Beef Kebab
Makan Tengah Hari • Malaysia
How to Make Vegetarian Kebab (Traditional & Healthy Version)
Vegetarian Kebab is a delightful twist on the classic Malaysian street food, inspired by the nation’s rich multicultural tapestry. In Malaysia, kebabs are often enjoyed at pasar malam (night markets) and festive gatherings, reflecting influences from Malay, Indian, and Middle Eastern communities. This vegetarian version offers all the smoky, spiced flavors you love—without any meat—making it perfect for those seeking a plant-based lunch option. Featuring local ingredients like tempeh, tofu, and aromatic spices such as kunyit (turmeric) and serai (lemongrass), these kebabs are both satisfying and nutritious. The subtle hint of pandan and the zest of limau nipis (lime) add a uniquely Malaysian character, while grilling or baking keeps them light and healthy. Whether you’re a vegetarian, watching your calories, or simply looking for a fresh lunch idea, this recipe brings the authentic taste of Malaysian kebab straight to your kitchen, celebrating the country’s culinary diversity.
Bahan-bahan(untuk 2 kebab skewers per person, served with ulam (local salad))
- 200g Tempeh (fermented soy cake)
- 150g Tofu (firm, locally made)
- 1 medium Red onion (bawang merah)
- 1 Bell pepper (red or green)
- 1 stalk Serai (lemongrass, finely chopped)
- 1/2 tsp Kunyit powder (turmeric)
- 1/2 tsp Cumin powder
- 2 cloves Garlic (minced)
- 1 Pandan leaf (optional, for aroma) - pilihan
- 1 tbsp Limau nipis juice (lime)
- 1 tbsp Olive oil (or local minyak jagung (corn oil))
- to taste Salt & pepper
- 4 Wooden skewers (soaked in water)
Arahan
- 1
Cut tempeh and tofu into 2cm cubes. Slice red onion and bell pepper into bite-sized pieces.
5 minutes
Use firm tofu to prevent breaking while skewering.
- 2
In a bowl, mix olive oil, kunyit powder, cumin, minced garlic, chopped serai, limau nipis juice, salt, and pepper. Add pandan leaf for aroma if desired.
3 minutes
Mix marinade well for even coating.
- 3
Add tempeh, tofu, onion, and bell pepper to the marinade. Toss gently and let it sit for 10 minutes.
10 minutes
Marinate longer for deeper flavor.
- 4
Thread tempeh, tofu, onion, and bell pepper alternately onto soaked wooden skewers.
2 minutes
Press ingredients together for stability during grilling.
Kenapa hidangan ini sihat
Opting for plant-based protein sources like tempeh and tofu reduces calorie intake and supports weight management. Grilling instead of deep-frying keeps the dish light, while the inclusion of local herbs and minimal added oil maximizes flavor and nutrition. This kebab is low in saturated fat, high in fiber, and packed with phytonutrients—ideal for anyone seeking a healthy Malaysian lunch recipe.
This vegetarian kebab is a protein-rich meal, thanks to tempeh and tofu which provide all essential amino acids. The use of fresh vegetables adds fiber, vitamin C, and antioxidants, supporting digestion and immunity. Lemongrass and turmeric offer anti-inflammatory properties, while olive oil contributes healthy monounsaturated fats. The absence of meat lowers saturated fat and cholesterol, making this dish heart-friendly and suitable for various diets.
Petua
- 💡Tip 1: Marinate the ingredients overnight for deeper flavor.
- 💡Tip 2: Use pandan leaf on the grill for added aroma.
- 💡Tip 3: If using bamboo skewers, soak them for at least 30 minutes to prevent burning.
Penyimpanan & hidangan
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat on a grill or in the oven for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
