How to Make Kuetiaw Sup with Mixed Seafood (Traditional & Healthy Version)
Kuetiaw Sup with Mixed Seafood is a beloved Malaysian noodle soup that beautifully showcases the nation’s multicultural culinary heritage. This aromatic dish combines silky flat rice noodles (kuetiaw) with a light, flavorful broth infused with local herbs like daun sup (Malaysian celery) and serai (lemongrass), and is topped with a generous mix of fresh seafood such as sotong (squid), udang (prawns), and fish slices. The result is a comforting, nourishing bowl that’s enjoyed across Malaysia, especially during lunch or as a hearty breakfast. What sets Malaysian Kuetiaw Sup apart is its delicate balance of flavors: the subtle sweetness of seafood, the herbal notes from pandan leaves and lemongrass, and the gentle heat from white pepper. This dish is a staple in both urban and rural eateries, reflecting Malaysia’s rich tapestry of Chinese and Malay influences. Health-conscious eaters will appreciate how the clear broth and seafood provide plenty of protein without excess fat, making it perfect for those seeking a lighter yet satisfying meal. With its fresh local ingredients and vibrant taste, Kuetiaw Sup with Mixed Seafood is a must-try for anyone exploring Malaysian cuisine.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare all seafood by cleaning and slicing the sotong
Prepare all seafood by cleaning and slicing the sotong, peeling and deveining the prawns, and slicing the fish fillet. Set aside.
Step 2 · In a large pot
In a large pot, heat a little oil and sauté chopped bawang putih (garlic) until fragrant. Add serai (lemongrass) and pandan leaf, stir for aroma.
Step 3 · Pour in the low sodium vegetable stock and bring to a gentle boil
Pour in the low sodium vegetable stock and bring to a gentle boil. Add carrots if using, and simmer for 5 minutes to infuse the flavors.
Step 4 · Add the seafood: sotong
Add the seafood: sotong, udang, and fish slices. Cook just until the seafood turns opaque (about 2-3 minutes) to keep it tender.
Step 5 · Season the soup with white pepper
Season the soup with white pepper, light soy sauce, and salt to taste. Remove pandan leaf and lemongrass stalk.
Step 6 · Blanch the kuetiaw in boiling water for 30 seconds to soften
Blanch the kuetiaw in boiling water for 30 seconds to soften, then drain and divide into serving bowls.
Step 7 · Pour hot seafood soup over the kuetiaw
Pour hot seafood soup over the kuetiaw. Top with daun sup, bean sprouts, and any reserved seafood.
Mengapa resipi ini sihat
This dish is a healthy choice because it emphasizes fresh seafood, vegetables, and herbs, while avoiding deep-frying and excessive oil. Compared to many noodle dishes, Kuetiaw Sup uses a clear, low-fat broth and incorporates whole, minimally processed ingredients. The balance of protein, fiber, and complex carbohydrates helps keep you satisfied and energized without unnecessary calories.
Nota tentang tradisi
Kuetiaw Sup with Mixed Seafood is popular throughout Malaysia, particularly in Penang and northern states where Chinese and Malay culinary traditions blend. It is commonly sold at hawker stalls, especially during breakfast and lunch hours. The dish reflects local preferences for light yet flavorful meals, and its use of fresh seafood highlights Malaysia's coastal bounty. While not tied to any specific festival, Kuetiaw Sup is a comfort food enjoyed by all communities.