Ayam Kicap Pedas
Malaysian • All Foods
How to Make Ayam Kicap Pedas Vegetarian (Traditional & Healthy Version)
Ayam Kicap Pedas is a beloved Malaysian dish known for its rich, spicy, and savory soy sauce-based gravy. Traditionally made with chicken, this healthy vegetarian adaptation captures all the authentic flavors using plant-based protein, making it accessible to everyone while honoring Malaysia’s multicultural culinary roots. The dish is renowned for its bold use of local spices, cili padi (bird’s eye chili), and kicap manis (sweet soy sauce), resulting in a harmonious balance of heat and umami. In Malaysia, Ayam Kicap Pedas is often enjoyed as a comforting lunch meal, served with steaming hot rice and accompanied by fresh ulam (herbs). The use of ingredients like pandan leaves, serai (lemongrass), and daun bawang (spring onions) adds depth and aroma, reflecting the diversity of Malaysian cuisine influenced by Malay, Chinese, and Indian communities. This recipe provides a guilt-free, wholesome take on a classic, perfect for health-conscious eaters who crave authentic Malaysian flavors without compromising nutrition.
Ingredients(for 1 large bowl with rice, suitable for a typical Malaysian lunch)
- 250g Firm tofu (as a chicken substitute)
- 3 tbsp Kicap manis (sweet soy sauce) (Malaysian sweet soy sauce)
- 1 tbsp Light soy sauce
- 3 Cili padi (bird’s eye chili) (finely sliced)
- 1 medium Yellow onion (thinly sliced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (julienned)
- 1 stalk Serai (lemongrass) (bruised)
- 1 Pandan leaf (tied into a knot) - optional
- 1 small Carrot (julienned) - optional
- 1/2 Red capsicum (sliced) - optional
- 1 tbsp Oil (preferably canola or sunflower)
- 1/2 cup Water
- 1 stalk Daun bawang (spring onion) (sliced for garnish) - optional
Instructions
- 1
Prepare the tofu by pressing to remove excess water, then cut into cubes. Pat dry for better browning.
5 minutes
Dry tofu crisps up better and absorbs more flavor.
- 2
Heat oil in a non-stick wok or pan. Pan-fry tofu cubes on medium heat until golden on all sides. Remove and set aside.
5 minutes
Use minimal oil for a healthier version.
- 3
In the same pan, add onions, garlic, ginger, and serai. Sauté until fragrant and onions turn translucent.
3 minutes
Do not burn the spices; stir constantly for even flavor release.
- 4
Add cili padi, carrot, and red capsicum. Stir-fry for 2 minutes until slightly softened.
2 minutes
Adjust chili quantity for preferred heat level.
Why This Dish is Healthy
By substituting chicken with tofu and increasing the vegetable content, this recipe lowers cholesterol and saturated fat while boosting plant-based protein and micronutrients. The dish is naturally low in calories, suitable for weight management, and high in dietary fiber. The inclusion of aromatic Malaysian herbs like serai and pandan not only enhances flavor but also offers health benefits such as anti-inflammatory and digestive properties.
This vegetarian Ayam Kicap Pedas is a protein-rich, low-saturated fat meal thanks to the use of tofu instead of chicken. Tofu provides all essential amino acids and is also a good source of iron and calcium. The abundance of vegetables adds fiber, vitamins A and C, and antioxidants, supporting immune and digestive health. Using minimal oil and opting for low-sodium soy sauce keeps the dish heart-friendly, while the use of cili padi boosts metabolism and provides vitamin C.
Pro Tips
- 💡Tip 1: Press tofu well to remove excess water for better texture.
- 💡Tip 2: Use fresh pandan and lemongrass for authentic aroma.
- 💡Tip 3: Adjust chili to your spice tolerance—remove seeds for milder heat.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
