Paneer Masak Lemak Cili Api
Global • veg
How to Make Paneer Masak Lemak Cili Api (Traditional & Healthy Version)
Paneer Masak Lemak Cili Api is a vibrant and health-conscious Malaysian dinner dish that fuses creamy santan (coconut milk) with fiery cili api (bird’s eye chili) and soft paneer cubes, offering a vegetarian twist on the classic Masak Lemak recipe. Originating from the multicultural landscape of Malaysia, especially the Negeri Sembilan region, this dish embodies local flavors like kunyit (turmeric), serai (lemongrass), and daun pandan, making it both aromatic and comforting. Traditionally, Masak Lemak Cili Api is prepared with protein sources such as poultry or seafood, but substituting with paneer creates a wholesome vegetarian option that fits modern dietary needs without sacrificing authenticity. The taste profile dances between rich, creamy coconut, mellow heat from chilies, and fragrant herbs, evoking the lush tropical ambiance of Malaysia. Paneer Masak Lemak Cili Api is ideal for those seeking a high-protein, plant-based dinner that celebrates Malaysian culinary traditions. With its health-conscious approach and easy adaptability, this recipe is perfect for family meals or festive gatherings, reflecting the country’s diverse food culture and love for bold, natural flavors.
Ingredients(for 1 generous bowl with rice, suitable for Malaysian dinner)
- 200g Paneer (cubed)
- 1 cup Santan (light coconut milk) (use low-fat for health)
- 6 Cili api (bird’s eye chili) (adjust to taste)
- 1 inch Kunyit hidup (fresh turmeric) (peeled)
- 2 stalks Serai (lemongrass) (bruised)
- 1 Daun pandan (pandan leaf) (knotted)
- 3 Bawang merah (shallots) (peeled)
- 2 cloves Bawang putih (garlic) (peeled)
- to taste Garam (salt) (Malaysian sea salt preferred)
- 1 tablespoon Minyak masak (cooking oil) (preferably canola or sunflower)
Instructions
- 1
Prepare the spice paste by blending cili api, kunyit hidup, bawang merah, and bawang putih until smooth.
5 minutes
Add a splash of water if paste is too thick.
- 2
Heat minyak masak in a non-stick wok over medium heat. Sauté the spice paste until aromatic.
3 minutes
Stir continuously to prevent burning.
- 3
Add serai and daun pandan to the wok, continue to sauté for enhanced fragrance.
2 minutes
Bruise lemongrass before adding for deeper flavor.
- 4
Pour in santan and stir gently. Bring to a gentle simmer without boiling.
4 minutes
Use low heat to prevent coconut milk from splitting.
Why This Dish is Healthy
This dish is a healthy choice because it combines plant-based protein, heart-healthy fats, and a variety of antioxidant-rich Malaysian herbs and spices. The use of low-fat santan and minimal cooking oil reduces calories and saturated fat, making it suitable for weight management and diabetic diets. Paneer provides satiating protein, while turmeric and lemongrass offer anti-inflammatory benefits, ensuring a nutritious and balanced meal.
Paneer Masak Lemak Cili Api offers a balanced source of protein from paneer, healthy fats from santan, and phytonutrients from turmeric, chilies, and herbs. The use of low-fat coconut milk keeps saturated fat in check while providing essential minerals like potassium and magnesium. Lemongrass and pandan contribute antioxidants and natural flavors, reducing the need for excess sodium or oil. Overall, the dish is rich in calcium, vitamin A, and anti-inflammatory compounds, supporting bone health and immune function.
Pro Tips
- 💡Tip 1: Use fresh turmeric for brighter color and deeper flavor.
- 💡Tip 2: Knotted pandan leaf infuses subtle sweetness and aroma.
- 💡Tip 3: Gently stir santan to prevent curdling and preserve creaminess.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve texture and flavors. Avoid freezing as coconut milk may separate.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 400.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 28.0 g |
| Fiber | 1.1 g |
| Sugars | 2.3 g |
| Sodium | 210.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 22.0 mg |
| Vitamin A | 95.0 IU |
| Vitamin C | 5.2 mg |
| Calcium | 190.0 mg |
| Iron | 0.7 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 120.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.3 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.4 µg |
| Folate | 18.0 µg |
