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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Heat olive oil in a wok or deep pan over medium heat
Heat olive oil in a wok or deep pan over medium heat. Sauté bawang merah and garlic until fragrant and slightly golden.
Step 2 · Add in serai and pandan leaves
Add in serai and pandan leaves. Stir for another minute to release their aroma.
Step 3 · Add carrots and stir-fry until just softened
Add carrots and stir-fry until just softened.
Step 4 · Add bayam and kangkung
Add bayam and kangkung. Stir quickly to wilt the leaves but retain their green color.
Step 5 · Pour in santan and simmer gently
Pour in santan and simmer gently. Add salt and white pepper to taste.
Step 6 · Add tofu cubes and simmer for another 3 minutes to warm through
Add tofu cubes and simmer for another 3 minutes to warm through.
Step 7 · Remove pandan and serai before serving
Remove pandan and serai before serving. Ladle The Hijau into bowls and garnish as desired.
Why this recipe is healthy
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.
A note on tradition
The Hijau, inspired by Malaysia’s appreciation for fresh, local produce, reflects the country’s multicultural food heritage. While not tied to a specific festival, it is often enjoyed in health-focused cafés or as a light lunch at home, especially in urban centers. The dish celebrates the green bounty of Malaysia, from wet markets to home gardens, and is a modern twist on traditional vegetable-based meals found in the region.