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
Arahan langkah demi langkah
Step 1 · Prepare the spinach by washing thoroughly and chopping into bite-si...
Prepare the spinach by washing thoroughly and chopping into bite-sized pieces. If using, knot the pandan leaf for infusion.
Step 2 · Crack the eggs into a large bowl and gently beat them using chopsti...
Crack the eggs into a large bowl and gently beat them using chopsticks or a whisk until just combined. Avoid overbeating to retain smoothness.
Step 3 · Add the low-sodium vegetable stock
Add the low-sodium vegetable stock, light soy sauce, salt, and white pepper to the eggs. Stir gently to combine.
Step 4 · Stir in the chopped spinach and half the spring onion
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.
Step 5 · Cover each bowl with heatproof cling wrap or a plate to prevent wat...
Cover each bowl with heatproof cling wrap or a plate to prevent water droplets from falling onto the custard during steaming.
Step 6 · Steam over medium-low heat for 15–18 minutes
Steam over medium-low heat for 15–18 minutes, or until the custard is just set but still jiggles in the center. Remove from heat and let rest for 2 minutes.
Step 7 · Drizzle with sesame oil and garnish with remaining spring onion bef...
Drizzle with sesame oil and garnish with remaining spring onion before serving.
Mengapa resipi 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.
Nota tentang tradisi
Telur Kukus Bayam is a common dish in many Malaysian homes, often prepared as a light meal or side during family gatherings. Its simplicity and versatility make it a favorite among busy households, and it’s frequently served to children and the elderly due to its soft texture. While not tied to any specific festival, it is a testament to Malaysia’s multicultural approach to home cooking, blending Chinese, Malay, and even local indigenous elements.