Chicken Egg Muffin Sandwich
Makan Tengah Hari • Malaysia
How to Make Chicken Egg Muffin Sandwich (Traditional & Healthy Version)
The Chicken Egg Muffin Sandwich is a modern Malaysian lunch favourite, fusing the multicultural culinary influences of Malaysia with the convenience of a handheld meal. Inspired by the vibrant street food culture found from Kuala Lumpur to Penang, this sandwich incorporates local ingredients like daun bawang (spring onion), cili merah (red chili), and lemongrass for an aromatic twist. It’s a delightful balance of juicy ayam (chicken), fluffy telur (egg), and soft wholemeal muffin buns, making it perfect for busy urbanites seeking wholesome, fast lunches. Malaysia’s rich culinary history thrives on fusion and adaptation. The Chicken Egg Muffin Sandwich reflects this spirit, blending familiar Western-style sandwiches with Malaysian flair—think aromatic herbs, subtle spiciness, and nutritious fillings. Whether enjoyed at a kopitiam (local café) or packed for work, this sandwich is a great choice for those who value both taste and health. It delivers protein, fibre, and local flavours in every bite, ideal for lunch or brunch in Malaysia’s bustling cities.
Bahan-bahan(untuk 1 muffin sandwich per serving)
- 2 Wholemeal muffin buns (Roti muffin gandum)
- 2 Eggs (Telur)
- 100g, shredded Cooked chicken breast (Ayam)
- 2 stalks, chopped Daun bawang (spring onion) (Local flavour)
- 1, deseeded and sliced Cili merah (red chili) (Optional for mild heat) - pilihan
- 1 stalk, finely chopped Lemongrass (Serai)
- 1 slice per sandwich Low-fat cheddar cheese (Keju rendah lemak) - pilihan
- 1 tbsp, chopped Fresh coriander leaves (Daun ketumbar)
- 1 tbsp Low-fat mayonnaise (Mayonis rendah lemak) - pilihan
- 1/4 tsp Black pepper (Lada hitam)
Arahan
- 1
Prepare the muffin buns by slicing them in half. Toast lightly on a pan or oven until golden. Set aside.
5 minutes
Toasting enhances texture and prevents sogginess.
- 2
Beat eggs with chopped daun bawang, lemongrass, coriander, and black pepper. Mix well for even flavour distribution.
3 minutes
Ensure lemongrass is finely chopped for a subtle aroma.
- 3
Heat a non-stick pan with minimal oil. Pour egg mixture and cook until just set, stirring gently to create soft curds.
5 minutes
Avoid overcooking eggs for a tender filling.
- 4
Add shredded chicken breast to the eggs and stir. Optionally, mix in sliced cili merah for a touch of heat.
3 minutes
Chicken should be cooked and seasoned before adding.
Kenapa hidangan ini sihat
Choosing wholemeal muffin buns and low-fat dairy makes this sandwich lower in calories and higher in fibre compared to typical fast food. Lean chicken breast keeps fat content minimal while maximizing protein. The use of fresh local herbs and vegetables ensures vitamins and minerals are retained, supporting overall wellness. This recipe avoids deep frying and heavy oils, making it a heart-healthy lunch option for Malaysians.
This Chicken Egg Muffin Sandwich offers high-quality protein from ayam (chicken) and telur (egg), essential for muscle repair and satiety. Wholemeal muffin buns provide complex carbohydrates and dietary fibre, supporting digestive health. Lemongrass and coriander add antioxidants, while low-fat cheese and mayonnaise reduce saturated fat intake. The inclusion of spring onions and red chili boosts vitamin C, and the sandwich is rich in B vitamins, calcium, and iron. Ideal for balanced, nutritious lunches.
Petua
- 💡Tip 1: Use day-old muffin buns for extra crunch.
- 💡Tip 2: Finely chop lemongrass to avoid tough bits.
- 💡Tip 3: Customize fillings with Malay herbs for added aroma.
Penyimpanan & hidangan
Store sandwiches in airtight containers in the refrigerator for up to 24 hours. Reheat in a pan or oven for best texture. Avoid freezing as buns may lose quality.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 400.0 kcal |
