Maggi Laksa with Egg
Makan Tengah Hari • Malaysia
How to Make Maggi Laksa with Egg (Traditional & Healthy Version)
Maggi Laksa with Egg is a beloved Malaysian fusion dish that brings together the convenience of Maggi instant noodles with the robust, aromatic flavors of traditional laksa. This vegetarian version highlights the multicultural tapestry of Malaysian cuisine, blending Chinese noodles, Malay spices like kunyit (turmeric) and serai (lemongrass), and Indian influences through the use of vibrant herbs and spices. The creamy santan (coconut milk) base, paired with a perfectly soft-boiled egg, creates a harmonious, satisfying meal that's ideal for lunch. Laksa has a special place in Malaysian food culture, often enjoyed during gatherings or as a quick yet indulgent lunch. By using locally sourced ingredients such as daun limau purut (kaffir lime leaves), taugeh (bean sprouts), and fresh tofu, this recipe not only stays true to its roots but also provides a healthier take on an all-time favorite. The result is a warming, fragrant bowl of noodles that is both nourishing and comforting, making it a great choice for those seeking authentic Malaysian flavors without compromising on health.
Bahan-bahan(untuk 1 large bowl (suitable for Malaysian lunch portion))
- 2 cakes Maggi instant noodles (vegetarian) (use curry or asam flavor)
- 1 cup Santan (coconut milk, light) (light version for lower fat)
- 2 Eggs (large, free-range)
- 100g Tofu (firm, cubed)
- 1 cup Taugeh (bean sprouts) (fresh)
- 2 leaves Daun limau purut (kaffir lime leaves) (thinly sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 1/2 tsp Kunyit (turmeric powder) (for color and flavor)
- 1 small Carrot (julienned) - pilihan
- 1 Chili (optional) (sliced, for garnish) - pilihan
- 2 tbsp Fresh coriander (chopped, for garnish) - pilihan
Arahan
- 1
Prepare all ingredients: julienne the carrot, slice the daun limau purut, bruise the serai, and cube the tofu. Rinse taugeh thoroughly.
5 minutes
Use fresh herbs and vegetables for the best flavor and nutrients.
- 2
Boil eggs in a separate pot for 7 minutes for a soft yolk. Remove and cool in ice water, then peel.
10 minutes
Plunge eggs into ice water to stop cooking and make peeling easier.
- 3
In a medium saucepan, add 2 cups of water, serai, kunyit, and daun limau purut. Bring to a gentle boil for 3 minutes to infuse flavors.
3 minutes
Use low heat to avoid evaporating too much water.
- 4
Stir in the Maggi noodle seasoning packets and light santan. Simmer gently for 5 minutes, stirring constantly.
5 minutes
Do not boil santan vigorously to prevent separation.
Kenapa hidangan ini sihat
By using light santan, lean protein sources, and plenty of vegetables, this laksa is a healthier alternative to traditional versions. It is lower in saturated fat and calories, suitable for a balanced lunch. The use of local Malaysian ingredients ensures high nutritional value while keeping the dish authentic and delicious. Perfect for those seeking a wholesome, satisfying meal that supports healthy eating habits.
This Maggi Laksa with Egg offers a good balance of carbohydrates from noodles, protein from eggs and tofu, and healthy fats from light santan. The addition of fresh vegetables like taugeh and carrot provides essential vitamins A and C, fiber, and antioxidants. Using light santan and firm tofu keeps the saturated fat content low, while herbs such as daun limau purut and serai add flavor without extra calories or sodium.
Petua
- 💡Tip 1: Use light santan for a creamy taste with fewer calories.
- 💡Tip 2: Blanch taugeh briefly to maintain crunch and nutrition.
- 💡Tip 3: Add fresh herbs at the end for maximum aroma and color.
Penyimpanan & hidangan
Best enjoyed fresh. Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat gently and add fresh garnishes when serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 440.0 kcal |
