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蓝花饭 Nasi Kerabu

蓝花饭 Nasi Kerabu

材料A(蓝花饭):
十谷米2杯(洗净)﹑蝶豆干花1把﹑滚水2.5杯
材料B(黄姜炸鱼/苏东):
马鲛鱼500克﹑苏东500克﹑姜黄粉1汤匙﹑海盐1茶匙﹑薯粉适量
材料C(生菜沙拉):
高丽菜¼颗(切丝)﹑胡萝卜½条(切丝)﹑长豆5条(切幼粒)﹑芫荽3根(切碎)﹑薄荷叶4-5叶(切碎)
材料D(叁峇椰丝):
新鲜椰丝120克﹑炸马鲛鱼1块﹑香茅粉1汤匙﹑黄糖1茶匙﹑海盐½茶匙
其他材料E :
咸鸭蛋2-3颗(水煮至熟,切半)﹑天贝2份(切小块,炸脆)﹑叁峇酱(大人)随喜
制法 :
1. 将材料A中的蝶豆干花浸泡在滚水里,待滚水染成蓝色后,倒入十谷米内,放进电饭锅内煮熟,备用。(图1)
2. 将材料B里的马鲛鱼和苏东洗净抹干后,下姜黄粉和海盐腌15分钟,备用。(图2)
3. 冷油下锅,将切块的天贝、马鲛鱼炸至金黄;苏东滚上薯粉,炸至金黄后,捞起沥干油,备用。(图3-4)
4. 将材料C里的长豆粒汆烫去生后,用冰水浸泡10分钟,然后和其他蔬菜丝一起拌匀,放入雪柜内冷藏,以保
持酥脆口感,备用。(图5)
5. 使用干锅,将材料D里的鲜椰丝翻炒至褐色即可离火上锅,再取一块去骨炸马鲛鱼,和其他材料混合,用绞拌机
打至细,备用。(图6-7)
6. 将蓝花饭、炸海鲜、鲜蔬菜丝、香料椰丝、咸蛋和炸天贝排入盘内,即可享用,大人可配以叁峇酱一起吃,更
具风味。

INGREDIENTS A : (NASI KERABU)
2 cups mixed grains (wash), 1 bunch of dried Bunga Telang, 2½ cup boiling water
INGREDIENTS B : (MACKEREL/SQUID)
500g mackerel, 500g squid, 1 tbsp turmeric powder, 1 tsp sea salt, some tapioca flour
INGREDIENTS C : (SALAD)
¼ cabbage (juliennes), ½ carrot (juliennes), 5 long bean (sliced), 3 stalks coriander (chopped), 4-5 mint (chopped)
INGREDIENTS D : (SAMBAL)
120g fresh grated coconut, 1 piece fried mackerel, 1 tbsp lemon grass powder, 1 tsp brown sugar, ½ tsp sea salt
INGREDIENTS E :
2-3 duck eggs (hardboiled and halved), 2 pkt Tempeh
(cut into small pieces and deep fried), sambal (optional)
METHOD :
1. Soak dried Bunga Telang in boiling water to turn it into blue; and then cook it with mixed grains inrice cooker. (pic 1)
2. Pat dry mackerel and squid, marinate with turmeric pow  deep fry tempeh and mackerel
until golden brown; coat squid with tapioca flour and deep fry until golden brown, drain. (pic 3-4)
4. Blanch long bean in boiling water and then soak in ice water for 10 minutes; and then mixes with the
rest of salad vegies and keep in fridge to maintain crunchiness. (pic 5)
5. Sauté grated coconut in a dry wok until brownish, dish out and shift to blender, add in 1 piece debone
mackerel and the rest of ingredients D, blend until fine, set aside. (pic 6-7)
6. Place all ingredients in a plate, adult may serve with sambal.

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