You might not believe it is possible to lose weight while on a diet plan which includes indonesian salad but it is obtainable. It is crucial to not eat indonesian salad or other high calorie salads every day but in moderation.

This is what I do, I allow myself high calorie food one meal per week. I eat a healthy diet 6 days a week, say 1400 to 1600 calories a day, and then on the last day, I eat what I please – without going overboard of course.

I have been eating this way for the last month and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any supplements or diet food. I have only been conscious of what I eat 6 days per week and then eat whatever I want one day of the week.

On my one day off per week, I prefer to eat indonesian food. I never thought I could lose 5 kilos while eating indonesian meals but am very elated to see it does work. If you would like to try some indonesian food, I suggest you make indonesian salad which is one of my most adored indonesian recipes.

Indonesian Salad (Gado-Gado)

Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice 

Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.

Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.

Coconut-Peanut Dressing
1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger

Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Serve warm.

You can adapt the recipe to make it quite a bit healthier or with not so many calories as this can help you to lose 5 kilos rapidly. It worked for me and could help you to lose weight also.