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Fried Chicken with Rice and Gravy
Makan Tengah Hari • Malaysia
How to Make Malaysian Vegetarian Fried 'Chicken' with Rice and Gravy (Traditional & Healthy Version)
Malaysian Fried 'Chicken' with Rice and Gravy is a beloved lunch dish that celebrates the nation's multicultural tapestry. Traditionally enjoyed at warungs and family gatherings, this meal combines crispy fried 'chicken'—in this plant-based version, made using marinated tofu or tempeh—with aromatic rice and a savory mushroom-based gravy. The dish features local ingredients such as pandan leaves, lemongrass, and santan (coconut milk), infusing each component with authentic Malaysian flavors. This healthy vegetarian adaptation pays homage to classic ayam goreng while being mindful of calorie and fat content, making it perfect for those seeking a lighter yet satisfying meal. The crispy 'chicken' is pan-fried instead of deep-fried, while the silky gravy is made without heavy creams, highlighting natural umami from mushrooms and light soy sauce. With every bite, you'll experience a harmonious blend of crunchy, fragrant, and comforting flavors—a true reflection of Malaysia's rich culinary heritage. This dish is not only delicious but also versatile, appealing to vegetarians, health-conscious eaters, and those curious about Malaysian cuisine.
Bahan-bahan(untuk 1 plate with fried tofu/tempeh, rice, and gravy)
- 200g Firm tofu or tempeh (as vegetarian 'chicken')
- 2 cups Cooked white or brown rice (fragrant rice preferred)
- 2 Pandan leaves (tied into knots)
- 1 stalk Lemongrass (bruised)
- 100g Mushrooms (shiitake or button, sliced)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Light soy sauce
- 1/4 cup Santan (coconut milk) (for rich gravy)
- 1 tbsp Cornstarch (mixed with 2 tbsp water)
- 1/2 tsp Black pepper
- 2 tbsp Cooking oil (preferably canola or sunflower)
- to taste Salt
Arahan
- 1
Slice tofu or tempeh into 1cm thick pieces. Marinate with light soy sauce, black pepper, and a pinch of salt for 10 minutes.
10 minutes
For extra flavor, add a dash of turmeric to the marinade.
- 2
Heat 1 tbsp oil in a non-stick pan. Pan-fry marinated tofu/tempeh on medium heat until golden and crisp on both sides. Set aside.
8 minutes
Do not overcrowd the pan to ensure a crispy texture.
- 3
Rinse rice and cook with 2 pandan leaves and bruised lemongrass in a rice cooker or pot. Fluff rice when done.
20 minutes
Pandan and lemongrass infuse rice with authentic fragrance.
- 4
For gravy, heat 1 tbsp oil in a saucepan. Sauté onion and garlic until fragrant. Add sliced mushrooms and cook until soft.
5 minutes
Use fresh mushrooms for maximum umami.
Kenapa hidangan ini sihat
By using pan-fried tofu or tempeh instead of deep-fried chicken, this recipe lowers saturated fat and calorie content. The gravy is coconut-based but uses a small amount of santan, keeping it creamy yet light. Incorporating whole foods and local herbs boosts nutritional value, supporting heart health and energy levels. This balanced meal is ideal for those seeking a wholesome, authentic Malaysian lunch.
This vegetarian Malaysian meal is balanced with plant-based protein from tofu or tempeh, complex carbohydrates from rice, and healthy fats from minimal cooking oil and santan. Mushrooms and aromatics provide essential vitamins such as B-complex, vitamin D, and antioxidants. The use of pandan and lemongrass adds phytonutrients and flavor without extra calories. The dish is moderate in sodium and low in saturated fat, making it suitable for most diets.
Petua
- 💡Tip 1: Press tofu before marinating to enhance flavor absorption.
- 💡Tip 2: For extra gravy richness, simmer longer on low heat.
- 💡Tip 3: Garnish with fresh coriander or spring onions for added freshness.
Penyimpanan & hidangan
Store tofu/tempeh and rice separately in airtight containers in the fridge for up to 2 days. Gravy can be refrigerated and reheated before serving. Avoid freezing for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 800.0 kcal |
