食谱取自 : 就是爱吃饭
蓝花饭
材料 A ( 蓝花饭 ) :
2杯 白米3杯 清水
1/2汤匙 姜丝
1/2茶匙 盐
20朵 蓝花
材料 B ( 叁峇椰丝 ) :
1条 甘望鱼100g 白椰丝
1支 香茅 ( 切幼 )
1/2茶匙 盐
1茶匙 糖
材料 C ( 捣烂 )
:
5粒 小葱头4瓣 蒜头
10条 辣椒干 ( 泡软 )
120g 紫洋葱
25g 姜
材料 D :
1支 香茅 ( 拍裂 )1片 亚叁片
2汤匙 椰糖碎
200ml 浓椰浆
2茶匙 budu 酱
配料 :
2粒 咸蛋 ( 切半 )
炸鱼饼 / 炸虾饼适量
新鲜配菜 :
做法 :
1. 蓝花饭 : 将蓝花与1杯清水取自(材料A )放入小锅中煮沸,再煮2 ~3分钟,沥出汁液。
2.
将其余材料A连同蓝花水放入电饭锅内,拌匀后像平常煮饭以样煮熟即成。
3.
叁峇椰丝 : 将甘望鱼烤熟或煮熟,放凉后撕出鱼肉。
4.
将椰丝放入锅内,以小火( 免油 )炒至干和 呈浅褐色。
5.
将炒椰丝,鱼肉和其余材料B放入石钵内捣烂即可。
6.
辣叁峇酱 : 在锅内烧热5汤匙油 ,加入材料C炒香。加入材料D,以小火煮10分钟即可。
Recipe
source : In Love with Rice : The Rice Bible by Ricky Ng
Nasi
Kerabu
Ingredients
A ( Blue Coloured rice ) :
2
cups uncooked rice3 cups water
1/2tbsp finely shredded ginger
1/2tsp salt
20 blue pea flowers ( bunga telang )
Ingredients
B ( Coconut Sambal Ikan ) :
1 Kembung
fish100g grated white coconut
1 stalk lemongrass ( finely shredded )
1/2tsp salt
1tsp sugar
Ingredients
C ( pounded ) :
5
shallots4 pips garlic
10 dried chillies ( soaked )
120g Bombay onion
25g ginger
Ingredients
D :
1
stalk lemongrass1 pc dried tamarind peel / asam keeping
2tbsp ground palm sugar / gula Melaka
200ml thick coconut milk
2tsp budu ( Kelantan fish sauce )
Side
Condiments :
2 boiled salted eggs ( halved )some fish or prawn crackers
Herb
Salad ( Ulam-ulaman ) :
some
raw bean sprout , shredded cucumber , shredded cabbage , long bean ( cut into small pieces )
Method
:
1.
Blue Dyed Rice : In a saucepan , combine blue pea flower with 1 cup of water (
from ingredients A ) , bring to boil and cook for 2 ~ 3 minutes , strain to
obtain the blue colour .
2.
Combine the rest of the ingredients A in a rice cooker and blue pea flower
solution , mix well and cook as per normal .
3.
Coconut Sambal ikan : Grill or boil fish until cooked , leave to cool before extracting flesh .
4.
In a wok , stir-fry grated coconut without oil over low heat until dry and
slightly brown in colour .
5.
Combine fried grated coconut , cooked fidh and the rest of the ingredients B in
a mortar and pound until fine .
6.
Spicy Tumis Sauce : Heat 5 tbsp oil in a wok , add ingredients C mixture and
stir-fry until fragrant . Add ingredients D and cook over low heat for 10
minutes .
7.
To serve , put blue coloured rice in the centre of a serving plate , and place
coconut sambal , spicy tumis sauce , side condiments and herb salad on the
plate . It can also served with Malay style Fried Chicken ( Ayam Goreng Berempah ) or Turmeric Fried Fish ( Ikan Goreng Tepung ) .
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