🍚 椰漿飯 Nasi Lemak (蔬食版)

⭐材料

Basmati 香米：300g

椰漿：200ml

清水：適量（加椰漿後至平時煮飯水位）

斑蘭葉：2-3片（打結）

香茅：2根（拍扁）

姜：2-3片

鹽：1茶匙

⭐Ingredients

Basmati Rice: 300g

Coconut Milk: 200ml

Water: As needed (adjust to normal rice cooking level)

Pandan Leaves: 2-3 knots

Lemongrass: 2 stalks (bruised)

Ginger: 2-3 slices

Salt: 1 tsp

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🌶️ 參巴醬 (Sambal)

材料

辣椒干：15條（泡軟去籽）

石栗粒：5粒

香茅：2根（切細）

南姜：1小塊

素峇拉煎：2湯匙

羅望子汁：1湯匙

椰糖：適量

鹽、糖、香菇粉：適量

Ingredients

Dried Chilies: 15 pcs (softened & deseeded)

Candlenuts: 5 pcs

Lemongrass: 2 stalks (finely chopped)

Galangal: 1 small piece

Vegetarian Belacan: 2 tbsp

Tamarind Juice: 1 tbsp

Palm Sugar: To taste

Salt, Sugar, Mushroom Powder: To taste

.

步驟 Steps

1️⃣ 將洗淨的香米、椰漿、清水與香料放入電飯煲，按正常煮飯鍵；飯熟後燜 10 分鐘，用飯勺翻鬆。

Wash the rice, then add coconut milk, water, and aromatics into the rice cooker. Cook as usual. Let it sit for 10 minutes after cooking, then fluff the rice.

2️⃣ 將辣椒干、石栗、香茅與南姜攪碎；鍋中倒入較多油，小火翻炒至出紅油，並加入椰糖、鹽、糖、香菇粉及羅望子汁，持續翻炒至顏色深紅濃郁。

Blend the dried chilies, candlenuts, lemongrass, and galangal. In a pan with plenty of oil, sauté on low heat until red oil separates. Add palm sugar, seasonings, and tamarind juice, then stir-fry until deep red and thick.

3️⃣ 擺盤時搭配現成的素江魚仔、炸花生、新鮮黃瓜片與過油長豆。

Serve with crispy vegetarian anchovies, peanuts, fresh cucumber slices, and sautéed long beans.

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⚠️ 小貼士

飯的總水量控制在正常煮飯水位即可，過多會影響口感。

Keep the total liquid volume within the normal rice cooking level to ensure the perfect texture.

香料先爆香再加進飯裡，風味更濃郁。

Sauté the aromatics before adding them to the rice for a stronger fragrance.

若腸胃敏感，可用椰子油代替椰漿，椰香反而更濃郁。

If you have a sensitive stomach, substitute coconut milk with coconut oil for an even richer aroma without the heaviness.

 若想呈現漂亮色澤，可用蝶豆花水代替部分清水。

Use butterfly pea flower water to replace some of the water if you want a beautiful natural blue color.