Nasi putih, ikan cencaru bakar, sayur lemak pucuk ubi, dan ayam gunting
Makan Tengah Hari • Malaysia
How to Make Nasi Putih Dan Ikan Caru Bakar Dan Sayur Lemak Pucuk Ubi Dan Ayam Gunting (Traditional & Healthy Version)
Nasi Putih Dan Ikan Caru Bakar Dan Sayur Lemak Pucuk Ubi Dan Ayam Gunting is a classic Malaysian lunch platter that showcases the nation's rich culinary heritage. This vibrant dish brings together fluffy white rice (nasi putih), smoky grilled hardtail mackerel (ikan caru bakar), creamy coconut cassava leaf curry (sayur lemak pucuk ubi), and crispy spiced chicken strips (ayam gunting). Each component highlights unique flavors and techniques from Malay kitchens, using fresh local ingredients like pandan, lemongrass, and santan. The combination of grilled ikan caru and sayur lemak pucuk ubi reflects the balance typical in Malaysian meals—pairing protein-rich fish with nourishing vegetables and a light, aromatic coconut gravy. The ayam gunting adds a satisfying crunch, popular at Ramadan bazaars and street food stalls. This platter is beloved in households across Malaysia, uniting influences from traditional Malay cuisine and local produce. It's a wholesome, flavor-packed meal perfect for lunch, offering comforting tastes with a health-conscious twist.
Bahan-bahan(untuk 1 set: 1 cup nasi putih, 1 ikan caru bakar, 1 serving sayur lemak pucuk ubi, 3-4 ayam gunting strips)
- 1 cup White rice (Nasi putih, use low-GI rice if preferred)
- 2 medium fish Hardtail mackerel (Ikan caru, cleaned and gutted)
- 2 cups Cassava leaves (Pucuk ubi, coarsely chopped)
- 1/2 cup Coconut milk (Santan, light version preferred)
- 1 stalk Lemongrass (Serai, bruised)
- 4 cloves Shallots (Bawang merah, sliced)
- 1 tsp Turmeric powder (Serbuk kunyit)
- 100g Chicken breast (Thinly sliced for ayam gunting)
- 2 tbsp Rice flour (For ayam gunting batter)
- 1 leaf Pandan leaf (For rice aroma (optional)) - pilihan
- to taste Salt (Garam)
- to taste Pepper (Lada)
- 1 tbsp Cooking oil (Minyak masak, for grilling/frying)
Arahan
- 1
Rinse the rice and cook with the pandan leaf (if using) as per usual until fluffy. Set aside.
15 minutes
Use a rice cooker for best texture and add pandan for fragrance.
- 2
Rub cleaned ikan caru with salt, pepper, and half the turmeric powder. Grill on a non-stick pan or over charcoal until skin is crisp and fish is cooked through.
10 minutes
Brush fish with a little oil to prevent sticking.
- 3
For sayur lemak pucuk ubi, sauté shallots and lemongrass in a small pot until fragrant. Add cassava leaves and remaining turmeric, stir for 2 minutes.
5 minutes
Chop cassava leaves finely for a tender texture.
- 4
Pour in light santan and simmer for 5-7 minutes until leaves are soft but still vibrant green. Season with salt.
7 minutes
Do not overboil santan to avoid curdling.
Kenapa hidangan ini sihat
Nasi Putih Dan Ikan Caru Bakar Dan Sayur Lemak Pucuk Ubi Dan Ayam Gunting is a healthy Malaysian lunch choice because it leverages grilling and light frying, incorporates plenty of vegetables, and uses lean protein. By selecting light santan and controlling oil, you enjoy full flavor with less saturated fat. This meal is naturally portioned and uses real, unprocessed ingredients, making it ideal for calorie-conscious eaters.
This dish offers an excellent balance of macronutrients: lean protein from ikan caru and chicken breast, complex carbs from rice, and healthy fats from light santan. Cassava leaves are rich in vitamins A and C, iron, and dietary fiber, supporting digestion and immunity. Using minimal oil and choosing grilled over deep-fried techniques keeps the calorie count lower, while the use of natural aromatics like lemongrass and pandan boosts antioxidants.
Petua
- 💡Tip 1: Use a charcoal grill for ikan caru to get authentic smoky aroma.
- 💡Tip 2: Always blanch cassava leaves before cooking if using mature leaves to reduce bitterness.
- 💡Tip 3: For crispier ayam gunting, let the battered strips rest for 5 minutes before frying.
Penyimpanan & hidangan
Store leftovers separately in airtight containers in the refrigerator. Rice and sayur lemak pucuk ubi can be kept for up to 2 days. Reheat thoroughly before serving. Grilled fish and ayam gunting are best consumed fresh for optimal texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
