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【蝶豆花椰浆饭】NasiLemakBiru

(2020-07-18 11:27:40)
标签:

蝶豆花

米饭

椰浆饭

马来西亚

马来美食

分类: 南洋风味
【蝶豆花椰浆饭】NasiLemakBiru


好友在佛罗里达州成功培植了蝶豆花,她晒了一大包邮寄给我。我就拿来做了这个蝶豆花椰浆饭,真是色香味俱全的一道美食。

蝶豆花是个健康保健的好东西、有抗氧化、提升脑力、护发、提高抵抗力的效果。 在泰国,人们会把蝶豆花泡热水做成蓝色的饮料,有消暑养生的效果。

According to Wikipedia:
Clitoria ternatea, common names including butterfly pea, blue pea, Aprajita, Cordofan pea and Asian pigeonwings, is a plant species belonging to the Fabaceae family.
......Names in other languages include bunga telang (Malay), `anchan (Thai), u bic (Vietnamese), Aparajita in Hindi and 蝶豆 dié dòu (Mandarin Chinese), 'Sankhu Poolu/Sankham Poolu' in Telugu, "Shankupushpam" in Malayalam language and (Aparajita) in Bengali.

A friend of mine sent me a packet of her sun-dried Blue butterfly peas, I used them to make this beautiful Nasi Lemak, it is so beautiful that I almost feel bad eating it!


材料:

椰浆饭:

2 杯 Basmati 香米
盐 适量 (大约1 1/2 小勺)
2 杯 椰浆/椰奶 (冷冻的比罐头的好)
1/2 杯 热水
25-30 朵 蝶豆花 (干的新鲜的都可以)
4-5 片 香兰叶(班兰叶、screwpine leave、Pandan leave)
1 根 香茅
1 段 姜
4-5 瓣 蒜瓣
1/4 小勺 葫芦巴籽

其他:
1 碗 叁巴辣椒酱  
1 碗 咖喱鸡 
1 小碗 炸花生米
1 小碗 炸江鱼仔
4-5 只 煎蛋
一根 黄瓜 切片

Ingredients:

For coconut rice: 

2 cups of Basmati rice 
2 cups of Coconut milk (canned or frozen)
1/2 cup of hot water
25-30 Blue Pea Flowers (Fresh or dried)
3-4 Screwpine/Pandan leaves
1 stalk of Lemon Grass
2-3 inches of Ginger Root
4 cloves of garlic
Salt to taste /Around 1 1/2 tsp 
1/4 tsp of Fenugreek Seeds

Others:
1 Bowl of Sambal Belachan  
1 Bowl Chicken Curry 
1 Small bowl of Roasted/Fried Peanuts
1 Small bowl of Deep Fried Anchovies
4-5 Fried Eggs
1 Cucumber sliced


【蝶豆花椰浆饭】NasiLemakBiru


1. 把米洗净泡水20分钟。把香兰叶打结,姜拍扁,香茅剥去外壳,切段拍扁。

2. 蝶豆花加1/2杯热水泡10分钟后过滤备用。

3. 把米、香兰叶、姜、香茅、葫芦巴籽和蒜米和 1 1/2小勺食盐加上1/2杯的蝶豆花水和2杯椰浆一起放到电饭煲里煮熟。

4. 蒸好的椰浆饭表面会有一层椰浆,这个时候用一只叉,轻轻的把米饭弄松拌匀后加盖虚焖几分钟。如果米饭显得有点干硬的话,可以酌量加一些蝶豆花水再焖焖,蒸好的米饭应该是粒粒分明的。

5. 蒸米饭的时候开始准备Sambal,做法在这里 --》http://www.echoskitchen.com/2016/01/nasi-lemak-rice-cooked-in-coconut-milk.html

6. 另外准备几只水煮蛋、炸花生米、咖喱鸡、炸脆的江鱼子和切片的黄瓜和米饭一起吃。

1. Washed and soaked basmati rice for 20 minutes, drained. Tied Pandan leaves into knots, smash the ginger root to release fragrance. remove outer layer of lemongrass, cut into 3 inches in length, bruised to release fragrance.

2. Add 1/2 cup of hot water to the Blue Butterfly Pea flower and steep for about 10 minutes, drain and discard the flowers. 

3. Place the rice, pandan leaves, ginger, lemongrass, fenugreek feeds and garlic with 1/2 cup of Blue Butterfly Pea water, 2 cups of coconut milk in a rice cooker and cook the rice according to the rice cooker's cooking function. 

4. You will see a layer of coconut cream on top of the rice once it is done. Lightly fluff the rice with a fork, add some Blue Butterfly Pea Water if the rice seems too hard or dry. 

5. Also prepare the Sambal Belachan, a few hard boiled eggs (or fried eggs), Curry Chicken, roasted peanuts, fried anchovies and sliced cucumber to go with the rice.


【蝶豆花椰浆饭】NasiLemakBiru

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