken (cut into medium-sized pieces)

400g thick curd

20 almonds (paste)

1.5 cups of water

4 cloves

2 tsp of cinnamon

3 bay leaves

3 medium-sized onions (finely chopped)

4 green chillies (finely chopped)

2 tsp red chilli powder

2.5 tsp coriander powder

1 tsp cumin seed powder

1/2 tsp turmeric powder

5 tbsp of oil

6 green cardamoms

1 black cardamom

1.5 tsp of ginger-garlic paste

Salt to taste

Coriander (finely chopped, for garnishing)

 

How to Make It:

First, you’ll need to sauté the cardamoms, cloves, cinnamon and bay leaves over medium heat, then add the onions and green chillies to the mix on low flame. Once the onions turn pink, add the ginger-garlic paste until it becomes golden. Next, stir in the curd until it becomes brown, then, add the chicken pieces and stir until the oil separates. Now, add the almond paste and sauté for 5 minutes before pouring some water to leave it to cook on low flame until the chicken is tender. Garnish with coriander leaves and serve while hot.

 

Get all the ingredients you need for Raya at Village Grocer! Here’s wishing you and your family a very blessed Hari Raya and we’ll see you in the next blog post.

 

Keep it fresh,

Your friendly neighbourhood grocer.

 

Share This

Copyright © 2018. Village Grocer (Bangsar) Sdn Bhd (1047864-H). Subsidiary of The Food Purveyor Sdn Bhd (1047859-P) (formerly known as Village Grocer Holdings Sdn Bhd)