Aunty Young（安迪漾）: 叁芭椰浆粽 (Nasi Lemak Dumpling)

晚上好。

今天已是农历四月二十四，

这也意味着粽子飘香的季节近了。

为了应节添气氛，

安迪也进了一批粽叶，

想着给家人裹粽迎佳节。

可否有吃过大马的国饭，椰浆饭(Nasi Lemak)？

又是否有尝过娘惹糕点，香辣虾糯米卷 (Rempah Udang)？

今天，安迪要给大家推荐这两款极品的混合体，

叁芭椰浆粽 (Nasi Lemak Dumpling)。

希望你们会喜欢。

之前还有点小担心，

不懂这味南洋风的叁芭椰浆粽，

会不会过于反传统，而不被接纳。

结果，

事实证明，它是美味可口的！！！

叁芭椰浆粽
共裹 25粒

材料 :
800克糯米，浸4小时，沥干
1茶匙盐
200毫升浓椰浆

馅料 :
A:
130克葱头仔
40克蒜头
10克芭拉煎
20只辣椒干，去籽

*将所有A料搅拌成香料糊
B:
350克肉碎
150克江鱼仔，炸脆
25粒鹌鹑蛋，煮熟脱壳
400克洋葱，切丝
50克阿三膏加入100毫升水拌匀，挤汁(tamarind juice)
25片 2 x 2” 的香兰叶
5汤匙油

调味：
2汤匙糖
1茶匙盐

20片粽叶，适量草绳，浸隔夜，洗净沥干
20张2cm x 2cm 方形的香兰叶

装饰：
适量的烤香花生
适量的青瓜片

做法：

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。盖起糯米饭放置一旁待用。

2。 馅料：烧热油，把香料糊炒至油浮起，加入阿三膏汁，拌匀。加入洋葱丝和肉碎，翻炒均匀。加入调味，拌匀，炒至干即可。

3。将一篇粽叶折成斗形，放入1大匙白糯米饭，在饭中挖一个洞，填入1 1/2汤匙馅料，炸脆江鱼仔和一个鹌鹑蛋，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。

4。煮滚蒸笼水，将叁芭椰浆粽放入蒸笼里，大火蒸约40分钟，便可取出享用。

小贴士：
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。

Nasi Lemak Dumpling

Yield 25 dumplings

Ingredients:

800g glutinous rice,soaked 4 hours,drained

200 ml coconut milk

1 tsp salt

Filling :

130g shallots

40g garlics

10g shrimp paste(Balacan)

20 dried chilies, seedless

* Grind all the ingredients A to form spice paste

350g minced meat

150g anchovy, fry to crispy

25 quail eggs， hard boiled and remove the shell

400g onion，sliced

50g tamarind paste + 100ml water,(make tamarind juice)

25pcs 2 x 2” length Pandan leaves

5Tbsp oil

seasoning ：

2Tbsp sugar

1tsp salt

20 pieces bamboo leaves and some hemps ,soaked overnight,washed and drained
20 2cm x 2cm squares pandan leaves

Decoration：
Some toasted peanuts
Some sliced cucumber

Method ：

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. Cover the rice for later use.

2. Filling : Heat up oil, saute the spice paste till oil floats on surface, add in tamarind juice and mix well.Add in the sliced onion and minced meat, stir well. Add in seasoning, saute until the gravy is thicken.

3. Fold bamboo leaf into a cone and fill with 1 tbsp of white glutinous rice. Make a hole and fill in 1 1/2 tbsp of filling, some fried anchovy and one quail egg, cover with a piece of pandan leaf and top with another 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. Steam Nasi Lemak chang over rapidly boiling water for about 40 minutes. Remove and serve.

Tips：

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.