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Roti dengan Serunding Ayam
Makan Tengah Hari • Malaysia
How to Make Roti with Chicken Floss (Traditional & Healthy Version)
Roti with Chicken Floss, or Roti Serunding Ayam, is a beloved Malaysian lunch option that showcases the nation’s multicultural flair. This dish features soft, fluffy roti (flatbread) topped generously with savory, slightly sweet chicken floss, known locally as serunding ayam. Chicken floss is slow-cooked, shredded chicken seasoned with local spices like lemongrass, star anise, and a hint of gula melaka. The roti itself, inspired by traditional Malay and Indian breads, is a staple at mamak stalls and family kitchens across Malaysia. This healthy version uses minimal oil and incorporates whole wheat flour for extra fiber, making it suitable for calorie-conscious eaters. The aromatic chicken floss, spiced with turmeric and reduced sugar, brings a unique umami flavor that pairs perfectly with the soft texture of the roti. Roti with Chicken Floss is not only tasty and satisfying but also celebrates Malaysian heritage through flavors and ingredients unique to the region. Perfect for a wholesome lunch, it’s a delicious way to enjoy home-style Malaysian cuisine.
Bahan-bahan(untuk 1 roti with 2 tablespoons chicken floss)
- 1 cup Whole wheat flour (tepung gandum)
- 1/3 cup Warm water
- 1 tablespoon Olive oil (or minyak zaitun)
- 1/2 teaspoon Salt (garam)
- 100g Skinless chicken breast (dada ayam)
- 1 stalk Lemongrass (serai, finely chopped)
- 2 small Shallots (bawang merah, minced)
- 2 cloves Garlic (bawang putih, minced)
- 1/4 teaspoon Turmeric powder (serbuk kunyit)
- 1 teaspoon Light soy sauce (kicap cair)
- 1 teaspoon Gula melaka (palm sugar) (grated, or substitute brown sugar) - pilihan
- 1 Pandan leaf (daun pandan, knotted (optional, for aroma)) - pilihan
- 1/4 teaspoon Black pepper (lada hitam)
Arahan
- 1
Prepare the roti dough: In a bowl, combine whole wheat flour and salt. Gradually add warm water and 1/2 tablespoon olive oil, kneading into a smooth dough. Cover and rest for 10 minutes.
10 minutes
Letting the dough rest makes the roti softer.
- 2
While dough rests, poach chicken breast in boiling water with pandan leaf (if using) for 10 minutes or until fully cooked. Remove and let cool.
10 minutes
Poaching keeps chicken moist and tender, perfect for shredding.
- 3
Shred the cooked chicken finely using two forks. Set aside.
3 minutes
Shred while the chicken is still warm for easier handling.
- 4
In a non-stick pan, heat the remaining 1/2 tablespoon olive oil. Sauté lemongrass, shallots, and garlic until fragrant.
3 minutes
Stir frequently to avoid burning the aromatics.
Kenapa hidangan ini sihat
By choosing whole wheat flour and lean chicken breast, this Roti with Chicken Floss recipe is a healthier alternative to traditional versions. It’s lower in fat, high in protein, and packed with local Malaysian flavors without excessive oil or sugar. Using fresh aromatics like lemongrass and garlic boosts the nutritional value, making it a wholesome, satisfying, and heart-friendly lunch option.
This dish is high in protein thanks to the lean chicken breast and whole wheat flour, supporting muscle repair and satiety. The use of olive oil instead of ghee and reduced sugar keeps saturated fat and calories low. Lemongrass, turmeric, and shallots add antioxidants and anti-inflammatory benefits. The roti provides complex carbohydrates and fiber, making this meal balanced and nourishing. Vitamin B6, iron, and some calcium are also present, supporting overall health.
Petua
- 💡Make chicken floss in advance and keep refrigerated for quick assembly.
- 💡Roll roti thinly for a lighter, fluffier texture.
- 💡Add a dash of chili powder to the floss if you prefer spicy Malaysian flavors.
Penyimpanan & hidangan
Store leftover chicken floss in an airtight container in the refrigerator for up to 3 days. Roti is best eaten fresh but can be reheated in a pan for up to 1 day. Avoid freezing for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
