9 Low Calorie Food Recipes, Practical and Make You Full All Day

Apart from exercising regularly, managing your diet also plays an important role in helping you lose weight. Managing your eating pattern when on a diet means maintaining calorie intake, but still maintaining the nutrition in the food we consume.

Nah, For those of you who are confused about choosing food for your diet, the following article could be a recommendation. There are 9 low calorie food recipes that you can easily make yourself. The various low-calorie food recipes below are also high in fiber and protein, so they can make you feel full for longer.

1. Saute Cuciwis in Oyster Sauce

Materials:

Cuciwis – 250 grams

Onions, thinly sliced ​​– 1/4 pieces

Garlic, minced – 1 clove

Oyster sauce – 2 tbsp

Salt – 1/4 tsp

Ground pepper – 1/8 tsp

Water – 50 ml

Cooking oil – 2 tbsp

How to make:

1. Wash the cucuwis, cut off the base and discard if any of the outer layers are damaged. Split the cucuwis into two parts.
2. Heat oil, saute garlic and onion until fragrant.
3. Add the cucuwis, stir until wilted.
4. Add water, add salt, pepper and oyster sauce. Cook briefly until the spices are evenly distributed.
5. Cover the pan, cook until the cucuwis is cooked, then remove from heat. Stir-fried cucuwis is ready to be served.

2. Saute Pak Choy

Materials:

Pakcoy – 5 weevils

Garlic, minced – 5 cloves

Oyster sauce – 2 tbsp

Granulated sugar – 1/2 tsp

Cornstarch – 1/2 tsp

Water – 150 ml

Oil, for frying – to taste

How to make:

1. Boil the bok choy in boiling water for just 30 seconds. Lift and drain.
2. Saute garlic until fragrant.
3. Add oyster sauce, sugar, water and cornstarch. Stir and cook until thickened. Lift.
4. Arrange the pak choy on a serving plate. Drizzle with the stir-fried results.
5. Ready to be served.

3. Mustard Vegetables

Materials:

White mustard – 250 grams

Beef meatballs, sliced ​​– 5 pieces

Garlic, sliced ​​– 2 cloves

Shallots, sliced ​​– 5 pieces

Red chilies, sliced ​​– 4 pieces

Galangal – 2 cm

Bay leaves – 2 pieces

Salt – 1/2 tsp

Sugar – 1/2 tsp

Broth powder – 1/2 tsp

Water – 300 ml

Oil, for frying – to taste

How to make:

1. Clean the mustard greens and cut into large squares. Set aside.
2. Saute garlic, shallots, red chilies, galangal and bay leaves until fragrant.
3. Pour water and cook until boiling.
4. Add white mustard greens. Season with salt, sugar and stock powder. Stir well. Cook until the mustard greens look wilted. Correct the taste. Lift.
5. Ready to be served.

Tips

Apart from meatballs, you can also add tofu/tofu, quail eggs and chicken meat.

4. Saute White Radish

Materials:

White radish, cut into matchsticks – 250 grams

Carrots, cut into matchsticks – 50 grams

Chicken fillet, thinly sliced ​​lengthwise – 50 grams

Garlic, chopped – 2 cloves

Ground pepper – 1/2 tsp

Salt to taste

Oyster sauce – 1 tbsp

Granulated sugar – 1/2 tsp

Onions, finely chopped – 1 stick

Water – 100 ml

Cooking oil – 2 tbsp

How to make:

1. Bring water to a boil, boil the radishes for about 10 minutes to remove the bitter taste, then drain.
2. Heat oil, saute garlic until fragrant. Add the chicken slices, stir until they change color. Add carrots, stir until wilted.
3. Add the radishes, season with salt, sugar, oyster sauce and ground pepper, stir well. Add water, cook until the turnips are cooked.
4. Sprinkle with spring onions, stir briefly, then turn off the heat. Stir-fried radishes are ready to be served.

Tips

Test the doneness of the radish with a tablespoon, if it is easily cut with a spoon it means the radish is cooked.

