Telur Kukus Cina
Minuman • Malaysia
How to Make Chinese Steamed Egg (Traditional & Healthy Version)
Chinese Steamed Egg, known as 'Dan Zheng' among the Malaysian Chinese community, is a beloved comfort dish often enjoyed at home or in kopitiams. Within Malaysia’s multicultural cuisine, this silky, custard-like egg dish reflects the harmonious blend of Chinese heritage and local flavors. Its simplicity makes it a staple for breakfast and lunch, and the gentle steaming technique ensures a delicate texture that’s both satisfying and light. In Malaysia, Chinese Steamed Egg is commonly garnished with fragrant ingredients such as daun bawang (spring onions) and infused with touches of local flavor like pandan leaves or a drop of sesame oil. The dish is a testament to the Malaysian tradition of using fresh, wholesome ingredients, often sourced from local markets. Its mild taste and soft texture appeal to all generations, making it an ideal dish for families and those looking for healthy, nourishing meals. Whether served standalone or paired with rice, this recipe offers a nutritious, vegetarian-friendly option that fits seamlessly into Malaysia’s diverse culinary landscape.
Bahan-bahan(untuk 1 medium bowl (about 200ml), typical for Malaysian breakfast or lunch)
- 3 Eggs (Telur ayam, free-range if possible)
- 1 cup Filtered water (Air tapis)
- 1 tablespoon Low-sodium soy sauce (Kicap cair)
- 1 teaspoon Sesame oil (Minyak bijan)
- 1 stalk Spring onion (Daun bawang, finely sliced)
- 1/4 teaspoon White pepper (Lada putih)
- 1 small piece Pandan leaf (Daun pandan, optional for aroma) - pilihan
- 1/4 teaspoon Salt (Garam)
- 1/2 stalk Lemongrass (Serai, bruised and removed before serving) - pilihan
Arahan
- 1
Crack the eggs into a mixing bowl. Gently whisk until yolks and whites are fully blended, but avoid over-beating to maintain smooth texture.
2 minutes
Use a fork or chopsticks for gentle whisking.
- 2
Add filtered water to the eggs. Stir to combine evenly. Strain the mixture through a fine sieve to remove bubbles and ensure a silky finish.
3 minutes
Straining is key for a custard-like texture.
- 3
Season the mixture with low-sodium soy sauce, sesame oil, salt, and white pepper. Mix gently. For an aromatic touch, add pandan leaf or bruised lemongrass.
2 minutes
Avoid over-mixing to prevent air bubbles.
- 4
Pour the seasoned egg mixture into heatproof bowls or ramekins. Cover each bowl with cling wrap or a plate to prevent water droplets from affecting texture.
2 minutes
Covering ensures a smooth surface.
Kenapa hidangan ini sihat
This Malaysian Chinese Steamed Egg recipe is health-conscious due to its lean protein, low fat, and minimal use of processed ingredients. Steaming avoids extra oil, keeping calories low while maximizing nutrient retention. The addition of local aromatics like pandan and lemongrass boosts flavor without adding sugars or saturated fats. It’s vegetarian-friendly, heart-healthy, and suitable for weight management or diabetic diets.
Chinese Steamed Egg is rich in high-quality protein and essential amino acids from telur ayam, making it great for muscle maintenance and growth. Using low-sodium soy sauce and minimal oil keeps fat and sodium content low. Eggs offer vitamins A, D, E, B12, and minerals such as selenium and choline. Spring onions add fiber and antioxidants, while pandan and lemongrass impart beneficial phytochemicals. The gentle steaming method preserves nutrients, making this dish low in calories and easy to digest.
Petua
- 💡Tip 1: Strain the egg mixture for a silky, custard-like result.
- 💡Tip 2: Use low heat when steaming to prevent tough or overcooked eggs.
- 💡Tip 3: Cover the bowls to prevent condensation from ruining the surface.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming to retain smooth texture. Avoid microwaving as it may cause curdling.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
