我相信星马一带的朋友大都很喜欢吃椰浆饭，我也不列外，尤其喜欢吃用蒸的方式煮出来的椰浆饭。但是有时就因贪方便索性把饭放进电饭锅里，加入椰浆像平时煮饭那样按一下“煮”的钮，饭自然20分钟就有得吃了。但是用20分钟和两三个小时煮出来的饭到底有什么分别。有有有，分别就在蒸出来的椰浆饭，米饭的形状都是一粒粒很立体的，吃下去是QQ的，入口非常有满足感。因为用很常时间来煮，所以觉得米饭很矜贵，吃时享受每一口咬下去的滋味。
至于这个虾酱炸鸡是我和老公都很爱的。虽然材料简单但是炸出来的鸡一点也不逊色，很香很好吃。也不用淹很长时间，但是味道却很可口。
一眼望去，我的椰浆饭好像配了很多料似的，但是，到最后我才发现连一条菜也没有哈哈！Kankung比较难找也就算了，竟然连黄瓜都忘了，糟糕！天暗了，还有谁开门给我买菜，再说我也不会特地连夜跑去买一条黄瓜回来。煮完饭，炸好鸡，难到还有力爬去买一条黄瓜么？放弃！（还是省一点力，别忘了还有接下来更大的任务－摄影！）
椰浆饭是适合当早午晚和宵夜的一道料理，所以欢迎你们上来一起分享早餐，午餐，晚餐或打包宵夜都可以呵呵。。。！
椰浆饭是适合当早午晚和宵夜的一道料理，所以欢迎你们上来一起分享早餐，午餐，晚餐或打包宵夜都可以呵呵。。。！
Ingredients：
2 cups of rice
1 cup coconut milk
1 cup water
1 tsp of salt
1 tbs finely chopped onion
1 tbs grated ginger
1 tbs finely chopped lemon grass
Pandan leaves tied into a knot
1. Fill the bottom of the steamer with water and tie the
muslin cloth across the steamer so that the rice doesn’t fall through the large
holes.
2. Fry onion, ginger and lemongrass until fragrant. Leave it
aside.
3. Soak the 2 cups of rice for at least 2 hours. Then place
rice, fried onion, ginger, pandan leaves and lemongrass into the steamer.
4. Steam the rice at high heat for 30 mins or until rice
turns opaque, making sure to stir the rice from time to time.
5. Prepare the coconut mixture by mixing the coconut milk
with the water and salt. When rice is cooked, place into the coconut milk
mixture and let soak for 30 mins.
6. Place the rice into the steamer once again and steam for
another 30 mins. From time to time, stir the rice to ensure even cooking.
Recipe adapted from: Yummy Stuff Goes Here
Deep Fried Chicken Wing With Prawn Paste
800g chicken wings
3 tbs rice flour
1 tbs plain flour
Oil for deep
frying
Marinate:
2 tbsp prawn paste
(I use Lee Kum Kee fine shrimp sauce 幼滑虾酱)
1
tbsp sugar
1
tbsp coriander leaves
1
egg
Method:
1. Clean
and pat dry the chicken wings. Mix with marinade and season for 30 minutes.
2. Add
rice flour and plain flour into the chicken wings, mix well and season for
another 30 minutes.
3. Deep
fry the wings until golden brown and cooked. Dish and drain on paper tower.
Note: to enhance the crispiness I lightly coat the wings with rice flour just before deep frying.
Recipe
adapted from : Hawkers’ Fair Simplified pg.24
