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Boiled Carrot
Makan Tengah Hari • Malaysia
How to Make Boiled Carrot (Traditional & Healthy Version)
Boiled Carrot, or 'Lobak Rebus', is a simple yet nutritious dish commonly enjoyed in Malaysia, especially as part of a wholesome lunch. It celebrates the use of fresh, local produce and embodies the multicultural culinary heritage found across the nation, from Malay to Chinese and Indian communities. Malaysian cuisine often highlights natural flavors, and this recipe lets the sweetness of locally grown carrots shine, enhanced with aromatics like pandan and lemongrass. Traditionally, boiled vegetables form an essential part of Malaysian meals, offering a balance to richer dishes like rendang or nasi lemak. Carrots are favored for their vibrant color, gentle sweetness, and ability to absorb the subtle notes of spices and herbs. Whether served plain or as a complement to other meals, Boiled Carrot is a great choice for calorie-conscious individuals, vegetarians, and those seeking a light yet satisfying dish. Its simplicity makes it perfect for busy lunches, and its nutritious profile supports a healthy lifestyle in Malaysia's fast-paced urban environment.
Bahan-bahan(untuk 1 small bowl per person)
- 2 large Carrots (Lobak merah)
- 3 cups Water
- 1 leaf Pandan leaves (Daun pandan)
- 1 stalk Lemongrass (Serai, bruised)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Black pepper (Lada hitam)
- 1 tsp Olive oil (Minyak zaitun)
- 1 stalk Spring onions (Daun bawang, chopped) - pilihan
- 1 tbsp Fresh coriander (Daun ketumbar, chopped) - pilihan
- 2 slices Chili slices (Cili merah, optional for garnish) - pilihan
Arahan
- 1
Wash and peel the carrots, then slice them into evenly sized rounds or sticks for uniform boiling.
5 minutes
Cutting carrots uniformly ensures even cooking and a pleasant texture.
- 2
Bring 3 cups of water to a gentle boil in a pot. Add the pandan leaf and bruised lemongrass stalk.
5 minutes
Bruising lemongrass releases its aroma and flavor into the water.
- 3
Add the carrot slices to the boiling water. Reduce heat and let simmer.
10 minutes
Simmering preserves the natural sweetness and nutrients of carrots.
- 4
Season with salt and black pepper. Stir gently to ensure even flavor distribution.
2 minutes
Taste and adjust salt to suit your preference.
Kenapa hidangan ini sihat
Boiled Carrot is a healthy Malaysian recipe because it uses minimal oil, relies on natural flavors, and incorporates wholesome ingredients. The dish is vegetarian, low in calories, and high in fiber and vitamins, supporting digestive health and immunity. It’s suitable for various dietary needs, including weight loss, diabetes management, and vegetarian or vegan diets. The use of aromatics enhances flavor without extra calories.
Carrots are rich in beta-carotene, which is converted to vitamin A in the body, supporting eye health. They also provide dietary fiber, vitamin K, potassium, and antioxidants. Olive oil adds heart-healthy monounsaturated fats, while pandan and lemongrass contribute phytonutrients and unique aromas. This dish is low in calories, making it ideal for weight management, and supports overall wellness with essential minerals and vitamins.
Petua
- 💡Tip 1: Use young, fresh carrots for optimal sweetness and texture.
- 💡Tip 2: Let the pandan and lemongrass steep in the boiling water for extra aroma.
- 💡Tip 3: Garnish with local herbs for a Malaysian touch and added nutrition.
Penyimpanan & hidangan
Store leftover boiled carrot in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave before serving. Avoid freezing to preserve texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 35.0 kcal |
