How to Make Ayam Goreng with Rice (Traditional & Healthy Version)
Ayam Goreng with Rice is a beloved Malaysian lunch staple, renowned for its aromatic spices and satisfying flavors. Traditionally, Ayam Goreng refers to fried chicken, but this vegetarian adaptation stays true to the essence by using tempeh as a protein-rich substitute, marinated in local spices like kunyit (turmeric), serai (lemongrass), and halia (ginger). Served alongside fragrant nasi putih (steamed white rice) and complemented with fresh ulam (herbs) and a tangy sambal, this dish epitomizes the multicultural fabric of Malaysian cuisine, drawing influences from Malay, Chinese, and Indian culinary traditions. The combination of crisp marinated tempeh and fluffy rice creates a comforting yet balanced meal. What makes this dish truly Malaysian is the use of fresh, local ingredients such as daun pandan, serai, and a hint of belacan for those who want extra umami (optional for vegetarians). Perfect for lunch, Ayam Goreng with Rice is not only filling but also celebrates the harmonious blend of flavors that define Malaysian home cooking. Whether enjoyed at a bustling warung or in the comfort of home, this healthy version ensures you get the taste of tradition without compromising on nutrition.
Ingredients
- 200g Tempeh (substitute for ayam (chicken))
- 1 cup (uncooked) White rice (nasi putih)
- 1 stalk Serai (lemongrass, finely chopped)
- 1 tsp Kunyit powder (turmeric)
- 1 inch Halia (ginger, grated)
- 2 cloves Bawang putih (garlic, minced)
- 2 shallots Bawang merah (finely chopped)
- 1 leaf Daun pandan (tied in a knot)
- 2 tbsp Minyak kelapa (coconut oil for shallow frying)
- 1/2 cup Ulam (fresh herbs) (such as daun selom, daun pegaga)
- 2 tbsp Sambal (optional, for serving)
- to taste Salt & pepper
Step-by-step instructions
Step 1 · Slice the tempeh into thin strips or cubes
Slice the tempeh into thin strips or cubes. Pat dry with a paper towel.
Step 2 · Prepare the marinade: In a bowl
Prepare the marinade: In a bowl, mix kunyit powder, chopped serai, grated halia, bawang putih, bawang merah, salt, and pepper. Coat the tempeh pieces evenly. Set aside for 10 minutes.
Step 3 · Rinse the white rice and cook with 1
Rinse the white rice and cook with 1.5 cups water. Add daun pandan for extra aroma. Steam until rice is fluffy.
Step 4 · Heat minyak kelapa in a non-stick pan over medium heat
Heat minyak kelapa in a non-stick pan over medium heat. Fry the marinated tempeh until golden brown and crisp on all sides, about 2-3 minutes per side.
Step 5 · Drain the fried tempeh on paper towels to remove excess oil
Drain the fried tempeh on paper towels to remove excess oil.
Step 6 · To serve
To serve, plate the steamed rice with crispy tempeh, fresh ulam, and a dollop of sambal on the side.
Why this recipe is healthy
By swapping traditional deep-fried chicken for tempeh and using minimal oil, this version significantly reduces saturated fat and cholesterol. The inclusion of fresh herbs and steamed rice keeps the meal light and easy to digest, making it ideal for calorie-conscious individuals. This recipe is packed with plant-based protein and is adaptable for various dietary needs, making it a healthy lunch option for anyone seeking authentic Malaysian flavors.
A note on tradition
Ayam Goreng with Rice is an iconic dish enjoyed across Malaysia, especially at lunch in homes, school canteens, and roadside stalls. While traditionally made with chicken, plant-based versions are gaining popularity due to Malaysia’s diverse dietary preferences. This dish reflects the country's rich culinary heritage, harmoniously blending spices and local produce. It is often served during casual family meals rather than specific festivals, highlighting its everyday significance in Malaysian life.