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Bihun with Curry Sauce
Makan Tengah Hari • Malaysia
How to Make Bihun with Curry Sauce (Traditional & Healthy Version)
Bihun with Curry Sauce is a beloved vegetarian dish in Malaysia, especially among the Indian-Malaysian community. This classic meal features delicate rice vermicelli (bihun) topped with a fragrant, spice-laden curry sauce. The curry is enriched with creamy santan (coconut milk) and infused with local aromatics like serai (lemongrass) and daun pandan, giving it a uniquely Malaysian depth of flavor. Traditionally served for lunch, this dish exemplifies Malaysia’s vibrant multicultural cuisine, blending Indian spices with Malay ingredients. The dish is light yet satisfying, offering a medley of textures from the soft bihun to the hearty vegetables in the curry. It's a favorite at hawker stalls and family gatherings, often enjoyed with a squeeze of limau nipis (lime) for freshness. By preparing this version with wholesome ingredients and reduced fat, you can indulge in the rich taste of Malaysian curry without guilt. This healthy Bihun with Curry Sauce is perfect for anyone seeking authentic Malaysian flavors while being mindful of their nutrition.
Bahan-bahan(untuk 1 medium bowl per serving)
- 120g Rice vermicelli (bihun)
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1 medium Onion (finely sliced)
- 3 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 2 tablespoons Curry powder (Malaysian-style vegetarian curry powder)
- 1 teaspoon Chili powder (adjust for spice preference)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 1 small Carrot (sliced)
- 1 small Potato (cubed)
- 50g Long beans (cut into 2-inch pieces)
- 4 pieces Tofu puffs (cut into halves)
- 200ml Light coconut milk (santan cair)
- 400ml Vegetable stock (low-sodium)
- to taste Salt
- 1/2 teaspoon Sugar (optional, to balance flavors) - pilihan
- 1 Lime (limau nipis, cut into wedges) - pilihan
- A handful Coriander leaves (for garnish) - pilihan
Arahan
- 1
Soak bihun in warm water for 10 minutes until softened, then drain. Set aside.
10 minutes
Do not over-soak bihun to maintain a springy texture.
- 2
Heat oil in a large pot over medium heat. Sauté onions until translucent. Add garlic and ginger, and cook until fragrant.
5 minutes
Stir continuously to prevent burning and ensure even fragrance.
- 3
Add curry powder and chili powder, stirring for 1 minute until the spices are aromatic.
1 minute
Dry-frying the spices enhances their flavor.
- 4
Add lemongrass and pandan leaf, followed by carrot, potato, and long beans. Sauté for 2 minutes.
2 minutes
Cut vegetables evenly for uniform cooking.
Kenapa hidangan ini sihat
This recipe is designed with health in mind—using less oil, light coconut milk, and plenty of vegetables. It avoids heavy cream or excessive santan, making it lower in fat and calories compared to traditional versions. The use of wholesome, fresh ingredients ensures a nutrient-dense meal suitable for weight management and overall wellness.
This Bihun with Curry Sauce is rich in plant-based protein from tofu, dietary fiber from vegetables, and provides essential vitamins such as vitamin C, A, and B-complex. Using light santan keeps the saturated fat content lower, while bihun offers gluten-free carbohydrates for sustained energy. The addition of fresh herbs and spices not only enhances flavor but also provides antioxidants and anti-inflammatory benefits.
Petua
- 💡Tip 1: Always add coconut milk (santan) at the end and avoid boiling to prevent curdling.
- 💡Tip 2: Use fresh pandan and lemongrass for maximum fragrance.
- 💡Tip 3: Assemble just before serving to keep bihun from absorbing too much sauce and becoming soggy.
Penyimpanan & hidangan
Store curry sauce and bihun separately in airtight containers in the refrigerator for up to 2 days. Reheat curry gently without boiling to prevent santan from splitting. Refresh bihun with hot water before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