5. Stir-fried Egg Bitter Gourd

Materials:

Bitter Gourd – 2 pcs

Egg – 1 item

Shallots – 5 pieces

Garlic – 2 cloves

Large red chilies – 2 pieces

Cayenne pepper – 3 pieces

Sweet soy sauce – 1 tbsp

Salt to taste

Sugar – to taste

How to make:

1. Split the bitter melon in half, remove the seeds then slice thinly. Add 1 tablespoon of salt, then knead it, let it sit for a while. After that, rinse with clean water, repeat twice.
2. Slice the shallots, garlic, red chilies and cayenne pepper. Then stir-fry until fragrant.
3. Add the beaten egg, stir until the egg is cooked.
4. Add the bitter melon slices, add a little water and sweet soy sauce. Season with salt and sugar to taste.
5. Cook until the bitter gourd wilts and the spices are absorbed, remove from heat and serve.

Tips

1. Choose medium-sized bitter melon, because the larger the bitter melon, the more bitter it will taste.
2. If you want the bitterness to really disappear. You can boil bitter melon with guava leaves or clean clay.

6. Braised Dumplings in Soup

Materials:

Leather:

Medium protein wheat flour – 150 grams

Sago flour – 50 grams

Egg yolk – 1 egg

Margarine, melted – 2 tbsp

Salt – 1/4 tsp

Water – 75 ml

Isi:

Chicken meat, ground – 150 grams

Shrimp, finely chopped – 50 grams

Egg – 1 item

Spring onions, finely sliced ​​– 1 stem

Onion, finely chopped – 1/2 piece

Garlic, crushed – 2 cloves

Sago flour – 50 grams

Sesame oil – 1 tsp

Granulated sugar – 1/2 tsp

Lada – 1/4 sdt

Salt – 1.5 tsp

Egg white, for adhesive – 1 egg

Sauce:

Broth – 1.3 liters

Celery, sliced ​​– 2 stalks

Green mustard greens, cut into pieces – 3 stems

Salt – 2 tsp

Granulated sugar – 1 tsp

Margarine, for frying – 1 tbsp

Fried onions, for sprinkling – enough

Ground Spices for Gravy:

Shallots – 4 pieces

Garlic – 2 cloves

Granulated pepper – 1/2 tsp

How to Make Leather:

1. In a container, mix all the leather ingredients except water. Stir well.
2. Pour in the water slowly then knead until smooth. Divide into several parts.
3. Take one part of the dough then thin it using a noodle/pasta maker. Roll from the thickest to the thinnest while dusting with flour. Repeat until all the batter is used. Cut into squares measuring 10×10 cm (yields about 18 pieces of skin). Set aside.

How to Make Content:

1. In a bowl, mix together all the ingredients except the egg whites. Stir well.
2. Check the taste by boiling a piece of the mixture. Taste and correct the taste by adding spices. Set aside.

Dumpling Completion:

1. Take a piece of wonton skin. Put 1 tablespoon of filling mixture in the middle.
2. Put egg white glue around the edges of the dumplings. Fold it into a triangle shape. Bring the ends together then glue them back together. Repeat until all the batter is used.
3. Bring plenty of water to a boil in a pan. Boil the dumplings until cooked and float. Lift and drain.

How to Make Gravy:

1. In a saucepan, bring the stock to a boil.
2. Saute ground spices until fragrant. Lift.
3. Add the stir-fried spices to the boiling broth. Season with sugar and salt. Stir well.
4. Add mustard greens and spring onions. Stir well. Cook until the mustard greens are soft. Correct the taste. Turn off the heat.

Presentation: Arrange the dumplings in a serving bowl. Add mustard greens and pour over the sauce. Sprinkle fried onions. Ready to be served.

