香兰椰浆饭Nasi Tumis Pandan
- Prep Time20 Mins
- Cook Time2 Hour 30 Mins
- Type
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Ingredients
材料A（香兰饭）：
INGREDIENTS A : (PANDAN RICE)
材料B（咖喱排骨）：
INGREDIENTS B : (RIB CURRY)
其他材料C ：
INGREDIENTS C :
Directions
在追求养生的年代里，在家自制健康版的椰浆饭是必要的，取舍了浓椰浆，以有机纯椰油代替，为了让香气更有层次感，效法娘惹香兰椰浆饭，用了手边的有机香兰粉，还可以煮出同时拥有香兰和椰子香气怡人、美味又好看的青绿色椰浆饭。
材料A制法 ： 1．将香兰粉溶解在滚水里，备用。Dilute pandan powder in cold water.
2．冷椰油下锅，下姜片、蒜茸、小葱头和肉桂爆香后，加入白米翻炒。Heat coconut oil in wok, sauté ginger, garlic, shallot and cinnamon until fragrant; and then toss in rice grains.
盛起作法2的香料米，倒入作法1的香兰水，拌匀后放进电饭锅内煮熟，备用。Shift rice grains to rice cooker, add in pandan solution and cook until done.
材料B制法 ： 1．猪排骨汆烫后，洗净，备用。Blanch pork ribs in boiling water, wash and set aside.
2．冷椰油下锅，炒香蒜茸洋葱后，下咖喱粉和香茅粉，炒匀后下排骨，继续翻炒。Heat coconut oil in wok, fry garlic and onion, add in curry powder and lemon grass powder, stir well and then add in ribs, continue to stir fry.
3．下南瓜、蕃茄、蕃茄酱、黄糖、海盐和纯净水煮滚后，小火焖约60分钟至排骨熟透软烂即可，间中翻一翻，以免沾锅底。Then add in pumpkin, tomato, tomato sauce, brown sugar, sea salt and water; once boiled, turn to low heat and simmer for about 60 minutes until the ribs are cooked and soft, turns during cooking to avoid sticking at bottom of wok.
做法 : 1．江鱼仔反覆洗净、沥干，使用气炸锅或烤箱，无油低温（60-100度，60分钟）将江鱼仔烘烤至酥脆，备用。Wash anchovy repeatedly, drained; deep fry with air fryer or toast in oven without oil at low temperature (60-100°C, 60 minutes) until crispy.
2.将香兰饭、咖喱排骨、花生江鱼仔、水煮蛋、鱼饼和鲜黄瓜盛入铺上香蕉叶盘内，即可享用，大人可随喜配以叁峇酱一起吃。（参考大图）Put the pandan rice, curry ribs, peanut, anchovy, hardboiled eggs, fish cakes and fresh cucumbers onto the banana leaf and serve. Adults may enjoy it with sambal.
