Wednesday, January 13, 2016

南洋风味【椰浆饭】 Nasi Lemak (Rice Cooked In Coconut Milk)



很多朋友都在不同的时间问过我,你什么时候做Nasi lemak呀?我一直说会的会的,但都沒上帖子。其实不是不想寫,是我对Nasi Lemak的要求太高了,这个在马来西亚几乎街头巷尾都找得到的美食,却是最难做得好的。

主要的原因是,原材料必须要新鲜,尤其是那个米饭,非要新鲜的椰浆不可,罐头和椰漿粉都做不出那個香味。再者就是我一直很想做一次我最最最满意的Sambal,因为只有好吃的Sambal,椰浆饭才算完整。

终于给我实验出最满意的Sambal辣椒酱,也找到该找的材料了,还给我找到了新鲜的香蕉叶,我的椰浆饭之旅算是完美了!


Many of my Malaysian friends asked me time after time about when will I post a Nasi Lemak recipe. 

I keep saying I will, and is still not posting any, reason is that I am too particular about my nasi lemak, especially the sambal that goes with it. 

I kept trying and tweaking until I made this one, one that I truly enjoyed and will definitely make it again and again.

Here it comes the nasi lemak that I simply LOVE!





材料:

椰浆饭:

2 杯 Basmati 香米
盐适量 (around 1 1/2 tsp)
4-5 杯 新鲜老椰丝 (或冷冻椰酱一包代替)
4-5 片 香兰叶(班兰叶、screwpine leave、Pandan leave)
1 根 香茅
1 片巴掌大的 姜
4-5 瓣 蒜瓣

Sambal辣椒酱:
20-5 只 辣椒干  
6 只 红葱 
4-5 瓣 蒜瓣
1 tbsp Belachan (虾酱)
1 tbsp 虾米
1/4 杯 黑葡萄干
1 tsp 冰糖或 椰糖
1/2 cup 罗望子汁(大约一茶匙的浓缩罗望子酱兑水一杯)
盐适量
1 只 紫洋葱
20 只 虾 或 江鱼子 1/2 杯


Ingredients:

For coconut rice: (Make 6-8 servings)
2 cups of Basmati rice 
1 packet of Shredded old coconut or I packet/16 oz of thawed frozen coconut milk 
3-4 Screwpine/Pandan leaves
1 stalk of Lemon Grass
2-3 inches of Ginger Root
4 cloves of garlic
Salt to taste /Around 1 1/2 tsp 


For Sambal/Condiment:
20 /20 g Red Dried chilies 
6 Shallots
4-5 cloves of Garlic 
1 tbsp Belachan 
1 tbsp Dried shrimp 
1/4 cup Raisin ( I liked to use the black variety)
1 tsp Palm sugar or brown sugar 
1 tsps Tamarind juice (mix with a cup of water)
Salt to taste
1 Bombay onion 
20 shrimps or 1/4 cups of Ikan bilis (Anchovies)



1. 把米洗净泡水20分钟。把香兰叶打结,姜拍扁,香茅剥去外壳,切段拍扁。

2. 椰丝加3杯水和小半匙盐,用手揉匀,挤出3杯椰浆。或直接把一包16 oz/450 克的椰酱解冻使用。

3. 把米、香兰叶、姜、香茅和蒜米和 1 1/2 茶匙盐加上2 1/2 杯椰浆一起蒸米饭,好的椰浆饭是要用蒸的,我用大同电锅就特别适合。没有电锅的话,用蒸笼蒸35-45分钟至米粉熟透即可。

4. 蒸好的椰浆饭表面会有一层椰浆,这个时候用一只叉,轻轻的把米饭弄松拌匀。如果米饭显得有点干硬的话,可以酌量加一些椰浆再小火焖焖,蒸好的米饭应该是粒粒分明的。

蒸米饭的时候开始准备Sambal。

1. Washed and soaked basmati rice for 20 minutes, drained. Tied Pandan leaves into knots, smash the ginger root to release fragrance. remove outer layer of lemongrass, cut into 3 inches in length, bruised to release fragrance.

2. Add 3 cups of water to the shredded coconut with approximately 1 1/2 tsp of salt, knead and squeeze the coconut for few minutes before placing it in a cheesecloth, wrap up and squeeze dry to extract as much of coconut milk as possible.

3. Place the rice, pandan leaves, ginger, lemongrass, garlic with 2 cups of coconut milk and steam cook the rice in a steamer for 35-45 minutes. 

4. You will see a layer of coconut cream on top of the rice once it is done. Lightly fluff the rice with a fork, add some coconut milk if the rice seems too hard or dry.



5. 在一个铁锅上,小火把Belachan焙香。辣椒干用热水泡软,洋葱切圈,罗望子酱兑水,虾米泡软,虾剥壳。

6. 把辣椒干、红葱、蒜米、刚刚焙好的Belachan,泡软的虾米和葡萄干一起加水用搅拌机搅拌成糊状。

7. 锅里下1/3杯的油,把辣椒糊煮至泛油,然后加入冰糖和罗望子汁煮滚再煮至泛红油。

8. 加入洋葱圈炒软后加入虾,虾仁变色后加盐调味即可。


5. Lightly toast belacan until fragrance. Soak dried chilies in hot water, slice onion into rings, soak dried shrimp in hot water, peel and devein prawn, mix tamarind paste with 1/2 cup of water.

6. Blend together dried chilies, shallot, garlic, belacan, dried shrimp and raisin in a blender with a little water.

7. Heat up 1/3 cup of oil in a wok, cook the sambal paste till separated at the edges, add palm sugar and tamarind juice, cook till oil separated again, add salt to taste.

8. Stir in onion rings, cook for about 1 more minute, add in shrimps, cook for about 3 minutes or until shrimps cooked.





9. 另外准备几只水煮蛋,炸花生米,炸脆的江鱼子和切片的黄瓜。

我很喜欢这个Sambal食谱,因为它用了葡萄干,有着自然的甜味,糖的用量没有其他食谱的多,而且葡萄干让酱汁更丰富,色泽也更好看。好的Sambal颜色应该是深红色,油光亮丽的!

注1: 如果要做Sambal Ikan bilis(江鱼子)的话,就把炸得半脆的江鱼子用来代替虾仁一样的方式煮就可以了。

注2:这个Sambal酱可以加倍多做一点,下洋葱和虾之前可以装罐冷却后冷藏用于其它需要叁巴酱的食谱。


9. Also prepare a few hard boiled eggs (or fried eggs), roasted peanut, fried anchovies and sliced cucumber.

The de-facto national dish of Malaysia, Nasi Lemak!

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