7. Quaker Oat Chicken Porridge

Materials:

Quaker oat – 50 gram

Water – 250 ml

Garlic – 2 cloves

Red onion – 1 clove

Soy sauce – 1 tbsp

Sesame oil – 1 tsp

Salt – 1/4 tsp

Ground pepper – to taste

Chicken stock powder – 1/4 tsp

Chicken breast, fried and shredded – to taste

Complementary:

Boiled egg – 1 item

Fried onions – enough

Soybeans, fried – to taste

Onion, sliced ​​- enough

Prawn crackers – to taste

How to make:

1. Puree the garlic and shallots, saute with a little oil until fragrant. Add water then add Quaker oats. Stir well until the oats start to expand.
2. Add soy sauce, sesame oil, chicken stock, salt and ground pepper. Stir well, cook until it thickens into porridge.
3. Pour the porridge into a serving bowl, add boiled eggs, shredded chicken, sprinkle with fried onions, fried soybeans, spring onions and crackers.
4. Quaker oat chicken porridge is ready to be served.

8. Corn Rice

Materials:

Corn rice – 150 grams

White rice – 100 grams

Salt – 1/2 tsp

Anoint Vegetables:

Long beans, cut into pieces – 1 bunch

Bean sprouts – 100 grams

Half old coconut, grated – 1/2 fruit

Kencur – 1 segment

Large red chilies – 2 pieces

Cayenne pepper or to taste – 5 pieces

Orange leaves – 4 pieces

Cooked shrimp paste – 1/2 tsp

Salt to taste

Sugar – to taste

Complementary:

Fried tofu – to taste

Fried tempeh – to taste

Salted fish – to taste

Terasi chili sauce – to taste

How to make:

1. Mix corn rice and white rice, add 500 ml of cooking water until it becomes aron, add salt, stir well. Steam for 30 minutes until cooked. Or you can also cook it using a rice cooker like normal rice.
2. Anoint Vegetables: Boil long beans and bean sprouts separately, remove and drain.
3. Grind the ointment spices, galangal, red chili, cayenne pepper, lime leaves, shrimp paste, add salt and sugar according to taste.
4. Mix the spices with grated coconut, stir well, steam for 15 minutes. After that, mix with the boiled vegetables.
5. Serve warm corn rice with vegetable ointment and tofu accompaniments, fried tempeh, salted fish and shrimp paste chili sauce.

9. Vietnamese spring rolls

Materials:

Shrimp, medium size – 12 pieces

Pokcoy – 10 pieces

White mustard – 10 pieces

Carrots, rectangular slices – 3 pieces

Cucumber, rectangular slices – 3 pieces
Vermicelli noodles – 100 grams

Warm water – 1 bowl

Salt to taste

Rice paper – 8 sheets

Sauce Hoisin:

Garlic, finely chopped – 2 cloves

Red onion, finely chopped medium size – 1 clove

Hoisin sauce – 5 tbsp

Prawn stock – 175 ml

Peanut butter/mashed nuts – 2 tbsp

Granulated sugar – 1/2 tbsp

Chili sauce – 1/2 tbsp

Vinegar – 1/2 tbsp

How to make:

1. Brew vermicelli noodles with boiling water then drain.
2. Bring the water to a boil, then add salt to taste. Then boil the vegetables one by one in the order of carrots, bok choy, then white mustard greens. Drain vegetables from stew.
3. Boil the shrimp with a little salt along with the shell and head for 1 minute, remove from heat and separate the shrimp broth. Discard the heads, shells and tails of the prawns. Split the shrimp bodies in 2, set aside.
4. Place the rice paper glossy side down on a large flat plate, wet a towel with warm water then wipe both sides of the rice paper.
5. Arrange the vegetables and vermicelli then roll the bottom half up, fold the right side in then fold the left side to prevent the vegetables from coming out. Place the prawns, orange side down, attach and roll up the rest.
6. Peanut hoisin sauce: Fry garlic and shallots in a little oil until fragrant, add hoisin sauce, shrimp stock and peanut butter. Stir well until dissolved – Add granulated sugar and vinegar then arrange in a bowl.
7. Serve Vietnamese Spring Rolls with peanut hoisin sauce.

Tips

1. To make rolling easier do not use vegetables that contain a lot of water.
2. Trim the roll at the beginning when rolling the rice paper, because the roll cannot be re-rolled.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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