Kuewtiaw Sup Ayam
Makan Tengah Hari • Malaysia
How to Make Kuewtiaw Sup Ayam (Traditional & Healthy Version)
Kuewtiaw Sup Ayam is a beloved Malaysian noodle soup, celebrated for its light yet flavorful broth and slippery flat rice noodles known as kuewtiaw. This vegetarian adaptation pays homage to the robust multicultural heritage of Malaysia, incorporating aromatic spices, fresh herbs like daun sup (Chinese celery), and local ingredients such as serai (lemongrass) and daun bawang (spring onion). Commonly enjoyed in bustling hawker centers or cozy home kitchens, Kuewtiaw Sup Ayam offers a warming comfort perfect for lunch in Malaysia's tropical climate. The dish's roots are deeply intertwined with Malaysia's diverse culinary tapestry, drawing influences from Malay, Chinese, and Indian communities. Traditionally prepared with chicken, this vegetarian version swaps the protein for tofu and a rich vegetable broth, ensuring that everyone—including vegetarians—can savor its soothing umami flavors. Light on oil and full of fiber, this healthy noodle soup is ideal for those tracking calories or seeking a nutritious meal without sacrificing authentic Malaysian taste. The taste is gentle yet aromatic, making it suitable for all ages. With its easy preparation and wholesome ingredients, Kuewtiaw Sup Ayam is an excellent choice for a satisfying lunch that pays tribute to Malaysia's multicultural table.
Bahan-bahan(untuk 1 medium bowl)
- 200g Kuewtiaw (flat rice noodles) (fresh or dried)
- 150g Firm tofu (cubed)
- 1 small Carrot (julienned)
- 2 stalks Daun sup (Chinese celery) (chopped)
- 2 stalks Daun bawang (spring onion) (sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 3 cloves Garlic (minced)
- 2 Bawang merah (shallots) (sliced)
- 1 liter Low sodium vegetable stock
- 1 tbsp Soya sauce (light)
- 1/2 tsp White pepper
- 1 tsp Cooking oil (can use canola or sunflower oil)
Arahan
- 1
Prepare the kuewtiaw by soaking it in hot water for 5-7 minutes if dried, or rinsing under hot water if fresh, until soft. Drain and set aside.
7 minutes
Do not over-soak to maintain the noodle's chewy texture.
- 2
Heat oil in a pot. Sauté minced garlic, sliced bawang merah, and bruised serai until fragrant.
3 minutes
Use low heat to avoid burning the aromatics.
- 3
Add carrots and tofu cubes. Stir-fry gently for 2 minutes to coat with aromatics.
2 minutes
Use firm tofu to prevent breaking during cooking.
- 4
Pour in the vegetable stock and bring to a gentle boil. Add soya sauce and white pepper. Simmer for 10 minutes to allow flavors to develop.
10 minutes
Skim off any foam for a clearer broth.
Kenapa hidangan ini sihat
By using firm tofu instead of chicken and lean cooking methods, this recipe is lower in calories and saturated fat compared to traditional versions. The abundance of vegetables and aromatic herbs increases fiber and micronutrient content, supporting digestive health and satiety. Light seasoning and minimal oil make it ideal for anyone looking to maintain a balanced, healthy diet while enjoying authentic Malaysian flavors.
This vegetarian Kuewtiaw Sup Ayam is low in saturated fat and provides a good balance of complex carbohydrates, plant-based protein from tofu, and a variety of vitamins and minerals from fresh vegetables and herbs. Carrots are high in beta-carotene and fiber, while daun sup and daun bawang contribute antioxidants and vitamin K. Using a low-sodium vegetable stock keeps the dish heart-healthy and suitable for most diets.
Petua
- 💡Tip 1: Use fresh kuewtiaw for the best texture, but dried works in a pinch.
- 💡Tip 2: Add a dash of lime juice or sliced cili padi for extra zing.
- 💡Tip 3: For richer flavor, simmer the broth with a few slices of ginger.
Penyimpanan & hidangan
Store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth before serving and only combine with noodles just before eating to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
