How to Make Butter-Fried Mixed Vegetables (Traditional & Healthy Version)
Butter-Fried Mixed Vegetables, locally known as 'Sayur Goreng Mentega', is a vibrant, health-conscious dish often enjoyed in Malaysia for lunch. Drawing inspiration from Malaysia’s multicultural cuisine, this recipe brings together fresh vegetables sautéed in fragrant butter, with a touch of lemongrass and pandan for authentic aroma. Commonly found in home kitchens and vegetarian eateries, Butter-Fried Mixed Vegetables is a staple during midday meals, valued for its quick preparation and balanced nutrients. This dish reflects Malaysia’s diverse heritage, where Chinese, Malay, and Indian cooking traditions blend seamlessly. The use of local vegetables such as kacang panjang (long beans), carrots, and cauliflower, paired with aromatics like bawang putih (garlic) and daun pandan, makes it a true representation of Malaysian flavours. The light butter-frying method keeps the veggies crisp while infusing richness, and the absence of santan or belacan ensures it stays vegetarian-friendly. Butter-Fried Mixed Vegetables is a fantastic way to celebrate Malaysia’s love for fresh produce, making it a great choice for those seeking healthy, colourful lunches.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare all vegetables by washing
Prepare all vegetables by washing, peeling (if necessary), and cutting them into bite-sized pieces. Mince bawang putih, bruise serai, and knot daun pandan.
Step 2 · Heat unsalted butter in a large non-stick pan over medium heat
Heat unsalted butter in a large non-stick pan over medium heat. Add minced garlic, serai, and pandan leaf. Sauté until fragrant and golden.
Step 3 · Add carrot
Add carrot, kacang panjang, broccoli, and cauliflower. Stir-fry for 4 minutes, allowing the butter and aromatics to coat the vegetables.
Step 4 · Add red bell pepper
Add red bell pepper, salt, black pepper, and light soy sauce. Mix well and cook for another 5 minutes until vegetables are tender yet crisp.
Step 5 · Remove pandan and lemongrass
Remove pandan and lemongrass. Taste and adjust seasoning if needed. Serve hot on a medium plate.
Step 6 · Optional: Garnish with fresh coriander or spring onion for extra co...
Optional: Garnish with fresh coriander or spring onion for extra colour and freshness.
Mengapa resipi ini sihat
This dish is a healthy choice thanks to its high vegetable content, minimal saturated fat, and absence of refined carbohydrates. It provides a satisfying meal with balanced macros, supporting weight management and heart health. Butter-Fried Mixed Vegetables is vegetarian, easily adaptable for vegan diets, and offers a colourful, nutrient-dense alternative to heavier lunch options.
Nota tentang tradisi
Butter-Fried Mixed Vegetables is popular across urban Malaysia, especially in Klang Valley where multicultural influences shape lunch menus. While not tied to any specific festival, it’s commonly served in vegetarian eateries and home kitchens for its simplicity and adaptability. The inclusion of pandan and lemongrass reflects Malaysia’s love for aromatic herbs, and the dish is often enjoyed as a lighter lunch option during busy workdays.