Telur Kukus Bayam
Minuman • Malaysia
How to Make Steamed Egg with Spinach (Traditional & Healthy Version)
Steamed Egg with Spinach, known locally as Telur Kukus Bayam, is a beloved dish in Malaysian households, celebrated for its silky, custard-like texture and nourishing qualities. This dish is a staple comfort food, often enjoyed for breakfast or lunch, reflecting the multicultural tapestry of Malaysian cuisine. Its delicate flavor makes it suitable for all ages, and the inclusion of bayam (spinach) brings a vibrant green hue and a mild, earthy taste. Malaysian steamed egg dishes often incorporate local ingredients like daun bawang (spring onions) and a dash of light soy sauce, infusing simple elements with aromatic depth. The gentle steaming process preserves nutrients and delivers a light, protein-rich meal perfect for the tropical Malaysian climate. This version is adapted to be health-conscious, using minimal oil and focusing on fresh, locally sourced ingredients. Whether you’re seeking a nutritious start to your day or a light, satisfying lunch, this Telur Kukus Bayam is a wholesome choice rooted in Malaysian culinary tradition.
Bahan-bahan(untuk 1 small bowl (approx. 200ml) per serving)
- 3 large Eggs (telur ayam)
- 2 cups Spinach (bayam, washed and chopped)
- 1 cup Low-sodium vegetable stock (homemade or store-bought)
- 2 stalks Spring onion (daun bawang, finely sliced) - pilihan
- 1 teaspoon Light soy sauce (naturally brewed)
- 1/4 teaspoon White pepper powder (serbuk lada putih)
- 1/2 teaspoon Sesame oil (minyak bijan) - pilihan
- 1/4 teaspoon Salt (garam halus)
- 1 small leaf Pandan leaf (daun pandan, knotted (optional for aroma)) - pilihan
Arahan
- 1
Prepare the spinach by washing thoroughly and chopping into bite-sized pieces. If using, knot the pandan leaf for infusion.
5 minutes
Use fresh bayam for the best texture and flavor.
- 2
Crack the eggs into a large bowl and gently beat them using chopsticks or a whisk until just combined. Avoid overbeating to retain smoothness.
3 minutes
A gentle mix prevents bubbles, resulting in a silkier custard.
- 3
Add the low-sodium vegetable stock, light soy sauce, salt, and white pepper to the eggs. Stir gently to combine.
2 minutes
Strain the mixture for ultra-smooth results.
- 4
Stir in the chopped spinach and half the spring onion. Pour the mixture into two heatproof bowls or ramekins. Tuck in the pandan leaf if using.
2 minutes
Distribute spinach evenly for consistent texture.
Kenapa hidangan ini sihat
This Malaysian-style Steamed Egg with Spinach is a healthy recipe choice due to its simple, whole food ingredients and low-calorie content. Steaming is a gentle cooking method that preserves nutrients, while the absence of heavy oils or creams keeps the dish light and digestion-friendly. Its high protein and fiber content make it filling without being calorie-dense, suitable for weight management and balanced diets.
Steamed Egg with Spinach is rich in protein from eggs and loaded with vitamins A, C, and K from bayam. The dish is low in calories and saturated fat, making it ideal for those monitoring their energy intake. Spinach contributes essential minerals such as iron, magnesium, and potassium, supporting overall health and energy levels. The use of low-sodium vegetable stock and minimal oil ensures the dish is heart-healthy and suitable for people with dietary restrictions.
Petua
- 💡Tip 1: Strain the egg mixture for the smoothest custard.
- 💡Tip 2: Keep the steaming temperature low to avoid bubbles.
- 💡Tip 3: Add a pandan leaf for a subtle, fragrant aroma unique to Malaysian cuisine.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat by steaming or microwaving with a cover to maintain the custard texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
