How to Make Ayam Berlada (Traditional & Healthy Vegetarian Version)
Ayam Berlada is a beloved dish in the heart of Malaysian cuisine, renowned for its vibrant blend of spicy sambal and tender protein, typically enjoyed by families during lunch. Traditionally, 'ayam' refers to chicken, but this health-conscious vegetarian adaptation uses locally-sourced plant-based protein, making it suitable for vegetarians while retaining the iconic, fiery berlada (chili paste) flavor. The dish draws its roots from Malay heritage, celebrated for its balance of heat, aromatic spices, and the signature tang of fresh tomatoes and cili merah. In Malaysia’s multicultural food scene, Ayam Berlada embodies the fusion of local ingredients such as serai (lemongrass), daun limau purut (kaffir lime leaves), and fragrant pandan, making every meal a celebration. Its sambal berlada is crafted with a careful blend of cili padi, bawang merah (shallots), and bawang putih (garlic), offering a spicy yet nuanced taste that reflects the rich traditions of Malaysia. Perfect for lunch, this healthier version is lower in calories and fat, yet high in flavor and nutrients, making it a great choice for modern, health-conscious Malaysians.
Ingredients
- 200g Plant-based chicken or tempeh (substitute for ayam (chicken))
- 4 large Cili merah (red chili) (seeded for less heat)
- 3 Cili padi (bird’s eye chili) (adjust for spiciness)
- 4 Bawang merah (shallots) (medium-sized, peeled)
- 3 cloves Bawang putih (garlic) (peeled)
- 1 medium Tomato (chopped)
- 1 stalk Serai (lemongrass) (bruised)
- 3 leaves Daun limau purut (kaffir lime leaves) (torn)
- 1 Pandan leaf (tied into a knot, optional for aroma)
- 1 tablespoon Minyak masak (cooking oil) (preferably canola or olive oil)
- 1/2 teaspoon Garam (salt)
- 1/2 teaspoon Gula Melaka (palm sugar) (optional for depth)
Step-by-step instructions
Step 1 · Prepare the plant-based chicken or tempeh by cutting into bite-size...
Prepare the plant-based chicken or tempeh by cutting into bite-sized pieces. Pat dry with a paper towel.
Step 2 · Blend cili merah
Blend cili merah, cili padi, bawang merah, bawang putih, and tomato until smooth to form the sambal berlada paste.
Step 3 · Heat minyak masak in a non-stick pan over medium heat
Heat minyak masak in a non-stick pan over medium heat. Add the blended paste and sauté until fragrant and oil separates.
Step 4 · Add serai
Add serai, daun limau purut, and pandan leaf (if using) to the pan. Continue to cook for another 2 minutes, releasing the aromatic oils.
Step 5 · Add plant-based chicken or tempeh to the pan
Add plant-based chicken or tempeh to the pan. Stir well to coat with the sambal. Season with garam and gula Melaka (if using).
Step 6 · Simmer on low heat for 5 minutes
Simmer on low heat for 5 minutes, allowing the flavors to infuse and the sauce to thicken.
Step 7 · Remove pandan
Remove pandan, serai, and kaffir lime leaves before serving. Serve hot with brown rice or whole grain nasi.
Why this recipe is healthy
Choosing plant-based protein over traditional chicken significantly reduces saturated fat while maintaining a high protein content. The sambal is cooked with minimal oil, and the recipe incorporates fresh, local produce for natural flavor and nutrition. This approach makes Ayam Berlada a wholesome, nutrient-dense meal ideal for those seeking a healthier Malaysian lunch without compromising on authentic taste.
A note on tradition
Ayam Berlada is a classic Malay dish, often found at family gatherings, festive occasions, and local warungs across Malaysia, especially in the states of Selangor and Johor. Its sambal-centric preparation reflects the Malaysian love for bold, spicy flavors. Traditionally made with chicken, this vegetarian version honors local traditions while adapting to modern dietary preferences. It’s commonly served for lunch, especially during weekends or festive open houses.