蓝花饭Nasi Kerabu

  • Prep Time
    15 Mins
  • Cook Time
    45 Mins
  • Type
  • View
    1,442

Ingredients

材料A(蓝花饭

INGREDIENTS A : (NASI KERABU)

材料B(黄姜炸鱼/苏东)

INGREDIENTS B : (MACKEREL/SQUID)

材料C(生菜沙拉)

INGREDIENTS C : (SALAD)

材料D(叁峇椰丝)

INGREDIENTS D : (SAMBAL)

其他材料E

INGREDIENTS E

    Directions

    这道带着纯天然色彩的Nasi Kerabu是东海岸的著名美食,蓝色米饭由蝶豆花汁染成,国语中的kerabu则是指生菜,加上干炒椰丝和各种肉类配菜,整合起来,非常丰富,可谓色香味,俱全。

    Step 1

    将材料A中的蝶豆干花浸泡在滚水里,待滚水染成蓝色后,倒入十谷米内,放进电饭锅内煮熟,备用。Soak dried Bunga Telang in boiling water to turn it into blue; and then cook it with mixed grains in rice cooker.

    Step 2

    将材料B里的马鲛鱼和苏东洗净抹干后,下姜黄粉和海盐腌15分钟,备用。Pat dry mackerel and squid, marinate with turmeric powder and sea salt for 15 minutes.

    Step 3

    冷油下锅,将切块的天贝、马鲛鱼炸至金黄;苏东滚上薯粉,炸至金黄后,捞起沥干油,备用。Heat oil in wok, deep fry tempeh and mackerel until golden brown; coat squid with tapioca flour and deep fry until golden brown, drain.

    Step 4

    将材料C里的长豆粒汆烫去生后,用冰水浸泡10分钟,然后和其他蔬菜丝一起拌匀,放入雪柜内冷藏,以保持酥脆口感,备用。Blanch long bean in boiling water and then soak in ice water for 10 minutes; and then mixes with the rest of salad vegies and keep in fridge to maintain crunchiness.

    Step 5

    使用干锅,将材料D里的鲜椰丝翻炒至褐色即可离火上锅,再取一块去骨炸马鲛鱼,和其他材料混合,用绞拌机打至细,备用。Sauté grated coconut in a dry wok until brownish, dish out and shift to blender, add in 1 piece debone mackerel and the rest of ingredients D, blend until fine, set aside.

    Step 6

    将蓝花饭、炸海鲜、鲜蔬菜丝、香料椰丝、咸蛋和炸天贝排入盘内,即可享用,大人可配以叁峇酱一起吃,更具风味。Place all ingredients in a plate, adult may serve with sambal.

    你可能也爱看