📸 Image coming soon for Kuew Tiaw Separuh Goreng
Kuew Tiaw Separuh Goreng
Makan Tengah Hari • Malaysia
How to Make Kuew Tiaw Separuh Goreng (Traditional & Healthy Version)
Kuew Tiaw Separuh Goreng is a beloved Malaysian noodle dish often enjoyed during lunch across vibrant hawker stalls and family kitchens. This vegetarian version pays homage to Malaysia’s multicultural culinary heritage, blending influences from Chinese, Malay, and Indian communities. Traditionally, 'kuew tiaw' refers to flat rice noodles, while 'separuh goreng' means 'half-fried', resulting in a unique texture that’s soft yet slightly smoky from the wok. This dish is a fantastic choice for those seeking a lighter, plant-based meal that doesn’t compromise on authentic Malaysian flavors. The use of local ingredients like taugeh (bean sprouts), kucai (chives), and a hint of cili padi (bird’s eye chili) provides a fresh, aromatic taste, while the absence of eggs and meat makes it suitable for vegetarians. The combination of stir-frying and steaming the noodles offers a health-conscious twist, reducing oil usage without sacrificing that classic 'wok hei' aroma. With its quick preparation and satisfying flavors, Kuew Tiaw Separuh Goreng is a staple for busy Malaysians who crave comfort food with a wholesome touch. It’s perfect for anyone wanting to experience authentic Malaysian cuisine in a healthier, easy-to-prepare format.
Bahan-bahan(untuk 1 medium bowl per serving)
- 250g Kuew tiaw (fresh flat rice noodles) (Preferably fresh, soaked if refrigerated)
- 2 cloves Garlic (Finely chopped)
- 2 Shallots (Thinly sliced)
- 1 Cili padi (bird’s eye chili) (Sliced, adjust for spice) - pilihan
- 1/2 cup Kucai (chives) (Cut into 5cm lengths)
- 1 cup Taugeh (bean sprouts) (Rinsed)
- 1/2 small Carrot (Julienned)
- 2 tbsp Soy sauce (Low-sodium preferred)
- 1 tsp Dark soy sauce (For color and flavor)
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (Preferably canola or sunflower oil)
- 1 Lime (Cut into wedges for serving) - pilihan
Arahan
- 1
Prepare all vegetables: slice garlic, shallots, carrot, and chives. Rinse bean sprouts thoroughly.
5 minutes
Prepping ingredients beforehand ensures quick stir-frying and retains crunch.
- 2
Heat oil in a large non-stick wok over medium heat. Sauté garlic and shallots until fragrant, about 2 minutes.
2 minutes
Do not burn the garlic; it should be golden and aromatic.
- 3
Add sliced cili padi (if using) and carrot. Stir-fry for 1 minute until slightly softened.
1 minute
Adding chili early releases its aroma into the oil.
- 4
Add the fresh kuew tiaw, gently tossing to combine with aromatics. Drizzle in soy sauce and dark soy sauce.
3 minutes
Use a spatula to separate noodles without breaking them.
Kenapa hidangan ini sihat
This vegetarian Kuew Tiaw Separuh Goreng is a healthier take on a Malaysian classic, focusing on wholesome ingredients and reduced oil. The combination of whole vegetables and flat rice noodles provides sustained energy and helps maintain digestive health. It’s suitable for those seeking plant-based, lower-calorie meals without sacrificing authentic taste.
Kuew Tiaw Separuh Goreng is rich in plant-based nutrients and fiber thanks to generous amounts of taugeh, carrot, and kucai. The dish is low in saturated fat and cholesterol-free, making it heart-friendly. Fresh vegetables contribute vitamins A, C, and K, while chives and lime add antioxidants. Using less oil and low-sodium soy sauce keeps sodium and overall calories in check.
Petua
- 💡Tip 1: Use fresh kuew tiaw for best texture; if using refrigerated noodles, soak in warm water first.
- 💡Tip 2: Cook over high heat for a slight 'wok hei' (smoky aroma).
- 💡Tip 3: Add taugeh and kucai at the end to keep them crisp and vibrant.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan with a splash of water to restore texture. Avoid microwaving to maintain noodle quality.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 230.0 kcal |
