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Balut Ayam
Makan Tengah Hari • Malaysia
How to Make Balut Ayam (Traditional & Healthy Version)
Balut Ayam, a unique delicacy deeply rooted in Malaysian multicultural traditions, is an intriguing dish that showcases the diversity of local cuisine. In Malaysia, Balut Ayam is enjoyed for its distinctive flavor and texture, often celebrated in rural kampung gatherings and festive occasions. While the dish may be lesser-known outside certain communities, it holds a special place in the culinary tapestry of the country. The taste of Balut Ayam is rich, savory, and gently aromatic, thanks to the use of local herbs such as daun pandan, daun limau purut (kaffir lime leaves), and serai (lemongrass). These ingredients, combined with the subtle sweetness of santan (coconut milk), create a comforting and memorable experience that appeals to adventurous eaters and those seeking to try authentic Malaysian food. This health-conscious version emphasizes fresh, local ingredients and lighter cooking methods, making it a wonderful lunch option for those tracking calories while still savoring the heritage of Malaysian cuisine.
Bahan-bahan(untuk 1 balut ayam egg per serving)
- 2 large Fertilized chicken eggs (balut ayam)
- 2 leaves Daun pandan (pandan leaves, tied into knots)
- 1 stalk Serai (lemongrass, bruised)
- 2 leaves Daun limau purut (kaffir lime leaves, torn)
- 1/2 cup Santan (light coconut milk)
- 1/4 tsp Garam (salt, to taste)
- 1/8 tsp Lada hitam (black pepper, freshly ground)
- 2 cloves Bawang putih (garlic, minced)
- 2 shallots Bawang merah (finely sliced)
- 1 tsp Minyak sawit (red palm oil, or vegetable oil)
Arahan
- 1
Bring a pot of water to a gentle boil. Carefully add the fertilized chicken eggs (balut ayam) and simmer for 15 minutes.
15 minutes
Use a slotted spoon to lower eggs to prevent cracking.
- 2
While the eggs are cooking, heat minyak sawit in a small pan over medium heat. Sauté the minced bawang putih and sliced bawang merah until fragrant and golden.
3 minutes
Stir frequently to avoid burning.
- 3
Add bruised serai, daun pandan, and daun limau purut to the pan. Sauté for another 2 minutes until aromatic.
2 minutes
Press the serai gently with a spoon to release more flavor.
- 4
Pour in santan and stir well. Season with garam and lada hitam. Simmer gently for 5 minutes to let the flavors infuse.
5 minutes
Avoid boiling santan to prevent curdling.
Kenapa hidangan ini sihat
By focusing on steaming and using light santan, this Balut Ayam keeps calories in check while maximizing nutrition. Minimal oil and sodium are used, making it suitable for heart health and weight management. The inclusion of local herbs boosts the immunity and digestive benefits, making this dish a wholesome choice for a balanced Malaysian lunch.
This healthy Balut Ayam recipe is rich in high-quality protein from the egg, essential for muscle maintenance and tissue repair. The use of fresh herbs like pandan, lemongrass, and kaffir lime leaves provides antioxidants, while santan offers a dose of healthy fats and minerals such as potassium and magnesium. The dish is naturally low in carbohydrates and can be easily adapted for various dietary needs.
Petua
- 💡Use freshly harvested herbs for the most aromatic flavor.
- 💡Do not overcook the eggs to maintain a tender texture.
- 💡Infuse the santan mixture slowly for deeper flavor without curdling.
Penyimpanan & hidangan
Best enjoyed fresh. If needed, store leftover Balut Ayam in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat to preserve texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 188.0 kcal |
