Sup Timun Laut
Makan Tengah Hari • Malaysia
How to Make Sea Cucumber Soup (Traditional & Healthy Version)
Sea Cucumber Soup, locally known as sup timun laut, is a cherished dish in Malaysian Chinese cuisine, especially during festive gatherings and family lunches. This soup highlights sea cucumber, a prized ingredient known for its gelatinous texture and subtle flavor, often enjoyed for its health benefits. Malaysian Chinese families value this soup as a symbol of prosperity, longevity, and wellness. The broth is delicately seasoned with ginger, garlic, and a touch of white pepper, allowing the sea cucumber to shine alongside local vegetables like carrots and napa cabbage. What makes this Malaysian Sea Cucumber Soup unique is the multicultural influence, blending Chinese techniques with local ingredients such as daun sup (Malaysian celery) and lemongrass, which add aromatic depth. It's a light, nourishing soup—perfect for lunch, especially for those seeking a vegetarian option. The dish's gentle flavors make it suitable for all ages, and its health-conscious preparation aligns with modern dietary preferences. Enjoying sup timun laut connects you with Malaysia’s vibrant food heritage, where simple ingredients come together in harmony for both taste and wellness.
Bahan-bahan(untuk 1 medium bowl per serving)
- 100g Dried sea cucumber (timun laut, soaked overnight)
- 4 cups Vegetable stock (homemade or low-sodium)
- 1 medium Carrot (sliced thinly)
- 1 cup Napa cabbage (daun kubis Cina, shredded)
- 2 sprigs Daun sup (Malaysian celery, chopped)
- 3 slices Ginger (halia, fresh)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (serai, bruised)
- 1/4 tsp White pepper (lada putih, ground)
- 1 tbsp Light soy sauce (vegetarian, optional for taste) - pilihan
- 1/2 tsp Sesame oil (minyak bijan, optional garnish) - pilihan
Arahan
- 1
Soak the dried sea cucumber overnight in water until fully rehydrated. Rinse and slice into bite-sized pieces.
5 minutes
Use filtered water for soaking to maintain sea cucumber’s delicate flavor.
- 2
Heat vegetable stock in a pot over medium heat. Add ginger, garlic, and lemongrass. Simmer for 5 minutes to infuse aromatics.
5 minutes
Bruise lemongrass to release more fragrance.
- 3
Add sliced sea cucumber to the pot. Simmer gently for 10 minutes, allowing the sea cucumber to absorb flavors.
10 minutes
Avoid boiling to keep sea cucumber tender.
- 4
Add carrots and napa cabbage. Cook for another 5 minutes until vegetables are tender but still vibrant.
5 minutes
Slice carrots thinly for quicker, even cooking.
Kenapa hidangan ini sihat
This vegetarian Sea Cucumber Soup is low in calories, high in nutrients, and free from animal fats. Using local vegetables and aromatics like lemongrass boosts vitamins and antioxidants, enhancing immune support. The gentle cooking technique preserves the natural goodness of each ingredient, making this dish perfect for those seeking a light, nourishing lunch in line with healthy Malaysian eating habits.
Sea Cucumber Soup is rich in protein from timun laut, low in fat, and packed with vitamins from carrots, napa cabbage, and daun sup. The use of vegetable stock keeps sodium levels manageable, making it heart-friendly. Sea cucumber is a source of collagen and minerals like calcium, magnesium, and iron, supporting joint and skin health. This soup contains complex carbohydrates from vegetables, little cholesterol, and is ideal for vegetarian diets.
Petua
- 💡Tip 1: Soak sea cucumber thoroughly overnight for best texture.
- 💡Tip 2: Use homemade vegetable stock to control sodium and flavor.
- 💡Tip 3: Add daun sup only at the end to preserve its aroma and nutrients.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve sea cucumber texture. Do not freeze, as sea cucumber can become rubbery.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
