KFC Snack Plate
Makan Tengah Hari • Malaysia
How to Make KFC Snack Plate (Traditional & Healthy Vegetarian Version)
The KFC Snack Plate is a beloved lunch staple among Malaysians, inspired by the iconic fast-food offering but adapted for a health-conscious, vegetarian diet. This recipe brings together crispy, flavorful vegetarian 'chicken' cutlets made from local tofu, paired with fragrant mashed potatoes and a tangy coleslaw. It reflects the multicultural Malaysian palate, drawing influences from Malay, Chinese, and Indian culinary traditions. The use of local ingredients like pandan, lemongrass, and santan (coconut milk) enhances the authenticity and taste while keeping the dish nutritious and satisfying. In Malaysia, fried chicken is often enjoyed as a treat, especially during family gatherings and festive occasions. This vegetarian version of the KFC Snack Plate is perfect for those seeking a healthier, plant-based alternative without sacrificing flavor. The combination of crispy tofu, aromatic herbs, and creamy mashed potatoes creates a mouth-watering experience that is both familiar and innovative. Whether you are vegetarian or just looking for a lighter lunch option, this dish offers a delicious way to enjoy a classic Malaysian favorite with a modern twist.
Bahan-bahan(untuk 1 vegetarian 'chicken' cutlet, 1/2 cup mashed potatoes, 1/2 cup coleslaw)
- 200g Firm tofu (Tauhu)
- 1 cup Breadcrumbs (Whole wheat recommended)
- 2 Pandan leaves (Daun pandan, finely chopped)
- 1 stalk Lemongrass (Serai, minced)
- 2 medium Potatoes (Kentang, peeled and cubed)
- 1/4 cup Low-fat santan (coconut milk) (Santan)
- 1/2 cup Carrots (Julienned)
- 1/2 cup Cabbage (Shredded)
- 1 tbsp Apple cider vinegar (For coleslaw dressing)
- 2 tbsp Olive oil (Minyak zaitun)
- To taste Salt & pepper (Garam & lada hitam)
Arahan
- 1
Slice the tauhu (firm tofu) into cutlet shapes. Pat dry with kitchen towels.
3 minutes
Dry tofu ensures a crispier crust.
- 2
Mix breadcrumbs, chopped pandan leaves, and minced lemongrass in a shallow bowl. Season with salt and pepper.
2 minutes
Pandan and serai add a fragrant, authentic Malaysian aroma.
- 3
Brush tofu slices with olive oil. Coat each slice in the breadcrumb mixture, pressing gently for even coverage.
4 minutes
Press breadcrumbs firmly for maximum crunch.
- 4
Bake tofu cutlets in a preheated oven at 200°C for 15 minutes, flipping halfway until golden and crispy.
15 minutes
Baking instead of deep-frying reduces calories.
Kenapa hidangan ini sihat
Choosing this healthy KFC Snack Plate recipe allows you to enjoy a classic Malaysian favorite with less fat and more nutrients. By using tofu, whole wheat breadcrumbs, and plenty of fresh vegetables, this dish supports weight management, heart health, and provides sustained energy. The recipe is vegetarian and easily adaptable for vegan diets, making it suitable for various dietary preferences.
This vegetarian KFC Snack Plate is rich in plant-based protein from tauhu (tofu), dietary fiber from vegetables, and healthy fats from minyak zaitun (olive oil). The use of santan adds potassium and magnesium while keeping the mashed potatoes creamy and lactose-free. Baking the cutlets instead of frying helps reduce saturated fat and calories. Cabbage and carrots provide vitamins A and C, antioxidants, and support digestive health.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for authentic Malaysian flavor.
- 💡Tip 2: Allow tofu to cool slightly before slicing for firmer texture.
- 💡Tip 3: Bake cutlets on a wire rack for extra crispiness.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat tofu cutlets in the oven to maintain crispiness; coleslaw best eaten fresh.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 650.0 kcal |
