How to Make Daging Bakar Vegetarian (Traditional & Healthy Version)
Daging Bakar is a celebrated grilled dish in Malaysia, typically enjoyed during festive gatherings and family meals. While the classic version features grilled beef, this vegetarian adaptation captures all the essence, spices, and smokiness using hearty oyster mushrooms (cendawan tiram) instead, making it ideal for plant-based eaters and health-conscious Malaysians. The marinade draws on local ingredients like serai (lemongrass), kunyit (turmeric), and daun limau purut (kaffir lime leaves), infusing the mushrooms with a complex, aromatic flavor that reflects Malaysia’s rich multicultural cuisine. The charred, tender mushrooms mimic the satisfying texture of grilled meat, while a squeeze of fresh limau nipis (lime) brightens each bite. This dish is simple to prepare, requires minimal oil, and is perfect for those looking to enjoy authentic Malaysian taste in a lighter, vegetarian way. Whether served with ulam (local salad greens) or a side of nasi ulam, Daging Bakar Vegetarian brings together the best of Malaysia’s culinary heritage, making it a staple for lunch or special occasions.
Ingredients
- 250g Oyster mushrooms (cendawan tiram) (Thickly sliced)
- 2 stalks Serai (lemongrass) (White part only, finely chopped)
- 2cm Kunyit segar (fresh turmeric) (Peeled and grated)
- 3 cloves Bawang putih (garlic) (Minced)
- 2 Bawang merah (shallots) (Minced)
- 2 Daun limau purut (kaffir lime leaves) (Finely shredded)
- 1 tsp Lada hitam (black pepper) (Freshly ground)
- 1 tbsp Sos tiram vegetarian (vegetarian oyster sauce)
- 1 tsp Minyak kelapa (coconut oil) (Or olive oil)
- 1/2 tsp Garam bukit (sea salt) (To taste)
- 1 Limau nipis (lime) (Cut into wedges)
Step-by-step instructions
Step 1 · Clean oyster mushrooms and pat dry
Clean oyster mushrooms and pat dry. Slice into thick strips for meaty texture.
Step 2 · Blend serai
Blend serai, kunyit, bawang putih, and bawang merah into a fine paste using a mortar and pestle or blender.
Step 3 · Mix the spice paste with lada hitam
Mix the spice paste with lada hitam, sos tiram vegetarian, minyak kelapa, and garam bukit. Massage evenly onto mushroom slices. Add daun limau purut.
Step 4 · Preheat a grill pan or barbecue over medium-high heat
Preheat a grill pan or barbecue over medium-high heat. Brush lightly with minyak kelapa.
Step 5 · Grill mushrooms in batches
Grill mushrooms in batches, 2-3 minutes per side, until lightly charred and fragrant.
Step 6 · Transfer to a serving plate
Transfer to a serving plate, squeeze with limau nipis, and serve with fresh ulam or a side of nasi ulam if desired.
Why this recipe is healthy
Choosing mushrooms instead of beef significantly reduces saturated fat and cholesterol while boosting dietary fiber. This recipe uses grilling—a low-fat cooking method—and relies on natural aromatics instead of processed sauces. The inclusion of fresh herbs and spices results in a flavorful, nutrient-dense meal perfect for weight management, diabetes control, and general wellness.
A note on tradition
Daging Bakar is a beloved dish from the northern regions of Malaysia, such as Kedah and Kelantan, often featured in kenduri (feasts), family gatherings, and Hari Raya celebrations. This vegetarian version honors the communal aspect of grilling, a tradition that brings people together. The use of local spices and ulam reflects Malaysia’s rich agricultural heritage and multicultural influences.