How to Make Dry Soya Beans (Traditional & Healthy Version)
Dry Soya Beans, known locally as 'kacang soya kering', is a staple in Malaysian vegetarian cuisine, celebrated for its versatility and nutritious value. This hearty dish is commonly prepared across Malaysia’s multicultural communities, from Malay kitchens to Chinese and Indian households, often as a nourishing lunch or light meal. Dry Soya Beans are enjoyed for their mild, nutty flavor and ability to absorb the aromatic spices and herbs so prevalent in Malaysian cooking. The recipe incorporates local ingredients like pandan leaves and lemongrass, infusing the beans with subtle fragrance and flavor. In Malaysia, soybeans are a symbol of wholesome eating and are associated with health-conscious diets, making them an ideal choice for those seeking a balanced vegetarian meal. This healthy version is low in fat, high in protein, and free from animal products, aligning perfectly with modern dietary preferences. Whether served as a main dish or a side, Dry Soya Beans offer a satisfying, protein-rich option suitable for all ages.
Ingredients
- 1 cup Dry soya beans (kacang soya kering) (soaked overnight)
- 3 cups Water
- 1 leaf Pandan leaf (tied into a knot)
- 1 stalk Lemongrass (serai) (bruised)
- 1/2 cup Carrot (diced)
- 1 small Onion (chopped)
- 2 cloves Garlic (minced)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil (or local minyak masak)
- 2 stalks Spring onion (sliced for garnish)
Step-by-step instructions
Step 1 · Rinse the soaked dry soya beans thoroughly and drain
Rinse the soaked dry soya beans thoroughly and drain. Remove any loose skins.
Step 2 · Heat olive oil in a pot over medium heat
Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant.
Step 3 · Add diced carrot and continue to stir-fry for another 2 minutes
Add diced carrot and continue to stir-fry for another 2 minutes.
Step 4 · Add the drained soya beans
Add the drained soya beans, pandan leaf, and lemongrass stalk. Stir to mix well.
Step 5 · Pour in water
Pour in water, bring to a boil, then simmer uncovered for 15 minutes until beans are tender.
Step 6 · Season with salt and black pepper
Season with salt and black pepper. Remove pandan and lemongrass before serving.
Step 7 · Garnish with sliced spring onion and serve hot
Garnish with sliced spring onion and serve hot.
Why this recipe is healthy
This dish is a healthy choice due to its high protein and fiber content, which helps in regulating blood sugar and promoting satiety. The use of olive oil and fresh vegetables keeps the fat content low and provides essential nutrients. Malaysian spices and herbs boost flavor without added calories, supporting weight loss and heart health. It's also vegetarian and vegan-friendly, making it suitable for a wide range of diets.
A note on tradition
In Malaysia, soya beans are widely used in both home-cooked meals and festive dishes. The dry soya beans recipe is popular as a nutritious vegetarian option, especially during health-conscious periods like Ramadan or Chinese New Year, when lighter meals are preferred. Incorporating pandan and lemongrass reflects Malaysia’s rich culinary heritage, blending flavors from Malay, Chinese, and Indian communities. It's commonly served at lunch in urban and rural areas, showcasing the country's multicultural palate.