香辣兰花糯米饭Spicy Glutinous Rice

  • Prep Time
    40 Mins
  • Cook Time
    50 mins
  • Type
  • View
    941

【烹饪小贴士】糯米还没有蒸前,糯米一定要浸水最少4个小时。

Ingredients

材料

Ingredients

兰花汁材料:(小火煮取汁)

Bunga Kendang Sauce: (Boil and extract the juice)

参峇虾米材料

Sambal ingredients

香料研磨

Grounded spices

调味料

Seasoning

    Directions

    Step 1

    香料做法:烧热5汤匙油,将研磨的香料炒香,加入虾米炒匀,再加入调味料用慢火炒至干身即可。Method for spices:Heat 5 tbsp oil and sauté the grounded spices until fragrant, toss in dried shrimp and seasoning, stir-fry in low heat until dry up

    Step 2

    将蒸熟的糯米饭,取出¼拌入兰花汁,再倒回去那¾一起拌匀。Mix ¼ of the steamed glutinous rice with bunga kendang juice, and then remix with the ¾ glutinous rice.

    Step 3

    准备一个四方盘铺上一片香蕉叶,将拌匀的兰花饭倒入盘中按紧。Cover a square container with banana leaf, pour in the glutinous rice and press evenly and firmly.

    Step 4

    让糯米饭完全冷却,才可以切块,沾上香辣参峇虾米享有。Must wait until the rice is totally cooling down before cut out to serve with sambal.

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