Salad Telur dengan Timun dan Tomato
Makan Tengah Hari • Malaysia
How to Make Egg Salad with Cucumber and Tomato (Traditional & Healthy Version)
Egg Salad with Cucumber and Tomato is a refreshing, light Malaysian dish perfect for lunch or a wholesome snack. Inspired by the multicultural palate of Malaysia, this salad brings together the simplicity of telur rebus (hard-boiled eggs), the crispness of locally grown timun (cucumber), and the juiciness of tomato, all tossed in a tangy dressing infused with limau nipis (local lime) and fresh herbs. This dish is a staple at many Malaysian households, especially for those looking for a healthy, protein-rich meal that is easy to prepare and full of flavor. Malaysian cuisine celebrates the harmony of diverse cultures, and this salad reflects that by using common ingredients found across Malay, Chinese, and Indian kitchens. Local herbs like daun ketumbar (coriander leaves) add a burst of aroma, while a touch of cili padi brings subtle heat without overpowering the natural flavors. It’s an ideal choice for calorie-conscious eaters, vegetarians, or anyone wanting a nutritious meal that doesn’t compromise on taste. Enjoy it as part of a light lunch, serve at gatherings, or pack it for a quick office meal—the versatility of this egg salad is as broad as Malaysia’s culinary heritage.
Bahan-bahan(untuk 1 medium bowl per serving, Malaysian-style)
- 4 Eggs (telur rebus (hard-boiled))
- 1 medium Cucumber (timun, sliced thinly)
- 2 small Tomato (diced)
- 1/2 small Red onion (bawang merah, thinly sliced)
- 1-2 Cili padi (bird’s eye chili, finely chopped, optional for heat) - pilihan
- 2 tbsp Fresh coriander (daun ketumbar, chopped)
- 2 tbsp Limau nipis (lime) juice (freshly squeezed)
- 1 tsp Olive oil (or local minyak zaitun)
- 1/4 tsp Salt (secukup rasa)
- 1/4 tsp Black pepper (freshly ground)
Arahan
- 1
Place eggs in a saucepan, cover with water, and bring to a gentle boil. Cook for 10-12 minutes, then transfer to cold water to stop cooking.
12 minutes
Add a dash of salt to the boiling water to make peeling easier.
- 2
Peel the eggs once cool, then slice each egg into quarters.
3 minutes
Use a wet knife for cleaner slices.
- 3
While eggs cook, thinly slice the cucumber and red onion. Dice the tomatoes and finely chop the cili padi and coriander leaves.
5 minutes
Pat the cucumber dry for extra crunch.
- 4
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make the dressing.
2 minutes
Add a pinch of sugar if you prefer a slightly sweeter dressing.
Kenapa hidangan ini sihat
This salad is an excellent healthy choice because it is naturally low in calories, packed with lean protein, and full of fresh vegetables. Using local Malaysian ingredients boosts its nutritional value and flavor without relying on heavy dressings or fried components. It’s suitable for weight management, supports heart health, and keeps you feeling full longer—perfect for those tracking their macros and aiming for a balanced diet.
Egg Salad with Cucumber and Tomato is rich in high-quality protein from eggs, essential for muscle repair and satiety. Cucumbers and tomatoes provide dietary fiber, vitamins A and C, potassium, and antioxidants that support immune health and hydration. The use of olive oil offers healthy fats, while fresh herbs and lime juice add micronutrients and phytonutrients with minimal calories. This dish contains no added sugars and is low in saturated fat.
Petua
- 💡Tip 1: For extra aroma, add a few torn daun pandan leaves to the egg boiling water.
- 💡Tip 2: Use Japanese cucumber (timun Jepun) for extra crunch and fewer seeds.
- 💡Tip 3: Add a sprinkle of toasted sesame seeds for a nutty Malaysian twist.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, keep dressing separate and add before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
