【Nasi Lemak Kukus】蒸椰浆饭
【椰浆饭】马来西亚的国民美食，没有之一，其位置应该毋庸置疑。不管是早餐、午餐、晚餐，大家都喜欢吃，而且也不会觉得突兀。
对于如何煮出好吃的椰浆饭，我也”专研“了好久。用蒸笼蒸或电饭锅煮，效果截然不同，成败也是关键。灵魂香料的使用，更是能把椰浆饭带到另一个层次。椰浆份量的多寡也蛮讲究的，若太多椰浆，米饭就不容易熟透，而且还会有一层白色油脂漂浮在米饭上。
如何把椰浆的香气煮出来，还蛮考经验的，椰浆份量拿捏得当，这样煮出来的椰浆饭，椰浆白白的油脂才不会浮面，饭也能煮得熟透。曾几何时我也是用电饭锅煮椰浆饭。但是，我常自问为什么著名的椰浆饭都是“Nasi Lemak Kukus"呢？为什么要选择用蒸的方法呢？做了无数次的比较，其实椰浆这食材，用蒸的方法煮才能完全把米饭给蒸熟、不粘锅底、而且还能完全散发椰香味。
葫芦巴 (Fenugreek) 这香料，我原本是不认识它的，常在好吃的椰浆饭里头，看到一颗颗小小粒的，好像绿豆，就是不知道它是什么来的。它让我找了好久，我真的寻寻觅觅，无意间让我太太在超市发现了它的踪影。在这里和大家揭秘这香料的魅力，其实葫芦巴也还蛮有药效的，所以份量不用太多，不然就矫枉过正，就会带有苦涩味。
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食谱 Recipe
1）姜片 | Ginger Slice - 8片 | 8Pcs
2）香茅 | Lemongrass - 2根 | 2Pcs
3）班兰叶 | Pandan Leave - 3片 | 3Pcs
4）葫芦巴 | Fenugreek - 1茶匙 | 1Tsp
5）椰浆 | Coconut Milk - 4汤匙 | 4Tbsp
6）清水 | Water - 4杯 | 4Cups
7）印度长香米 | Basmathi Rice - 3杯 | 3Cups
8）盐 | Salt - 1/2茶匙 | 1/2Tsp
9）鸡精粉 | Chicken Stock Powder - 1茶匙 | 1Tsp
【Nasi Lemak】Malaysia’s national cuisine is one of the most well-known dishes, and its unshakable status should not be beyond doubt. Whether it’s breakfast, lunch, or dinner, everyone likes to eat it, and it doesn’t feel obtrusive.
For how to cook delicious nasi lemak, I have been "specializing" for a long time. Steaming in a steamer or cooking in a rice cooker has completely different effects, and success or failure is also the key. The use of soul spice can bring nasi lemak to another level. The amount of coconut milk is quite particular. If there is too much coconut milk, the rice will not be cooked thoroughly, and there will be a layer of white oil floating on the rice.
How to cook out the aroma of coconut milk is quite a test of experience. The amount of coconut milk is appropriate, so that the white oil of coconut milk will not float on the surface of the cooked nasi lemak, and eventually, the rice can be cooked easily. There was a time when I used a rice cooker to cook nasi lemak. However, I often ask myself why the famous Nasi Lemak is "Nasi Lemak Kukus"? Why choose the steaming method? I have done countless comparisons. In fact, coconut milk is an ingredient that can be cooked by steaming to completely steam the rice, not stick to the bottom of the pan, and fully emit the coconut fragrance.
Fenugreek is the soul spice. I didn’t know it beforehand. I often found it in delicious nasi lemak. I saw small grains, like mung beans, but I didn’t know where it came from. It kept me searching for a long time. I really searched for it. I accidentally found it in the supermarket by my wife. Here I will reveal the charm of this spice with everyone. In fact, fenugreek is quite medicinal, so don't use too much, or it will be overkill and it will have a bitter taste.
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30 сен 2024
