Hakka Style Chili Chicken
Makan Tengah Hari • Malaysia
How to Make Hakka Style Chili Chicken (Traditional & Healthy Version)
Hakka Style Chili Chicken is a beloved vegetarian dish rooted in Malaysia’s vibrant Indo-Chinese culinary tradition. Originating from the Hakka community, this dish has been embraced and adapted by Malaysians of all backgrounds, reflecting our country’s unique multicultural cuisine. Packed with a medley of fresh vegetables, aromatic spices, and protein-rich tofu, this health-conscious take on Hakka Style Chili Chicken is both satisfying and nourishing. The Malaysian version of Hakka Chili Chicken celebrates local ingredients like cili merah (red chilies), daun limau purut (kaffir lime leaves), and halia (ginger), infusing each bite with flavors that are aromatic, spicy, and tangy. The stir-fry method keeps the dish light, while the vibrant sauce delivers a punch without excessive oil or calories. Whether you’re a vegetarian or simply looking for a wholesome meal, this recipe is a perfect lunch choice, paying homage to Malaysia’s Hakka heritage while remaining accessible and modern. It’s ideal for anyone tracking their calories and seeking authentic taste.
Bahan-bahan(untuk 1 medium plate (about 250g))
- 200g Firm tofu (tauhu)
- 1 medium Red bell pepper (cili benggala merah)
- 1 medium Green bell pepper (cili benggala hijau)
- 2 Red chili (cili merah, sliced)
- 2 cm Ginger (halia, julienned)
- 3 cloves Garlic (bawang putih, minced)
- 2 stalks Spring onion (daun bawang, chopped)
- 2 tbsp Soy sauce (kicap masin)
- 1 tbsp Cornstarch (tepung jagung)
- 1 leaf Pandan leaf (daun pandan, knotted (for aroma)) - pilihan
- 1 tbsp Sunflower oil (or canola oil)
- 1/2 tsp Black pepper (lada hitam)
- To taste Salt (garam)
Arahan
- 1
Cut tauhu (firm tofu) into bite-sized cubes. Pat dry with a kitchen towel. Toss in half the cornstarch (tepung jagung) and a pinch of salt for a crisp texture.
5 minutes
Drying tofu ensures a golden crust and prevents sogginess.
- 2
Heat sunflower oil in a non-stick wok. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside on paper towels.
5 minutes
Use minimal oil to keep the dish light and healthy.
- 3
In the same wok, sauté halia (ginger) and bawang putih (garlic) until aromatic. Add sliced cili merah (red chili) and the optional knotted daun pandan for extra fragrance.
3 minutes
Keep the heat medium to avoid burning the aromatics.
- 4
Add sliced bell peppers and toss for 2-3 minutes until just tender-crisp. Sprinkle in black pepper (lada hitam).
3 minutes
Do not overcook vegetables to retain nutrients and crunch.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it uses pan-frying instead of deep-frying, relies on wholesome local vegetables, and is free from added sugars and unhealthy fats. It’s low in calories, nutrient-dense, and suitable for balanced eating. Perfect for those seeking a nutritious Malaysian lunch without compromising on authentic flavor.
This vegetarian Hakka Style Chili Chicken is rich in plant-based protein from tauhu (tofu) and fiber from fresh vegetables. The minimal use of oil and absence of deep-frying keep the fat content low. Ginger and garlic offer antioxidants, while bell peppers are high in vitamins C and A. The dish is naturally cholesterol-free and can be made gluten-free by choosing a suitable soy sauce.
Petua
- 💡Press tofu before cooking to remove excess moisture for a firmer texture.
- 💡Slice vegetables evenly for consistent cooking.
- 💡For an extra aromatic touch, add a small piece of lemongrass (serai) with the aromatics.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a non-stick pan or microwave before serving. For best texture, consume fresh.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 330.0 kcal |
