新加坡的早餐，有許多不同的小吃。包在香蕉葉里的椰漿飯可以算是很經典的。隨著經濟的發(fā)展，椰漿飯的配料也從簡單的小魚干變成午餐肉和炸雞翅膀。但是，只要配搭著辣椒醬就會變成地道的椰漿飯In Singapore, breakfast often comprises of many different types of simple dishes. Nasi Lemak or Coconut Milk Rice, wrapped in banana leaf, must be one of the classics. As the economy grows, the condiments have evolved from fried anchovies to luncheon meat and fried chicken wings. Having said that, as long as it is complimented by sambal chilli, it will taste like authentic Nasi Lemak.

用料

米 rice

2杯 2 cups

椰漿 coconut milk

1杯 1 cup

水 water

1杯半 one and half cup

花生 peanuts

1杯 1 cup

雞蛋 egg

2個 2 pieces

江魚仔 anchovies

1杯 1 cup

黃瓜 cucumber

1根 1 piece

午餐肉 luncheon meat

1罐 1 can

參巴辣椒醬（另外菜譜）sambal chilli

少許 1 tablespoon

香蘭葉 pandan leaf

兩根 2 pieces

新加坡椰漿飯 Nasi Lemak的做法步驟

步驟 1

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把米洗好，加入一杯椰奶和一杯半的水。把香蘭葉綁成一個結，放入鍋內，大火加熱到沸騰后，用小火煮二十分鐘，一直攪拌。關掉火，蓋上，十分鐘后打開攪拌（也可以用電飯鍋取代） Wash the rice and add in one cup of coconut milk and one and half cup of water. Tie up two pandan leaves into a knot and put into the pot. Boil on high heat and turn down the heat to low and simmer for 20 minutes, stirring continuously. Turn off the heat and cover the lid for 10 minutes. Open the lid and stir. If too difficult, you can use a rice cooker

步驟 2

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用油把花生炒至變色 Use cooking oil to fry peanuts

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步驟 3

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用油把江魚仔煎脆 Use cooking oil to fry anchovies until it is crisp

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步驟 4

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把午餐肉用油煎到外皮香脆 Use cooking oil to fry the luncheon meat until it is crisp on the outside

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步驟 5

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煎好的配料，用吸油紙把多余的油去掉 After frying the condiments, use blotting paper to remove excess oil

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步驟 6

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把兩個蛋打散煎成蛋餅。把黃瓜切片后，將椰漿飯盛在盤里，把所有的材料擺在旁邊，加上參巴辣椒醬 Fry two eggs and cut the cucumber into slices. Scoop the rice onto the plate and place condiments around the rice and add in sambal chilli