Paprik Ayam
Makan Tengah Hari • Malaysia
How to Make Paprik Ayam (Traditional & Healthy Vegetarian Version)
Paprik Ayam is a beloved Malaysian lunch dish that beautifully showcases the nation's multicultural cuisine. Traditionally prepared with chicken, this vegetarian adaptation captures the vibrant flavors of Southeast Asia using local ingredients such as serai (lemongrass), cili merah (red chilies), and daun limau purut (kaffir lime leaves). The dish is famous for its spicy, aromatic sauce, complemented by crisp vegetables and fragrant herbs, creating a harmonious balance of taste and nutrition. Originating from the southern regions of Malaysia, Paprik Ayam is frequently enjoyed in local warungs and home kitchens, especially during lunch hours. Its complex yet approachable flavors reflect Malaysia's rich culinary heritage, influenced by Malay, Thai, and Chinese traditions. The vegetarian version is perfect for those seeking a lighter, plant-based meal without compromising on authenticity or taste. With a medley of local vegetables and aromatic spices, this healthy recipe is ideal for anyone tracking their calories while savoring true Malaysian flavors.
Bahan-bahan(untuk 1 generous plate with rice and vegetable Paprik Ayam)
- 200g Firm tofu (Tauhu)
- 1 medium Carrot (Diced)
- 1 cup Broccoli (Chopped)
- 1/2 Red bell pepper (Cili merah)
- 1 small Onion (Bawang besar)
- 2 cloves Garlic (Bawang putih, minced)
- 1 stalk Serai (lemongrass) (Bruised)
- 2 leaves Daun limau purut (kaffir lime leaf) (Torn)
- 1/4 cup Santan (light coconut milk) (Optional for creaminess) - pilihan
- 1 tbsp Soy sauce (Kicap)
- 1 tbsp Chili paste (Cili boh)
- 1 tbsp Vegetable oil (Minyak masak)
- 1/2 tsp Salt
- 1/2 tsp Sugar (Gula)
Arahan
- 1
Prepare and cut tofu into cubes. Dice carrot, chop broccoli, slice red bell pepper, onion, and mince garlic.
5 minutes
Use firm tauhu to maintain texture during cooking.
- 2
Heat vegetable oil in a wok. Sauté onion, garlic, and serai until fragrant.
3 minutes
Bruise lemongrass for better aroma extraction.
- 3
Add chili paste and stir-fry until oil separates and the paste darkens.
3 minutes
Stir constantly to avoid burning the chili paste.
- 4
Add tofu cubes and cook until lightly golden. Then add carrots, broccoli, and bell pepper. Stir-fry for 2-3 minutes.
5 minutes
Spread tofu evenly for uniform browning.
Kenapa hidangan ini sihat
Choosing tofu and vegetables as the main ingredients makes Paprik Ayam low in saturated fat and high in essential nutrients. This recipe avoids deep-frying and uses minimal oil, making it ideal for weight loss and diabetic-friendly diets. The vegetables add fiber and antioxidants, supporting digestive health and immunity. Soy sauce and santan are used sparingly for flavor without excessive sodium or fat.
This vegetarian Paprik Ayam offers a balanced source of plant protein from tauhu, and is rich in fiber, vitamins A and C from carrots and bell peppers. Broccoli provides antioxidants and minerals like potassium and calcium. Using light santan reduces saturated fat while maintaining traditional flavor. The dish is naturally low in cholesterol, and contains healthy fats, making it suitable for calorie-conscious diets.
Petua
- 💡Tip 1: Use fresh lemongrass and lime leaves for authentic aroma.
- 💡Tip 2: Fry tofu separately for extra crispiness before adding to the wok.
- 💡Tip 3: Adjust chili paste to suit your spice tolerance and family needs.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve vegetable texture. Avoid freezing as coconut milk may separate.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
