马来油饭 Nasi Minyak

在马来西亚,如果想要知道马来友族朋友什么时候结婚的话,只要开玩笑地问道:“你们什么时候请吃油饭呀?”即可。可见这款马来油饭在马来族婚宴是举足轻重的一道美食。
马来西亚的乡村(Kampung)有个很特别的文化叫“Gotong royong"。 就是村子里的人集合在一起同心协力地去做一件事的意思。村里的婚宴一般都是村民们集合一起共同完成的,每个村子都有自己的婚宴团队,专门负责婚宴煮食和安排。换句话说,每个村子的婚宴美食都是很独特的哦!
周末我们请朋友一家和他们来探亲的父母吃饭,我做了马来羊肉咖喱马来香料炸鸡 和 凉拌黄瓜,大家都很喜欢,连小孩都很喜欢颜色好看的这道米饭哦!
Nasi minyak is synonymous with wedding for most Malay back home, it is one of the main dishes served at the wedding reception. I used to look forward to a Malay wedding to enjoy the feast when I was young.
Malay wedding reception is a true spirit of “Gotong royong" (Communal work), most people in the village (Kampung) gathered together to share the tasks of cooking/preparing for a reception.
Every village/kampung has its own team of cooks for such occasion, in other word, every village has their own specialty that passes down generation after generation.
I made Nasi minyak last weekend for a gathering to go with my Malaysian mutton curryAyam Goreng Berempah and Achar Timun, everyone enjoys it very much, it was a perfect meal!
材料:
2 杯/ 320 克 印度香米 Basmati Rice
1.5 杯 全脂牛奶
1.5 杯 水
60 克 红葱头 或  2 大勺 的 红葱酥
4-5 瓣 蒜瓣 (切碎)
1 根 桂皮
2-3 只 八角/大料
1-2 片 桂叶
5-6 只 丁香
3-4 只 豆蔻籽 (敲开)
3-4 叶斑斓叶/香兰叶
1 1/2 小勺 或 适量的 食盐
2-3 滴 红色素   可无
2-3 滴 黄色素  可无
一把葡萄干
Ingredients:
2 cups/ 320 g of Basmati Rice
1.5 cups of whole milk
1.5 cups of water
60 g of Shallots  or 2 tbsp of Fried shallot
4-5 cloves of garlic (minced)
1 stick of Cinnamon stick
1-2 Bay leaves
1-2 Star Anise
5-6 Cloves
3-4 Cardamon pods (lightly crushed)
3-4 Leaves of pandan/Screwpine leaves
1 1/2 tsp of Salt  Or to taste
2-3 Drops of red food coloring
2-3 Drops of yellow food coloring
Handful of raisins
1. 把印度香米洗净泡水20-25分钟,沥干备用. 红葱头切片炸酥备用.
2. 锅里热上3大勺的无水奶油,加入桂皮,桂叶,豆蔻籽,八角和丁香,煸炒一下后加入蒜蓉,炒至蒜蓉变金黄色。
3. 加入淘好的米煸炒至米粒开始变透明。加入香兰叶/斑斓叶,食盐,牛奶和水,把炒好的米饭放到电饭锅里煮熟。或 把锅子加盖在炉子上中火煮10分钟,转小火焖15分钟至米饭变熟。
4. 取一根筷子或木勺的把柄在煮好的米饭上捅几个洞洞,把红黄色素滴到洞洞里,加盖再继续虚焖5分钟左右。
1. Wash and soak basmati rice for 20-25 minutes, drained. Slice shallot and fry until golden in color.
2. Heat up 3 tbsp of ghee in a pot, add cinnamon stick, bay leaves, cardamom seeds, Star anise and cloves, stir for few a seconds and add minced garlic, stir fry the garlic until golden brown in color.
3. Add rice and cook until the rice turn translucent. Add pandan/screwpine leaves, salt, milk and water. Cook the rice in a rice cooker as per manufacturer’s instruction. OR cook the rice on the stove with lid on at medium high for 10 minutes, reduce the heat to low and continue cooking for another 15 minutes.
4. Use the handle of a wooden spatula to poke a few holes into the cooked rice, drop red and yellow coloring into the holes, cover the lid and wait for 5 more minutes without heating.
把米饭弄松,撒上葡萄干和葱酥即可。
Fluff the rice using a fork and sprinkle some raisins and fried shallots before serving.
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玉米汁 Corn Milk

