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Daging Masak Kicap
Makan Tengah Hari • Malaysia
How to Make Daging Masak Kicap Vegetarian (Traditional & Healthy Version)
Daging Masak Kicap is a beloved Malaysian classic, traditionally featuring beef simmered in a rich, savoury soy sauce base. In this vegetarian version, we honour Malaysia’s multicultural culinary heritage by using hearty plant-based alternatives like tempeh or firm tofu, making it suitable for vegetarians while preserving authentic flavours. The dish is infused with local aromatics such as bawang besar (onion), bawang putih (garlic), halia (ginger), and a touch of serai (lemongrass) for a fragrant, deeply satisfying meal. This healthy take on Daging Masak Kicap is ideal for those seeking a plant-based option that doesn’t compromise on taste. It’s a staple in many Malaysian homes, enjoyed for lunch or even as a wholesome dinner. The fusion of sweet soy (kicap manis), local spices, and fresh vegetables reflects Malaysia’s rich tapestry of influences, from Malay to Indian and Chinese communities. Perfect for anyone tracking their calories, this dish offers all the comfort of the original with a lighter, health-conscious twist.
Bahan-bahan(untuk 1 rice plate portion (with tofu/tempeh))
- 200g Firm tofu or tempeh (as daging substitute)
- 3 tbsp Kicap manis (sweet soy sauce)
- 1 tbsp Kicap masin (regular soy sauce)
- 1 medium Bawang besar (yellow onion) (sliced)
- 3 cloves Bawang putih (garlic) (minced)
- 1-inch piece Halia (ginger) (julienned)
- 1 stalk Serai (lemongrass) (bruised)
- 1 Cili merah (red chili) (sliced, remove seeds for less heat) - pilihan
- 1 Pandan leaf (tied in a knot) - pilihan
- 1 small Carrot (julienned) - pilihan
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/2 cup Water
- 1/4 tsp Ground black pepper
Arahan
- 1
Slice tofu or tempeh into bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
3 minutes
Drier tofu/tempeh will absorb more flavour.
- 2
Heat oil in a non-stick pan over medium heat. Add tofu/tempeh and pan-fry until golden on all sides. Set aside.
5 minutes
Do not overcrowd the pan for even browning.
- 3
In the same pan, sauté onion, garlic, and ginger until fragrant and onions are translucent.
3 minutes
Keep heat moderate to avoid burning aromatics.
- 4
Add serai (lemongrass) and pandan leaf. Stir for 1 minute to release aroma.
1 minute
Bruising the lemongrass helps intensify its flavour.
Kenapa hidangan ini sihat
This dish is a healthy choice due to its emphasis on plant-based protein, low oil usage, and the inclusion of fresh, local vegetables. Using tofu or tempeh instead of beef reduces cholesterol and saturated fat intake, helping with weight management and cardiovascular health. The flavorful blend of herbs and spices means you get maximum taste without relying on excessive salt or sugar—ideal for those tracking their nutrition.
This vegetarian Daging Masak Kicap is rich in plant-based protein from tofu or tempeh, making it an excellent meat-free meal. It is low in saturated fat and high in essential nutrients like iron, calcium, and B vitamins. The addition of carrots and aromatics increases the fibre, antioxidants, and vitamin C content, supporting overall health and immunity. The recipe uses minimal oil and skips refined sugars, keeping it heart-friendly and suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Use fresh lemongrass and pandan for authentic fragrance.
- 💡Tip 2: Pan-fry tofu/tempeh until golden to create a meatier texture.
- 💡Tip 3: Adjust the amount of kicap manis to control sweetness and calories.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water if the sauce has thickened.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
