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Telur Kukus
Makan Tengah Hari • Malaysia
How to Make Telur Bukus (Traditional & Healthy Version)
Telur Bukus is a beloved Malaysian steamed egg dish known for its silky texture and delicate flavors. Originating from the multicultural tapestry of Malaysian cuisine, Telur Bukus is enjoyed across Malay, Chinese, and Indian households as a comforting lunch option. The dish features gently beaten eggs, often enhanced with local ingredients like daun bawang (spring onions) and sometimes santan (coconut milk), resulting in a custardy, aromatic delight. What makes Telur Bukus uniquely Malaysian is its adaptability—home cooks flavor it with a dash of kicap (soy sauce), a sprinkle of white pepper, and sometimes fresh herbs like daun sup (celery leaves). It’s commonly served alongside rice or as a protein-rich side for a wholesome meal. Telur Bukus stands out as a great lunch choice, offering a harmonious blend of nutrition, simplicity, and the familiar tastes of Malaysian home cooking. Whether you’re seeking comfort food or a healthy, easy-to-digest dish, Telur Bukus is an ideal addition to your meal rotation.
Bahan-bahan(untuk 1 small ramekin (about 200ml) per person)
- 4 large Eggs (telur ayam)
- 1 cup Water (filtered)
- 2 stalks Spring onion (daun bawang, finely sliced)
- 1 tablespoon Light soy sauce (kicap cair)
- 1/4 teaspoon White pepper (serbuk lada putih)
- 1/4 teaspoon Salt (garam)
- 1/2 teaspoon Sesame oil (minyak bijan) - pilihan
- 2 tablespoons Santan (coconut milk) (optional, for extra creaminess) - pilihan
- 1 tablespoon Daun sup (celery leaves) (chopped, for garnish) - pilihan
- 2 tablespoons Carrot (finely julienned, for color) - pilihan
Arahan
- 1
Crack the eggs into a large bowl. Beat gently with a fork or chopsticks until just combined—avoid over-whisking to maintain a smooth texture.
3 minutes
Gently whisking avoids bubbles, resulting in silkier steamed eggs.
- 2
Add water, light soy sauce, white pepper, and salt to the eggs. If using santan, add it now. Mix until well blended.
2 minutes
Use a fine mesh strainer to pour the mixture for extra smoothness.
- 3
Prepare heatproof ramekins or a shallow dish. Pour in the egg mixture. Remove any bubbles on the surface with a spoon.
2 minutes
Cover ramekins with cling wrap or foil to prevent water droplets from spoiling the surface.
- 4
Steam the egg mixture over low-medium heat for 15-18 minutes. Avoid high heat to keep the custard delicate.
18 minutes
Insert a toothpick; it should come out clean when done.
Kenapa hidangan ini sihat
This healthy Telur Bukus recipe is low in calories, rich in protein, and provides essential vitamins and minerals without excess fat or sodium. Steaming rather than frying reduces oil use, making it heart-friendly. Its simple, whole-food ingredients ensure you get maximum nutrition with minimal calories, aligning perfectly with a balanced Malaysian diet and calorie tracking goals.
Telur Bukus is high in high-quality protein from eggs, which supports muscle repair and satiety. The addition of spring onions, carrots, and daun sup provides fiber, vitamins A and C, and antioxidants. Using water instead of heavy cream or excessive santan keeps fat content moderate, while light seasoning ensures sodium levels are controlled. This dish is naturally gluten-free and can be made dairy-free, making it suitable for many dietary preferences.
Petua
- 💡Use room-temperature eggs for a smoother consistency.
- 💡Strain the egg mixture before steaming for extra silkiness.
- 💡Steam over gentle heat to prevent bubbles and overcooking.
Penyimpanan & hidangan
Store cooled Telur Bukus in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving to maintain its soft texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
