Bihun Tomyam dengan Telur
Makan Tengah Hari • Malaysia
How to Make Bihun Tomyam with Egg (Traditional & Healthy Version)
Bihun Tomyam with Egg is a vibrant and zesty Malaysian noodle dish inspired by the multicultural influences found in the heart of Malaysia. This vegetarian take on the classic features delicate rice vermicelli (bihun) simmered in a tangy, aromatic tomyam broth, enriched with the freshness of local herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi. The addition of telur (egg) offers a wholesome protein boost while keeping the dish light and satisfying. Celebrated in many Malaysian households, Bihun Tomyam with Egg is renowned for its balance of sour, spicy, and savory notes, making it a favorite for lunch or a hearty breakfast. The dish is adapted to suit local palates, often featuring fresh vegetables and tofu to maintain its vegetarian profile, reflecting the country's multicultural food heritage. Perfect for those seeking a healthier, plant-based meal, this recipe brings together the flavors of Malaysia's diverse communities while keeping calories in check.
Bahan-bahan(untuk One large bowl per person)
- 100g Rice vermicelli (bihun) (soaked in warm water for 10 minutes)
- 2 Eggs (large, free-range preferred)
- 1 small Carrot (julienned)
- 1 cup Cabbage (shredded)
- 100g Tofu (firm, cubed)
- 2 stalks Lemongrass (serai) (bruised)
- 4 Kaffir lime leaves (daun limau purut) (torn)
- 2 tbsp Tomyam paste (vegetarian, check for no shrimp paste)
- 6 Cherry tomatoes (halved)
- 2 Cili padi (sliced, adjust to taste) - pilihan
- 1 Lime (cut into wedges)
- 1 tbsp Low-sodium soy sauce
- 800ml Water (for broth)
- 1 tsp Cooking oil (canola or sunflower)
- 2 tbsp Fresh coriander (chopped, for garnish) - pilihan
Arahan
- 1
Soak bihun in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Use hot but not boiling water to avoid over-softening the noodles.
- 2
In a large pot, heat oil over medium heat. Sauté lemongrass and kaffir lime leaves until fragrant.
3 minutes
Bruising lemongrass releases more aroma into the broth.
- 3
Add tomyam paste and stir-fry for 1 minute until aromatic.
1 minute
Use a vegetarian tomyam paste to keep the dish meat-free.
- 4
Pour in water and bring to a gentle boil. Add carrots, cabbage, cherry tomatoes, and tofu. Simmer for 7 minutes.
7 minutes
Simmer gently to retain nutrients in the vegetables.
Kenapa hidangan ini sihat
Choosing Bihun Tomyam with Egg as a meal supports a balanced diet thanks to its plant-based ingredients, moderate protein, and low fat content. The inclusion of fresh vegetables and the absence of fried elements help reduce overall calorie count. This recipe is naturally low in cholesterol and can be easily adapted for specific dietary needs, making it a wholesome, nutrient-dense option for lunch or breakfast.
This vegetarian Bihun Tomyam with Egg is rich in protein from eggs and tofu, while the abundance of vegetables like cabbage and carrots provides essential vitamins A, C, and fiber. The broth uses minimal oil and no santan, making it lower in saturated fats. Lemongrass and kaffir lime leaves add antioxidants, while bihun supplies complex carbohydrates for sustained energy. The dish is light yet satisfying, ideal for calorie-conscious eaters.
Petua
- 💡Tip 1: Always use fresh lemongrass and lime leaves for maximum aroma.
- 💡Tip 2: Use a strainer to remove lemongrass and lime leaves before serving for a smoother broth.
- 💡Tip 3: Add the eggs last to avoid overcooking and ensure a runny yolk.
Penyimpanan & hidangan
Store leftover broth separately from bihun and eggs in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving, and prepare fresh eggs and garnish for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 410.0 kcal |
