Kacang Soya Rebus
Makan Tengah Hari • Malaysia
How to Make Boiled Soya Beans (Traditional & Healthy Version)
Boiled Soya Beans, known locally as "Kacang Soya Rebus", is a beloved snack and lunch dish in Malaysia, celebrated for its simplicity and nutritional value. Often found at pasar malam (night markets) and enjoyed by all ages, this dish embodies the multicultural aspect of Malaysian cuisine. Soya beans are cherished for their versatility, and boiling them with aromatic local ingredients like pandan leaves and a touch of sea salt enhances their natural flavor, making them a healthy and satisfying option. The dish is typically served as a midday snack or light lunch, providing a protein-rich, plant-based meal. Its subtle taste and soft texture appeal to many, especially in Malaysia's humid climate where light, nourishing food is preferred. With influences from Malay, Chinese, and Indian food traditions, Boiled Soya Beans is a testament to Malaysia's culinary diversity. By using local aromatics such as daun pandan (pandan leaf) and serai (lemongrass), this recipe brings a unique Malaysian touch that elevates the simple soya bean into a flavorful, health-conscious dish.
Bahan-bahan(untuk 1 small bowl (about 150g cooked soya beans) per serving)
- 1 cup Dried soya beans (Kacang soya)
- 4 cups Water (Air)
- 1 leaf Pandan leaf (Daun pandan, tied into a knot)
- 1/2 teaspoon Sea salt (Garam laut)
- 1 stalk Lemongrass (Serai, bruised) - pilihan
- 1 clove Garlic (Bawang putih, peeled) - pilihan
- 1/4 teaspoon Black pepper (Lada hitam, freshly ground) - pilihan
- 1/4 teaspoon Chili flakes (Cili kering, optional for heat) - pilihan
- 1 tablespoon Spring onions (Daun bawang, chopped for garnish) - pilihan
- 1 teaspoon Olive oil (Minyak zaitun, drizzle for flavor) - pilihan
Arahan
- 1
Rinse the dried soya beans thoroughly under running water. Soak them in water for at least 6 hours or overnight to soften.
5 minutes
Soaking overnight ensures even cooking and a creamy texture.
- 2
Drain the soaked soya beans and transfer them to a pot. Add 4 cups of fresh water.
2 minutes
Use filtered water for best taste and nutritional preservation.
- 3
Add daun pandan (pandan leaf), serai (lemongrass), and bawang putih (garlic) to the pot. Bring to a boil over medium heat.
5 minutes
Tie the pandan leaf for easy removal and enhanced aroma.
- 4
Reduce heat and simmer for 15-20 minutes, stirring occasionally. Add garam laut (sea salt) and lada hitam (black pepper) halfway through.
20 minutes
Simmer gently to avoid breaking the beans.
Kenapa hidangan ini sihat
Boiled Soya Beans is a nutritious, low-calorie lunch option perfect for those tracking their meals. It supports weight management, heart health, and muscle recovery due to its high protein and fiber content. No added sugars or processed ingredients make it suitable for diabetic-friendly diets. Incorporating local herbs enhances the health benefits with phytonutrients, making it a wholesome Malaysian meal.
Soya beans are an excellent source of plant protein, making this dish ideal for vegetarians. They contain essential amino acids, dietary fiber, and are rich in vitamins such as B1, B2, and folate. Minerals like iron, magnesium, and potassium are also abundant. Using local aromatics like pandan and lemongrass adds antioxidants and natural flavor without extra calories. This dish is low in fat (unless oil is added), high in protein, and contains complex carbohydrates for sustained energy.
Petua
- 💡Tip 1: Soak soya beans overnight for best texture and digestibility.
- 💡Tip 2: Use fresh pandan and lemongrass for authentic Malaysian aroma.
- 💡Tip 3: Add a touch of olive oil after boiling for extra richness without overwhelming the natural taste.
Penyimpanan & hidangan
Store boiled soya beans in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold. Avoid freezing as the texture may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
