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Lempeng with Vegetable Curry
Makan Tengah Hari • Malaysia
How to Make Lempeng with Vegetable Curry (Traditional & Healthy Version)
Lempeng with Vegetable Curry is a beloved Malaysian lunch dish, showcasing the country’s rich multicultural heritage and local ingredients. Lempeng, a simple yet satisfying pancake, is often enjoyed across Malaysia as a hearty meal, especially in rural kampungs. It is made from basic pantry staples, such as flour and water, and pairs perfectly with a vibrant vegetable curry infused with fresh santan (coconut milk), lemongrass, and pandan leaves for authentic Malaysian flavor. The vegetable curry is a celebration of local produce, reflecting Malaysia’s love for plant-based meals that bring communities together. This dish offers a harmonious blend of textures and tastes, with the soft, fluffy lempeng complementing the aromatic and mildly spicy curry. The flavors are layered with traditional spices, turmeric, and a medley of vegetables, making it nourishing and delicious for lunch. Lempeng with Vegetable Curry is a great choice for anyone seeking a healthy, vegetarian meal that captures the essence of Malaysia’s culinary diversity. It’s easy to prepare, budget-friendly, and perfect for calorie-conscious eaters who wish to savor authentic Malaysian flavors without compromising on nutrition.
Bahan-bahan(untuk 1 lempeng with 1 cup vegetable curry)
- 1 cup All-purpose flour (tepung gandum)
- 1 cup Water (air)
- 1/2 tsp Salt (garam)
- 1 tbsp Cooking oil (minyak masak)
- 1/2 cup, diced Carrot (lobak merah)
- 1/2 cup, diced Potato (kentang)
- 1/2 cup, diced Eggplant (terung)
- 1/2 cup, chopped Long beans (kacang panjang)
- 1, chopped Onion (bawang besar)
- 2 cloves, minced Garlic (bawang putih)
- 1, sliced Chili (cili merah) - pilihan
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1 stalk, bruised Lemongrass (serai)
- 1, tied into a knot Pandan leaf (daun pandan)
- 1/2 cup Santan (coconut milk) (santan)
Arahan
- 1
Mix flour, water, and salt in a bowl to form a smooth batter for the lempeng.
5 minutes
Let the batter rest for 5 minutes to improve texture.
- 2
Heat a non-stick pan with a little cooking oil. Pour half the batter and spread into a thin pancake. Cook until golden, then flip.
5 minutes
Use low heat for even cooking and avoid burning.
- 3
Repeat with remaining batter to make the second lempeng. Set aside and keep warm.
5 minutes
Cover cooked lempeng with a clean cloth to retain softness.
- 4
For curry: Heat oil in a pot. Sauté onion and garlic until fragrant, then add chili, turmeric powder, lemongrass, and pandan leaf.
3 minutes
Bruise lemongrass for maximum aroma.
Kenapa hidangan ini sihat
This dish is a healthy choice as it uses minimal oil, features whole vegetables, and does not contain animal products. The fiber from the vegetables aids satiety and digestion, while santan offers plant-based fats. Choosing lempeng over deep-fried options reduces calorie intake, making it ideal for calorie tracking and weight management. It is suitable for vegetarian and vegan diets with simple adaptations.
Lempeng with Vegetable Curry is rich in fiber, vitamins A and C, potassium, and antioxidants from the assorted vegetables. Coconut milk (santan) provides healthy fats, while the pancakes supply carbohydrates for energy. The dish is low in saturated fat and cholesterol, making it suitable for vegetarian diets. Including lemongrass and turmeric adds anti-inflammatory benefits, supporting immune health and digestion.
Petua
- 💡Tip 1: Rest the lempeng batter before cooking for a fluffier pancake.
- 💡Tip 2: Use fresh santan for richer, more authentic curry flavor.
- 💡Tip 3: Adjust spice level by adding or omitting chili to suit your preference.
Penyimpanan & hidangan
Store lempeng and curry separately in airtight containers. Refrigerate for up to 2 days. Reheat lempeng on a pan and curry over gentle heat, adding a splash of water if needed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 360.0 kcal |