夏天是甜玉米盛产的季节, 非常甜美多汁。上周我家附近的农夫市场促销玉米,我买了一大包,回来用几根做了这款玉米汁,冰箱里冰起来喝。俊宝很爱吃玉米,对这款玉米汁也赞不绝口哦!
Sweet,juicy local grown corn is one of the benefits of living in NJ, we loved it grilled, buttered or steamed. Last week the local farmers market had a promotion on sweet corn, I brought a big bag of it and make this very refreshing corn milk.
My son A is a corn lover. He fell for this corn milk instantly, he said : " I like it mommy!"
材料:
2-3 根 甜玉米
1500 ml 饮用水
适量 冰糖
Ingredients:
2-3 Sweet corn
1500 ml water
Rock sugar to taste
1. 把玉米去壳去须,洗净蒸十分钟。
2. 取利刀把玉米肉剃下来, 加水搅拌后过滤到锅里,煮滚加冰糖调味即可。
1. Remove husks and silks of the corn, then clean and steam the corn for 10 minutes.
2. Use a knife and cut the kernels off the cob.
3. Blend the kernels with water until smooth, sieve the milk and boil the milk with rock sugar.
                                                                           冷热饮皆宜
Serve hot or cold
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南洋风味–菠菜板面/Spinach Pan Mee

去年夏天的时候我种了一批红/绿苋菜但长得都不好,后来我就没收成,让它自生自灭了。今年播种期家里一堆事情,所以就休耕了。谁知不久前苋菜自己钻了出来,长得还特别好,叶子都成巴掌大了。 摘一盆煮一锅菠菜汁做的板面,吃得营养又满足,真是老天送我的礼物呢!

I planted some Amaranthus last year during the summer, but the yield was low, I did not uproot the plants and let it die on its own. Little did I know that Amaranthus is so hardy that it survived the winter and came out on its own again this year, only stronger. It gave me palm size leaves that look amazing, though I have not planted much this year, my Amaranthus did give me a chance to enjoy home grown vegetable! I harvest some to make this Pan Mee today, which I made the dough using spinach, I liked that the red Amaranth makes the soup a little pinkish in color, beautiful and full of nutrients!

 

菠菜面团:
2 杯 中筋面粉
1/4 小勺 食盐
3/4 杯 菠菜泥 (一大把菠菜加点水磨成泥)

其他材料:
200 克 苋菜/绿色蔬菜
1 大碗的 肉臊
2-3 只 朝天椒
1 杯 江鱼仔 (去头,内脏,洗净)
1/2 杯 红葱酥&葱油
For dough:
2 cups of all purpose flour
1/4 tsp of salt
3/4 cup of ground spinach paste (made from a bunch of spinach with little water)

Other ingredients:
200 gm of Red or green amaranthus/Green Leaves vegetable
1 bowl of Gon Loh Minced meat
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
1/2 cup of Fried Shallot & Shallot oil

1. 把面粉,菠菜泥和食盐和成一个比较硬的面团,饧面15分钟。与此同时,把江鱼仔炸香备用.

2. 煮滚大半锅水加半颗的江鱼仔精块,煮滚。(或用1.5公升的鸡/猪骨高汤. 再不然,取小半杯的江鱼仔,炸酥,加1.5公升水煮20分钟,捞出江鱼仔,成高汤)。

3. 把高汤再煮滚,取一小块面团。双手把面团扯开撑薄,再掰成小块放到汤里煮。

4. 间中取汤勺搅拌一下,不让面片粘底。继续把剩下的面团扯完为止,动作要快,也可以取个小锅,一碗一碗地准备,这样面片就不会发胀了。

5. 加盐调味后,加入苋菜/青菜。蔬菜煮熟即可。

1. Knead together flour, spinach paste and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn’t really matter. Just make sure you let the dough rest for about 15 minutes before peeling.

2. Meanwhile, fry anchovies until golden in color and crunchy.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don’t want the pan mee to be overcooked, overcooked pan mee is soggy and loses its chewiness pretty fast. You do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.
吃的时候加上炸酥的江鱼仔,一点葱油和葱酥,两大勺肉臊沾酱是朝天椒和酱油。

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