Ayam Masak Paprik
Makan Tengah Hari • Malaysia
How to Make Ayam Masak Paprik (Traditional & Healthy Vegetarian Version)
Ayam Masak Paprik is a beloved dish in Malaysian cuisine, celebrated for its bold flavors and aromatic spices. Traditionally made with chicken, this healthy vegetarian adaptation captures all the fiery, savory, and subtly sweet notes that make Paprik a favorite at Malaysian lunch tables. The dish is a testament to Malaysia’s multicultural heritage, drawing influences from Thai-Malay kitchens and featuring local ingredients like serai (lemongrass), cili merah (red chilies), and daun limau purut (kaffir lime leaves). This vegetarian Paprik is deliciously satisfying, replacing meat with firm tofu and assorted vegetables while maintaining the heartiness and signature taste of the original. The sauce, made with a blend of aromatic spices, tomato, and a dash of santan (light coconut milk), creates a fragrant, slightly creamy coating for the vegetables and tofu. It’s a perfect healthy lunch option for anyone seeking a plant-based meal that doesn’t compromise on authentic Malaysian flavor. Enjoyed with warm rice, this dish is a vibrant celebration of local produce and culinary traditions.
Bahan-bahan(untuk 1 plate with rice and tofu Paprik, Malaysian style)
- 200g Firm tofu (Tauhu)
- 1 small Carrot (Sliced thinly)
- 50g Long beans (Kacang panjang, cut into 3cm pieces)
- 1/2 medium Red bell pepper (Capsicum merah, sliced)
- 1 small Onion (Bawang besar, sliced)
- 2 cloves Garlic (Bawang putih, minced)
- 1 stalk Lemongrass (Serai, bruised and chopped)
- 2 pieces Kaffir lime leaves (Daun limau purut, torn)
- 1-2 Red chili (Cili merah, sliced (adjust to taste))
- 1/4 cup Light coconut milk (Santan cair)
- 1 tbsp Tomato ketchup
- 1 tbsp Soy sauce (Kicap cair)
- 1 tsp Sugar
- to taste Salt
- 1 tbsp Vegetable oil
- For garnish Fresh coriander (Daun ketumbar) - pilihan
Arahan
- 1
Press tofu to remove excess moisture, then cut into bite-sized cubes. Lightly pan-fry in 1/2 tbsp oil until golden. Set aside.
5 minutes
Pat tofu dry before frying for a crispier texture.
- 2
Heat remaining oil in a wok. Sauté onion, garlic, and lemongrass until fragrant.
3 minutes
Bruise the lemongrass with the back of a knife to release its aroma.
- 3
Add carrot, long beans, and red bell pepper. Stir-fry over medium-high heat until veggies are slightly tender.
4 minutes
Don’t overcook the vegetables to preserve nutrients and crunch.
- 4
Add red chilies and kaffir lime leaves. Toss to combine and release their fragrance.
2 minutes
Adjust chili quantity for desired heat.
Kenapa hidangan ini sihat
Choosing a vegetarian Paprik is a smart, health-conscious option for lunch. Tofu supplies essential amino acids without animal fat, while fresh vegetables provide micronutrients and dietary fiber. The use of minimal oil and light santan keeps calories in check, making this dish ideal for calorie tracking and weight management. It's a wholesome, balanced meal that fits most healthy eating plans.
This vegetarian Ayam Masak Paprik is rich in plant-based protein from tofu, and packed with vitamins A and C from bell peppers, carrots, and long beans. Lemongrass and kaffir lime leaves add antioxidants and digestive benefits, while using light santan keeps saturated fat lower. The dish is naturally cholesterol-free and high in fiber, supporting gut health and stable energy release.
Petua
- 💡Tip 1: Use freshly pressed tofu to avoid excess water in the dish.
- 💡Tip 2: Adjust chili levels based on preference, or use dried chili paste for deeper color.
- 💡Tip 3: Tear kaffir lime leaves by hand to maximize their fragrance.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in a microwave. For best texture, enjoy freshly cooked.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
