Tomyam Campur Daging Campur
Makan Tengah Hari • Malaysia
How to Make Tomyam Campur Mixed Meat (Traditional & Healthy Version)
Tomyam Campur Mixed Meat is a beloved Malaysian soup that fuses aromatic Thai influences with local ingredients, resulting in a bold, spicy, and tangy dish. Its roots can be traced to the southern Thai communities in northern Malaysia, but it has become a staple in multicultural Malaysian cuisine. In Malaysia, Tomyam is not just a dish but an experience—a lively bowl filled with assorted proteins, vibrant vegetables, and fragrant herbs like serai (lemongrass) and daun limau purut (kaffir lime leaves). What sets Malaysian Tomyam apart is its generous use of local produce and the balance of flavors—sour from limau nipis (lime), heat from cili padi, and umami from mushrooms and tofu. This healthy, vegetarian version is perfect for those seeking a lighter yet satisfying lunch. The broth is infused with galangal, tomatoes, and local greens, delivering a depth of flavor while being mindful of calories. Tomyam Campur is a reflection of Malaysia’s vibrant food culture, often served during family gatherings or as a comforting meal on rainy afternoons.
Bahan-bahan(untuk 1 large bowl)
- 150g Firm tofu (potong dadu (cubed))
- 1 cup Oyster mushrooms (hiris kasar (roughly sliced))
- 80g Enoki mushrooms
- 1 small Carrot (cut into matchsticks)
- 1 cup Broccoli florets
- 1 stalk Serai (lemongrass) (crushed)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 2 slices Galangal (lengkuas)
- 2 Cili padi (bird’s eye chili) (sliced) - pilihan
- 1 Tomato (cut into wedges)
- 750ml Vegetable stock (low-sodium)
- 1 Limau nipis (lime) (juiced)
- 2 tbsp Light soy sauce (less salt)
- to taste Salt
- 2 tbsp Fresh coriander (chopped) - pilihan
Arahan
- 1
Prepare all ingredients: cube the tofu, slice mushrooms, julienne carrot, and chop broccoli. Set aside all vegetables and aromatics.
5 minutes
Use fresh, local produce for best flavor and nutrition.
- 2
In a pot, bring the vegetable stock to a gentle boil. Add serai, galangal, and daun limau purut. Simmer for 5 minutes to infuse the broth with aromas.
5 minutes
Crushing lemongrass releases more flavor.
- 3
Add carrots and tofu cubes. Let simmer for 3 minutes to soften the carrot and heat the tofu.
3 minutes
Do not overcook tofu to maintain its texture.
- 4
Stir in the oyster and enoki mushrooms, broccoli, and tomato wedges. Cook for another 4 minutes until the vegetables turn tender but remain vibrant.
4 minutes
Add vegetables in stages to prevent overcooking.
Kenapa hidangan ini sihat
Tomyam Campur Mixed Meat is a wholesome choice because it relies on nutrient-dense, minimally processed ingredients while keeping oil and sodium in check. The broth is light yet flavorful, and the mix of tofu and local mushrooms provides satisfying texture and protein for satiety. This recipe is ideal for weight management, heart health, and those seeking a low-calorie, high-fiber lunch option.
This vegetarian Tomyam Campur delivers a nutrient-rich meal packed with plant-based protein from tofu, dietary fiber from mixed vegetables, and antioxidants from mushrooms and tomatoes. It’s naturally low in saturated fat, cholesterol-free, and provides essential vitamins such as vitamin C, vitamin A, and B vitamins. The use of fresh herbs like lemongrass and kaffir lime leaves not only enhances flavor but also offers anti-inflammatory and digestive benefits.
Petua
- 💡Tip 1: Use homemade vegetable stock for richer flavor and less sodium.
- 💡Tip 2: Add a piece of pandan leaf for subtle floral notes.
- 💡Tip 3: Prepare all ingredients before cooking for smooth workflow.
Penyimpanan & hidangan
Store leftover Tomyam Campur in an airtight container in the refrigerator for up to 2 days. Reheat gently over the stove; add fresh lime juice before serving for best taste.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
