叶菜饭Nasi Ulam

Directions

知多点 : 娘惹 Nasi Ulam是由好几十样野生香菜组合而成的一道饭。这些野生香菜说也奇怪就是喜欢炎热湿气重的天气才长得漂亮，昆虫鸟类也不太爱吃的叶类，生性苦涩，可以帮助人体降温散热，是属于我国的药膳和峇峇娘惹Awet Muda的养生食谱。所谓娘惹菜就是少不了酸咸甜苦辣涩鲜Nasi Ulam，只要搭配到鲜辣味，比如配上Budu辣椒酸柑汁酱料或Sambal Belacan，就非常完美好吃了。

Step 1

将所有蔬菜切丝备用。Slice all the ulam ingredients thinly.

Step 2

椰丝慢火炒至香及出油备用。Stir fry grated coconut with low heat till fragrant and oily.

Step 3

咸鱼切小块，炸香备用。Salted fish cut in small pieces and deep fried till crispy.

Step 4

在大盘子上铺好香蕉叶，再把饭盛在大碗里压紧，倒扣在香蕉叶上，撒上适量海盐、胡椒粉、糖。Place the banana leave on a large plate, put the nasi ulam in a large bowl and pressed tightly, overturn and put on the banana leaves, sprinkle with sea salt, pepper and sugar.

Step 5