娘惹粽 （Nyonya Chang)

自从去年十二月，在马六甲甲见过这娘惹粽之后，

就被它“出色”的外貌，激发了要挑战的心念，

加上这两天，脸书也好多姐妹分享，

贪玩的安迪又玩起娘惹粽了，

哈。。。。。。。。

很不一样的外貌，

也很不一样的味道。

30朵蓝花

30 blue pea flower

加了滚水，安迪放进微波炉，叮一会儿，就滚成蓝花汁了。

Then add some water ,put in microwave, after 30secornd,it become blue pea flower juice.

糯米中含着淡淡的椰浆香，

搭上香甜的糖冬瓜，炒香花生，

冬菇丝，肉丝，还有浓浓的芫茜咖哩粉味，

就凑成它的“独特”娘惹风味。

如果和传统粽子Glutinous rice Dumlping )比较，

娘惹粽虽然少了咸香，但是却多了甜香，

两者各有千秋，安迪都爱，

娘惹粽 （Nyonya Chang)

材料 :
1公斤糯米，浸4小时，沥干
360毫升浓椰浆
1茶匙盐
30多蓝花，加入3汤匙水，搅煮成靛蓝色汁液

馅料A
600克花肉，切幼条
8多冬菇，浸软切细丝
150克糖冬瓜，剁碎
5汤匙油
200克葱头仔，剁碎
8瓣蒜头，剁碎
2汤匙芫茜粉 
1汤匙咖哩粉（安迪添加）

B:
4汤匙糖 
1茶匙胡椒粉 
1汤匙蚝油
1汤匙生抽

1汤匙黑酱油

C : 
100克炒香花生碎
2片沙姜叶，切细丝

约60篇粽叶，适量草绳，浸隔夜，洗净沥干
几张班兰叶，剪成2cm x 2cm 方形

Ingredients: 
1 kg glutinous rice,soaked 4 hours,drained
360 ml coconut milk
1 tsp salt
30 blue pea flower + 3tbsp water, boiled become blue pea flower juice  

Ingredient A:
600 g meat,cut into fine shreds
8 mushroom,soaked, julienned
150 g candied  melon,chopped
5 tbsp oil
200 g shallot,chopped
8 clove garlic,chopped
2 tbsp coriander powder
1 tbsp curry powder(I added)

(B):
4 tbsp sugar
1 tsp pepper
1 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp dark soya sauce  
                                                              

(C) : 
100 g toasted peanut,pounded
2 pic cekur leaves ,finely shredded


60 pieces bamboo leaves and some hemps ,soaked overnight,washed and drained

Some pandan leaves, cut into 2cm x 2cm squares

做法(Method)：

1。 将糯米，浓椰浆和盐放入蒸盘中，蒸约20分钟，开盖拌匀，继续蒸25分钟或至糯米熟。 将糯米料取出，取1/4的糯米饭加入蓝花液搅拌均匀，盖起糯米饭放置一旁待用。
1. Mix glutinous rice,thick coconut milk and salt in a steaming tray.  Steam about 20 minutes, open the lid and stir well.  Then steam for another 25 minutes or until glutinous rice is cooked. Remove,mix 1/4 of glutinous rice with the blue pea flower juice.  Cover the rice for later use.

2。 馅料：烧热油，爆香蒜蓉，葱头仔碎及芫茜粉，加入冬菇丝炒香，加入肉条炒匀，加入调味料炒匀，最后加入糖冬瓜，花生碎及沙姜叶炒匀，盛起待冷。
2.  Filling : Heat up oil, saute chopped garlic,shallots and coriander powder until fragrant.  Add in mushrooms and stir-fry until aromatic.  Add in meat shreds and stir-fry until well mixed.  add in seasoning and stir well.  Lastly stir in chopped candied melon,peanuts and shredded cekur leaves,  Dish up and leave to cool.

3。将一篇粽叶折成斗形，放入1小匙蓝花糯米饭和1大匙白糯米饭，在饭中挖一个洞，填入馅料，放上一篇班兰叶，最后盖上一大匙白糯米饭，将粽叶折起包成粽形，用草绳扎好，重复至材料用完即可。
3.  Fold bamboo leaf into a cone and fill with 1 tsp blue glutinous rice and cover with 1 tbsp of white glutinous rice.  Make a hole and fill in 1 tbsp of filling,cover with a piece of pandan leaf and top with another 1 tbsp of white glutinous rice. Cover and shape into "Chang",tie up with hemp.  Continue wrapping the chang until the rice and the filling are used up.

4。 煮滚蒸笼水，将娘惹粽放入蒸笼里，大火蒸约40分钟，便可取出享用。 
4.  Steam nyonya chang over rapidly boiling water for about 40minutes.  Remove and serve.


小贴士(Tips)： 
 1。先将糯米蒸熟才包，包之后才蒸一蒸，这样的做法是不让粽子经过长时间的蒸煮而流失了其香浓味道。 
1. Steam the glutinous rice before wrapping. That way, you only need to steam it for a short time after wrapping with bamboo leaf so that the aroma and taste isn't lost due to long hours of steaming.

农历五月五，是端午，

手握粽叶裹粽子，内心脑海倍思母。

妈妈的粽子是天下“独一无二”的。

 

~ ~ ~   端午节快乐   ~ ~ ~

P/S:  我的作品被中国报分享
感恩！