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Hung Curd
Makan Tengah Hari • Malaysia
How to Make Hung Curd (Traditional & Healthy Version)
Hung Curd, known as 'dadih tapis' in Malaysia, is a beloved vegetarian dish with deep roots in the Indian-Malaysian community. This creamy and thick curd is made by straining fresh yogurt to remove excess whey, resulting in a luscious, dense texture that is both refreshing and versatile. In Malaysia, Hung Curd is often enjoyed as part of a wholesome lunch, served alongside local vegetables, herbs, and sometimes with aromatic additions like daun pandan (pandan leaf) or a hint of halia (ginger). Hung Curd can also be used as a dip, a spread for roti canai, or as a base for healthy raitas and salads. Malaysian cuisine is renowned for its multicultural influences, and Hung Curd is a testament to the harmonious blend of Indian heritage and local ingredients. By using fresh yogurt and traditional straining methods, this dish embodies the essence of natural, minimally processed foods. Its light, tangy taste and creamy consistency make it a cooling addition to spicy Malaysian lunches, especially in the tropical climate. Hung Curd is a fantastic choice for those seeking a nutritious, vegetarian meal that is high in protein and easy on the calories.
Bahan-bahan(untuk 1 small bowl (approximately 120g per serving))
- 2 cups Plain low-fat yogurt (yogurt asli rendah lemak)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 1 stalk Lemongrass stalk (serai, lightly bruised) - pilihan
- 1/2 cup Cucumber (diced, timun)
- 1/4 cup Carrot (grated, lobak merah)
- 2 tbsp Fresh coriander (daun ketumbar, chopped)
- 1/4 tsp Salt (garam)
- 1/8 tsp Black pepper (lada hitam)
- 1 tsp Lime juice (jus limau nipis)
- 1 small Red chili (cili merah, finely chopped (optional, for mild heat)) - pilihan
Arahan
- 1
Line a strainer with a clean muslin cloth or kitchen towel and place it over a deep bowl. Pour the low-fat yogurt into the cloth.
2 minutes
Ensure the bowl is deep enough to prevent the strained whey from touching the curd.
- 2
Add the knotted pandan leaf and bruised lemongrass stalk on top of the yogurt for subtle fragrance.
1 minute
This step infuses local Malaysian aroma into the curd.
- 3
Gather the edges of the cloth, tie into a bundle, and gently squeeze to remove some whey. Let the yogurt hang or rest in the strainer inside the fridge for 2-4 hours (or until thick and creamy).
10-15 minutes active, 2-4 hours passive
For a thicker curd, strain overnight in the fridge.
- 4
Once thickened, discard the pandan and lemongrass. Transfer the hung curd to a mixing bowl.
2 minutes
Use a spatula to scrape off all the curd from the cloth.
Kenapa hidangan ini sihat
This Hung Curd recipe is a healthy choice for lunch due to its high protein, low fat, and probiotic content. It is made with minimal oil and fresh, raw vegetables, providing essential nutrients, hydration, and satiety without excess calories. The use of local aromatics like pandan and lemongrass enhances flavor without the need for unhealthy additives or extra sodium, supporting heart health and overall wellness.
Hung Curd is high in protein and calcium, supporting muscle strength and bone health. Using low-fat yogurt reduces saturated fat while retaining essential nutrients like vitamin B12, potassium, and probiotics that promote digestive health. The inclusion of fresh cucumber, carrot, and coriander adds vitamins A and C, antioxidants, and fiber. This dish is low in calories and contains minimal carbohydrates, making it suitable for weight management and balanced diets.
Petua
- 💡Tip 1: For extra creaminess, strain the yogurt overnight.
- 💡Tip 2: Add a pinch of roasted cumin powder for a subtle earthy note.
- 💡Tip 3: Serve chilled to enhance the refreshing qualities, especially in hot Malaysian weather.
Penyimpanan & hidangan
Store Hung Curd in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Best consumed fresh for optimal texture and taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 130.0 kcal |
