Sup Kaki Ayam
Makan Tengah Hari • Malaysia
How to Make Sup Kaki Ayam (Traditional & Healthy Version)
Sup Kaki Ayam is a beloved Malaysian soup that showcases the multicultural tapestry of Malaysia’s cuisine. Traditionally made with chicken feet, this comforting dish is enjoyed by Malays, Chinese, and Indian communities alike, each adding their own twist. Its aromatic broth, infused with local ingredients like halia (ginger), serai (lemongrass), and daun sup (Malaysian celery leaf), delivers warmth and nourishment with every spoonful. The dish is often served piping hot, making it a staple at lunch tables and night markets across the country. Sup Kaki Ayam is cherished for its earthy, collagen-rich broth and the subtle complexity imparted by spices and fresh herbs like daun bawang and bawang goreng (fried shallots). For health-conscious eaters, this vegan-adaptable version omits chicken feet, substituting oyster mushrooms to mimic the texture while keeping the authentic flavors intact. It’s a delicious way to savor a Malaysian classic without extra calories, making it perfect for those seeking lighter, nutritious meals that still honor local culinary traditions.
Bahan-bahan(untuk 1 large bowl (about 350ml))
- 200g Oyster mushrooms (as chicken feet substitute)
- 1 medium Carrot (peeled and sliced)
- 1 medium Potato (peeled and cubed)
- 2 stalks Daun sup (Malaysian celery leaf, chopped)
- 1 stalk Daun bawang (spring onion, sliced)
- 1 stalk Serai (lemongrass, bruised)
- 2 cm Halia (ginger, sliced)
- 3 cloves Bawang putih (garlic, minced)
- 2 small Bawang merah (shallots, sliced)
- 800 ml Air (water)
- 1/2 tsp Lada hitam (black pepper, crushed)
- to taste Garam (salt)
- 1 tbsp Minyak masak (cooking oil, preferably canola)
- 2 tbsp Bawang goreng (fried shallots for garnish) - pilihan
Arahan
- 1
Heat minyak masak in a large pot over medium heat. Sauté bawang putih and bawang merah until fragrant and lightly golden.
3 minutes
Use low heat to avoid burning the aromatics; this brings out their natural sweetness.
- 2
Add halia and serai, continue stirring for another minute until aromatic.
2 minutes
Bruise the serai to release maximum flavor.
- 3
Stir in carrot and potato cubes, sauté for 2 minutes to absorb the fragrant base.
2 minutes
Cut vegetables evenly for consistent cooking.
- 4
Pour in air (water), bring to a boil. Reduce to a gentle simmer.
2 minutes
Skim off any foam for a clearer broth.
Kenapa hidangan ini sihat
By omitting animal-based ingredients and deep-frying, this recipe reduces saturated fat while emphasizing nutrient-rich vegetables and mushrooms. The dish is high in fiber, vitamins, and minerals, and uses minimal oil, making it ideal for weight management and general wellness. Local herbs add flavor without the need for excessive salt or artificial seasonings, supporting a balanced, healthy Malaysian diet.
This Sup Kaki Ayam (vegetarian version) is low in fat and free from cholesterol, making it a heart-healthy choice. Oyster mushrooms provide plant-based protein, dietary fiber, and B vitamins, while carrots and potatoes add potassium, vitamin A, and vitamin C. The use of fresh herbs like daun sup and daun bawang boosts antioxidant content. Its clear broth style means fewer calories compared to creamy soups, making it suitable for calorie-conscious diets.
Petua
- 💡Tip 1: Use homemade vegetable stock for deeper flavor.
- 💡Tip 2: Add a dash of white pepper for a subtle heat.
- 💡Tip 3: Serve with a squeeze of limau nipis (local lime) for brightness.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat; add a splash of water if needed. Best consumed fresh for optimal flavor and texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
