Brilio.net - Lodeh is one of many people's favorite home-cooked vegetable dishes. The savory taste of the lodeh sauce and the freshness of the vegetables can make you addicted when eaten with rice. However, many people avoid cooking this menu because it is considered high in cholesterol.
The reason is, vegetable lodeh is made using additional coconut milk. It is common knowledge that coconut milk contains saturated fat, so it has the risk of increasing cholesterol in the body. However, the mothers on the Dipu Topa Channel YouTube account have a secret for cooking lodeh vegetables so that they are low in cholesterol.
photo: YouTube/Dipu Topa Channel
First, prepare the vegetables that will be used as the filling for the lodeh. The owner of the YouTube account Dipu Topa Channel uses koro, which is a type of legume that tends to be high in fiber.
Yup, using high fiber ingredients in lodeh will make it a dish that is good for your health, so you don't need to worry when consuming lodeh. Fiber is known to be able to bind bad cholesterol in the body and push it out of the body.
So, before using it, wash it clean and clean the koro first. The owner of the YouTube account, Dipu Topa Channel, explained that you can also use nuts or even other vegetables with high fiber content.
photo: YouTube/Dipu Topa Channel
After that, prepare the ground spices. YouTube account user Dipu Topa Channel also adds ground tempeh with ground spices as additional protein. Even though tempeh is high in protein, you don't need to worry about your cholesterol rising when you eat it, you know. Reporting from healthline.com, vegetable protein such as tempeh contains much lower cholesterol than animal protein.
photo: YouTube/Dipu Topa Channel
Next, prepare boiling water in a pan. When it boils, add the ground spices. Stir well and wait until the aroma of the ground spices comes out, then add the koro or other lodeh vegetable filling according to taste. Also add additional spices such as salt and seasoning, then wait until the koro is cooked.
photo: YouTube/Dipu Topa Channel
When the koro is cooked, then add the coconut milk. Well, the process of adding coconut milk in the final step of making lodeh is said to keep cholesterol low, you know. Apart from that, the amount of coconut milk used can also affect the cholesterol level of lodeh vegetables. That's why it's better to limit the use of coconut milk when making lodeh.
"One sachet of coconut milk is thick enough to cook 1 kilo of koro, not too liquid or too thick," emphasized the owner of the YouTube account Dipu Topa Channel, quoted by BrilioFood on Wednesday (7/8).
After stirring thoroughly, wait until the lodeh vegetable sauce thickens and boils. Next, the vegetable lodeh is ready to be served. How about it, the trick is really simple, right?
Taking a peek at the comments column on Dipu Topa Channel's YouTube upload which has been watched 7,000 times, several netizens look enthusiastic about trying this low cholesterol lodeh recipe, you know.
"You don't saut the spices first, mother," asked YouTube @yulimariani34 and got the answer from the video owner, "Oh yes, some people like to saute the spices first. For me, in this lodeh koro edition, I don't stir-fry, but use the spices I just put it in boiling water, so the raw smell disappears, Bund."
"If you don't boil the koro, throw out the water first. Doesn't it taste bitter, thanks," added YouTube @patonibidin2373, who replied, "If it's this type of koro, it's not bitter."