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Ikan Singgang
Makan Tengah Hari • Malaysia
How to Make Ikan Singgang (Traditional & Healthy Version)
Ikan Singgang is a classic Malaysian dish celebrated for its simplicity, healthiness, and vibrant flavors. Originating from the east coast states such as Terengganu and Kelantan, Ikan Singgang is traditionally prepared using fresh fish, aromatics, and a clear broth, making it a staple in Malaysian lunch menus. The dish embodies the multicultural nature of Malaysia, incorporating Malay culinary techniques and ingredients like lemongrass (serai), turmeric (kunyit), and pandan leaves. The taste is clean, light, and aromatic—perfect for those seeking nutritious meals without heavy oils or santan (coconut milk). This vegetarian adaptation of Ikan Singgang replaces fish with firm tofu, maintaining the essence of the original while catering to plant-based diets. It is ideal for health-conscious Malaysians, as the dish is low in fat and rich in vitamins from fresh local vegetables and herbs. The clear broth allows the flavors of lemongrass, ginger (halia), and turmeric to shine, making it a refreshing meal that aligns with Malaysia’s tradition of using local, seasonal produce. Enjoying Ikan Singgang is a celebration of Malaysian heritage and healthy eating.
Bahan-bahan(untuk 1 bowl per serving)
- 200g Firm tofu (tauhu keras)
- 3 cups Water (air)
- 2 stalks Lemongrass (serai, bruised)
- 1 inch Turmeric root (kunyit hidup, sliced)
- 1 inch Ginger (halia, sliced)
- 3 cloves Garlic (bawang putih, smashed)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 2 Bird’s eye chili (cili padi, whole) - pilihan
- 1 small Tomato (diced)
- 1/2 tsp Salt (garam)
- 1 tsp Soy sauce (optional for flavor) - pilihan
Arahan
- 1
Slice tauhu keras (firm tofu) into thick cubes and set aside.
2 minutes
Use firm tofu to hold shape during simmering.
- 2
In a pot, add water, serai (lemongrass), kunyit hidup (turmeric root), halia (ginger), bawang putih (garlic), and daun pandan (pandan leaf). Bring to a gentle boil.
5 minutes
Bruise lemongrass and tie pandan for maximum aroma.
- 3
Add cili padi (bird’s eye chili) and diced tomato to the pot.
2 minutes
Add chilies whole for mild heat; slice for more spiciness.
- 4
Simmer ingredients for 10 minutes to infuse flavors.
10 minutes
Let the broth reduce slightly for richer taste.
Kenapa hidangan ini sihat
Ikan Singgang is a healthy lunch choice because it uses minimal oil, no santan (coconut milk), and relies on fresh herbs and vegetables for flavor. The vegetarian version is low in calories, high in protein, and suitable for weight management. It’s also diabetic-friendly, as it contains no refined sugars or high-GI ingredients. This recipe is naturally gluten-free and supports heart health with its clean, nourishing ingredients.
This vegetarian Ikan Singgang is rich in plant-based protein from tauhu (tofu) and packed with antioxidants from turmeric, ginger, and garlic. Lemongrass and pandan add aroma without extra calories or fat. Tomatoes provide vitamin C and lycopene, while the clear broth keeps it light and hydrating. The dish contains minimal saturated fat, is cholesterol-free, and supplies essential micronutrients like potassium, magnesium, and fiber.
Petua
- 💡Tip 1: Use fresh turmeric root instead of powder for best flavor and color.
- 💡Tip 2: Add daun limau purut (kaffir lime leaf) for extra aroma if available.
- 💡Tip 3: Simmer gently to keep tofu intact and flavors balanced.
Penyimpanan & hidangan
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stove. Avoid freezing as tofu may change texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
