Si Hijau
Makan Tengah Hari • Malaysia
How to Make The Hijau (Traditional & Healthy Version)
The Hijau is a vibrant vegetarian dish rooted in Malaysia’s multicultural cuisine, named after the Malay word for 'green.' Showcasing the country's love for fresh local ingredients, The Hijau incorporates a medley of leafy greens, herbs, and aromatic spices like pandan and serai (lemongrass). Traditionally served for lunch, this dish offers a wholesome, plant-powered option that appeals to both vegetarians and those seeking lighter fare. Malaysia’s biodiversity is reflected in The Hijau, which draws from Malay, Chinese, and Indian culinary influences. The use of santan (coconut milk) provides a creamy texture without overwhelming the natural flavors of the vegetables. The Hijau celebrates Malaysia’s tradition of balancing nutrition, taste, and presentation, making it a popular choice for health-conscious Malaysians and a modern favorite in urban cafés. With its refreshing green hue and layers of flavor, The Hijau is both visually striking and deeply nourishing. Its mild, fragrant taste, combined with the health benefits of local greens, makes it a must-try meal for anyone looking to experience the heart of Malaysian vegetarian cooking.
Bahan-bahan(untuk 1 medium bowl per person)
- 2 cups Bayam (spinach) (fresh, washed and chopped)
- 1 cup Kangkung (water spinach) (cut into 5cm lengths)
- 2 leaves Pandan leaves (tied into a knot)
- 1 stalk Serai (lemongrass) (bashed lightly)
- 2 cloves Bawang merah (shallots) (finely sliced)
- 2 cloves Garlic (minced)
- 1/2 cup Santan (light coconut milk) (fresh or carton)
- 1/2 cup Carrot (julienned)
- 100g Tofu (cut into cubes, pan-seared)
- 1/2 tsp Salt (to taste)
- 1/4 tsp White pepper (to taste)
- 1 tbsp Olive oil (or canola oil)
Arahan
- 1
Heat olive oil in a wok or deep pan over medium heat. Sauté bawang merah and garlic until fragrant and slightly golden.
3 minutes
Do not burn the garlic; keep stirring for even cooking.
- 2
Add in serai and pandan leaves. Stir for another minute to release their aroma.
2 minutes
Bash the serai to maximize its flavor extraction.
- 3
Add carrots and stir-fry until just softened.
2 minutes
Keep vegetables crisp for better texture and nutrition.
- 4
Add bayam and kangkung. Stir quickly to wilt the leaves but retain their green color.
2 minutes
Do not overcook greens to preserve nutrients and vibrant color.
Kenapa hidangan ini sihat
This Malaysian vegetarian recipe is low in saturated fat and free from cholesterol, supporting cardiovascular health. It emphasizes nutrient-dense local greens and uses minimal oil and light coconut milk to keep calories in check. With a focus on whole, plant-based foods, The Hijau makes an excellent choice for weight management, healthy digestion, and maintaining energy levels throughout the day.
The Hijau is packed with leafy greens like bayam and kangkung, delivering a rich source of vitamins A, C, and K, plus essential minerals such as iron, calcium, and magnesium. Tofu provides plant-based protein without cholesterol, while light santan offers healthy fats in moderation. Fresh vegetables add fiber, supporting digestive health and satiety. Olive oil contributes heart-friendly monounsaturated fats, making this dish balanced for most diets.
Petua
- 💡Tip 1: Use fresh local greens for best flavor and nutrition.
- 💡Tip 2: Lightly sauté aromatics to build a fragrant base.
- 💡Tip 3: Add santan last and simmer gently to prevent curdling.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid splitting the santan. Do not freeze, as the texture of vegetables and tofu may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
