Stir-Fried Potatoes with Soy Sauce and Onion

Name: Stir-Fried Potatoes with Soy Sauce and Onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: Stir-Fried Potatoes with Soy Sauce and Onion

Makan Tengah Hari • Malaysia

180

KCAL

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PROTEIN (G)

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CARBS (G)

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FAT (G)

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How to Make Stir-Fried Potatoes with Soy Sauce and Onion (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Mudah

Stir-Fried Potatoes with Soy Sauce and Onion, or Kentang Goreng Kicap dengan Bawang, is a beloved Malaysian lunch dish that exemplifies the multicultural culinary tapestry of Malaysia. Drawing on Chinese and Malay influences, this simple yet flavorful vegetarian recipe is a staple in many Malaysian households. The combination of tender potatoes, sweet onions, and savory kicap (soy sauce) creates a comforting dish that’s both satisfying and nourishing. Malaysian cuisine is known for its ingenious use of local ingredients and harmonious blending of flavors. This dish reflects that spirit, using everyday staples like kentang (potatoes) and bawang besar (onion), with aromatic additions of daun bawang (spring onion) and cili merah (red chili) for a gentle kick. It’s a great plant-based option, making it suitable for vegetarians, and can easily be adapted for vegan or health-conscious diets. Whether served with nasi putih (steamed rice) or enjoyed on its own, this stir-fry is a delicious way to savor the essence of Malaysian home-cooking.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Alergen: gluten

Bahan-bahan(untuk 1 medium plate (about 250g per serving))

2 medium (about 300g) Potatoes (kentang) (peeled and sliced into matchsticks)
1 large Yellow onion (bawang besar) (sliced thinly)
2 tablespoons Light soy sauce (kicap cair) (low sodium preferred)
2 cloves Garlic (bawang putih) (minced)
1 Red chili (cili merah) (sliced, seeds removed for less heat) - pilihan
2 stalks Spring onion (daun bawang) (sliced)
1 tablespoon Cooking oil (use canola or sunflower for less saturated fat)
1/2 teaspoon Black pepper (freshly ground)
1 small leaf Pandan leaf (knotted, for fragrance) - pilihan
To taste Salt (optional, as soy sauce is salty) - pilihan

Arahan

1
Prepare all ingredients: peel and cut potatoes into matchsticks, slice onions and spring onions, mince garlic, and slice chili.
5 minutes
Soak sliced potatoes in water to remove excess starch and prevent browning.
2
Heat oil in a non-stick wok or large frying pan over medium heat. Add the knotted pandan leaf (if using) and sauté for 30 seconds to release aroma.
2 minutes
Swirl oil around the pan for even coverage.
3
Add minced garlic and sliced onions. Stir-fry until onions are translucent and fragrant.
3 minutes
Keep heat moderate to avoid burning the garlic.
4
Drain potatoes and pat dry. Add to the pan. Stir-fry for 5-7 minutes until potatoes begin to soften and lightly brown.
7 minutes
Spread potatoes in a single layer for even cooking.

Kenapa hidangan ini sihat

Stir-Fried Potatoes with Soy Sauce and Onion is a healthy option because it uses whole, minimally processed ingredients and is naturally free from animal fats. The dish is high in fiber and contains antioxidants from onions, garlic, and chili, helping to support digestive and immune health. Using less oil and low-sodium soy sauce makes it suitable for those watching their calorie and salt intake, making it an excellent fit for a balanced Malaysian diet.

This dish offers a balanced source of complex carbohydrates from potatoes, making it a good energy provider for lunch. Onions and garlic are rich in antioxidants and vitamin C, while red chili adds capsaicin for metabolism-boosting properties. Using a minimal amount of oil and opting for low-sodium soy sauce keeps the fat and sodium content moderate. The addition of spring onion and pandan leaf provides trace minerals and unique phytonutrients. Overall, this is a nutritious, plant-based meal with low saturated fat and no cholesterol.

Petua

💡Tip 1: Slice potatoes evenly to ensure uniform cooking and texture.
💡Tip 2: Soaking potatoes in water before cooking helps them stay crisp and reduces excess starch.
💡Tip 3: For extra aroma, lightly crush the pandan leaf before adding to the pan.

Penyimpanan & hidangan

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a non-stick pan or microwave before serving. Avoid freezing as potatoes can become mushy.

Paling sesuai dihidang: Breakfast or Lunch