Ubur-ubur Masak Kicap (Keto-Modified)
Jellyfish Stir-fried with Soy Sauce (Keto-Modified)
Yes, with a tweak: absolutely no sugar, cornstarch, or sweet dark soy sauce should be used. About 5g net carbs per serving, lower than 7 in 10 Malaysian dishes.
What it is
A distinctive Chinese-Malaysian dish featuring crunchy, pre-prepared jellyfish strips stir-fried with garlic, ginger, and a savory soy sauce-based seasoning. Keto modifications require strictly avoiding sugar and starch in the sauce.
Key ingredients
Prepared jellyfish, garlic, ginger, light soy sauce (or tamari), sesame oil, cooking oil, spring onions, red chili (optional).
How to make it keto
Absolutely no sugar, cornstarch, or sweet dark soy sauce should be used. Confirm with the chef that only light soy sauce (or tamari) with no added sugar will be used. Jellfyfish is often pre-processed, ensure no added sugars in the preparation.
Say this to the waiter (Malay)
Ubur-ubur Masak Kicap ni, jangan letak gula, tepung jagung, atau kicap manis. Guna kicap cair tanpa gula saja. Pastikan ubur-ubur tiada gula juga.
For Ubur-ubur Masak Kicap, no sugar, cornstarch, or sweet dark soy sauce. Only light soy sauce without sugar, please. Confirm no added sugars in the jellyfish.
Watch out for
High risk of sugar and cornstarch in the soy sauce-based stir-fry sauce. Some pre-prepared jellyfish might have traces of sugar or preservatives, though usually minimal for this dish.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Malaysian menuAll 735 Malaysian dishes ›
