Nasi Lemak dengan Puyuh Goreng
Sarapan • Malaysia
How to Make Nasi Lemak with Fried Quail (Traditional & Healthy Version)
Nasi Lemak with Fried Quail is a beloved Malaysian breakfast that beautifully combines fragrant coconut rice, crispy whole quail, and classic accompaniments such as sambal, peanuts, cucumber, and hard-boiled egg. A true reflection of Malaysia’s multicultural cuisine, this dish showcases local ingredients like santan (coconut milk), pandan leaves, and lemongrass, creating an aroma that instantly transports you to a bustling Malaysian morning market. The use of quail offers a twist on the traditional ayam goreng, providing leaner protein and a delicate flavor. Nasi Lemak, often called Malaysia’s national dish, is regarded as the ultimate comfort food enjoyed by Malaysians of all backgrounds. The harmonious balance of rich, spicy, and savory notes in this dish is a testament to Malaysia’s culinary diversity. Preparing Nasi Lemak with Fried Quail in a health-conscious way makes it accessible for those tracking calories or aiming for a balanced diet, while still honoring its authentic taste and cultural significance.
Bahan-bahan(untuk 1 plate with rice, 1 fried quail, sambal, cucumber, peanuts, and egg)
- 1 cup White rice (Beras tempatan)
- 1/2 cup Santan (coconut milk) (Fresh preferred)
- 2 leaves Pandan leaves (Tied into knots)
- 1/2 tsp Salt
- 2 whole Quail (Cleaned)
- 1/2 tsp Turmeric powder (For marinade)
- 1 stalk Lemongrass (Bruised, for marinade)
- 1/2 Cucumber (Sliced)
- 2 tbsp Peanuts (Roasted, unsalted)
- 1 Egg (Hard-boiled)
- 2 tbsp Chili paste (Sambal base)
- 1/2 Onion (Sliced)
- 2 tbsp Cooking oil (For frying)
Arahan
- 1
Rinse rice thoroughly. In a rice cooker, combine rice, santan, pandan leaves, a pinch of salt, and enough water to cook. Steam until fluffy and aromatic.
15 minutes
Use fresh pandan leaves for maximum fragrance.
- 2
Marinate cleaned quail with turmeric, a pinch of salt, and bruised lemongrass for at least 10 minutes.
10 minutes
Marinate overnight for deeper flavor.
- 3
Heat 1 tablespoon oil in a pan over medium-high heat. Fry quail until skin is crispy and meat is cooked through, about 6-8 minutes per side.
15 minutes
Turn quail frequently to prevent burning.
- 4
For sambal: Sauté sliced onion in 1 tablespoon oil until soft. Add chili paste and a pinch of salt. Cook until oil separates and sambal is fragrant.
5 minutes
Add a teaspoon of sugar for balanced heat if desired.
Kenapa hidangan ini sihat
Choosing quail over traditional fried chicken reduces saturated fat and total calories, making this Nasi Lemak variant a healthier option for breakfast or lunch. The incorporation of fresh local ingredients, minimal oil, and plenty of vegetables increases nutritional value while lowering cholesterol and sodium levels. This recipe is designed for those seeking authentic Malaysian flavors without compromising on health.
This Nasi Lemak with Fried Quail recipe provides a good balance of macronutrients. Quail is a lean protein source, containing essential amino acids, iron, and zinc, while the rice offers complex carbohydrates for sustained energy. The addition of cucumber and peanuts adds fiber, healthy fats, and micronutrients, such as vitamin E, magnesium, and potassium. By using a moderate amount of santan and pan-frying instead of deep-frying, the overall fat content is reduced, making this an excellent choice for calorie-conscious eaters.
Petua
- 💡Tip 1: Use fresh santan for the most fragrant coconut rice.
- 💡Tip 2: Marinate quail longer for deeper flavor penetration.
- 💡Tip 3: Serve sambal on the side for customizable spiciness.
Penyimpanan & hidangan
Store leftover rice and quail separately in airtight containers in the refrigerator for up to 2 days. Reheat rice by steaming and quail in an oven for best texture. Sambal can be kept refrigerated for up to a week.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 650.0 kcal |
