📸 Image coming soon for Kuew Tiaw Separuh with Seafood
Kuew Tiaw Separuh dengan Makanan Laut
Makan Tengah Hari • Malaysia
How to Make Kuew Tiaw Separuh with Seafood (Traditional & Healthy Version)
Kuew Tiaw Separuh with Seafood is a beloved Malaysian noodle dish enjoyed for its light yet flavorful profile. Rooted in Malaysia’s multicultural food heritage, this dish features 'kuew tiaw'—flat rice noodles—served in a half-portion (‘separuh’), making it perfect for those seeking a satisfying but not overly heavy lunch. Traditionally stir-fried with a bounty of fresh seafood, local vegetables, and aromatic herbs such as daun limau purut (kaffir lime leaves) and serai (lemongrass), Kuew Tiaw Separuh is a celebration of Malaysia’s coastal abundance and culinary diversity. What makes this version special is its focus on health-conscious preparation. We use minimal oil, prioritize fresh Malaysian ingredients, and avoid artificial additives, allowing the natural sweetness of prawns, sotong (squid), and vegetables to shine. The dish is both comforting and balanced, making it suitable for those mindful of their calorie intake. Whether you’re enjoying it at a bustling hawker center or making it at home, Kuew Tiaw Separuh with Seafood brings the taste of Malaysia to your table with every bite.
Bahan-bahan(untuk 1 medium bowl (approx. 250g) per serving)
- 100g Kuew tiaw (flat rice noodles) (half portion, freshly made or packed)
- 6 medium Prawns (peeled, deveined)
- 80g Sotong (squid) (cleaned, sliced)
- 1 cup Taugeh (bean sprouts) (fresh)
- 1 cup Choy sum (cut into 2-inch sections)
- 3 cloves Garlic (minced)
- 1 stalk Serai (lemongrass) (smashed)
- 2 leaves Daun limau purut (kaffir lime leaves) (torn)
- 2 tsp Light soy sauce (low sodium)
- 1 tsp Oyster sauce (vegetarian/vegan if preferred) - pilihan
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (can use canola or sunflower)
- 1 stalk Spring onion (sliced for garnish) - pilihan
- 1 Red chili (sliced for garnish) - pilihan
Arahan
- 1
Rinse and drain kuew tiaw noodles. Prepare all seafood by cleaning and slicing as needed. Chop all vegetables and aromatics.
5 minutes
Prepping all ingredients in advance ensures quick stir-frying.
- 2
Heat cooking oil in a wok over medium-high heat. Add garlic and serai, stir-fry until fragrant.
2 minutes
Do not burn garlic; it should be golden and aromatic.
- 3
Add prawns and sotong. Stir-fry until just cooked, about 2 minutes. Remove and set aside.
3 minutes
Avoid overcooking seafood to keep it tender.
- 4
In the same wok, add choy sum and taugeh. Stir-fry briskly for 1 minute.
1 minute
Quick cooking preserves the crunch and nutrients of vegetables.
Kenapa hidangan ini sihat
The half-portion noodles and abundant vegetables make this recipe a lighter alternative to the classic kuew tiaw goreng. Seafood provides lean protein, supporting muscle health and satiety. The use of fresh, local ingredients and minimal oil ensures a nutrient-dense, low-calorie meal. It’s an excellent choice for those monitoring their weight or seeking a wholesome Malaysian lunch.
This Kuew Tiaw Separuh with Seafood is loaded with lean protein from prawns and squid, fiber from taugeh and choy sum, and essential vitamins such as vitamin C, K, and folate. Using half the usual portion of noodles reduces the calorie and carbohydrate content, while the inclusion of fresh herbs like serai adds antioxidants. The dish is low in saturated fat and contains heart-healthy oils, making it ideal for a balanced Malaysian meal.
Petua
- 💡Tip 1: Always use fresh seafood for the best flavor and texture.
- 💡Tip 2: Do not over-soak or overcook kuew tiaw noodles; they break easily.
- 💡Tip 3: Add a squeeze of limau nipis (lime) before serving for a refreshing tang.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a nonstick pan or microwave, adding a splash of water if noodles seem dry.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
