Spud with Cheese with Baked Beans
Makan Tengah Hari • Malaysia
How to Make Spud with Cheese with Baked Beans (Traditional & Healthy Version)
Spud with Cheese with Baked Beans is a modern Malaysian lunch favorite, fusing global comfort food with local flair. In Malaysia, the humble potato (ubi kentang) is a staple in many multicultural kitchens, often enjoyed for its versatility and satisfying texture. This dish brings together creamy melted cheese, hearty baked beans, and aromatic local ingredients—resulting in a wholesome vegetarian meal that’s simple yet deeply satisfying. The Malaysian version introduces pandan and fresh herbs, elevating the flavor and adding a distinctive local aroma. It’s a popular choice in cafés and home kitchens, especially among those seeking convenient, meat-free options for lunch. With its blend of creamy, tangy, and savory notes, Spud with Cheese with Baked Beans is perfect for busy days and can be easily adapted to suit various dietary needs. Its familiar taste profile appeals to all ages, making it a go-to comfort food that celebrates Malaysia’s multicultural food heritage.
Bahan-bahan(untuk 1 large stuffed potato per person)
- 2 Large potatoes (ubi kentang) (Scrubbed clean)
- 1/2 cup Low-fat cheddar cheese (Grated)
- 1 cup Baked beans (Preferably reduced salt)
- 1 Pandan leaf (Tied into a knot) - pilihan
- 2 tbsp Chopped fresh coriander (daun ketumbar) (For garnish) - pilihan
- 1 tsp Margarine or olive oil (For brushing potatoes)
- To taste Freshly ground black pepper
- To taste Salt
- 2 tbsp Chopped spring onions (daun bawang) (Optional garnish) - pilihan
- 1 stalk Lemongrass (serai) (Lightly bruised, optional for aroma) - pilihan
Arahan
- 1
Preheat your oven to 200°C. Pierce each potato with a fork several times and brush lightly with margarine or olive oil.
5 minutes
Piercing prevents the potatoes from bursting during baking.
- 2
Place potatoes directly on the oven rack and bake for 20 minutes, or until tender when pierced with a knife.
20 minutes
For extra flavor, bake with pandan leaf or bruised lemongrass in the oven.
- 3
While the potatoes bake, heat baked beans gently in a saucepan. Add the pandan leaf for subtle aroma; remove before serving.
5 minutes
Stir the beans occasionally to prevent sticking.
- 4
Once potatoes are baked, cut a slit across the top and gently squeeze to open. Fluff the insides with a fork.
2 minutes
Be careful—the potatoes will be hot! Use a kitchen towel to hold.
Kenapa hidangan ini sihat
By using reduced-fat cheese and minimal oil, this lunch dish keeps calories in check while delivering long-lasting satiety. The combination of complex carbohydrates, protein, and fiber supports stable energy levels and digestion. It’s vegetarian-friendly and incorporates wholesome, locally-sourced ingredients, making it a smart, balanced choice for a healthy Malaysian lunch.
This Spud with Cheese with Baked Beans recipe is packed with plant-based protein from beans, dietary fiber from potatoes, and essential vitamins like vitamin C, B6, and folate. The use of low-fat cheese reduces saturated fat, while fresh herbs contribute antioxidants and minerals. Lemongrass and pandan add aroma without extra calories, making this dish nutrient-dense and suitable for heart health.
Petua
- 💡Tip 1: For extra flavor, rub the potato skins with garlic before baking.
- 💡Tip 2: Use pandan or lemongrass only for aroma—remove before serving.
- 💡Tip 3: Serve with a side salad of ulam for added crunch and nutrition.
Penyimpanan & hidangan
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving. For best texture, add fresh herbs after reheating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
