How to Make Sup Kaki Ayam (Traditional & Healthy Version)

Name: How to Make Sup Kaki Ayam (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 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)

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.

35 min jumlah2 hidanganMudah250 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Heat minyak masak in a large pot over medium heat

Heat minyak masak in a large pot over medium heat. Sauté bawang putih and bawang merah until fragrant and lightly golden.

Step 2 · Add halia and serai

Add halia and serai, continue stirring for another minute until aromatic.

2 min

Step 3 · Stir in carrot and potato cubes

Stir in carrot and potato cubes, sauté for 2 minutes to absorb the fragrant base.

Step 4 · Pour in air (water)

Pour in air (water), bring to a boil. Reduce to a gentle simmer.

Step 5 · Add oyster mushrooms

Add oyster mushrooms, lada hitam, and garam. Simmer until all vegetables are tender and flavors meld.

Step 6 · Stir in daun sup and daun bawang just before turning off the heat

Stir in daun sup and daun bawang just before turning off the heat.

Step 7 · Ladle soup into bowls

Ladle soup into bowls. Top with bawang goreng for extra crunch and aroma if desired.

Mengapa resipi 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.

Nota tentang tradisi

Sup Kaki Ayam is popular across Malaysia, especially in urban and kampung (village) settings. Traditionally enjoyed as a light lunch or supper, it’s widely available from roadside stalls to home kitchens. The dish is a testament to resourceful Malaysian cooking, transforming humble ingredients into nourishing comfort food. Its clear, aromatic broth reflects Malay culinary heritage and is often served during family gatherings or after prayers.

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